Chow Bella

From Pickled Pork Cheeks to PB&J Foie Gras, Phoenix Chefs Are Serving It Up In a Jar

See also: Tracy Dempsey: Tracy Dempsey Originals See also: Bernie Kantak of Citizen Public House See also: Chef Pete DeRuvo To Head Kitchen at New Davanti Enoteca See also: Tastemaker 86: Cullen Campbell

Nothing says "Hey, Y'all" like a big ol' Mason jar of sweet tea, and folksy restaurants (corporate and independent alike) have been playing that "country" card for a coon's age.

But nowadays, Mason jars, Ball jars and jars of all shapes and sizes have become the voguish vessels of choice for restaurants turning out trendy comfort food (which, by the way, is not an oxymoron).

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