A sign just went up on the front door of the former Black Forest Mill restaurant (4900 E. Indian School), which closed a couple weeks ago, indicating that the location will once again be home to a German restaurant — this time under new ownership.An employee at the adjoining German…
There’s good pizza, and then there’s officially good pizza. From its excellent wines to its classic cheeses and beyond, Italy’s regional food products are all about strict standards of quality. Pizza is no exception. In fact, there’s a trade organization devoted exclusively to promoting traditional method of pizza-making, the Naples-based Verace Pizza Napoletana…
Last night I was sitting around with a few foodnik pals, chatting about my recent short trip to Pennsylvania to visit family. What did you eat?, they wondered. Did you go out?Not really. I hit up a few restaurants, but I was more in the mood to get my fill of…
This week’s Kitchen Ink comes courtesy of chef Bruce Griffin III, former executive chef of Central Grille, and former sous chef at Kai.”I got this done almost 5 years ago when my son was born,” says Griffin. “It’s his name in Japanese (Santiago). It is a replica of the Mac…
A darling friend just introduced me to a charming gal named Corianne Sizemore, who just launched her new, vegan-friendly Treehouse Bakery, this week. While a retail bakery shop is in her future and she plans to start selling at the Downtown Phoenix Public Market as soon as her catering permit…
Chicago-based Al’s Beef has become synonymous with the classic Italian beef sandwich, starting as a small family-owned business in 1938 in the Windy City’s Little Italy neighborhood, and eventually becoming a chain with locations across Illinois. Condering the strong connection between Chicago and the Valley, Al’s Beef’s new location in…
You can go vegan for a day or for a lifetime, and there are compelling reasons to do so. Perhaps it’s for ethical and environmental reasons, or maybe it’s just to keep your waistline in check. But for me, it all boils down to one simple thing: Is it delicious?…
A recent piece on National Public Radio highlighted the impact the Gulf Coast oil spill is having on the region’s seafood industry. Oil slicks threaten Louisiana, in particular, as the state’s $1.8 billion seafood biz is the second largest in the U.S. after Alaska. For landlocked seafood lovers in Arizona,…
Chef Charleen Badman’s creative, farm-fresh American cuisine, Pavle Milic’s expert selections of top Arizona wines, and a relaxed, convivial atmosphere have already turned Scottdale’s FnB into a favorite haunt of food enthusiasts, wine geeks, and other bons vivants, but now there’s another reason to visit the cozy five-month-old eatery. Next Tuesday marks…
Happy Cinco de Mayo, Chow Bella readers! Last week, we got your mouth watering with our Salsa Showdown — four different salsa recipes prepared by our contributors, all sampled by yours truly. They were so good, I made a mini-meal out of them, nibbling back and forth between Claire’s deliciously…
The process of choosing which restaurants to review is a perennial subject of inquiry. How do you decided where to go? Does someone assign it to you? Actually, I pick the places, although I’m always open to suggestions (especially since I spend so much time picking people’s brains about where…
Continuing our weekly Kitchen Ink follow-up on local tattooed kitchen peeps, here’s some more skin art from the culinary world. It’s 23-year-old Tara Luscombe, a line cook who always has her large chef’s knife close by — permanently. Luscombe currently works at both House of Tricks in Tempe and Lola Tapas in…
Thousand-degree coal-fired ovens — supposedly the only ones of their kind in the U.S. — are a unique kitchen feature at The Grind, a new gourmet burger spot/watering hole at 40th Street and Camelback. But you know what would really set this place apart from the pack? Consistency. These days,…
Driving down Thomas toward downtown Scottsdale, it’s hard to miss the attractive new Echo Coffee, which has been under construction for months (2902 N. 68th St.). Curious? Me too. Well, it just opened for business a few days ago, and if you’ve checked out the shop’s website, owner Steve Belt’s…
This is a special night at The Main Ingredient Ale House, says owner Matt Diamond. In tribute to his wife Courtney’s late mother, who would have celebrated a birthday today had she not unfortunately passed away in 2006 after battling pancreatic cancer, the restaurant will donate 100 percent of tonight’s food sales to…
