Any food-lover knows that every culinary creation must start somewhere, and that place is usually the grocery store. Now through September 1st, Scottsdale Museum of Contemporary Art is featuring “Stocked: Contemporary Art from the Grocery Aisles,” an exhibition that highlights the role of grocery stores in modern culture. We met…
Just four months ago Bink’s Midtown didn’t exist. The cozy bistro at 24th street and Osborn used to be the French Sophie’s Bistro, but after James Beard Award Finalist Kevin Binkley bought the central Phoenix location, the restaurant has turned from serving French to American cuisine…
The Guilty Pleasure: Cheddar Bay Biscuits Where To Get It: Red Lobster, locations Valleywide The Price: Complimentary with your entrée order, $7.50-$26 What It Really Costs: Only 150 calories each. Good luck eating just four. If there’s one thing that we food-crazed folk have in common, it’s disdain for casual…
Salut Kitchen Bar is a kind of Mill Avenue detox. About a mile and a half east of Tempe’s main drag, it’s a decidedly relaxing place — small enough to be considered snug but never erring on the side of compact. Some nights it feels like a post-party afterglow. And…
For one night only, Citizen Public House is setting out to prove you can’t have too many cooks in the kitchen — or bartenders behind the bar, for that matter. At 6:30 p.m., Monday, July 22, the notable Scottsdale restaurant is throwing a multi-chef/multi-mixologist cocktail dinner — a six-course event…
It’s been a few years since many cities enacted laws allowing urban “farmers” to have chickens in their backyards. It seemed like a good enough idea at the time, but a mere two to three years later, animal shelters and chicken rescues say people are abandoning their chickens when they…
Salut Kitchen Bar is a kind of Mill Avenue detox, a comfortable, low-lit room where glasses of wine take the place of tequila shots, where an ironic ’80s tune never gets loud enough to drown out conversation, and where getting up close and personal with your neighbor at the bar…
Have you been searching for your favorite wine and can’t find it anywhere? It often comes down to how wine is distributed in the United States. In short, politics, laws, and distribution. In most cases, wine needs to be “picked up” by a distributor to be sold legally to retailers…
When it comes to barbecue with the element of surprise, Bryan’s Black Mountain Barbecue in Cave Creek is bringing it on via pig — a chalkboard pig. Starting today, those looking for something different — very different — in the way of chef Bryan Dooley’s regular menu of top-notch ‘cue…
The Spot: Dulceria Arcoiris, open Monday through Friday from 6:30 a.m. until 5 p.m. and weekends from 6:30 a.m. until 3 p.m. See Also: – Ice Cream Sandwich Battle: Sweet Republic vs. Churn – India Plaza in Tempe: What We Bought, What We Skipped, and What We’re Still Lusting Over…
This time of year, conversations at Chow Bella staff meetings tend to turn to who’s eaten what and where. With the summer travel season in full swing, we bring you Food Tours, our writers’ suggestions of what to eat and drink out of town. Though Houston is better known as…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Part of the fun of road trips is packing up the jalopy with food to…
Green vegetable juice is not consumed so that one can revel in the flavors of muddled kale and raw ginger, rather it is preferred for the health benefits. Juice Core and Original ChopShop Co. each recently opened in Old Town Scottsdale so this was an, um, natural battle. Juicing is…
Oh, what’s that? You’re sick of hearing about impossible-to-get, creme-filled croissant/doughnut hybrids? Well, good news! The next must-have pastry mash up has arrived courtesy of Toronto bakery, Clafouti Patisserie & Café. Meet, the Crookie…
Monday night at Roka Akor in Scottsdale, James Bread Award-winning chef Nobuo Fukuda and Roka Akor executive chef German Sega prepared an omakase dinner for guests on the restaurant’s impressive robata grill…
The Spot: Otro Cafe 6035 North Seventh Street 602-266-0831 www.otrocafe.com See Also: – CLOSING: 31-Year-Old Guerrero’s Mexican Food in Tempe on July 31 – Roka Akor in Paradise Valley: Happy Hour Report Card – Mexico City Memories at Chef Doug Robson’s Otro Cafe in Phoenix…
Restaurateur Sam Fox’s reach into the dining world at the Biltmore Fashion Park is expanding. In addition to True Food Kitchen, his healthy eating concept, and the wine and burger bar Zinburger, Fox will be opening his third restaurant at the high-end shopping center later this year: the modern Mexican…
Summer in Phoenix isn’t just rough on restaurants; coffee houses struggle, too. And as of last week, one of them has permanently shut its doors. Citizen Espresso Bar, located on Central Avenue just south of Camelback, opened its doors last February in the former home of Lola Coffee. The java…
When business partners and friends Rick Mikulic and Marshall Roossin came up 2 Fat Guys Grilled Cheese as the name for their new food truck, subtlety wasn’t part of the equation. “Everybody likes grilled cheese,” Mikulic says, “and it’s a broad enough category to do a lot of different things…
Introducing “Schaefer,” in which Eric Schaefer — a local guy with a big (but discerning) appetite and a sense of humor to match — takes on the Phoenix food scene. Everyone has an annoying tendency. It’s human nature. I annoy you. You annoy me, often more than I annoy you…
This is part two of our interview with Brad and Kat Moore, the owners of Short Leash Hot Dogs and the soon-to-open brick and mortar restaurant, Sit…Stay, named after their weekly Friday night dinner events. If you missed part one, you can read it here…
This time of year, conversations at Chow Bella meetings tend to turn to who’s eaten what — where. With the summer travel season in full swing, we bring you Food Tours, our writers’ suggestions of what to eat and drink out of town. We will freely admit that we get…
