Chef News

Bryan Dooley Dishes About Who He'd Like to Spend a Week With (Not a Chef) and the Lunch That Made Him Fall in Love

See also: Pulled Squash Sandwich at Bryan's Black Mountain BBQ

This is part two of my interview with Bryan Dooley of Bryan's Black Mountain BBQ. If you missed part one, read it here.

Favorite thing to eat growing up: Frog legs, blue gills and ribs.

Favorite thing to eat now: Steamed blue crabs and a nice wheat beer. And avocados -- I can't resist them.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nikki Buchanan