Restaurants

Chef Brian Webb is cooking excellent sisig, a Filipino food made of pig’s head that may be poised to gain in popularity.

There is something downright restorative and celebratory about a pizza dinner. It’s casual, comforting, and feels like a break from workaday routines. Add to that feeling the near euphoria of a well-made cannoli, and you’ve got yourself a humble, but oh-so-indulgent feast.

Presale tickets are now available for the 2017 Best of Phoenix A’Fare, to be held Saturday, October 14, from 8 to 11 p.m. at the Arizona Biltmore in Phoenix.

Backyard Taco, with location in Mesa and Gilbert, is home to some seriously good East Valley mesquite grilled tacos.

Sweet Republic churns out stellar ice cream because of how thoughtfully Jan Wichayanuparp and Helen Yung attack the details. Now Wichayanuparp has a chance to up their game even more.

It’s worth a trip to Chandler to sample these bold and delicious Jamaican dishes.

Looking to beef up this August? Head to Liberty Market in Gilbert for “Burger Daze.” Every day of the month, Liberty will offer a different burger special.

Call it a summertime change-up — July brought more than a few openings and closings to the metro area. Let’s say hello to a few new spots, including drool-worthy Sichuan and lots of coffee, and goodbye to a couple longtime favorites.

Casa Reynoso, an Arizonan institution of Mexican dining, has been open in Tempe since 1984, serving well-known dishes like green chile burritos, cheese crisps, and crispy-shell shredded beef tacos.

The “AZ Pure Water Brew Truck” will be making some special deliveries.

This week in Metro Phoenix, it’s all about going a little over the top. We start things off with steak entrees for a buck, then moving into tequila dinners, and food tattoos. We’ll balance things out with a charitable Saturday brunch to benefit the homeless.

Famous 48 is the latest undertaking of Square One Concepts, and is being described as a tavern-themed restaurant, scheduled to open this fall in Old Town Scottsdale.

Mexican wrestling garb covers the pink walls and upbeat Latino hits blare from a small television in the corner of the little Scottsdale shop turning out epic shrimp and carne asada stuffed tacos and burritos.

There are some places we go for the food, others we go to for the novelty, and others still that we go purely for the ambiance. A truly magical sweet shop embodies all three, satisfying both sweet tooth and whimsy. These three Metro Phoenix shops are full-on sugar plum, Willy Wonka, gum drop guild approved.

The New Times Food Editor muses about sandwiches, fried chicken, and the true taste of the south.

The 10-day 2017 Fall Arizona Restaurant Week will run from September 15 through 24, with nearly 200 participating. There are three critically acclaimed (and fairly pricey) restaurants that we are especially pumped to visit for a discounted dinner.

A Phoenix-based app is in the works that will let users hire Valley chefs to stop by their homes to cook meals using ingredients from area farms, co-ops, and backyard gardens.

A family-owned and Michoacan-influenced restaurant serves dishes like house-made chorizo and cochinita pibil on tortillas made from yellow and purple corn in midtown Phoenix.

Hamburgers cooked in red wine turn up from time to time on restaurant menus here and abroad, but a lot less often than one would expect. And assuming that every big city—even every state—has its own wineburger operation is an unwise assumption. It just isn’t so. Phoenix, on the other hand, has two wineburger joints.

The little convenience store at the base of the Capital Place apartments in Downtown Phoenix is closing today, but before they do, they’re selling everything at a 50 percent discount and giving away coffee.

Barbecued fish, fried spare ribs, mapo tofu, spicy stew, noodle dishes, pan-fried specialties, and veggies offer a glimpse into the vast universe and contemporary possibilities of Sichuan cooking at Original Cuisine, Mesa’s latest hot spot for Sichuan-style Chinese.

It might be summer in metro Phoenix, but at least we have tepache.