This week, it was suggested that I look for different ways to wrap asparagus. “Great!” I thought, as I love asparagus. Browsing recipes, though, I realized that in addition to loving asparagus, I’m quite the particular eater. I don’t eat pork and I can’t do gluten, which means I can’t…
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…
Who knew we had so many poets out there? You wowed us with your sweet words about caramel, Phoenix, but there can be only one winner in our contest to choose a judge for Friday’s fourth annual Caramelpalooza, and that person is . . . See also: – Caramelpalooza 2013:…
Ted’s Hot Dogs in Tempe has reached near perfection. It now offers gluten-free buns. When I found out last week, it made me scream with joy, as in, “No way. NO WAY. Are you kidding? Oh, my God. Can we go there now?” We happened to be at brunch for…
Come over here, honey, and let’s get to know each other. Whether you like the sticky stuff in your tea, yogurt, or on a peanut butter sandwich, you should appreciate where it comes from. For some insight, we turned to Emily Brown, a.k.a. “AZ Queen Bee.” She makes honey and…
This post has been updated from its original content. Fans of Rito’s, the tiny family-owned eatery in Central Phoenix and home to some of the Valley’s best burritos, may be elated to hear the venerated restaurant has opened a new location. See also: – New Restaurant Opens at Chase Field:…
Phoenix isn’t the only place that has fans of Short Leash Hot Dogs, the truck that in large part gave rise to the flourishing food truck scene that the city has today. The North American food truck scene has gained so much momentum over the past few years that there’s…
March may already be in our rearview mirrors, but the 10 best dishes I ate last month are still very much on my mind. See also: 6 Phoenix Food Trucks, Rated and 10 Best Things I Ate in January From artisan pizza in North Scottsdale to a diner-style vegan breakfast…
This is part two of my interview with Helen Yung, co-owner and ice cream designer/maker at Sweet Republic. If you missed part one, where Yung talks about growing up in Hong Kong, investment banking, and the dish she thinks is overrated, read it here. See also: — Chou’s Kitchen in…
Another busy month on the Phoenix food scene. We bid adieu to a handful of restaurants, including Chick Rotisserie & Wine Bar. But welcomed a fresh crop of new eateries, including a new Bink’s location and the Salty Sow. See Also: –February Restaurant Openings and Closings in Metro Phoenix –January…
My search for fresh Mexican coconuts started with a tall tale of a machete-wielding old man running a stand at the Phoenix Park’n Swap selling the hard-shell beauties, breaking them open enough to first enjoy the refreshing water, then fully cutting the top to expose the tender flesh inside, and…
Just in time for the Arizona Diamondbacks’ opening day, Game Seven Grill, the new barbecue-style restaurant at Chase Field, will open its doors to hungry baseball fans. See also: – Chef Justin Beckett Opening Restaurant in Old Beef Eaters Building – Squid Ink Sushi Opening Second Location at Downtown’s CityScape…
Helen Yung Sweet Republic 9160 East Shea Boulevard, Scottsdale 480-248-6979, www.sweetrepublic.com See also: — Sweet Republic Makes U.S. News and World Report’s List of America’s Best Ice Cream — Tastemaker 88: Jan Wichayanuparp and Helen Yung This is part one of my interview with Helen Yung, co-owner and ice cream…
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. With today being April Fools’ Day, there’s a good chance many of us will either…
In a time that doesn’t seem too long ago, Americans approached wine with a sense of dread. Stumbling over French names, listening to the intimidating patter of the sommelier (who had what looked like an ashtray hanging from his neck), smelling the cork, sipping and giving a nod of approval…
With just a week to go before the fourth annual Caramelpalooza, the candy makers are busy boiling sugar and over here at Chow Bella, we’re tightening up the dental work in anticipation. What about you? Do you have your tasting tickets yet? Get ’em quick online or wait til the…
As the chefs competing in Smeeks and Chow Bella’s fourth annual Caramelpalooza — coming 7 p.m. Friday, April 5, at UNION — get out the candy thermometers, we’ve got our pens ready to introduce you to the faces behind the caramel. She might be new to the caramel scene, but…
When you’re hot you’re hot. And when you’re the hottest restaurant in town, people take notice. See also: – Chou’s Kitchen Makes Travel + Leisure’s List of Best Chinese Restaurants in the U.S. – Chef Kevin Binkley a Finalist for James Beard Award At least, that’s what OpenTable did. The…
Looking for something to put in your mouth this weekend? We’ve got you covered. Check out what’s on our plate. See Also: – Ten More Picks for Easter Brunch and Dinner in Greater Phoenix – Miu’s Cuisine: Quite Possibly Your New Favorite Chinese Restaurant Wingstock 2013 Grab a stack of…
Nothing says relaxing on a sunny day quite like a pineapple cocktail. We’ve recently found our cravings for them rising along with the temperatures, so we decided to put two of our favorites up against each other and see which is the ultimate unwinding drink. We kind of played fast…
Looks like the vacant Beef Eaters building at 300 West Camelback Road will be getting a little Beckett in the future: Chef Justin Beckett, that is. See also: The Newton: Changing Hands Bookstore and Lively Hood Co-Working Space Part of Beef Eaters Reuse Project in Phoenix The 37-year-old chef-owner of…
See Also: AndyTalk: Dates and Easy Hors d’Oeuvre AndyTalk: Get a Load of These Melons Springtime vegetables tend to be small, in part because the growing season is new and they’re picked young. What that means for you the cook, in the practical sense, is that they’re tender and don’t…
