I’m the type of person who needs to eat every three hours, at least, or I start to feel like I’m going to pass out. This isn’t a problem when I’m at home, but it’s a different story when I have to work. The challenge with having to work is…
It isn’t easy running a Valley landmark — especially when it’s a restaurant. The task of preserving a building’s heritage while making updates for a new generation of diners — whether the changes regard the restaurant’s atmosphere, menu, or otherwise — is akin to a taste-making (or -breaking) tightrope walk…
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…
Time to crown some achievements in the form of Phoenix New Times’ Big Brain Awards 2012. This morning, our sister blog Jackalope Ranch announced the finalists in visual art, performing art, design, and fashionWondering about culinary art? It wasn’t an easy choice — the food community here in Phoenix is busting with great…
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. In his book, Keep the Change: A Clueless Tipper’s Quest…
With Phoenix New Times’ Big Brain Awards just around the corner (finalists will be revealed soon with winners announced in April), it seems fitting that The Daily Meal, the website of all things food and drink, has recently released their first annual list of who’s the coolest in the industry…
The commands “sit” and “stay” may be most associated with man (and woman’s) best friend, but when it comes to having a meal, Brad and Kat Moore of Short Leash Hot Dogs are applying them to their patrons. The owners of the popular food truck featuring gourmet hot dogs topped…
“One of the great things that we heard,” says Chris Lee, customer relationship management (CRM) consultant, foodie, and a principal organizer of the first Ignite Food event, “is that a past participant that has been to every Ignite said he thought it was the most raw passion he’s seen on…
Yesterday we talked with Katie True and Lisa Even of Our Lady of Cupcakes. Today the conversation continues when we ask them about the cupcake market and what they see in their future. What advice would you give someone looking at becoming a small business owner? Lisa: If we would…
Well that was worth the wait. Ever since Richardson’s burned down at its former location on the corner of Bethany Home Road and 16th Street over two years ago, I’ve had to get my New Mexican cuisine on at its pint-sized sister restaurant, Dick’s Hideaway — until now. Last month,…
You’ve heard the old wives’ tale that eating an abundance of carrots turns your skin orange. Well, it’s really true. A study led by Ross Whitehead, a graduate student in psychology at Scotland’s University of St. Andrews, discovered that if you eat lots of food rich in carotenoids (like carrots)…
Wait, what’s that noise? If you’re Burger King, it’s the sound of your throned ass hitting the ground while a red-headed pigtailed girl moves into your number two spot as the country’s second biggest hamburger chain. That’s right, Whopper fans: according to the Detroit Free Press citing a report by…
We heard about the Bacon Extra Virgin Olive Oil from Queen Creek Olive Mill last month and decided we need to get our hands on a bottle and give it a little look-see and taste. Even though Queen Creek is within the Phoenix Metro Area, we still had to pay…
Note: This post was edited from its original version to reflect the correct name of How Do You Roll? sushi.In places like Australia and England, folks use the term “tuck shop” to refer to a small shop selling sweets and crisps (that’s cookies and potato chips to us). Tuck means…
Last month, the James Beard Foundation announced its semifinalists for the 2012 JBF Restaurant and Chefs Awards — and the Valley got loved on — hard. Silvana Salcido Esparza, owner and chef of Barrio Cafe and Barrio Queen, and chef Kevin Binkley of Binkley’s Restaurant and Café Bink were both…
The Market: Singh Family Market is an escape to a farm oasis that even locals would be amazed could exist, let alone flourish in the middle of the desert — a 20 acre patch of land on Thomas Rd., not even a minute east of the bustling 101 freeway. The…
Cupcakes have been the golden child of the baking scene for years. They’re cute, they’re miniature, and they’re easy to love. Enter Lisa Even and Katie True of Our Lady of Cupcakes. They’re shaking up the typical cupcake facade with wicked awesome recipes such as the salted-caramel-frosted and pretzel-crusted “Pirate’s…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using lemon, dill and kale. I’ve been asking all my friends with lemon trees…
After battling lines, dust and pricey eats at two previous festivals in the Valley, mobile eats enthusiasts found a better experience Saturday at Superstition Farm’s first food truck round up. The event drew hundreds of people and more than a dozen trucks, including Phoenix Ale Brewery with watermelon ale…
[jump] I’ve spent the last 30 years eating Mexican food around the Valley, and I’ve eaten at all of the old places, the standard places, the places that people have been shot in front of an hour after I left, and sure, the gringo places. Restaurant Mexico stands alone. There…
While FEZ isn’t exactly fine dining, the restaurant is a popular hangout that serves a noteworthy selection of cocktails along with some pretty tasty food. (Try the Key Lime Pie Martini, which just landed on our list of six favorite specialty cocktails.) We recently stopped by for dinner and decided…
There’ s more than one way to drink like an Irishman on St. Patrick’s Day. You could, of course, go wild with the Guinness and food-coloring-spiked beer, but you’d be missing out on the true national drink of Ireland: whiskey. And while Steve Goumas, owner of Rula Bula, recommends tasting…
