New Times’ annual Best of Phoenix A’Fare is just around the corner and there’s still time to get your ticket to the party. On Saturday, October 4 we’ll be celebrating the best that our city has to offer with food, drinks, and live entertainment. In keeping with this year’s theme,…
In July we told you that longstanding Scottsdale breakfast spot Orange Table would be closing its doors for a complete overhaul, that it would reopen as a new restaurant with a new owner. Though the new management promised to keep much of the menu and staff the same, we knew…
Thanks to all of you who entered our contest to win a free pair of tickets to the 15th annual Best of Phoenix A’Fare. And here’s some good news: We had so many entries, we decided to give away two sets of tickets instead of one! The party will be…
My grandmother referred to it in the singular: calamaro. I saw her prepare squid only once, in the late 1970s while visiting my parents and me from her home in Ohio. I watched Grandma while she cleaned the ugly thing, removing the body from the tentacles; cutting the body in…
Phew! We think we can declare the dreaded summer slump officially over. That’s because, with a very busy Arizona Restaurant Week wrapping up and only two spots on our closing list, it looks like most of our favorites have made it through the dead zone and into fall. While it’s…
We’re going behind the scenes and getting up close and personal with some of the Valley’s favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.
Things have been quiet on the Crazy Amy front, but this weekend, the infamous couple exploded back onto the national scene in a big way. According to a 911 call to the Scottsdale Police Department, Amy’s Baking Company owner “Samy” Salomon Bouzaglo threatened a customer with a knife on Saturday…
You might think making cheese is a dirty job but it’s surprisingly easy and with just a trip to your local beer-making store you’ll have everything you need to make your own gouda, chèvre or gruyère. The artisanal craft of making cheese is a handy skill to have because, who…
In the mushy-yet-magical coulee that is my imagination, Pumpkin Spice exists as a rejected sixth Spice Girl. Yoga-pantsed, Ugg-booted, and sexy-baby-voiced, poor P.S. just literally can’t even function as a flavor. Pumpkins are a thing. Pumpkin Pie Spice is a thing. But “Pumpkin Spice” is a myth that we seem…
Heads up, Tempe night owls and bar-goers. There’s a new dining option located off Mill Avenue that’s going to be serving pastries, crepes, and more until 2:30 a.m. on weekends. The restaurant and bakery called Delice Bistro opened Thursday at 690 South Mill Avenue, at Centerpoint on Mill…
The Guilty Pleasure: Two new flavors of Oreos. Where to Get It: Caramel Apple flavor at Target. Pumpkin Spice flavor everywhere. Much like pumpkin spice flavor in general these days. Price: About $3 a box. What it Really Costs: The usual danger of a box of processed cookies suddenly disappearing…
When Market Street Kitchen opened in 2012, the owners tapped two of the Valley’s best known and well-loved chefs to helm the kitchen: James Beard Award-winner Robert McGrath as executive chef and Matt Taylor as chef du cuisine. It seemed like the prefect recipe for success until, less than a…
Roosevelt Row Chile Pepper Festival Saturday, September 27 Head to the A.R.T.S. Market in downtown Phoenix this Saturday night to be a part of the third annual Roosevelt Row Chile Pepper Festival. The event will feature chile-infused dishes from 20 teams of local chefs and restauranteurs, all of whom will…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Once upon a time, there was a city. It was not the largest city, or the smallest. It was not the richest or the poorest. But this city had a reputation, nonetheless. It was known throughout the land as dry and inhospitable — heated to unimaginable temperatures for several months…
We could pretty much live off the fried chicken and biscuit Little Birdy sandwich — with beignets for dessert — at Welcome Diner, and now all of that goodness is about to be available at a location southeast of Welcome Diner’s current set-up. Although details on the new Michael Babcock…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
The Chef: Bernie Kantak The Restaurant: The Gladly The Animal: Pork The Dish: Pickled Pork Temple What do you do when your friend, who happens to own a pork company, calls you up with a bunch of extra pork temple? Well, if you’re Bernie Kantak, you take it and use…
Every year the Martha Stewart American Made program recognizes a group of artisans and producers around the country for their work making well-designed, quality goods. Earlier this year a long list of nominees was announced, which was then broken down into a list of finalists. Included in that list is…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
The latest move in the never-ending game of musical chairs played by our well-loved Valley chefs has resulted in a new top dog (pun not intended) at Blue Hound Kitchen & Cocktails. As of this week, the downtown Phoenix restaurant located at the Hotel Palomar can call Sean Currid its…
A new restaurant, Revo Pizzabar, will open early next month at 200 East Fifth Street in Tempe — inside the Tempe Transit Center just off ASU’s Tempe campus and steps from Mill Avenue. The new restaurant was created by the founder of the well-loved and now-defunct Tempe brewpub Bandersnatch and…
