Who serves the best drunken noodles in Phoenix? When in the mood for a dish that’s so spicy it clears up the sinuses, look no further than drunken noodles, or pad kee mao. This stir fry can be made about a thousand different ways, but the staples are Thai basil, chili, garlic, and rice noodles.
Pie Social is right around the corner — do you know what you’re baking? Well, you’re in good company, friend, because neither do we. We decided we couldn’t be the only ones drowning in a sea of pumpkin, searching for an escape form the ordinary. After all, this is the pie…
CityScape, downtown’s newest highrise (and ongoing restaurant scene saga) of residential, retail, office, and hotel components, has announced three new restaurants opening in the coming weeks: a second location of Scottsdale’s The Breakfast Club and Barrista Bar, The Strand, a fast-casual Italian restaurant, and the Mexican grill, Chipotle. The news…
Richie Moe from Citizen Public House, chef Josh Hebert of Posh, Julie Hillebrand Tomey from J&G Steakhouse — they’re just three of twelve Valley mixologists battling each other and competitors across America for the title of greatest Hangar One cocktail and an all-expense paid trip to the Hangar One Vodka…
Welcome to Chow Bella’s Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Salt and pepper shakers, flatware, tea lights — restaurants are used…
Scorpions dipped in chocolate, anyone? Larvettes in a box for you, dear? And how would you like to sample the chef’s newest specialty, the Maggot Melt Sandwich? Only one event could bring us such fine fare: the Arizona State Fair. If you’ve tackled the exotic cuisine at this year’s festivities,…
“With the economy how it is, the more small businesses band together, the more likely we are to see the other side of this thing.” That’s Michele Lavis-White, co-owner of Fair Trade Cafe, the globally conscious coffee shop with two locations in Phoenix, talking about her recent partnership with Jesse…
Lately, in this In Season 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 making a fresh pizza sauce with a tomato and topping it with dressed arugula…
We came, we saw, we cupcake’d. And we don’t want to see another cupcake till next year. Holy cow, cupcakes really aren’t dead! This was apparent the moment we pulled into the chaotic parking lot of the Valley Ho around noon yesterday for the 2nd Annual Cupcake Love-In. The fund…
(Update: Since my interview with owner Jon Lane, please note O.H.S.O. is taking over the location of the Black Forest Mill restaurant not the German Sausage Co., which will continue to operate. Also, beer, wine, and cocktails will be available on opening day, November 15, the nano brewery, however, will…
We’ll admit it, we went a little doughnut crazy in October. To round out the month, here’s one last bit of fried dough porn — as we document the doughnut making process at Elliot Wexler’s Noca in Phoenix. You’re welcome. Follow Chow Bella on Facebook and Twitter…
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, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
This year, we’re making our Halloween candy out of vegetables. Vegetables contain natural sugars, so if they make a great addition to the dinner table, why not eat them for dessert too? Mashed Potato Candy is an American classic that can easily be made vegan.
We stopped by Postino Winecafé on Central Ave. to see if their dessert is as worthy of waiting for a table as are the rest of their quality offerings.
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Bicol Express from Gingerroot (1076 W. Chandler Blvd. Chandler). The Basics: Bicol is a region in the Philippines famous…
“The heart is a reminder for the generally underestimated but essential role health plays in our lives.” That’s a quote from Italian designer Liviana Osti, who designed her carafe in the shape of a human heart as part of a tableware challenge given to her and her classmates at Bolzano…
If you’re familiar with motorcycles, or Cave Creek, or both, then you’re probably familiar with The Hideaway Grill, the famous biker pub and grub stop founded by rider and owner Mark Bradshaw in 1997. Now, it seems Bradshaw and partner Jim O’Toole have set their sights on a new project…
Fine artist Kittiwat Unarrom, who also helps run his family’s bakery in Ratchaburi, Thailand, has found an unsettling method of combining his two trades. Since 2006, Unarrom has used dough to create crazy-creepy and realistic renditions of heads, feet, hands, arms, and other body parts he calls, “Human Bread.” Created…
In my latest column, owner Alberto Rivera provides the hospitality, the food, and the explanation behind El New Yorican (pronounced Yor-ee-can), his west side restaurant of casual Puerto Rican cuisine. Prepared in the style of Créole cooking, or what the locals call cocina criolla, this family-run eatery serves up a…
There are three good things about downsizing your eggs. First, large cost less than jumbo. Second, your recipes will come out better. Third, you’ll be getting a little less cholesterol. That means you can justify the butter in the cookie.
And while I maintain a parking lot and decorating the back of an SUV doesn’t sound like much fun for anyone, I did come across something pretty cool in the family fun category — ice cold to be specific — and (bonus) it’s allergy-friendly, too. The Phoenix Coyotes, the pro…
“Thank you for coming to my house.” If you have been fortunate enough to visit El New Yorican, these words, accompanied by a firm handshake, will be the last ones you hear upon leaving the restaurant. They will have come after your serving of camarones en salsa criolla (plump pink…
