We’ve spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we’re finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix. Pizza is now…
For lovers of Nutella, hearing that a free truckload of it is on its way to the Valley is like finding out your five favorite movie stars are coming over your house for dinner. Ho-boy, Michael Shannon! See Also: Making Homemade Nutella, with a Little Help from Pinterest As part…
Looking for something to put in your mouth this weekend? We’ve got you covered. Check out what’s on our plate. See also: – 5 Recipes for Your Thanksgiving Leftovers – Duck and Decanter Celebrates 40th Anniversary This Saturday Moroccan Nomad Stew from Chakra 4 Herb & Tea House Feeling a…
On a dry, hot morning in August, in a dirt lot you won’t be able to find on a typical map, Gayle Noline stands under a small tent and works the fryer — nothing more than a large saucepan of mega-hot oil — out of which some of the best…
Word is, “in order to have a farm, you have to marry into it or inherit it.” See also: – An Urban Orchard in Phoenix: Grow Everything from Blood Oranges to Bonanza Dwarf Peaches – Autumn Means Apples Kelly Saxer, owner of the 250+ member Community-Supported Agriculture (CSA) produce farm…
The chain-infested historic-district corner of Seventh Avenue and McDowell just got a little more classy. First came Vovomeena, the breakfast and brunch spot owned by the Tuck Shop’s DJ Fernandes, and now, a sophisticated boutique selling premium olive oils and balsamics called Olivastro. See also: Vovomeena: A Rose Between Two…
It’s Phoestivus for the rest of us at the Downtown Phoenix Public Market from 4 to 8:30 p.m. on Wednesdays, December 5 and 12. And by “the rest of us,” we mean anyone who would rather support local businesses this holiday season than shop at the big box stores. See…
We’re still recovering from the deep-fried free-for-all that is the state fair, but unlike that battered Twinkie, some fair foods actually have a history and place outside of the annual autumn festivities. Last year the Central Phoenix family-owned restaurant The Fry Bread House brought national attention to one of Arizona’s…
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. Miss a question? Go here. Many restaurants throughout the Valley are offering special meals for…
While a jumbo tub of hot buttered popcorn is one of our favorite snacks, we think a good movie deserves a little better company than junk food. Try out our movie and meal pairings for yourself — or feel free to suggest one of your own favorites in the comments…
As a kid I used to dread Thanksgiving leftovers. My parents, however, seemed to love them and would make us all feed off what seemed like an empty carcass for almost a week. Leftovers need not be so grim with Pinterest in your life. In fact, after taking a look…
Beer cocktails are nothing new. Remember the Boilermaker — a shot glass of whisky dumped in a beer? It was a blue collar, let’s-get-down-to-business kind of drink, a little déclassé compared to the la-ti-da beer cocktails made today. But then, why wouldn’t beer cocktails become more artisanal and interesting, given…
AndyTalk: Apples mean Autumn AndyTalk: The Winning Combo of Cauliflower and Mayonnaise Every year I ask myself why persimmons aren’t more popular. They’re usually in the smallest bin in the produce aisle (although they’ve been at Costco and Sam’s this year). The Fuyu varitey, which is what I’ve seen so…
The Guilty Pleasure: Smoked Sweet Potato Where To Get It: Joe’s Real BBQ Price: $5.49 ($8.49 with meat on top) What It Really Costs: It’s practically health food, until the magic words: Cinnamon butter. Food-loving folk everywhere adore the change to cold weather for one big reason: Seasonal food. As…
This is part two of my interview with Steven “Chops” Smith, executive chef at Searsucker. If you missed part one, where Smith dishes about the weirdest thing he ever ate and why he loves Japanese cuisine, read it here. See also: — Bernie Kantak Explains What’s Good About Food Network…
Pushing, shoving, possible lethal trampling. There’s no time like Black Friday, the traditional start of the Christmas shopping season, to see humanity at its very best. See also: At Crepe Bar, a New King of Crepes Is Crowned Best Crepes 2012 – Crepe Bar Which may be why Jeff Kraus…
If you regularly eat lunch in central Phoenix, you’ve probably stopped by That’s a Wrap. With 12 varieties of wraps to choose from, along with salads and rice bowls, there’s something on the menu for everyone. Favorites include the Buffalo ’66 with grilled chicken, hot wing sauce, ranch dressing, and…
Once you’ve led a fine dining venue to become the only Forbes Five-Star and AAA Five-Diamond Restaurant in Arizona, is there anything left to accomplish? Apparently there is. And in the case of chef Michael O’Dowd, just what it might be is a bit of head scratcher. See also: Frank…
Ling and Louie, meet Randy and Michael. Oh, and Jason. Him, too. More specifically, Randy Schoch, Michael McDermott, and Jason Merritt. They’re the restaurateurs bringing a new kind of Ling & Louie’s, the Asian bar and grill with locations in Chandler and Scottsdale (and five other cities in the U.S.)…
Steven “Chops” Smith Searsucker 6900 E. Camelback Road, Scottsdale 480-664-3777 www.searsucker.com/scottsdale/ See also: Top Chef Brian Malarkey Rolls Out the Red Carpet for Searsucker’s Grand Opening This is part one of my interview with Steven “Chops” Smith, executive chef of Searsucker. Come back Tuesday when Smith dishes about Chris Curtiss,…
VegCo Market, the would-be first 100% plant-based supermarket we mentioned in October has since experienced some ups and downs. And it might not wind up in Phoenix, as originally planned. While the creators have secured $150,000 toward the project, initial negotiations with a local capital acquisition firm to secure the…
Our Twinkies might be gone forever, but the makers of Cracker Jack aren’t afraid to change with the times. And these are the times of Starbucks on every corner, caffeine-related deaths and general ridiculousness — all of which means Cracker Jack snacks plus caffeine? What the hell, why not. That’s…
