Beer? In the mail? Yes. Once again I have received a blessing in the form of liquid gold from the brewery gods…or so I thought. The bottles had all the telling signs of something enjoyable. One embossed with the words “Rye P.A.,” the other promising “Bavarian Wheat” goodness. Then I…
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: Lisa G Goes Out of Business on a Halloween…
Just a quick reminder that Welcome Diner has special hours for First Friday. They’ll be serving food from 6 p.m. to midnight. Specials on the menu include watermelon from Crooked Sky Farms and eggplant from Maya’s Farm. If you’re down wandering around Roosevelt Row, hit up Rusty Spoke bike co-op…
It’s a coffee Renaissance in downtown. Just got the lowdown from the guys at Tempe’s Cartel Coffee Lab that they’re opening a second location in the heart of Downtown, at 1st Street and Washington (right across the street from the new CityScape development). The timing is hazy, because they have some construction…
Who’s servin’ up all of the caffeinated haterade? Seems like people complained for years that there was nary a spot around town where goodgrounds could be found. Now we have two, no less, but they’re a toss apart on the main drag in our upwardly mobile central corridor. And are the…
USA Today recently reported that some states are pushing for higher alcohol-by-volume percentages in beer. While the average has about 4.65 percent alcohol in it, in states like Vermont and Montana, you can drink a breskie with upward of 16 percent alcohol in the drink…
As a server at several restaurants over the course of 5 years, you learn a lot about the business. It may just seem like a casual dining restaurant, but oftentimes the hospitality business is one of the most dramatic out there and has a lot of nuances diners might not…
There is a two-year anniversary party at San Felipe’s Cantina and you’re invited! …Well, for part of it. On November 10, the Tempe Marketplace Mexican eatery and bar will be hosting a party from 10 p.m. until closing that’s open to the public. Before that, from 8 to 10 p.m., there…
Whoopie pies are back! This classic dessert has resurfaced in grocery stores and restaurants across the nation, even being named a dessert trend to watch by the NY Times earlier this year. So what the heck is a whoopie pie? It’s basically creamy white frosting sandwiched between two round, cake-like chocolate cookies. Whoopie pies…
Like many local food fanatics, I’ve had mixed feelings about Yelp. And I still do. Some of the most venomous restaurant reviews, posted by users with no prior history on the site, come across as blatant trash-talking by competitors, while some of the blow-jobbish raves also seem like thinly veiled posts by a…
Last week: The British Open Pub in Scottsdale This week: Hint: This downtown Phoenix spot serves up giant soft drinks and contains a whole lot of history. Leave your guesses in the comments and check back next week for the answer…
In addition to the maître d’ or hostess, barkeeps are the cats who occasionally provide patrons with their first tastes of a particular establishment, like Old Town Scottsdale eatery AZ 88, where Hyatt pours it strong Monday through Friday during the daytime. “You’re generally the first person people see when…
Weird! You know I’m obsessed with neat old houses, so imagine how my jaw dropped when Sutra Midtown owner Matt Fritz told me that as he was expanding into the other side of the old factory building that houses his yoga studio — and will soon house a juice bar — he…
Earlier this week, LON’s at the Hermosa announced that acclaimed executive chef Michael Rusconi is leaving the fine dining restaurant at the Hermosa Inn. Where is Rusconi headed? Will the restaurant continue with Rusconi’s emphasis on seasonal cuisine that emphasizes sustainable ingredients? Will the next chef at LON’s be recruited from elsewhere or from…
In their weekly wine newsletter, Roger Carpenter and Phil Roberts announced that they’re leaving their current Chandler digs in December and moving their Aussie-themed restaurant, DownUnder Wines & Bistro, to an expanded space in Gilbert (1422 W. Warner, northeast corner at McQueen)…
Nosh on some of the Valley’s best food offerings while helping out kiddies at the Noche de Gourmet 2009 event, sponsored by the Active 20-30 Club of Phoenix. The annual shindig is a fundraiser sponsored by the “young professional men”‘s club, which does community service in the Valley. As you…
We’re noticing a trend in grocery stores lately — they’re all going totally nuts! Literally, that is. More and more local grocery stores are expanding their nut selections, venturing beyond stock bags of pistachios and cans of mixed nuts to bulk nuts, grind your own peanut butter stations and nut counters…
Getting a job after you’ve left prison may not be the easiest thing in the world. So some restaurants around the country are focusing on hiring ex-cons to serve food. Gadling.com reports that one eatery in Chicago, hilariously called Felony Franks, serves up hot dogs, steak sandwiches and more, brought…
As a former MC for mostly-defunct Valley hip-hop ensemble Antedote, the gifted lyricist (who went by the moniker Many Pieces) was renowned for his silver-tongued flows and fly rapping ability. These days, however, the 33-year-old has been impressing patrons aplenty at the Old Town eatery and martini bar with his…
While taking pre-holiday cooking classes is an option, a lot of folks don’t have the cash to throw down for them — especially if you’re the one saddled with the Turkey Day grocery bill. Good thing the seasonal food technique classes at Williams-Sonoma are FREE
The Valley’s got steakhouses galore and burger joints in every direction, but if you’re looking for vegetarian food — whether you don’t eat meat or you just like to mix things up — it can be an exhaustive search. So how is it that Chandler has two very tasty, completely…
Local newcomer St. Francis just got some sweet national coverage in Food + Wine’s blog. It’s always great for the local restaurant scene when a Valley restaurant gets these kinds of props, and I’m definitely happy to see chef Aaron Chamberlin get the attention for his labor of love. But I’m still…
