On a cloudy morning in late May, the wind rustles tall stalks of tawny wheat, and an entire field of plants murmurs softly. Close your eyes and listen to the whispering wheat, and it’s easy to imagine you’re eons away from a small farm off Arizona Avenue in middle of…
Traditional Crawfish Boil at Little Cleo’s Seafood Legend Saturday, May 30 This weekend, kick off summer with a Louisiana tradition that’s almost as American an apple pie. On Saturday, Little Cleo’s Seafood Legend, located at The Yard in Central Phoenix, will host a classic Southern-style crawfish boil. For $36 per…
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. 89. The Tyler from Cheese ‘N…
California-based Banh Mi chain Lee’s Sandwiches is recalling about 213,000 pounds of meat, the USDA said in a press release last week. The recalls come after the discovery that the company labeled chicken, beef, and pork products with an “unauthorized” USDA inspection mark. The Department’s Food and Safety Inspection Service writes…
The Guilty Pleasure: Cotton Candy Blizzard Where to Get It: Dairy Queen Price: $3.79 for a small (regular Blizzard prices) What it Really Costs: Three cavities and roughly an eighth of your taste buds Due to some technical difficulties it took us about 40 minutes to finally get a Cotton…
If you’re going to eat one thing at Princess Market in Mesa, make it the hummus. You’re probably thinking, “Seriously? Hummus?” But I’d be willing to bet that you’ve never tasted hummus this good. The chickpea dip you know will pale in comparison to the feather-light hummus at this market…
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. 90. Fried Chicken from Phoenix …
Phoenix New Times Food Editor Lauren Saria is a finalist for a national journalism award for a story she wrote about flour. Flour Power is about far more than that, of course — the 2014 cover story covered everything from the history of grain production and consumption to current attitudes…
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. 91. Coconut Raspberry Brownie from Karl’s…
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. 92. Deep Fried Squid with Salt…
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…
It feels like it’s about 120 degrees with at least 80 percent humidity in the room as head brewer Preston Theony begins to boil the first IPA at Westward Brewing Co. Sweat is inevitable, and the pungent, sour smell of hops and oats floods the increasingly hard-to-breathe air. Stepping out…
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. 93. Moist Succulent Pork Chop at…
Riverwalk Wine and Food Festival Saturday, May 23 If you think Rawhide is just for tourists and little kids, it’s time to rethink what you know about the Western “town.” This Saturday, Rawhide will host food trucks and wine tasting, along with a beer garden and a craft fair for…
East Valley residents and fans of Breaking Bad probably already know the name Venezia’s. The Tempe-based pizza chain already has four stores in east Phoenix and has received some national attention for its appearances on the what’s arguably the greatest show of all time. Now, for the first time, 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. 94. Chicharrón Prensado Quesadilla at La…
In 1994, Bassel Osmani, Nelly Kohsok, and Fouad Khodr noticed diners wanted more healthy food options. In response, they quit their jobs and opened the first Pita Jungle restaurant at 1250 East Apache Boulevard in Tempe. Fast-forward 20 years and that one restaurant has grown to become a mini-chain of…
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. 95. Key Lime Doughnut at Welcome…
The food at Bistro du Lac is often magnificent and almost entirely authentic. One hopes that Francophiles and fans of French cuisine will support this restaurant while it works out the bugs in its service, which I found lacking, and its food temperatures, which were often disappointing. Located in Scottsdale…
Justin Piazza is a self-declared “pizza purist.” He’s also fast-talking, to the point, and a reluctant restauranteur. If he had it his way, he wouldn’t have to worry about managing a staff of employees or scheduling dishwashers. He’d just stand in the kitchen next to one of two wood-fried ovens…
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. 96. Goat Biryani at Khyber…
Chocolate is following in the footsteps of coffee and bread and wine, which is to say that people are starting to look it with inquiring eyes. What all four products have in common is that they can be made with very fewingredients. They also share the fact that they’re mostly…
