Native Frenchman and chef George Venezia may have lived in the Valley for several years, but he still retains a Gallic agreeability his customers adore. See also: Austin-Based Hopdoddy Burger Bar Coming to Scottsdale Pork-Centric Austin-Based Restaurant Salty Sow Coming to Paradise Valley And now, after running several bistros in…
Humanity has accomplished a great deal in its relatively brief time on this planet. So it’s refreshing to see we’ve even managed to wield technology so advanced that we can properly simulate the act of walking around and drinking a soda. See Also: -Colbert Struggles With NYC Soda Ban, Conan…
The Spot: Gallo Blanco 401 W. Clarendon Avenue, Phoenix, 602-274-4774, www.galloblancocafe.com See also: — BLT Steak: Happy Hour Report Card — Gallo Blanco’s Doug Robson to Open New (and Slightly Different) Mexican Restaurant in March Hours: Happy Hour is offered 3 to 6 p.m. every day…
There are a few Thai Basil restaurants around the Valley, and we often hit up the location off University Drive in Tempe. They have a great menu for the lunchtime crowd, featuring different curry or noodle dishes for only $6.95 if you order with tofu, chicken or beef. Besides that,…
It’s a new year for food trucks in the Valley, and the mobile kitchen’s scene newest (and cheesiest) entry comes straight from the City of Angels. See also: Street Eats Food Truck Festival Is Set for January 12 and 13 at Salt River Fields Fry Bread Food Truck Will Open…
When it comes to high-quality, locally grown produce, indie restaurants, CSA members and health-conscious farmer’s market shoppers have been saying “Vaya con Maya” for nearly a decade. But these days, farmer Maya Dailey — who cultivates two acres at The Farm at South Mountain and another five acres just down…
The (Not At All) Guilty Pleasure: Vegan Burger Where To Get It: Pig & Pickle, 2922 N Hayden Road (at Thomas Rd), Scottsdale Price: $8 What It Really Costs: One little test of willpower. It’s a lot of fun writing about guilty pleasures all over town. I’m a dedicated carnivore,…
Folks here in the Valley might not experience a true winter chill, but that doesn’t mean we don’t like to snuggle up with a hearty sandwich and a comforting bowl of soup when we need that extra bit of warmth in our souls. See also: The 10 Best Things I…
This is part two of my interview with Todd Sicolo, executive chef of T. Cook’s and the Royal Palms Resort & Spa. If you missed part one, read it here. See also: — Chef Salad Highlights: The Funny, Astute and Provocative Comments Our Local Chefs Made in 2012 — Chef…
Reuter’s has an interesting video that gives viewers a look into the world of Momofuku’s kitchen test lab, where chefs and microbiologists team up to create novel tastes and textures using humble common bacteria in interesting ways. Momofuku’s chef David Chang is pretty adamant about his desire to use scientific…
Beer: Victory at Sea Brewery: Ballast Point Brewing Co. Style: Imperial Porter ABV: 10 percent Beers that are available year-round are all well and fine, but they’re not what I look for when perusing the shelves at my local bottle shop. I want the limited-release stuff — the beers brewers…
Primarily known as a coffee shop — and a pretty good one, at that — Lux Central also dishes up food for every moment of the day. Want quiche for breakfast? Lux has that. Mac n’ cheese for lunch? That too. A fresh baked cookie to go with your afternoon…
Since it hit the road in late September of last year, White Eyes Fresh Fry Bread, the food truck from Alice Roach, who founded the company six years ago, has been serving up her signature recipe for fresh (and frozen) fry bread topped with anything from beef and beans to…
Chef-owner Charleen Badman and her suavecito, front-of-the-house partner Pavle Milic served their last supper at the original FnB on Stetson Drive on New Year’s Eve. And now they’re getting everything organized and spiffed up for a Tuesday opening (that’s tomorrow, January 8) at their Craftsman Court location — which has…
We live in a world where information is received at astonishing speeds — bottled up by Bryant Gumbel and then sent through transparent neon tubes via invisible airways into our homes and offices (at least that’s what my mom thinks). At any rate, it can be mind-boggling. See also: Best…
Welcome to Brunched, where Chow Bella samples local restaurants’ offerings for our favorite meal. Hey, you get to sleep in and eat breakfast — what’s not to like? See also: — So-So Huevos and Fabulous French Toast at SOL Mexican Cocina — Pork Belly and Chawanmushi for Bento Box Brunch…
Since it opened early last year, James Beard Award winner Chris Bianco’s Italian Restaurant in Central Phoenix has had its fair share of troubles. There were complaints about portion sizes, uppity staff, uncomfortable seating — and then, as if things couldn’t get any worse, Bianco parted ways last May with…
Todd Sicolo T. Cook’s at Royal Palms Resort & Spa 5200 E. Camelback Road, Phoenix 602-808-0766 royalpalmshotel.com See also: — Josh Riesner of Scottsdale’s Pig & Pickle Dishes on Bartending Bullshit and What He Ate That You Never Will – Keenan Bosworth of Pig & Pickle Dishes about Chrysa Robertson,…
As was noted in a previous story, one of the most hazardous parts of the holiday season for Japanese are the days directly after New Years when pounded rice cakes known as mochi are consumed in great quantities. The Tokyo Fire Department is reported to have transported more than 17…
Every week, there’s a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you’re like most people, you probably just don’t have the time to get to all of it. It’s kind of like those burgers at Old Town Whiskey; it just won’t all…
The Federal Aviation Administration is investigating a single-engine plane crash that claimed the lives of a prominent Arizona family last weekend. According to ABC15 in Phoenix, William Stern, 65, head of Stern Produce Co., the Phoenix-based food supplier, his wife Jennifer, 53, and daughter, Katelyn, 19, were flying back from…
I’m a little sad that winter holiday merriment is coming to a close, but I’m secretly relieved. The constant revelry has taken its toll. I’m digging myself out from under a truckload of cookies. I’ve been breakfasting on leftover hors d’oeuvres for days. My housework backlog is a mile long…
