If you’re jonesing for the yummy eats of the amazing (and James Beard Award winning) chef Nobuo Fukuda, head down to The Welcome Diner this Saturday. Chef Fukuda will be cooking up Japanese street food from 8 p.m. to midnight. Chef Fukuda operated Sea Saw, which closed in June. He’s…
Valley chef Joseph Gutierrez wastes no time. He’s the new owner of Tutto, an Italian restaurant at 7114 East Stetson Drive in Scottsdale. If the address rings a bell that’s because it’s the old spot for Digestif, which is opening soon (but not that soon) across the street in See…
A fire broke out at Richardson’s Cuisine of New Mexico restaurant on Bethany Home Road earlier this afternoon, and is still raging as firefighters attempt to put out the blaze. One of the owners reported the fire at 2:02 this afternoon, according to Phoenix Fire Department Spokesman Dorian Jackson. By…
It’s nice to see a price tag on anything that reads 5 cents. It calls to mind a time way back (a time few among us can remember, but perhaps have read of in books) when gas cost 20 cents a gallon and kids said, “Shucks!” But that’s what you’ll…
Yesterday we announced Chef Aaron May’s plans to open a noodle house and Mexican restaurant as part Downtown Phoenix’s CityScape project. As it turns out, the good chef is cooking up something else in Scottsdale. Last week, May closed on the building formerly known as Green Bay Packers bar Mabel…
Dinner’s not the only thing you can whip up in the kitchen. Yeah, we all know it’s important to eat your fruits and veggies, but what if you slap them right on your skin? Does that count as a serving? I think so. With a few ingredients most folks keep…
There are 57 vodkas, two shelves of tequila and 50 different kinds of beers taking up the limited shelf space of SideBar in downtown Phoenix. For a bar that’s about the size of a college dorm room, that’s not too shabby. OK, a college suite. With house-made flavors and fresh-squeezed…
Even if you don’t live in Tempe, free coffee might be enough of a reason to go a little out of your way today…especially if you’re as over-caffeinated as we are. Dutch Bros. Coffee is opening a fifth location in Tempe today, at the corner of Mill Ave. and Southern…
Picture this: it’s just after noon and your tummy is rumbling. What to eat for lunch? Ah, the eternal question. These days the New Times crew is avoiding our regular haunts in search of lighter fare. Luckily for us (and you as well) we’ve got this week’s Café column to…
How do you get 500 Phoenicians to stand outside in the heat at 8 a.m.? If you’re Cityscape, you get local chef Aaron May to make them breakfast. May will be bringing an “Asian noodle house” and “Mexican style restaurant” to the 27-story office tower that will be the first,…
The idea of eating cactus — a plant covered in spikes — might cause some to laugh or grimace, or run away. But a true Southwesterner knows that’s all a ruse. Just strip off that rough exterior of certain varieties — and a tasty, okra-like veggie is waiting to be…
Dinner’s not the only thing you can whip up in the kitchen. Yeah, we all know it’s important to eat your fruits and veggies, but what if you slap them right on your skin? Does that count as a serving? I think so. With a few ingredients most folks keep…
Josh Parry is serious about drinks. He will not allow his bartenders to free-pour the sweet and sour in one of their signature cocktails, a Cucumint Martini. It must be measured with a jigger. “It’s that exact,” he says. “If you pour it perfectly, it will taste perfect.” He insists…
Summer in Phoenix is a good excuse to take a ’round-the-world tour. Sure, the cost of airfare might be prohibitive, but, hey, at least I can send my taste buds on a journey. In fact, some of my favorite dishes around town happen to be those cool, refreshing, “summery” foods…
Dinner’s not the only thing you can whip up in the kitchen. Yeah, we all know it’s important to eat your fruits and veggies, but what if you slap them right on your skin? Does that count as a serving? I think so. With a few ingredients most folks keep…
During the year and a half it took for Josh Hebert to start up his experimental, interactive restaurant, Posh, he says, “it was killing me to try to come up with ways to explain it.” His choose-your-dislikes approach and ingredient-driven non-menu proved harder than expected to put into one nice,…
Introducing a new segment today on Chow Bella: Battle of the Dishes. We try the same meal, but at two different local restaurants. It’s an eater smackdown. Los Reyes de la Torta vs. America’s Taco ShopWhen a friend suggested “tortas” as the inaugural plate for Battle of the Dishes, we…
Wishes do come true. Talk to me long enough and I’ll start talking about all the interesting businesses I think Phoenix could use. A great independently owned cheese shop is always at the top of my list. Well, it’s finally happening. The fromage gods have listened. Cheese expert Lara Hardwick…
Sigh. It’s 11 p.m. on a Tuesday night and you’re the worst kind of hungry. Stomach growling, three-course meal hungry. Unfortunately, the only restaurants still open in your neighborhood are in the vein of Taco Bell/Burger King or IHOP/Denny’s — and fast food and pancakes aren’t exactly what you’re craving…
It must be the alignment of the planets or something. Seems like all kinds of restaurants are coming out of the woodwork to offer freebies right now. From 10 a.m. to 2 p.m. today, four Famous Dave’s Legendary Pit Bar-B-Que trucks will be cruising the streets of south Scottsdale, offering a…
If you understand the concept behind Posh — a first-of-its-kind, “improvisational” kitchen in Scottsdale — then you understand its chef and owner, Josh Hebert. “I can be a little frenetic sometimes, yeah,” he admits. Creative is more like it. A more traditional chef might call what Herbert does at his…
You don’t have to be French to celebrate le quatorze juillet in Phoenix — you only need a craving for French food. Cheuvront Restaurant & Wine Bar is hosting its annual Bastille Day Dinner tomorrow, with three courses that include a choice of coq au vin or boeuf bourgignon for…
