Both Teakwoods Tavern and Grill and Native New Yorker boast award-winning wings. But whose really are the best? We put these two establishments head-to-head — er, wing-to-wing in this week’s Battle of the Dishes. Who’s our wing man? Find out after the jump. …
Since she announced her two new restaurant concepts in June — the “Euro-Mexican” restaurant called Silvana and the more casual Barrio Queen Tequileria — the chef and owner of Barrio Café, Silvana Salcido Esparza, has been busy, indeed. After months of redecorating, menu planning, and honing the concept, it looks…
Pulled straight from SnoBar’s press release:”With a pure alcohol content range of 3.59 to 6.41 percent (8.22 to 14.67 alc/vol), each serving of SnöBar ice-pops and ice cream has the equivalent alcohol percentage of a full cocktail.”…
Sad news from the Valley hot dog scene: Maui Dog, the colorful eatery of island-inspired dogs, burgers, and sliders which opened last July on Indian School Road and 36th Street in Central Phoenix, is closing its doors for good at the end of this year. Owner John Stamatakis, who spoke…
For Mary Coyle, the landmark Phoenix ice cream parlor on north 7th Avenue, this year, its sixtieth in the business, may have been one of the roughest. From March through May, it looked as if the central Phoenix institution would close without a new buyer. Then, at the eleventh hour,…
The business: Aji Mobile Foods What you need to know: Father and son Joe and Giancarlo Alarcon run a food truck with a diverse Ecuadorean and pan-Latin American menu that rotates weekly. A given week could see empanadas res prepared Argentinian style, Peruvian grilled chicken sandwich and a steak sandwich…
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 pumpkin…
This week we caught up with Orange Table’s Executive Chef Elizabeth Meinz. When we dropped in we found her battling a mountain invoices while also greeting her many regular customers. We chatted with Meinz, also the Orange Table general manager, about the subtle revamp of Scottsdale’s best-kept breakfast secret, which…
Scottsdale’s Gainey Village may have lost Bloom, the upscale eatery from Fox Restaurant Concepts whose ten-year run ended in November, but diners won’t have to wait long for a new restaurant to take its place. Cask 63 American Eatery & Wine Bar, a lunch and dinner concept from partners Jerry…
Those looking for a new coffee fix in CenPho will soon be getting one courtesy of White Sage Espresso, a new java joint opening at 2639 North 16th Street (between East McDowell and East Thomas Roads.) Located in a cute ‘n’ cozy renovated brick home, White Sage will serve munchies…
Kale is commonly served in salads, as chips, or simply sautéed, but with the weather getting cold and even rainy, it’s the perfect time of year to make a kale soup. This superfood has an earthy flavor with a hint of sweetness that pairs well with a lot of other foods, providing for a lot of flexibility when making any dish with it. We tried out a simple recipe that can be adjusted in an unlimited number of ways
On the menu now at Centurion is a Blackberry Turnover with Chocolate Chili Soup. This classic turnover falls right in line with the overall atmosphere that Centurion offers: cozy and relaxing. The soup, more like a drinking chocolate, had nicely balanced flavors.
This Week: Pork Belly Buns from Nobuo at Teeter House (622 E. Adams Street, Phoenix) The Basics: The easiest way to understand the allure of a well-prepared pork belly bun is to consider that a pork belly is elemental bacon before it has been cut into the slices we are…
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, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
You’d think that honey would be the last food item to be tampered with in this era of food supply manipulation and control. It seems so pure, it never spoils (there’s even safe-to-eat black honey found in Egyptian tombs), it’s sweet and it’s what Winnie the Pooh lives for –…
Whoa! Where did November go? We barely had enough time to say goodbye to October before the end of November was upon us. October was a little slow in the restaurant world but November more then made up for things. Here’s a look back at the Autumn newcomers and the…
I am lucky. I have received a lot of great food and cooking gifts. I’m thankful for every gift I’ve received. Before culinary school I cooked because it made me happy. I asked for a soufflé dish in high school. I made a cheese soufflé that rose high, had a…
The business: Pizza People, brought to you by long-time Phoenix residents MaryBeth and Tim Scanlon What they’re packin’: Artisan pizzas featuring fresh, local ingredients. They’re using their own recipe for the crust and sauce–no knock-offs here. Best of all, at under $10, it’s a meal that won’t break the bank…
I may be, perhaps, the last person to hear of the rumors regarding Pearl Sushi Lounge & Bomber Bar in Scottsdale. The images of naked women, the sex-fueled names of its signature rolls, the magic show. Here’s a taste: “Given Pearl’s penchant for style over substance, it’s easy to see…
Have you heard the rumors about Pearl? There are several. That the sushi lounge and bomber bar in Scottsdale is sleazy, salaciously tempting the moral constitution of innocent souls with its images of naked women and sex-fueled names of a few of its signature rolls. That it is ultra-hip and…
Yes, those are paint cans, and yes, they’re filled with booze. But we’ll get to that later. First, the announcement: You may not have known it, but Citizen Public House has a second floor. Nestled near the back of the restaurant, up a shady staircase above the busy kitchen, sits…
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. A recent Zagat survey revealed 81 percent of diners nationwide…
