We’re not huge fans of national such-and-such days, but when we can get our hands on discounted pie, it’s definitely cause for celebration. This week, Traci Wilbur (you probably know her as Pie Snob) is offering 20 percent all her pies in honor of National Pie Day, which is Thursday,…
Dave Andrea and Payton Curry, the duo behind Scottsdale’s Brat Haus, unveiled their newest project to guests and media on Saturday. Taco Haus, located in the same North Scottsdale strip mall as the infamous Amy’s Baking Company, looks to capture the spirit of a variety of Latin American cuisines, including…
Joey Maggiore Owner Cuttlefish 573-202-3044 www.cuttlefishscottsdale.com This is part one of our interview with Joey Maggiore, owner of Cuttlefish in Scottsdale and son of one of the Valley’s most famous Italian chefs, Tomaso Maggiore. Today, we’re chatting about why he chose the name Cuttlefish. Don’t forget to come back tomorrow…
When both Scratch locations in Scottsdale and Phoenix closed last year, it left a macaron-sized hole in our hearts. After the financial difficulties of rejuvenating the old Canvas building downtown, Duc Liao and his wife, Noelle, closed their operations. Luckily for Scratch enthusiasts (and there are quite a few), Liao…
It was last June when we first caught wind of a landlord dispute that threatened to force Karl’s Quality Bakery (and The Baker’s Daughter) to move after more the 20 years at 8847 North Seventh Avenue. In September, Karl and Christine Boerner, the Swiss-trained father-daughter pastry chef team behind the…
The first version of the Philadelphia cheesesteak was invented in the 1930s by brothers Pat and Harry Olivieri, who owned a hot dog stand in South Philly. Since then, the popularity of the sandwich increased and has become a national favorite. Philly cheesesteak sandwiches are made from thinly sliced rib…
After nine months, $8 million in renovations, and nary a peep to anyone, The Post, an American restaurant inside The Wren, a Crowne Plaza Hotel at 44th and Washington streets (near Sky Harbor International Airport), will open Friday, January 31. “Check everything you thought you knew about hotel food at…
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…
On the surface, Pho A.V., the tiny, six-month-old Vietnamese restaurant in North Phoenix, looks like many of the no-frills spots throughout the Valley: fluorescent lights, a modest assembly of tables and booths, a buzzing cooler. But through its doors hung with white lace curtains, in the back of the room…
PhotoTapas: “A History of Fresh Food in the Desert” Friday, January 17 This Friday, “A History of Fresh Food in the Desert” opens at Modified Arts in downtown Phoenix. The exhibition will “span nearly the entire modern lineage of farming in the state of Arizona” through work from three local…
In Chow Bella’s new comic, Wait or Die, we tell the stories of waiters and waitstaff from restaurants around the Valley. Submit your stories here: waitordie@newtimes.com — and be sure to let us know if you wish to remain anonymous…
To those lamenting the lack of decent ramen in the Valley, take note: Yatai Ramen. The Valley’s newest food truck, its name meaning a Japanese street food cart, is getting ready to hit the streets in the next few weeks. And owner Mark Kondo says it’s about time. “I love…
Staffing a restaurant (and keeping it staffed) is one of the most difficult and time-consuming tasks owners and chefs face. And turnover? The industry’s nearly famous for it. Although the hiring of both back- and front-of-the-house positions has always been a challenge, is hiring restaurant staff today harder than it’s…
The Guilty Pleasure: Grilled Stuft Nacho Where To Get It: Taco Bell, locations everywhere Price: $1.29, are you out of your mind? What It Really Costs: You’re learning a new word today. I have to hand it to the R&D people at Taco Bell. It seems they have a nearly…
Is it possible to appreciate a restaurant not only for its food but also for the people behind it? In the case of Pho A.V. in North Phoenix, it is. On the surface, the tiny, six-month-old Vietnamese eatery looks like many of the no-frills spots throughout the Valley: fluorescent lights,…
Want to stay on top of trends? It seems 2012 was the year of the chicken and 2013 was the year of the greenhouse. So, what’s on the agenda this year? Here are some “trends” we predict will gain speed in 2014…
Okay, if you read my previous post on Jewel’s Bakery and Café, you already know I’m in love with this place. Jewel’s has so many beautiful gluten-free pastries that you could just drown yourself in sugar. But I also was excited to taste the bakery’s savory offerings. So my work…
This is part two of our interview with pastry chef Country Velador of Super Chunk Sweets and Treats in Scottsdale. In addition to opening her own sweet shop, Velador also crafts the dessert menu for Cowboy Ciao restaurant and helps supply bread for Counter Intuitive, the grab-and-go sandwich shop that…
The new year is already shaping up to be a busy one for Johnny Chu. The Hong Kong-born chef, along with wife, partner, and general manager Linda Q, are planning to open not one, but two Asian-themed restaurants in midtown Phoenix by the end of February. The couple currently operates…
Country Velador Chef, owner Super Chunk Sweets and Treats www.facebook.com/SuperChunkSweetsAndTreats Pastry Chef Cowboy Ciao This is part one of our interview with Country Velador, owner of Super Chunk Sweets and Treats in Scottsdale and pastry chef for Cowboy Ciao. Velador opened the sweet-minded shop with her husband, Sergio, last month…
Alexandra Maw has been thinking about juice bars before juice bars were a thing in the Valley. She came up with a business plan for one as a student as ASU and, thanks to a grant from the university, made her dream a reality in late 2012, founding Kaleidoscope Juice…
It’s hard to complain about the 70-degree Phoenix winters, especially while a good portion of the country digs out from piles of snow and exposes their flesh to frostbite. But you know what? I’m going to. I used to be a hot chocolate-loving member of society, guzzling cup after cup…
