Just when you were beginning to feel left out, Silent Flight Coffee announced that it will expand services to deliver coffee Valley wide. Co-owner and roaster Perry Czopp says the all-inclusive delivery radius is due, in part, to high demand for Silent Flight cold brew since the beginning of this…
You probably don’t need much convincing to head over to House of Brews in Gilbert to try one of their nearly fifty different beers on tap, but today and today only there’s actually a pretty good reason to get a pint or two. That’s because the local bar and restaurant…
Although other places in the nation pridefully boast their barbecue prowess, one Phoenix restaurant is showing America what the Valley has to offer fans of smoked meat. Bobby Q was ranked among the top thirty BBQ joints in the nation by Open Table’s Diners’ Choice awards after about a decade…
Prepare to waste the next hour or so of your day on Yelp. No, we’re not talking about revisiting some of your favorite Amy’s Baking Co. reviews (though that’s always fun). Yelp just released a city-specific trend analytics site that can tell you what’s hip in Phoenix. And from the…
Although coffee delivery has picked up in other cities, it wasn’t until just recently that the Valley received its first two options right around the same time. Both offer subscription-based coffee services — specifically, growlers or 500 ml thermoses of cold brew — in the Tempe area, limited to the…
There’s probably not a whole lot more we need to say here after mentioning that you can get free ice cream tomorrow at Sprinkles Cupcakes in Scottsdale. Even if you’re so over cupcakes, ice cream is good and free is even better. Just make sure to line-up early because the…
So far we’ve shown you a lot of great places for date nights and two-person dinners for cheap eats in Phoenix, but Uncle Louie The Restaurant is offering something up this summer that’s fit for a family of four. The North Scottsdale joint specializes in homey Italian dishes and generous…
I grew to love almond milk in college, back when I discovered it on the shelf at the small market where I worked. I enjoy the taste of almond milk, and love adding it to smoothies, oatmeal or pastries. Lately there’s been debate over just how healthy it is, but…
You might want to check the packaging on your produce this week because a nationwide fruit recall is in effect on bulk and packaged fruits from the fruit wholesaler Wawona Packing Co. Recalled fruits include peaches, plums, nectarines, and pluots that may have been contaminated with listeria…
Have you been keeping up the the Kardashians? Be honest. If you have, you might already know that momager Kris Jenner is releasing a cookbook that no one ever knew they wanted and it’s full of family favorites. Because, you know, she’s apparently a cook now too. Or at least…
Having trouble waking up this Tuesday morning? Well, if what you need is a java jolt completely gratis, you should head over to Scramble on the northwest corner of Scottsdale Road and Lincoln Drive to try out their house blend…
A lot of coffee shops in town seem poised to become chains, and that’s fine. If you’re doing it right and you’ve got your coffee game on lock, why not expand. However, over at Demi Coffee, the brand new spot that took over for Mud Dauber off 16th Street north…
According to the Washington Post, raw beef is making a comeback on restaurant menus. Despite the risk of E.coli in uncooked meats, chefs say sourcing high-quality products as the key to safely serving raw beef. Dishes like carpaccio and tartare might be seen more typically on menus now than before,…
From now until Labor Day, Taggia at the FireSky Resort & Spa is offering an Italian-infused happy hour experience every day with their new Aperativo Hour. $5 appetizers and drink specials, with a focus on herbal amaros, will help you have a little mini-getaway on sunny summer afternoons without breaking…
Popsicles also known by their new trendier name, palettas, have become uber hip. A rainbow of paletas is popping up all over the place in funky flavors, making it easier to get your lick on. But as with most things, I want to make them myself…
On their own, avocados are jam-packed with vitamins, omega fatty acids, and minerals, so the case for including an avocado in your regular meal routine is a pretty easy one to make. However, according to new research, adding an avocado to your salad might not only bring you the benefits…
While folks around Phoenix continue to get their kicks frying eggs on the sidewalk, a “culinary research team” has found a way to grill up a steak and some corn using molten lava and they’ve posted a video to prove it…
Although one study out of Stanford University found two years ago that organic produce isn’t actually much more nutritious than the GMO or pesticide-laced foods, a new study claims that organically-grown produce might actually contain more antioxidants, which have been found to protect cells from aging effects, cancer, and heart…
There’s no denying the explosive popularity of both kale and Brussels sprouts among food snobs in the past year or so. However, one British vegetable seed house, Tozer Seeds, has been working on combining the two for 15 years and is finally ready to launch the hybrid veggie this fall…
I like the classics. A bowl of smooth ice cream. A tart made with fresh fruit. The buttery, flaky shatter of the first bite of a croissant. Maybe I just appreciate a simply, beautifully made baked good, but I do get a bit worried when a new pastry trend hits…
We’re officially in the middle of the dead zone– You know, that time every year where many Valley restaurants take a couple weeks or even the whole month off. That’s why it’s all the more important to patronize restaurants right now that are sticking it through the summer season lull…
A Ukrainian design student has submitted his idea to the Electrolux international design competition, and you might want to grab a drink before you hear this one. This year, the competition is focused on “creating healthy homes,” and the Yura drone bartender aims to do just that, though it’s still…
