Cafe dining with a water view has come to Tempe again. And this time, it’s got a little California and New Mexico in tow. Located in the Lakes community at Lakeshore Drive, south of Baseline Road (next to another patio bar and cafe, Pier 54), The Watershed is the patio-focused…
Cullen Campbell Chef/owner Crudo crudoaz.com This is part one of our interview with Chef Cullen Campbell of Crudo in Phoenix. Campbell, whose résumé includes stints at Gregory’s World Bistro and Atlas Bistro, opened his first restaurant, Camus, in 2005 and opened Crudo in 2010. Though he says he originally wanted…
‘Tis the season to check in with old friends, and even thought you’re always looking for the newest delectable morsel, sometimes you just want to go where you know everybody’s name. So while I was out and about doing my holiday elf duties, I rolled by a couple of old…
Those eating vegetarian, vegan, raw, and gluten-free in Tempe can now put Carrots on the list — 24 of them. 24 Carrots, the cafe and juice bar started in 2008 by Sadhana “Sasha” Raj (who came up with the idea for the restaurant while studying biochemistry at ASU), has pulled…
Black Cat Coffee House made itself known to us over a year ago when the Sunday morning waiting line a few doors down at breakfast hotspot Over Easy spilled out through the front doors. While at the end of the long line of groggy eyed breakfast warriors, we were smack…
Food City Tamale Festival Saturday, December 14 On the hunt for homemade tamales? Yeah, we don’t blame you for not wanting to make them on your own. It’s a pretty time consuming project. But this weekend some of the best tamale-makers in the state will be showing off their tamales…
In this week’s paper we bring a little preview of what’s to come Tuesday, Dec. 17 at Crescent Ballroom: the second annual Eating Christmas. Our writers gnawed hard on the holidays, and they’ll be serving up the fruits of their labors at the event. You can also read each piece…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
I’m going to let you in on a little secret: northern Mexican food consists of more than just carne asada and bacon wrapped hot dogs. Don’t get me wrong, I cherish both, but I also cherish the multitude of other foods that make up the rich culinary traditions of northern…
In Chow Bella’s new comic, Wait or Die, we tell the stories of waiters and waitstaff from restaurants around the Valley. Submit your stories here: waitordie@newtimes.com — and be sure to let us know if you wish to remain anonymous…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. For non-celebrants or those interested in an unconventional Christmas meal (turkey burners included), several restaurants…
When it comes to Belgium’s culinary gift bag of treats, Liege waffles may be one of its hardest to find. Impossibly indulgent, the buttery-sweet oblong waffles are crisp on the outside, soft and chewy within, and feature a luscious, glistening coat of caramelized sugar that can be topped with things…
Looking for something a little different to eat? Well, Chow Bella is here to help. We spent the past year scouring the Valley to find the best ethnic restaurants. Here’s a list worth saving for when you’re looking for some great ethnic cuisine, no matter where you are in metro…
Of course it’s wonderful to take a holiday vacation, but um, hey- don’t forget your plants. You’ve poured time, money and water into growing something awesome. But not planning ahead means they will die while you’re gone and if you have veggies, you’ve basically lost the veggie season. Here are…
Rotisserie chicken can be such a tease. We get it all dressed up in its butter, salt, and pepper, and then stick it in the grill to rotate around and around and around for what seems like forever. We ditched the waiting game andset out to see where we could…
This is part two of our interview with the Four Seasons Resort Scottsdale at Troon North Executive Chef Mel Mecinas. As the resort’s head chef, he oversees a number of dining outlets, including the hotel’s Southwestern steakhouse Talavera. On Monday, Mecinas talked about his culinary mentor chef Joachim Splichal, and…
The Guilty Pleasure: Sonoran Hot Dogs Where to Get Them: Several places around town, mostly food carts and trucks in predominantly Hispanic parts of town. Price: Varies, but they’re usually around $3 What it Really Costs: Did you bring one of those Tide pens? These suckers are messy! It’s been…
Mel Mecinas Executive Chef Four Seasons Scottsdale at Troon North www.fourseasons.com/scottsdale/dining This week, we’re chatting with chef Meliton “Mel” Mecinas, executive chef at the Four Seasons Resort Scottsdale at Troon. As the resort’s top chef, Mecinas oversees five kitchens and all the hotel’s dining outlets including Talavera, the resort’s upscale…
It’s been almost eight months since we heard a peep (or is it a moo?) from Steak 44, the new upscale restaurant in the former home of Cork ‘N Cleaver, the beloved Arcadia chophouse established in 1978 and damaged by a fire in 2010. But late last week, an update…
Tired of chocolate chip? These cookie recipes use unexpected ingredients like avocado, garlic, and beef jerky.
Puerto Rican cuisine is a blend of influences and cooking traditions originating from Spain, Africa, native Tainos, and the United States. Somewhat similar to Mexican and Cuban cuisine, Puerto Rican dishes boast a mild, distinctive taste, thanks to the use of sofrito, a seasoning sauce that contains a combination of…
Making tamales can be either a long, monotonous solo session filled with corn husks, masa, filling, and beer or it can be an out-of-control party. Those solo tamales might be neater, but there is some serious fun in teaching a bunch of newbies the pleasures of tamal making, even if…
