Don’t get me wrong: I happen to love the dish in question. Formerly known simply as a chopped salad and popularized by Chef Bernie Kantak of Citizen Public House and The Gladly, I’ve eaten this salad often, ordering it at Kantak’s restaurants and making it myself, from the widely published recipe. But, really. A state salad?
So much flavor in one Styrofoam cup.
Ho Hos. Jack in the Box onion rings. Peeps. We all have it – that low-end dish or snack item on the top of our personal food pyramid. Laurie Notaro’s is Twizzlers. What’s yours?
This spot has been feeding ASU students for decades.
First impressions from our critics.
It’s a solid addition to the north-central Phoenix Mexican food scene.
It’s your turn to press the Snooze button, south Phoenix.
Sweet or savory? Green or red? Either way, this classic dish is very good.
Cold sashimi and warm Italian cuisine at the same meal? Yes please.
In case you needed another burger spot in town.
Does turmeric give you super powers? Up for debate. Is golden milk super delicious? Yes.
Consider yourself warned.
This Phoenix institution makes day drinking feel classy.
The sweet people behind Super Chunk are adding retail cooking goods, a nitro tap and more.
A timeless appetizer from a long time favorite restaurant.
Looking for a sushi burrito? You found it.
The cult favorite has opened a fifth Valley location in downtown Phoenix.
Nontraditional takes on Asian cuisine aren’t always successful.
This Tempe restaurant and bar is known for good food, good times and ghosts.
Cartel Coffee Lab is bring its beans to the masses.
The food might remind you of your favorite late-night food truck.
Want to work at Fox Restaurant Concept’s new restaurant?
