See also: Chef Peter DeRuvo Shares What’s in Store at Davanti Enoteca For those who missed the early August opening of Scottsdale’s Davanti Enoteca, the newest home (and third location) of the Italian restaurant from Chicago-based Francesca’s Restaurants Group (which also brought Mia Francesca to the Valley), you now have…
See also: Gummy Fruit Snacks Made At Home, Thanks to Pinterest See also: The Famous Pinterest Rainbow Cake: Did We Succeed? At this point, I’m rarely shocked or surprised by the things I see on Pinterest. But this weekend I came across a few photos that made me remember why…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here. As the popularity of cooking continues to rise, so does…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
See Also: Tastemakers 2012: Charleen Badman See Also: S’Mores Smackdown: Frank & Albert’s vs. Beckett’s Table The dessert that I hounded my mother for the most when I was a kid wasn’t chocolate chip cookies or cake or even ice cream — it was butterscotch pudding. The kind out of…
See also: Richardson’s: Happy Hour Report Card See also: Local Bistro: Happy Hour Report Card The Spot: St. Francis, 111 E. Camelback Road, Phoenix, 602-200-8111, www.stfrancisaz.com. The Hours: Happy Hour is offered from 3 p.m. to 6 p.m. every day. The Interior: Wendell Burnette Architects transformed what was once a…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
See Also: The Great Kobe Beef Swindle The Guilty Pleasure: Allen Melt Where To Get It: Pomeroy’s Price: $7.25 What it Really Costs: There’s enough oil that the serving size should be one per lifetime. Someone, anyone, please tell me that the trend of fancy burgers has run its course…
Looking for a primo parantha? How about a terrific tawa aloo? If you’re in Tempe you can get them both, as well as several other types of Indian street food, at the Dhaba Cafe, the new fast-casual eatery from The Dhaba, the Indian restaurant specializing in the foods of the…
Cupcakes, the food trend that, like your ex, keep coming back no matter how many times you’ve said it’s over, are in the Valley’s news scene once again — and this time, they’re arriving in the form of the nation’s biggest franchise…
See also: Pulled Squash Sandwich at Bryan’s Black Mountain BBQ This is part two of my interview with Bryan Dooley of Bryan’s Black Mountain BBQ. If you missed part one, read it here. Favorite thing to eat growing up: Frog legs, blue gills and ribs. Favorite thing to eat now:…
We’ve always liked guys in trucks, although we never though we’d apply the rule to food trucks. That was until Gourmet Command Center hit the streets in their purple and black, totally pimped out, former-SWAT-surveillance-vehicle now turned food truck. See also: 10 Corporate Food Trucks Totally Bogarting the Mobile Kitchen…
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…
From time to time, Zach Fowle will provide a visual guide to every day and extraordinary situations … and (because he has bad handwriting) Claire Lawton will illustrate them. Welcome to Charted Territory: See also: Zach Fowle’s weekly Brew Review archives See also: A Summer Guide to Beer See also:…
Hey, readers, get ready. We’re putting new meaning into the term “street food.” For Chow Bella’s latest mission — “Eating 16th Street” — we’ve employed a young woman who’s literally eaten her way around the world. Alex Rodriguez has eaten borscht in Moscow, steak in Buenos Aires and a “life-changing…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
See also: Tastemakers 2012: Isam Saed See also: Eating the World: Middle Eastern Bakery & Deli See also: Lebanese Chicken from Middle Eastern Bakery and Deli When you’re cooking, it’s all about a dash of this and a splash of that. But baking is another matter, an exact science. In…
See also: April’s Edible Education at Old Town Scottsdale Farmers’ Market Housed in an adorable 1913 bungalow (once owned by Charles Miller, for whom Miller Road was named), JAM is an artisan boutique and art venue where local artists are featured and artsy classes are taught. The rustic couture shop…
See also: Silvana Salcido Esparza Dishes About Eating Iguana and Whether She Is or Isn’t a Badass See also: Jeff Kraus Explains What’s Cool About Food Trucks, Waxes Nostalgic for S.O.S. and Names Four Over-Hyped Food Terms He Wishes Would Go Away Bryan Dooley Bryan’s Black Mountain Barbecue 6130 E…
See also: Pavle Milic of FnB Presents War of the Roses and a Hog, a Blind Rosé Tasting and Pork-Fest Held on August 24 See also: AZ Wines Impress at FnB’s Arizona Judgment The original War of the Roses (fought for the throne of England in the 1400s) lasted 32…
Every week, there’s a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you’re like most people, you probably just don’t have the time to get to all of it. It’s kind of like those burgers at Old Town Whiskey; it just won’t all…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
