Let’s say this up front: The new Stingray Sushi at Biltmore Fashion Park — a spinoff of the original in Old Town Scottsdale — is not opening any day now. But it seems to be moving forward. The news that the hip, retro-inspired eatery (from the same folks who own tiki-tastic…
You don’t need to twist my arm to read menus, especially when the food is French and the setting is charming Petite Maison in Scottsdale. The restaurant tweaks its offerings pretty much daily, but these new lunch and dinner menus are what the restaurant’s PR gal Wendy Goldman calls “a…
How well do you know your favorite cookhouse contraptions? Can you tell a melon baller from a cookie scoop? See if you can guess today’s gadget and check back next week for the answer and another noodler…
Sick of rum cakes that don’t deliver on the rum? We are, too. Luckily we know a recipe that has been a family favorite for as long as we can remember. The recipe came straight from mom’s secret stash, and we got permission to share it with you.The recipe is…
Peter DeRuvo’s come a long way since he started as executive chef at north Scottsdale’s Sassi a couple years ago. Since he’s been in the kitchen, the beautiful Italian restaurant has received the AAA Four Diamond award, a high honor indeed. Part of Sassi’s appeal is its ever-changing menu (the…
Lisa StarryThe choreographer/director for Scorpius Dance Theatre has a show called Catwalk in April at Phoenix Theatre. What’d you eat for dinner last night? Homemade burger, no bread and lots of veggies Favorite food: Pizza Least favorite food: Sushi Favorite dessert: Sara Lee’s cherry cheesecake…
You’ve been holing up and watching too many Phoenix Suns games on TV, folks. Meanwhile, Stoudemire’s Downtown has been hurting for business (as well as dealing with a rent dispute with its landlord, according to ABC 15). The restaurant just filed for Chapter 11 bankruptcy protection. The eatery is owned…
Calling all carnivores in the Camelback Corridor: Hot meat is on the way. Burger chain Smashburger, which recently made Arizona inroads with a Tempe location that debuted this fall, plans to open another restaurant at 1949 E. Camelback Rd., #164, in February 2010, according to its new Series 12 liquor…
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: Pistachio Martini at Roaring Fork Hot Tamales in Time…
5th and Wine, the new restaurant from the folks behind Humble Pie pizzeria, is open for business now, and the proprietors have passed along their new menu for Chow Bella readers to drool over: 5th%20and%20Wine.pdfLocated at 7051 E. 5th Ave. in Scottsdale, in the spot that used to be Fine’s Cellar,…
Seems like every year I tell Chow Bella readers when to get their vote on with local food mag Edible Phoenix’s Local Hero Awards, where readers are invited to participate in recognizing the area’s hardest-working food producers by simply submitting write-in nominations on the mag’s website.This year, I’m a little…
Since I first visited Japan 18 years ago, I’d only ever seen the faint outline of Mount Fuji through the clouds. Last week, though, I got a clear view of the iconic Fuji-san on three different occasions — too exciting! This was the first one, taken from the window of…
Sweets and holidays go hand-in-hand, and Tammie Coe Cakes has made their collection of cupcakes, cookies and cakes even sweeter with winter-themed goodies…
We walked in to Z Tejas expecting a Winter menu full of heavy, comfort foods. Stuffing your face with carb and fat-laden dishes is why we celebrate the holidays, right? What we found instead were dishes that provide that satisfying sense of holiday comfort with a fresh edge more akin…
This week’s cafe column uses the phrase “style over substance” to describe Hula’s Modern Tiki. Talk about being off to a bad start. Writer Wynter Holden, filling in for critic Michele Laudig, on Hula’s Modern Tiki: The coconut shrimp rolls arrived so overdone that I was surprised our server didn’t…
Get ready to say a mouthful as the Scottsdale Culinary Institute changes its name to Le Cordon Bleu College of Culinary Arts. Maybe we should be excited–Julia Child, who was featured in the now-on-DVD movie Julie & Julia, attended the Le Cordon Bleu school in Paris. There are currently nearly 30…
Few foods remind us of our childhood as much as fluffy, thick french toast. On Saturday mornings when we’d been especially good lately, Mom would soak some leftover bread in thick, eggy batter and serve french toast piping hot with cinnamon sugar or maple syrup, depending on our mood. It was wonderful. This week,…
I’ve been going to Japan every year for quite a while now, but I never get tired of a plate of sashimi this gorgeous. This was just the first of many courses at the fabulous Yamadaya, an izakaya near the famous Tsukiji fish market that chef Nobuo Fukuda had recommended…
Editor’s note: Michele Laudig is on vacation. Her column will return next week. A couple of weeks ago at lunch, a foodie friend and I lapsed into our monthly debate on the merits of Emeril vs. Rachael Ray. Emeril’s a fine chef, though I’d rather follow his recipes than watch…
We’re headed into Wednesday night, and that means the Downtown Phoenix Public Market on Central Ave. will be opening in less than an hour. From 4-8 p.m. this evening, the market is hosting two free wine tastings. Sam and Dana Pillsbury of Pillsbury Wine Company will be pouring wines from their Arizona…
Headed to Glendale for a game, but don’t want to deal with screaming bar crowds or kitschy tropical decor? In this week’s Meal Ticket dining newsletter, we’ll profile a hot West Valley restuarant that’s big on elegance, romance and traditional Italian food. We’ll also have the scoop on a local chef…
At Caffe Boa, executive chef Payton Curry (whom we profiled yesterday in Chef Chat) uses farm-fresh, local ingredients in his dishes, and these two recipes are no exception. The Fall Panzanella Salad features products that are in season right now, so if you want the freshest dish available, head to a…
