Aaron Chamberlin chef/owner of St. Francis and his girlfriend Lee del Real have only been in their petite, 1950’s red brick bungalow in the Coronado Historic District for about 4 months — though you wouldn’t know it. The 1950’s-era house has a charming red brick exterior and minimalist decor on…
As the saying goes, good things come to those who wait. Since he was kicked out of his old location in Scottsdale last July, Cullen Campbell, owner and chef of Crudo, has been working on his new Phoenix location at 3603 East Indian School Road (Indian School and 36th Street)…
Lately, in this In Season/Meatless Monday series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using my leftover cooked collards, spaghetti squash, cauliflower, sweet potatoes and i’itoi onions…
Yes, believe it or not, Phoenix has ten farmers’ markets. Actually, we have way more than ten, and we love them all, but the markets on this list really stand out from the rest. So here’s our list of ten favorites — in no particular order. 10. Gilbert Farmers’ Market…
“Cafeteria” is to “lunch lady” as “restaurant” is to “chef.” Wrong. Enter: Chef Mezur Duzic of Phoenix Children’s Hospital. Duzic, a German-trained chef originally from Yugoslavia, takes the hospital cafeteria to a whole new level with made-to-order salads and a wood-fired pizza oven. This week, we’re getting to know the…
With James Beard Award-winning Chef Nobuo Fukuda at the helm, it’s no wonder that Nobuo Teeter House has one of the best restaurant reputations in town. However, it seems like every time someone says, “Their food is absolutely incredible,” the high praise is followed by, “…but so expensive.” Served tapas-style,…
Yesterday we discussed Pisco (the Peruvian and Chilean liquor made from distilled grape juice) in the general, and Pisco Porton (the most recent addition to the range of Piscos available in Arizona) in the specific. Today we show you the best possible use for Pisco Porton — the Pisco Sour…
The Market: Between vendors and visitors, every market has its cheerleaders. But few come as loyal as those who frequent the Downtown Phoenix Farmers Market every Saturday morning. It’s easy to find, located in the parking lot attached to the south side of the Downtown Phoenix Public Market, the permanent…
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. The meat industry calls it “lean, finely textured beef.” The…
If you’re a fan of Portlandia on IFC, you’ll understand that when you “put a bird on it,” things get spruced up and pretty in a hurry (“I’m painting a bird on a bird!”) — well, at least until the real deal appears. Perhaps that’s what the owners of Songbird…
Happy Good Friday, Happy Easter, Happy Passover, or just plain ol’ Happy Friday! For the first time in thirty years, my mother has decided not to cook Easter dinner for her family, but instead she and my dad are going to Tucson to see their favorite band, Calexico. Damn her…
It would seem from looking around the shelves of bars or liquor stores that Europe holds a monopoly on the production of spirits made with grapes. France gives us Cognac and Armagnac; Spain produces a fair amount of brandy; Italy has its grappa. But drinkers do themselves a disservice if…
The other morning, we found ourselves at our local Starbucks (the horror!) staring at the “breakfast pasty” case. The usual suspects were there — cheese danish, blueberry scone, morning bun, iced lemon pound cake — but there were also four new little treats. Starbucks had pies. Super tiny, adorable pies…
One thing you quickly learn to appreciate when traveling overseas is the beauty of a large, juicy cheeseburger on a soft, warm bun. It’s one of those staples that many people could, and do, eat once a week. And what better way to wash it down than with a cold…
“Hello, thanks for calling Domino’s.” “Oh hey, can I get your spinach and feta pizza?” “Sure.” “Without onions.” “Sure, uh, wait, what was that?” “I said no onions.” “Sorry, no.” “Excuse me?” “No.” “No? I DON’T WANT ONIONS! I HATE ONIONS! WHY CAN’T I TAKE ONIONS OFF MY PIZZA? WHAT’S…
Just keep in mind that the rice will lose some moisture when it’s grilled. Make sure that you fill the husk with moist rice – and a little cheese wouldn’t hurt.
Oh my, this is exciting. Jeff Kraus, the man behind ++Experience++ and the currently-defunct Truckin’ Good Food truck (named one of the nation’s “Top 10 Most Influential Food Trucks” by the Huffington Post) tells me, after months of searching, he’s found a home for his new concept — in Tempe…
I love me some coffee! I love me some iced coffee. What I don’t love is paying a ton of money for it, and if I do, it better be damn good. Now, there are many places where you can find a decent iced coffee in Central Phoenix, but that’s…
Say the word “cheeseburger” and most meat-eating Americans drool at the thought of a juicy, seasoned beef patty blanketed in melted cheese, accompanied by any number of condiments, and resting on a dreamy bun. Say the words “cold beer,” and, well, now we’re really talking. The effect of these words…
It appears the tentacles of restaurateur Sam Fox are reaching out to expand his empire once again — this time in Vegas, baby. The 2012 James Beard Foundation semi-finalist for Outstanding Restaurateur has announced that Culinary Dropout, his trendy gastropub in Scottsdale, will open a location inside the Hard Rock…
This week in Chef Chat we’ve been chatting with Los Sombreros Chef and Owner Azucena Tovar. Tovar travels to Mexico multiple times a year to keep her finger on the pulse of the vibrant culinary scene in and around her hometown of Miguel Allende, Mexico. Using inspiration from her travels,…
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…
