Restaurants

This classic Old West joint promises fried chicken that’s plucked and fresh, not frozen.

From Brian Webb of Hot Noodles Cold Sake to Scott Conant of Mora Italian, here are old and new faces on the Phoenix dining scene.

The chef has never been afraid of controversy.

More parking, seating, and an expanded menu are expected at Urban Cookie Bakeshop’s new location.

Überrito is coming to Arcadia. Find out how you may be able to get your hands on a free burrito.

In the final installment of our weeklong series, Laurie Notaro returns to explain her love for a snack adored by some and reviled by others.

In the fourth installment of our week-long series, Robrt Pela explains why he’s crazy for a certain airport treat.

You will want to come hungry.

Arizona gets no Beard Award love this year.

The restaurant showcases one of the city’s most exciting young culinary talents.

In the third installment of our weeklong series, Lauren Cusimano dives deep into why one particular snack food is her bag.

Six great combinations of delicious food and local parks.

In the second installment of our week-long series, Robert Isenberg waxes poetic about flat croissants and eggs that taste like air.

Don’t get me wrong: I happen to love the dish in question. Formerly known simply as a chopped salad and popularized by Chef Bernie Kantak of Citizen Public House and The Gladly, I’ve eaten this salad often, ordering it at Kantak’s restaurants and making it myself, from the widely published recipe. But, really. A state salad?

So much flavor in one Styrofoam cup.

Ho Hos. Jack in the Box onion rings. Peeps. We all have it – that low-end dish or snack item on the top of our personal food pyramid. Laurie Notaro’s is Twizzlers. What’s yours?

This spot has been feeding ASU students for decades.

First impressions from our critics.

It’s a solid addition to the north-central Phoenix Mexican food scene.

It’s your turn to press the Snooze button, south Phoenix.

Sweet or savory? Green or red? Either way, this classic dish is very good.

Cold sashimi and warm Italian cuisine at the same meal? Yes please.