Mark Janbou, co-owner of Philly’s Famous Steaks & Hoagies in Chandler, says his partner, 60-year-old Philadelphia-born Mark Blaing, has been making Philly cheesesteak sandwiches since he was 17 years old. “He opened the place in 2002 and wanted to sell us the business in 2007,” Janbou tells me. “But we…
Introducing “Schaefer,” in which Eric Schaefer — a local guy with a big (but discerning) appetite and a sense of humor to match — takes on the Phoenix food scene. The future of Phoenix food might just be a tall, lanky white kid named Travis Tolmachoff. Many people have dreams…
The countdown has begun. As previously reported, Norma and Victor Guerrero, the husband-and-wife team behind Guerrero’s Mexican Food, at 2148 East Apache Boulevard in Tempe, have decided to retire and shutter the business they started in July 1982. Just hours ago, a date for the closing of the 31-year-old business…
Though it’s not exactly prime food truck season, the city’s mobile eateries are fearlessly charging ahead. Case in point: the opening of a new Scottsdale food truck court and a fresh face entering the street-eats scene. We’re referring to The Great Pho King Food Truck, which has been open for…
It may be hard to keep anything alive with the relentless heat of summer, but one likely survivor is probably also a seemingly unwelcome guest: verdolaga, more commonly known as purslane. This wild succulent is just itching to be picked, and dumped not in the garbage, but onto your plate…
Just months after it opened its first location in Old Town in February, the Original ChopShop Co. is bringing its lineup of healthy, affordable eats for those on the go to a new spot opening in Tempe today. Located at 222 East University Drive (between Forest and College Avenues and…
Last month we saw the demise of the French cafe Scratch Pastries, which had recently expanded from Scottsdale to downtown Phoenix. We’ll miss the pastel colored macarons and dainty cakes but we are set to welcome a new French-inspired eatery to the scene: French Grocery, a cafe and market, set…
News flash: The Cronut™ craze is in full swing. With buzz of the latest pastry fad — a croissant-doughnut hybrid originated by Dominique Ansel (who also trademarked the term) of Dominique Ansel Bakery in New York — spreading across the country, Cronut™ knockoffs are quickly popping up at bakeries in…
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, Eric Schaefer lists the five restaurants he misses the most…
Cheese lovers rejoice! Gina’s Homemade is adding five new fine Italian cheeses to the family…
This year is shaping up to be a busy one for chef and first-time restaurateur Michael O’Dowd. In May, the ex-Kai chef, who put the nationally renowned restaurant on the map during his 10-year reign, opened Renegade by MOD, his restaurant of eclectic global eats in North Scottsdale, under his…
Looking for something to put in your mouth this weekend? We’ve got you covered. Check out what’s on our plate. Half Off Dinner Menu at Crudo On Saturday, June 29 Crudo is clearing the fridge before the staff and chef Cullen Campbell take their summer hiatus. (The restaurant will be…
Although Julie Moreno has always had a love for baking, her decision to switch to making her homemade cakes, breads, and pies gluten-free (wheat-less) came about not by choice but by necessity. “Two years ago, my daughter became very sick and nobody could tell us what was wrong,” Moreno tells…
Deep in the Southeast Valley, you’ll find 12 acres of farmland known as Agritropia. The urban farm produces vegetables and herbs, making it a great place for a restaurant; hence, Joe’s Farm Grill was born. With thickets of trees all around, Joe’s may be a bit difficult to locate, but…
There are strong arguments in favor of both raw milk and goat milk. Unlike pasteurized milk (the kind you get at the grocery store) raw milk contains lots of good bacteria, enzymes, and vitamins. It supports local farmers and is easier to digest. The same goes for goat milk, which…
Ask anyone from Sunnyslope about the odd-shaped building at the end of Murphy Bridle Path, between Central Avenue and the Arizona Canal, and chances are you’ll get a multitude of answers. For years, the historic building’s been more or less a revolving door of restaurants. Now, as of February of…
Ask anyone from Sunnyslope about the odd-shaped building at the end of Murphy Bridle Path, between Central Avenue and the Arizona Canal, and many may pause, a few may try to recollect some of its former monikers, and some simply may shrug before replying that it’s never been much of…
Tiki chic is on its way to Old Town Scottsdale. Hula’s Modern Tiki, the retro-cool restaurant of Hawaiian-inspired eats and tropical cocktails, is planning a second location, Hula’s 2, at 7213 East First Avenue, in the former home of Big Earl’s BBQ, which shuttered just over a week ago. “We…
What sweet does a pastry chef crave in her non-sweet surround off-hours? Ice cream! Better yet, ice cream sandwiches. Housemade ice cream on freshly baked cookies is the ultimate summertime treat. There are a few ice cream mavens churning up the cold, creamy goods in the Valley, this battle between…
As restaurant-going Americans, we’ve been conditioned to leave a tip of between 15 percent to 20 percent of the final bill when dining out. But is there ever a time when we shouldn’t leave anything at all? According to the Consumerist, “there is almost no correlation between tips and good…
When it comes to family, Karl and Christine Boerner, the Swiss-trained, father-daughter pastry chef team behind Karl’s Quality Bakery and the next-door Baker’s Daughter, are doling out a little of the sweet — as well as the spicy — in Sunnyslope. On the sweet side, Kronuts: the Boerner’s version of…
First, a confession: I don’t really cook. Or, at least, I didn’t really cook until recently. Which isn’t really accurate, either. I can cook, and I have cooked. It’s just that my mother is a great cook, so I didn’t really feel the need to learn, and my husband is…
