If you love Thai food but lament that pandanus leaves and pineapple can’t be grown easily in Arizona, cheer up! A recent trip to some cooking schools in Thailand brought me the revelation that in fact, there are many herbs and ingredients you can grow right in your backyard. Even…
While local food enthusiasts were battling the crowds and the rain at the Devoured food festival, I was happily devouring a flawless porterhouse steak at The Camelback Inn’s BLT Steak. When it comes to high-end steakhouses, I’ve always been loyal to Mastro’s, but I’m quite certain BLT Steak is as…
This is part two of our interview with Adam Brown, the executive chef of Noca in Phoenix. Brown’s been in charge of things since the restaurant resumed dinner services last month, after a months-long hiatus that began when the previous chef stepped down. On Tuesday, we heard from Brown and…
If you went to Devoured on Saturday then you might have already tasted some of the frozen creations from Doc’s Artisan Ice Creams. The frozen treat shop ran a booth inside the museum and gave out samples of 10 flavors of its sorbet. But if you picked anything other than…
The Guilty Pleasure: Chokladkrokant Bredbar Where To Get It: IKEA, Warner Road and I-10 Price: About three bucks a jar What it Really Costs: You can’t resist picking up a lamp and and end table while you’re there, can you? One of the best-kept secrets at IKEA, that titan of…
Heads up, cocktail lovers! Crudo co-owner and head mixologist Micah Olson has a few new things up his sleeve — namely a new seasonal cocktail menu and an extended happy hour menu. As you would expect, the new drinks feature lots of local and craft ingredients including AZ Distilling Co…
East Valley residents might know Randy Walters as the owner of Pittsburgh Willie’s, the hot dog spot inside Chandler’s Merchant Square Antique Mall. That shop closed its doors last month after a five-year run, but don’t fret, because as we told you in July, Walters has plans to open a…
Adam Brown Executive Chef Noca restaurantnoca.com This is part one of our interview with Adam Brown, the new executive chef of Noca in Phoenix. Brown, a former Noca sous-chef, was named executive chef in late January, taking the job that had been vacant since mid-2013 when former chef Claudio Urciuoli…
The world is divided into two groups of people: Those who don’t particularly care for eggs Benedict and those who are obsessed with the dish. This edition of Battle of the Dishes is for the latter. Count us among the obsessed, which is why we were thrilled with our latest…
Times flies when you’re eating great food, and that was definitely the case last month, which means it’s time to look back on the very best things I ate in February. The list includes everything from a sweet treat at one of Chow Bella’s new favorite bakeries to indulgent dishes…
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Virtù Honest Craft — one of the latest restaurants to join the crowded fine-dining scene in Old Town Scottsdale — is topping national magazines’ must-visit lists, and last month, it snagged a semifinalist spot for a James Beard Award for Best New Restaurant in the Southwest. The reason is simple…
Here’s something else to keep your eye out for this weekend at the Devoured Food + Wine Classic: the first print edition of Bite magazine. Bite launched in February 2013 as an online-only publication. But now publishers Michelle Jacoby and Mark Lipczynski have brought the magazine off the screen and…
Horchata is nothing new. It helps us take down those spicy dishes and top off a wet burrito. Made of milk, rice, cinnamon and sometimes almonds, horchata is a staple ion Mexican beverage menus, but can sometimes be too watery, too cinnamon-y, or too milky. But when it’s executed perfectly,…
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…
With old favorites opening up new locations and many beer and wine focused concepts popping up, there was a lot to check out in the restaurant scene in February. Unfortunately, not all restaurants felt the love around Valentine’s Day, though, with some area institutions shuttering permanently…
The annual Devoured Food and Wine Classic is one of our favorite culinary events of the year. Between the limited number of tickets and consistently impressive line up of restaurants and chefs, it’s always an event to remember. But this year’s event seems poised to deliver more than food and…
Since 2003 chef Kelly Fletcher has been heading up the kitchen at Tempe’s House of Tricks, the romantic restaurant located just off Mill Avenue. He took the reins after Cullen Campbell, now of Crudo, left the restaurant years ago — but as of Monday, Fletcher’s time at the iconic establishment…
Devoured Phoenix Culinary Classic Saturday, March 1 and Sunday, March 2 The culinary event of the year is finally here, which means this weekend dozens of the Valley’s best chefs will gather at the Phoenix Art Museum for the annual Devoured Culinary Classic. Catch restaurants including Clever Koi, FnB, Roka…
Just in time to kick off the Spring Training season, a new bar and restaurant called Draft House Eatery and Lounge is ready to open its doors. The brewpub will hold its grand opening Friday, February 28, at 15814 North 83rd Avenue, across the street from the Peoria Sports Complex,…
As we told you earlier this week, Portland’s in downtown Phoenix closed its doors for good last Thursday. The restaurant’s closure — the result of a landlord dispute — brought more than a decade of service to an abrupt end. But Portland’s owners, Michelle and Dylan Bethge, already have their…
The Guilty Pleasure: Ciabatta Bacon Cheeseburger Where to Get It: Wendy’s, locations Valleywide Price: $4.79 solo, $6.79 combo (your mileage may vary) What it Really Costs: Could be better, could be worse, clocking in at 670 calories. It’s long been said that if you want to get better bang for…
