This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 40. Fried Saimin at Aloha…
Don’t let it come as too much of a surprise that Bragg’s Factory Diner recently made the move from having both vegetarian and vegan options to serving solely vegan fare. Dana Stern, one of the owners of the downtown Phoenix diner tells us it’s just an indication of things rolling along…
Last month’s biggest restaurant openings include the long-awaited location of Eliot Wexler’s Nocawich in Tempe and a third Valley location of Snooze, An A.M. Eatery. On the downside, we said goodbye to three local dining spots — including Franks A Lot, a longstanding hot dog stand. Openings The Hash Kitchen,…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 41. Whole Chicken at El…
Ethiopian food is among the most unique in the world. Platters are shared on a round plate, and each mixture is poured onto a bed of spongy injera bread. Instead of forks, diners tear off pieces of injera and wipe the meat and vegetables off the platter, using the sour pancake as an edible…
As of early July, Brandon Casey has vacated his position as Citizen Public House Beverage Director in order to take on a new project that brings him and his creative cocktails to the East Valley. He’s taken a job as Beverage Director for Scottsdale-based Crust restaurants — and, in partnership with…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 42. Carolina Dog at Joe’s Farm…
The Guilty Pleasure: Oreo Thins Where to Get It: Grocery stores Price: $3.99 What it Really Costs: The belief that junk food still wants to be junk food Outside of Taco Bell, Oreo has probably put out more “unique” flavor combinations than any other brand in recent memory, with each…
When Sheri Geiss describes her cafe, she imagines a place with good coffee and fine art. The cafe will sell local artists’ work, and musicians might play intimate concerts. Located somewhere in downtown Phoenix, the cafe will draw an eclectic mix of people. “The place will have a cozy, homey…
La Piñata, the classic Phoenix Mexican restaurant on 19th Avenue, is headed to a new location you might know — 5521 North Seventh Avenue, the former site of Mary Coyle Ol’ Fashioned Ice Cream, which closed its doors last October. “An opportunity arose for us to go north, and we needed…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 43. Mac n’ Cheese at…
Arizona Breakfast Weekend Thursday, July 30 through Sunday, August 2 Arizona Breakfast Weekend will debut in restaurants across the Valley from Thursday through Sunday. Participating eateries, including Kale & Clover, Barrio Urbano, and Perk Eatery, will offer special breakfast and brunch dishes priced at $7, $15, or $25. The event…
Later this year, first-time restaurateur Rupesh Shetty plans to open an Indian fusion restaurant called Inde Fusion at 7704 East Doubletree Ranch Road, inside the Shops at Gainey Ranch in Scottsdale. Shetty brings more than 20 years of experience in food and beverage management and hotel and resort operations to the…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 44. Carne Adovada Enchiladas at Los…
Lox, or brined salmon, takes an ordinary bagel with cream cheese and turns it into a savory and hearty meal. Then add capers, onions, and tomatoes and call it a day. This deli staple is available at many Valley restaurants, but we wanted the best of the best, so we…
Phoenix’s Luncha Libre food truck is looking for a new name. On Facebook, the popular food truck’s crew wrote that it received a cease and desist letter from San Diego’s Lucha Libre Taco Shop. According to the Facebook post, the San Diego shop is claiming Luncha is violating federal trademark…
If you’ve lived in Chicago, have visited Chicago, or just love deep dish pizza, then you already know Lou Malnati’s. This Windy City pizzeria is one of the most famous places to dig into a Chicago-style, deep dish pizza — and according to a tweet from the restaurant’s Twitter account yesterday, Lou…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 45. Salt and Pepper Chicken…
No, Detroit isn’t the new Brooklyn. And we wouldn’t recommend you go out and buy a house in Detroit for $500, unless you have a background in construction. But the Motor City is changing, from a rusted-out industrial city to an interesting locale with a burgeoning arts scene (hipsters included)…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 46. Wood Grilled Artichoke at Central…
Anyone can learn to hold a knife. But few have the survival skills required to navigate a restaurant kitchen. The job demands long hours of physically demanding work, a far cry from the sugar-coated version shown on TV. One needs passion, diligence, dedication — and good taste. Unfortunately, according…
