There are several joints for a little chinese food in this town. To stand out, you need to stand out; you need to prove you’re better than the rest. That’s why we’re taking on the two restaurants in this week’s cafe column. Food Critic Michele Laudig on Jimmy Woo’s and…
China’s on the rise, and I’m not talking about the global economy. In Old Town Scottsdale, two Chinese restaurants opened within a month of each other late last year, and it’s easy to predict that they’re both gunning for a chunk of business from P.F. Chang’s, a behemoth founded in…
Hawaiians call it manapua. The Chinese call them char siu bao. We’re not talking about mythical creatures or ancient gods here. These exotic sounding terms boil down to something the modern American palate is familiar with: BBQ pork buns. . …
Last week, a California woman brought a false-advertising lawsuit against Taco Bell claiming that their products contain very little meat. And for those of us who have eaten their Cantina Tacos, this should resonate like the sun exploding. The class-action suit, which does not ask for money, objects to TB’s…
Yesterday, in Sweet Talk, Shannon Dufresne, chef-owner of Crave Artisan Ice Cream gave us the scoop on her sweet tooth, creating a co-op kitchen, and why cooking from scratch inspires her. Shannon, known as the “ice cream chick” in her culinary program, likes to combine flavors and textures in her…
The Valley of the Sun saw a lot of activity in the restaurant world in 2010. More than 100 new restaurants opened and fewer than 50 closed their doors for good, according to our tally. Here is our Restaurant Round-Up for 2010RESTAURANTS THAT OPENED IN 2010Al’s Beef, ScottsdaleAmaro Pizzeria and Vino Lounge,…
Chris Wahl The lead guitarist for local pop/rock band Crash Coordinates performs with the band Saturday, February 5 at Scottsdale Studios. What’d you eat for dinner last night? Chicken breast cooked in olive oil. Favorite food: Rich, juicy prime rib. Least favorite food: Pickled capers. Favorite dessert: Cheesecake Factory cheesecake…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll teach you everything there is to know about local produce. Starting this week, Jennifer Woods will bring you fresh inspiration for how to prepare locally grown produce in a new weekly series called: In Season…
This week we felt like something nourishing and comforting, some kind of soup. Wanting to eat light, we strayed from our usual go to meatless recipes with a combination of beans and rice. Our thoughts turned to Asian style hot pots, found in Chinese, Thai and Japanese cuisine. But we…
Give a ten-year-old a plate of Brussels sprouts and you’ll get the kiddie equivalent of the bitter beer face. Hell, give most adults a plate of the healthful green veggie and you’ll get the same reaction: Icky. Those look gross. Do I have to eat it? Whine, whine, whine. Having successfully stumbled…
If only we could be this excited on a Monday morning…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: New at CityScape: Jimmy John’s Pop the Soda Shop…
Whoa. We’re barely into the new year and Smashburger comes out swingin’ with the nationwide introduction of its Sin City Smashburger. Why such a big deal? Two reasons: 1) It’s Smashburger’s first ever limited-time offer and 2) It includes an Angus beef patty, applewood-smoked bacon, American cheese, grilled and haystack…
This year marks the 25th anniversary for Vincent Guerithault’s quintessential French restaurant Vincent on Camelback. Vincent made his mark on the Phoenix dining scene with classic French haute cuisine in the 1980’s. He quickly gained notice for his successful application of traditional French culinary technique incorporating southwestern ingredients found in…
Yesterday, we spoke with Chef Brian Peterson of Cork and the upcoming BLD restaurant in Chandler. Today, he shares a delectable recipe for Arctic Char with Roasted Cauliflower, Fingerling Potatoes, Baby Carrots and Butternut Squash Puree. It’s a mouthful in more ways than one! Arctic char is naturally found in the…
House of Tricks has everything going for it — excellent food, a great location near ASU that feels serene despite its proximity to the hustle and bustle of Mill Avenue, and a reputation that’s been building since 1987. The restaurant is really a rare gem, a local institution that survives…
They say the way to a man’s heart is through his stomach. The way to a woman’s heart is just as simple. In fact, it can be summed up in one little word: chocolate. Doctors even compare the endorphins secreted during chocolate consumption to the ones produced during sex. Oh, my!…
Yesterday, we spoke with Executive Chef and co-owner Brian Peterson of Cork in Chandler. Today, the chat continues… Peterson plans to open a second restaurant in Chandler called BLD (short for Breakfast/Lunch/Dinner) at the beginning of March. The focus will be on American comfort food made with healthful, organic ingredients. One of…
One year in the early ’80s, my sister was a Brownie, my mom was the cookie chairman and there existed a Girl Scout cookie called the Kookabura which was everything I loved in a cookie. Girl Scout cookie season is upon us already this year, which has me reminiscing. As…
“Eat mor chikin! Eat mor chikin!” What? Huh? What time is it? Oh, it’s the Chick-fil-A “Cowz” waking my ass up with another fowl feeding opportunity: breakfast with their new Spicy Chicken Biscuit. Featuring a spicy breaded chicken breast deep-fried and placed inside a buttermilk biscuit (essentially the Spicy Chicken…
Chef Brian Peterson moved to Arizona after graduating from college in Chicago — and instantly hated it. He expected to stay for six months. Instead, Peterson embarked on an eleven year culinary adventure that took him through Lon’s at the Hermosa, the Boulders Resort and Superstition Mountain Golf and Country Club before…
Yesterday in Sweet Talk Chris D’Angeli let us know what she thinks of cupcakes, how she is hungry to compete again on the Food Network Challenge, and why Phoenicians could use a dose of Texas. Chris is the chef-owner of Slice, a custom cake studio where she designs and creates…
