Restaurants

Bacon and eggs. Kringel and rusks?

Daring to think beyond the cannoli

Restaurants will cook out of tiny shipping containers.

Pressed sandwiches, goat curry, and more

The D hammer lands!

Down home eats from the Alabama mountains

A torta that channels the best slider you’ve ever eaten.

All the wings, pizza, fried chicken, and much more

A conversation with Leyla Moushabeck

Firing on every single taste sensation.

23 new restaurants opened around Metro Phoenix in November, while one new-comer didn’t make it through the year. Here’s your monthly Valley restaurant report.

New Italian in old digs.

Featuring one of the greatest French toasts around.

Claudio Urciuoli, who cooked at Noble Eatery for four years, has taken the stove at his next endeavor: Pa’La.

Yep, the Barrio Café chef wants to open a BBQ joint.

The Valley’s Indian food scene is reaching new heights

Our critic dishes on a pair of splashy eateries.

Try the burrito of the month: the El Trumparito.

DNA Chocolate makes A+ cacao creations.

For many, this is church.

Chris Malloy launches on a quest of ash and sauce and gnawed ribs to find out.

And the roster of chefs is bananas.