Every week, there's a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you're like most people, you probably just don't have the time to get to all of it. So, here's a recap of some of the top stories from the week that you may have missed.
When it comes to making a great sandwich, served on fresh bread and piled high with ingredients, the United States (famous for its subs, muffaletas and Philly cheese steaks) has got absolutely nothing on Mexico. Mexican tortas -- sometimes made on a bolillo (a torpedo-shaped variation on the crusty French baguette) but most often made with pan telera (a flatter, softer, rounder-shaped roll with two indentations on the top) can be filled and garnished with just about anything: a variety of meats, cheese (often mozzarella or panela), refried beans, avocado, pickled jalapeño, onion, tomato, cilantro, lettuce and more. So who makes a good torta in this town? Here are nine of our favorites.
Looks like longtime Valley chef Eddie Matney may be in more hot water than anything he'll cook up at his five-year-old restaurant, Eddie's House, in Scottsdale.
The colorful, big-hearted chef, admired by many in the industry, was recently arrested for, among other things, ABC 15 reports, possession of marijuana.
Just shy of two weeks following the opening of Little Cleo's, his new fish house and oyster bar at The Yard in north Central Phoenix, restaurateur Sam Fox has shuttered Modern Steak, his contemporary steakhouse in the Scottsdale Fashion Square.
Following a three-and-a-half year run, Modern Steak closed rather suddenly last Saturday night.
It's an interesting phenomenon when you tell people you are a gluten-free eater. Most of them think it's a choice, and that you're a "healthy" eater, focused on nutrition. They picture greens, nuts and berries.
Well ... not necessarily.
Trust me, you can find a lot of stuff that's gluten-free, but full of sugar, fat and other not-so-healthy ingredients. Even the shelves of the health-food stores are filled with gluten-free cookies, cakes and cheese-laden rice bowls. I've tried a lot of them.
Foodists who know and love Gio Osso -- the edgy executive chef at Estate House before it closed in 2010 -- have been saying for years now: "Gio really ought to have his own place, something small and intimate, where he can do his own thing." And sometimes, dreams that you dare to dream really do come true.
Gio Osso is back in the saddle, and he plans a soft opening for his small and intimate new restaurant -- Virtù Honest Craft -- located in the Bespoke Inn (3701 N. Marshall Way, Scottsdale, 480-946-3477) on Friday, June 7 as well as a grand opening the following Thursday, June 13.
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