Sometimes nothing hits the spot more than a pile of meat between two pieces of bread; it’s so simple, yet so delicious. That’s where Tom’s Chicago-style BBQ comes in. With five locations spread across the Valley, you’re bound to be close to one. There’s nothing too fancy at Tom’s, so…
Four Peaks Brewing Co. who, only weeks ago, wanted our faces under their kilt, is showing a more refined side with a beer dinner at the Musical Instrument Museum Cafe at 6 p.m., this Friday, May 27. Along with heirloom veggie expert Seacat Gardens, Four Peaks will be serving up…
“We made it through last summer and this year I had to ask myself, ‘Do we need to be open or don’t we?'” That’s Steve Rosenstein, owner of The Duce, the refurbished and funky Downtown warehouse that features a restaurant, a bar, a clothing shop — even a boxing ring…
Since the demise of Phoenix’s lone cheese shop, Petit Fromage, Valley cheese lovers have been patiently waiting for the cheese gods to again bless us with a new place to pick up chunks of Gouda, Asiago and Brie. Good news — the wait is over. Wedge & Bottle, the Valley’s newest…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 92: Baynchaiv…
They say there’s no such thing as a free lunch. Apparently, breakfast is another story. In celebration of the Grand Opening of their newest shop at 37th Street and Indian School in Phoenix, BoSa Donuts is giving away a free donut and coffee to anyone who stops by today or tomorrow. Both…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce.This week’s harvest: Garlic You might be surprised to know that garlic is one of the prettiest plants in the field. The plants have these purple-tinged…
Hungry for your early morning serving of food news, with no preservatives or additives?Flavors of Phoenix 2011Get your wallets out for this event. The 20th Annual Flavors of Phoenix is happening this Thursday. Thirty of the Valley’s top chefs, including Aaron May, Beau MacMillian, Matt Carter, Anthony DeMuro and more…
What do Bart Simpson, crocodiles and President Obama have in common? All three have been memorialized as a Chia Pet — the kitschy terracotta planter thing that sprouts a healthy green coat of the mint-related herb. Most people think of Chia Pets as a gag gift (or an easy-to-grow plant…
Famed Valley chef, restaurateur, and Sasquatch Burger inventor Aaron May will be the featured guest at Monti’s La Casa Vieja from 5 to 10 p.m., tomorrow, May 24. As part of the restaurant’s Celebrity Chef Series, which has included the likes of Executive Chef Beau MacMillan of elements at Sanctuary…
Thankfully, the “End of the World Total Freakout” is over and we can go back to freaking out about more important things like finding our cell phones and whether to friend our Mom on Facebook. Or, we can chill and attend the Herradura Tequila Dinner at Z’Tejas in Phoenix tomorrow…
We’ve joked a few times about how Mill Avenue is becoming the hotspot for restaurants — but seriously, how many eateries can Tempe possibly cram onto one street? The latest is Capriotti’s Sandwich Shop, a local franchised outpost of the Delaware-founded sub joint that opens today in the bottom floor…
“I will no longer eat anything that has a face!” proclaims your teenager. For Sunday night dinner-your sibling is bringing an “oh-by the way they are vegetarian” date. Your book club has finally gotten around to reading Michael Pollan’s food manifesto. Yes, all right, it’s time to add more meatless…
Does a high-tech upscale dining experience sound appealing to you? We found this new product for restaurants called E La Carte that uses special tablets (not iPads) placed on the dining table for guests to use for various uses…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 93: Funghi…
There’s been some rumors flying around the cookie world lately (I LOVE the cookie world — it’s fun and tastes like baking!) about a possible Triple Double Oreo, an assemblage of three chocolate Oreo wafers with two layers of creme — classic vanilla and chocolate. Recently the maker of “Milk’s…
BSS | Breakfast Interrupted from Bruton Stroube Studios on Vimeo…
Hungry for your early morning serving of food news, with no preservatives or additives?Elements Farm to TableExecutive Chef Beau MacMillan, Pat Duncan of Duncan’s Trading Co & Chris Dillon of Penfold’s winery are joining forces tomorrow night at Elements to bring you five courses of expertly crafted food using…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week. AmeriCAN Canned Craft Beer Festival Winners Announced: CANgratulations are…
Craving a fancy night out on the town, but the $30 per plate price of Restaurant Week gotcha down? Look no further than Fuego Tacos, which will help to stretch the value of your dollar by offering a 2-can-dine-for-$29 deal. (It’s actually 30 bucks. We just couldn’t let a jingle…
Bad beer comes in cans. There’s no denying it — images of sloppy NASCAR fans and drunken frat boys have done much to taint the perception of canned beer, as has the mass-market swill that’s often inside. But in recent years there’s been a canning revolution — a “canversion,” if…
Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to a do it yourself evening of food and film. Nick and Nora Charles investigate the disappearance of a wealthy inventor while ignoring the Prohibition laws and drinking lots…
