Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
Since opening in 2005, Corbin’s Bar & Grill has been an essential part of the Sunnyslope neighborhood. The restaurant and bar offered elevated grill fare, reasonably priced drinks, and a lively atmosphere — in short, all the makings of a solid neighborhood hangout. Unfortunately, the restaurant’s time has come to…
Nope, this is not a joke. Yum! Brands (the “!” is seriously part of the name) has plans to open a banh mi shop in Dallas. The internet has been buzzing over what’s reportedly to be called “Banh Shop,” ever since EscapeHatchDallas wrote about it late last week. If you’re…
This time of year, conversations at Chow Bella staff meetings tend to turn to who’s eaten what — where. With the summer travel season still in full swing, we bring you Food Tours, our writers’ suggestions of what to eat and drink out of town. New Orleans, in many ways…
The Chef: Lakhana In The Restaurant: Reathrey Sekong The Animal: Pork The Dish: Phnom Penh Noodle Soup The dish pictured above may look like pho, but it won’t take a true pho-lover more than a few bites to realize there are quite a few differences between this Cambodian noodle soup…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
These days it’s hard to find a place that does things the old fashioned way, without over-manipulating ingredients and reinterpreting every dish. Inevitably, we crave messy, imperfect, but real food. Places like Guido’s of Chicago. The restaurant has been serving some of the Windy City’s most-popular eats in a Scottsdale…
Proof Backyard BBQ Friday, May 6 Brews, food, and some incredible views sounds like a good way to kick off your weekend. This Friday, Proof at the Four Seasons Resort Scottsdale at Troon North is kicking off its summer barbecue series, which includes family-style barbecue, live music and local Arizona…
Summer is traditionally a time of delicious, moisture filled fruits and vegetables. Depending on where you grew up, you might remember road side farm stands selling freshly ripe vegetables just waiting to be served up on your evening dinner table. In case this isn’t your reality, Binkley’s Restaurant and farmer…
Say adios to Mucho Gusto, the modern Mexican restaurant started by Chad Withycombe and then-partner Carlos Manriquez back in 2005. The restaurant will be closing on Saturday, June 7 to reopen later this summer as The Revival. Mucho Gusto was once a star in the Tempe dining scene, filling a…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
The Guilty Pleasure: Limited Edition Fruit Punch Oreos Where to Get It: Walmart, of course! Price: About $3 What it Really Costs: A few hours of your taste buds’ ability to actually taste. We wish we were joking but no, these fruit punch flavored Oreos are a real thing. Like…
On the heels of the announcement that famed Valley tastemaker Silvana Salcido Esparza will open a second Barrio Queen in Gilbert by the end of the year, the chef has some arguably even more exciting news: plans for a totally new concept to be located on the West Side. The…
It seems just about every area of town has a brewery these days. There’s SanTan in Chandler, Four Peaks in Tempe, Arizona Wilderness Brewing in Gilbert, and, by the end of summer, Mother Bunch Brewing in downtown Phoenix. For beer fanatics, it’s about time. The new microbrewery comes courtesy of…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
Pan dulce, or sweet bread, is the poster child for Mexican sweet treats. It’s cheap, sweet, and easy to find in the Valley. Pan dulce is to Hispanics as biscotti is to Italians, and something many have come to enjoy because of the vast amount of panaderias throughout the Valley…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
Michael O’Dowd Executive Chef/Owner Urban Vine www.urbanvinephx.com If you’ve experienced chef Michael O’Dowd’s food already it was probably in one of two different contexts. Either you dined at Kai, when the chef was heading up Arizona’s only Forbes five star and AAA five diamond restaurant, or you dined at Renegade…
As far as we are concerned, it’s always the right time for some guacamole. There are so many ways to dress it up or down, and it can be given a savory flavor or be prepared with a sweet note. The Mission and Barrio Queen, both located in Scottsdale, make…
We’ve got more good news for Gilbert food lovers. In addition to the already impressive lineup of local restaurants with plans to open in the southeast Valley suburb, chef Silvana Salcido Esparza has announced plans to open a fourth restaurant in Gilbert…
Even though the busy tourist season in Phoenix has come and gone, the good news for Phoenix food lovers is that we’ve still had more great spots open up in the past month than we’ve had to say goodbye to. We’ve even seen some previously-closed favorite restaurants open back up…
I often find myself wondering when the seemingly insatiable desire for culinary reinterpretation and deconstruction will finally have reached its endgame, when food has been reinvented and disassembled to the point that it loses its appeal altogether. This is the modern gastronomic age in which diners marvel at a microscopic…
