Legend has it that during the Spanish Civil War, Basque General Tomás Zumalacárregui visited a farmhouse and demanded the woman of the house cook him something quickly. In a panic, she combined egg, potato, and onion, the only foodd she had. Zumalacárregui liked it so much, he brought the recipe…
Openings Over Easy, Tempe In late June chef and restaurateur Aaron May opened a new location of his popular breakfast restaurant Over Easy. Located at The Yard at Farmer Arts District in Tempe, the restaurant features about 80 seats inside at 2,200-square-foot space located across from The Madison Improvement Club. …
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 61. The Lady at Short…
There are plenty of places for wood-fired pizza in the Valley, but the newly opened Forno 301 in downtown Phoenix is distinct. Owners Roberto Dadone and Luca Dagliano grew up in Sanremo, a Mediterranean city in northwestern Italy, where they trained in traditional cuisine. Lively, passionate, and good-humored, the two…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 62. Crawfish at Angry Crab Shack…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 63. Fried Green Tomato Sandwich at…
Check out the the new westside location of the Whitney Museum, get tickets to Fun Home, and by all means walk as much as you possibly can because you’re going to need to burn calories like mad. Food is a competitive sport in Manhattan — and we know you are…
Since opening three years ago as a simple (okay, maybe not that simple) but modern creperie, Jeff Kraus’ Crepe Bar in Tempe has become a regular haunt for Valley food enthusiasts. What started as a concise menu of crepes and drinks has grown to include sweet and savory creations augmented…
Independents Week Pub CrawlFriday, July 3 In case you didn’t already know, this week is National Independents Week, the annual weeklong celebration of local businesses. And to help celebrate, Local First Arizona invites you to support some of your favorite independently owned bars during the Independents Week Pub Crawl in…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 64. Pistachio Chicken Liver Pate…
“Too much of everything” appears to be the culinary theme at Barrio Urbano, Chef Silvana Salcido Esparza’s diner at midtown’s food court The Yard. Originally opened last fall as a Mexican breakfast place, this is the third of five restaurants to carry the acclaimed restaurateur’s Barrio brand launched from her…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 65. Bún Thit Nuong at…
On Sunday, June 28 Pinnacle Peak Patio in north Scottsdale closed its doors for good. The Western-themed restaurant opened in 1957 as a small store, selling beer and bait to fishermen on their way to nearby lakes. The owner also offered a simple steak dinner — a 32-ounce Porterhouse steak cooked over…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 66. Oysters Rockefeller at The Salt…
When Mother Bunch Brewing opened last September, craft beer fans and downtown residents were excited to try their robust selection of craft beers. But thanks to head chef Holly Arguello, Mother Bunch has become popular among food enthusiasts as well, by serving upscale pub food such as homemade pork rinds,…
Maricopa County has an interesting restaurant inspection system — restaurants can choose not to get a grade right before an inspection and thereby avoid the shame of getting anything below a “B.” It’s easier on the restaurant if they have a bad day when the inspector comes around, but tougher…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 67. Aloo Tikki Chaat at Little…
The location isn’t glamorous. 8-Bit Brewery is located in an office park in Avondale, where the buildings are broad and the walls consist of steel frames and plate glass. “Is there really a brewery out here?” you may ask yourself. But 8-Bit isn’t meant to be glamorous — it’s meant to…
The Guilty Pleasure: Hot Dog Bites Pizza Where to Get It: Pizza Hut Price: $11.99 What it Really Costs: Your faith in the future of food (and humanity) Let’s get right to the point. Pizza Hut’s Hot Dog Bites Pizza is one of the worst things we’ve ever eaten. It…
Since 2007 Classic Cooking Academy in North Scottsdale has offered professional and recreational cooking classes on everything from pastry to pizza. Now the school’s director, chef Pascal Dionot, and his wife, Donna, have expanded their culinary ventures to open a restaurant that focuses on wood fired pizzas. Called La Pizzetta, the…
Just a few years ago, if you were hired by a restaurant in the Valley, your training usually included a trip to some county office, where you had to take a test on food safety for a “Food Service Worker card.” That piece of plastic signified you knew the proper…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 68. Green Chile Burrito at…
