See also: La Condesa: Great Eats, but that Wait is Rough For fans of La Condesa Gourmet Taco Shop in Central Phoenix, your mornings just got a lot more delicious. As of yesterday, the cozy, fast-casual spot of tacos, quesadillas, and burros owned by Felipe and Cristina Guzman is now…
See also: April’s Edible Education at Scottsdale Old Town’s Farmers’ Market This is part two of my interview with Chuck Wiley, executive chef of Cafe ZuZu and the Hotel Valley Ho. If you missed part one, where Wiley discusses his oddball guilty pleasure, read it here. Is comfort food here…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
Sad news for those who enjoy cooking up a spicy pork and kimchi stirfry, bibimbop, or japchae: Paldo Market in Tempe, the grocery store specializing in Korean foods and cooking items in addition to having a small lunch counter with a cheap menu of Korean standards like bi bim bap,…
See also: Wine Spectator and Details Love Shinbay for a Damn Good Reason See also: Sweet Republic Introduces Sichuan Orange Ice Cream See also: Romancing the Grape: Pavle Milic’s Quixotic Adventures in Wine-Making Except for the occasional inclusion in Food & Wine’s “Best New Chefs,” Arizona has historically received little…
See also: Chick Rotisserie & Wine Bar Could Use More Pluck See also: Mad G’s in Tempe Has a Lot to Be Angry About The original location of The Grind, the restaurant named one of the 10 Best New Burger Spots in the United States by Bon Appétit Magazine shortly…
See also: Larry White Jr. (Lo-Lo) Dishes about Family Recipes & Secretly Loving KFC See also: Nine Favorite Spots for Fried Chicken in Metro Phoenix The Guilty Pleasure: You’re soaking in it. Where To Get It: Lo-Lo’s Chicken & Waffles, 1220 S Central Ave (and a second location in Scottsdale)…
See also: Here’s the Lineup For This Year’s Dine Out with the Chefs Event See also: Justin Beckett Dishes on Roy Yamaguchi and Describes His Fantasy Restaurant Chuck Wiley Cafe ZuZu, Hotel Valley Ho 6850 E. Main Street, Scottsdale 480-421-7997 www.hotelvalleyho.com This is part one of my interview with Chuck…
When it comes to shopping for Halloween candy, everyone knows the basics: no generics, no toothbrushes, no mystery baked goods, and if you’re giving out king-sized candy bars, word will quickly spread through the trick-or-treat grapevine that your house is the jackpot. But what are the specific candies that kids…
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. It’s kind of like those burgers at Old Town Whiskey; it just won’t all…
It’s hard not to miss the Urban Grocery and Wine Bar when we stare into the empty windows and lifeless building on Saturday morning runs to the Public Market. And after the flurry of news that followed the closing last spring, including our report that St. Francis chef/owner Aaron Chamberlin…
Hey, readers, get ready. We’re putting new meaning into the term “street food.” For Chow Bella’s latest mission — “Eating 16th Street” — we’ve employed a young woman who’s literally eaten her way around the world. Alex Rodriguez has eaten borscht in Moscow, steak in Buenos Aires and a “life-changing…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
“Ding! Dong!” “Hello?” “Yes, ma’am. I have that Ben and Cherry’s Americone Cream you ordered.” “Americone Cream? I didn’t order any Americone Cream. — Oh, my!” (chicka bow bow, chicka bow bow, chicka bow bow) Ben & Cherry’s Ice Cream has always satisfied a craving for a cold sweet treat…
See also: New Times Calendar of Events Looking for something to put in your mouth this weekend? We’ve got you covered. Check out what’s on our plate. Friday Night Mussels @ House of Tricks On September 6th, 1987 Bob and Robin Trick opened the doors to their tiny 1920’s house-turned-restaurant…
Welcome to Brunched, where Chow Bella samples local restaurants’ offerings for our favorite meal. Hey, you get to sleep in and eat breakfast — what’s not to like? See also: Clove-Scented Ham and Baked Pancakes at Wy-Knot Cafe See also: Frescas and Pozole at Distrito What: Nobuo at Teeter House…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
Do good things come to those who wait? At Mimita’s Cuban Cafe in Chandler they do. The friendly, locally owned restaurant of traditional Cuban comfort food offers family-sized dishes of the classic Spanish rice dish paella valenciana and arroz con pollo a la chorrera (soupy chicken and rice) which require…
See also: Russian Memories at Golden Valley Meet Diderique Konig, Chow Bella’s fall intern. She hails from The Netherlands — and she’s hungry. Please share your suggestions in the comments section. In Arizona, there is a restaurant to please just about every palate. Mexican restaurants are a staple on every…
A Caprese Salad is as classic and iconic as a blue blazer or a little black dress. All three invite personalization according to taste. In other words the salad is capricious.
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…
See also: Tastemakers 2012: Duc Liao See also: Heavenly: Salted Caramel Macarons at Scratch Pastries When you’re cooking, it’s all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we’re going behind the bakery case and into the…
