This is part two of our interview with Chef Renetto-Mario Etsitty of Tertio in Phoenix. Today he tells the Navajo story of hunger, shares his favorite childhood cooking memory and gives his not-so-gentle thoughts on cilantro. If you missed the first part of this week’s Chef and Tell in which…
What are you reading? Have an answer? You do now, it’s Gaining Ground. Whether you grew up on a farm, want to live on a farm, or just really like to grow food and raise animals, Gaining Ground will capture your attention and make you want to personally thank a…
Editor’s note: As this column went to press, The Western indicated it would be developing a new menu. Some dishes described below may not be available. Visit our food blog, Chow Bella (www.phxfood.com), for updates. This column has been edited since its original publication. The Western in Scottsdale is part…
Renetto-Mario Etsitty Tertio 3508 N. 7th Street www.tertiowinebar.com This is part one of our interview with Renetto-Mario Etsitty, chef at Tertio Wine Bar in Phoenix. Today, he dishes on the history of Navajo Kneel Down bread and the semi-secret First Friday feasts he’s been serving for the past five years…
Lobster Cobb salads, artisan pastries, MJ Breads, a coffee program featuring Cartel beans, and an avant-garde floral boutique are coming to the Camelback Corridor by way of Chestnut Fine Foods and Provisions. Described as “incorporating the refined culinary influences of Los Angeles, New York and London,” the new artisan eatery…
On Sunday, the Gilbert location of Gelato Dolce Vita, the three-year-old spot of top-notch gelato in the SanTan Village mall, closed its doors. Owners of the store, Walter and Marti Bergamaschi — who attended Gelato University near Bologna and apprenticed in two different shops before bringing their expertise in Italian…
The countdown to Best of Phoenix is on. Mark your calendar: This year’s issue will be on newsstands September 26. What better way to warm up than by asking some local “experts” to list their own personal bests? This week Crepe Bar’s Jeff Kraus shares his favorite finger foods. By…
Two words for pro cooks and chefs who know what the hell a supermarket is and could use a little extra scratch in their wallets: casting call. That’s right. On the heels of dumping racist butter-slinger Paula Deen, the Food Network is trolling for fresh meat for a yet-to-be-named cooking…
Looking for something to put in your mouth this weekend? Here are a few things we have on the books. Proof Backyard BBQ Tonight Proof, the casual All-American eatery at the Four Seasons Resort Scottsdale, is inviting guests to their patio for a classic backyard barbeque. From 5:30 to 9:30…
For over 20 years, Baby’s Kay’s Cajun Kitchen has been a fixture at the Town & Country Shopping Center, the 50-year-old retail and restaurant hub at 20th Street and Camelback. But on Saturday, August 31, the family-owned restaurant of Cajun eats will be closing its doors and leaving its Town…
No matter how you view the French, you cannot deny they know their food. And there are few better places for French cuisine in the Valley than Zinc Bistro. There even is a miniature model of the Eiffel Tower in the middle of the quaint restaurant to make you feel…
Twisted Rose Winery and Eatery is now serving Sunday brunch…
Following a whirlwind of executive chefs and a trip to renovation land for the summer, the Royal Palms Resort & Spa has announced a new bar concept to accompany the re-opening of its new and improved T. Cook’s Lounge on Monday, September 9. Called The Mix Up Bar, the upscale…
This September, East Valley hot dog fans will be getting a little more Willy — Pittsburgh Willy’s that is. Randy Walters, owner of Pittsburgh Willy’s, the five-year-old hot dog, sandwiches, chili, and pierogi joint inside Chandler’s Merchant Square Antique Mall, is opening a hot dog-only spinoff in downtown Chandler. “I’ve…
Ask who has the best tamales in the Valley and chances are you’ll find yourself in an endless debate involving countless national and international variations of the wrapped snack. Ask who has the best tamales oaxaqueño and the discussion stops with Elizabeth Hernandez, owner of La 15 y Salsas, the…
On the subject of who has the best tamales in the Valley, the debate never seems to end. Given the countless national and international variations of the wrapped snack, the issue won’t resolve itself anytime soon. But when it comes to tamales oaxaqueño, the discussion stops with La 15 y Salsas,…
Picture this: It’s 9:30 on a Sunday morning. The sun pierces your curtains. Your head throbs. Your stomach turns. Saturday night was fun, but no longer kind to you now. You, our friend, have a hangover. Lucky for you, nothing known to man battles the effects of a hangover quite…
On the heels of the announcement that Sportsman’s Fine Wines & Spirits in Phoenix is shuttering at the end of August comes news of a more positive sort — its salvation via Valley chef-legend Mark Tarbell, whose restaurant, Tarbell’s, is right next door. A combination wine bar and liquor boutique,…
My high school singing group, The Sounds of Young Hawaii, spent a month in Japan the summer of my senior year, and we ate sushi, chicken-feet soup and, for breakfast, a bowl of hot rice into which we cracked a raw egg and let it cook, then wrapped the concoction…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Last month, in the health section of U.S. News & World Report, Dr. David Katz,…
The difference between the Los Angeles food scene and the Phoenix food scene is that in L.A., every restaurant is a scene. And that’s fine by us. L.A. is the place where the American cupcake takeover began (Sprinkles Cupcakes), In-N-Out was founded, and juicing became an acceptable diet. No, these…
The Guilty Pleasure: Midnight Mac (the DIY Pig Mac) Where To Get It: McDonald’s, locations everywhere The Price: About $6 What It Really Costs: About 900 calories, but in the middle of the night, who cares? Last week, I got to sing the praises of the Pig Mac at Brat…
