It’d be a great way to cut labor costs, that’s for sure. This cnngo.com link contains several videos of robots developed in Asia that may help out in the kitchen, including this one: The robots serve up several dishes and cut cucumbers way faster than we ever could. But we’re…
If you’re craving a fourth meal after partying in Old Town Scottsdale, greasy fast food isn’t your only option. The Subway at Thomas and Scottsdale Roads recently extended their hours until 3 a.m. Friday and Saturday, giving healthier dining options to night owls. Subway is a franchise in Arizona, so…
Whether you plan on waking up at the crack of dawn to get your shop on, or just hide under the covers digesting that big turkey dinner, there’s something else to look forward to on Black Friday: two-dollar pizzas at Aiello’s. This charming, family-owned Italian restaurant has been serving the…
One week ago, we gave you the first installment of daily posts in our special Stuffing Showdown, and now I’m here as the so-called celebrity judge to tell you which one of our contributors came up with the tastiest rendition of Thanksgiving stuffing. But I’m not going to tell you…
The only reason I typically eat at the mall is because I turn into a low-blood-sugar bee-yotch after schlepping shopping bags for too long on an empty stomach. (Forced exposure to Muzak doesn’t help, either.) Feed me a tuna sandwich from Wildflower Bakery and I’m ready to scour the sale…
Craft beers plus homey seasonal cuisine? Sounds like a winning combination. That’s what brew master Anthony Canecchia has planned for the Tuesday Night Tasting he’s hosting at Chandler’s SanTan Brewing on Tuesday, December 1. For $25, guests will get to taste half a dozen microbrews, served with five courses of food…
We came to appreciate tasty burgers during our stint as freelance journalistic Japan-o-philes in Osaka. Think good sushi is hard to find in the Valley? Try finding a decent slider amid the ramen stalls and kaitenzushis in O-town. While we were in the Land of the Rising Sun, steak houses…
The spot that used to house Fine’s Cellar is finally getting new life — and in this incarnation, it will once again be a wine bar/restaurant. Set to open in early December, 5th and Wine (in Old Town Scottsdale at the intersection of 5th Avenue and Marshall Way, 7051 E…
Tonight’s the last night to get in on Roka Akor’s special promo prices (two bucks apiece!) for its new izakaya bar snacks menu (available all night in the lounge, not just at happy hour) and I recommend getting there as early as possible (it starts at 5 p.m.). I went the other night…
So, news on the street is that a Midtown Manhattan spot called O’Casey’s Tavern is serving up a 100-proof turkey this Thanksgiving. We can’t decide if this is repulsive or amazing, but after a long day of cooking and family quibbling on the big T-day, we’ll probably be about ready…
Enough with the chocolate lava cakes, already! Here’s a tip: When Dominos rolls out a dessert, it’s time to take it off your Michelin-starred restaurant’s menu. While we’re suckers for anything sweet, we much prefer the delicate flavor of flan, the creamy custard that was making its way onto colorful ceramic dessert plates long before…
The coastal spirit of Italy is alive at Phoenix restaurant Michelina’s Ristorante Costa Compagnia, where the menu is full of seafood-centric dishes. One classic meal is Linguine con Vongole, a dish that may seem simple but is easy to taint with wine or cream sauce, says chef/owner Michelina DiSibio (whom…
When you grow up in an Italian household, you hardly need a holiday to come up with an excuse to stuff yourself. The only difference between a Thanksgiving gathering and your average Sunday night dinner is a slight variation of the menu and that the phrase “stuff the turkey” might…
‘Tis the season to start shelling out some major dough to buy presents for friends, family, coworkers, acquaintances, distant relatives… Need we go on? However, if you’re a crafty gift-giver with some extra time, you can save the dough and bake some awesome presents. These treats are made to impress,…
Back when Michelina DiSibio was 11 years old and living in Gesualdo, Italy, she wasn’t too happy when her father pulled her out of school and had her work at home. She wanted to be a doctor, but thankfully for local diners, that was the start of her life as…
Executive Chef Beau MacMillan of elements at Sanctuary on Camelback Mountain is somewhat of a local legend. He’s been on NBC’s The Today Show three times. He cooked at The James Beard House. He even beat Chef Bobby Flay with his delicious Kobe beef dishes on a 2006 episode of Iron Chef. …
From now ’til Thanksgiving, we’ll be sharing various stuffing recipes — all tested and taste-tested first-hand by Chow Bella contributors. On Thanksgiving Day, our “celebrity judge,” New Times food critic Michele Laudig, will weigh in with her favorite of the lot. All year, we dream about stuffing. The crunchy, onion-y…
Brandon Huigens The singer for Male Pattern Radness, co-producer for the monthly Femocracy Comedy Variety Series and executive producer/contributor/resident cartoonist of Modest Proposal Magazine and www.mpempire.com performs Saturday, December 5 at The Celebrate Christmas Sweaters Comedy Music Extravaganza at Plazma. What’d you eat for dinner last night? I had some crispy french fries…
Work, work, work, then hop in the car and find food before passing out: It’s not much of a dining strategy, but some days things just play out that way. Carly’s Bistro has been there for me on many such ravenous outings…
By-invite-only, underground dinner parties have been all the rage in Los Angeles, Portland, New York, you name it. It’s been one of the biggest trends of the year, but strangely hasn’t hit the Valley until now. Better late than never, I say. A few different people in town have talked to…
From now ’til Thanksgiving, we’ll be sharing various stuffing recipes — all tested and taste-tested first-hand by Chow Bella contributors. On Thanksgiving Day, our “celebrity judge,” New Times food critic Michele Laudig, will weigh in with her favorite of the lot. So far, we’ve seen recipes for Vegan Stuffing and Hot…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: Tofurky & Gravy Soda Makes for a Bizarre Thanksgiving…
