This week we’ve been shooting the breeze with Phoenix’s queen of down-home country cooking: Mrs. Elizabeth White of Mrs. White’s Golden Rule Cafe. Since Mrs. White doesn’t use recipes in the kitchen, for the last part of this Chef Chat we’re bringing you the kind of advice you can only…
ooks like you are going to have to get your Thai fix from somewhere else — and if you have been to the competition, then this isn’t good news. Thai Elephant, located in a prime downtown spot off Central and Adams will be shutting its doors as of October 25th. This…
In some countries brioche, an enriched French pastry bread, is eaten as a dessert or served with tea. But this is America — and we want sugar for breakfast. In fact, we want it dipped in milk and eggs, fried, then smothered in butter, cinnamon, and maple syrup. Yes, we’re…
This week here at Chef Chat we’re spending some time at Mrs. White’s Golden Rule Café in downtown Phoenix. When we stopped in, we weren’t the only ones hoping to chat with the woman who started it all. Fans of Mrs. White’s southern style cooking from as close as up the street…
On Sunday, local food blogger Seth Chadwick, who started Feasting in Phoenix, the blog he labeled as, “When Zagat meets Sex and the City. . .,” posted his last entry. Started in 2005, Feasting in Phoenix featured Chadwick’s reviews from eateries around the Valley and, occasionally, the country, treating readers…
Goodbye September, hello October! We didn’t have a whole lot of action on the restaurant front this past month, but we did have a couple of places open — and a few places bailed. Restaurants (and other Food-Related Establishments) That Opened in September 2011 Limelight Dipping Bar & Grill, ScottsdaleAMC Esplanade 14…
In what’s sure to be torpedo-sized news in the world of submarine sandwich chains, Jersey Mike’s, a franchise with more than 500 stores nationwide, will continue its quest for world domination (and the freshest baked bread, meats and cheeses) by opening ten more locations in Arizona. (Currently, there are seven…
For many in Phoenix, “soul food” is synonymous with Mrs. White’s Golden Rule Café. Since 1964, the landmark has been serving southern classics like catfish, smothered chicken, and a mean peach cobber. At the heart of it all is one woman: Mrs. Elizabeth White. This week we sat down with Mrs…
You can’t tie down this toffee. So says Donna Gabrilson and Stacey Barnes, the mother-daughter team behind GoodyTwos Toffee Company, the sweet shop of small batch toffee creations like the Sweet and Salty and the Cinnfully Hazelicious. Today, the two made the announcement that GoodyTwos has outgrown its current space…
As part of the ongoing parade of new food trucks driving their way into the Valley, last week, the folks at Superstition Farm & Udder Delights announced their food truck had officially become part of the Phoenix Street Food Coalition. Called the SuperFarm SuperTruck and most frequently seen at the…
Hey friends, if you’ve recently been down near the Downtown Phoenix Public Market, you’ve probably noticed lots of construction. In fact, this week “The City of Phoenix will be repairing the concrete in the driveway / alley between Central Ave. and 1st St. at the McKinley St.(north) entrance to the…
Damon Brasch, owner of Green, the funky vegan bistro in Tempe, thinks so much of the Tsoynami, his organic ice cream treat featuring Blizzard-like flavors, the name for his new vegan ice cream, coffee, and pastry shop in downtown Phoenix was inspired by it. Located at 2014 North 7th Street,…
We visit this favorite Phoenix downtown joint to satisfy our sweet tooth with off-the-menu cannolis and a unique rum cake named “La Dolce Vita.”
The cardiovascular system of the Valley’s locally-produced food world recently experienced an increase in heart rate when Shannon Dufresne, owner of Crave Artisan Ice Cream, announced she was calling it quits. “My decision is by choice, not circumstance,” Dufresne tells me. “After three years of only making ice cream, I…
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: Angel Wings from Thai E-San (616 W. Indian School) The Basics: Angel wings are chicken wings stuffed with marinated…
It’s been just over a month since Oaxaca Restaurant and Cantina, the downtown Phoenix eatery and 30-year-plus landmark near the state Capitol, closed and its former owners, the Verdugo family, forced to go through a trustee sale. But starting at 10 a.m. on Monday, Jose Martinez, Vice President of Chicanos…
Looks like Essence Bakery, the sunny spot of upscale comfort food in Tempe, has its sights set on a second location in Central Phoenix. “We’re cautiously optimistic,” says Gilles Combes, co-owner and husband of chef and owner Eugenia Theodosopoulos. “The building has to go through rezoning.” The location, next to…
Heinrich Stasiuk, owner of Brick, the gourmet pizzeria that opened last year in the Arizona Center in downtown Phoenix, says Timo, his new restaurant opening next week in Sunnyslope, will take wine bars to the next level. “We’re going to have a selection of over 30 wines by the glass,”…
Wow. We’re full. Today ends our second year of 100 Favorite Dishes, the one hundred day countdown to our Best of Phoenix issue where, based on the gems we know of and your suggestions, we ate our way through goodies like the gollo burro from Casa Reynoso, foie gras creme…
We went out with friends this weekend and were taken aback by something new we saw near our table. We wanted to share this cool gadget that might be the next new trend at Valley restaurants. Here’s a picture of it. We love the modern sleek design. Do you have…
To say that Beaver Choice is an unusual restaurant is an understatement. Simply uttering the name can elicit furrowed brows, stifled laughter, or both. The logo, a clothed cartoon beaver brandishing a knife and fork, could easily be a public service announcement telling kids to brush their teeth after a…
Summer is on its way out yet the sunshine is still plentiful. Sounds like perfect timing for a barbecue to us. Would you agree? Just think. Pulled pork. Slowly cooked and slowly smoked over a low heat for hours until the meat is tender enough to softly pull apart. Are…
