Arizona is not just a barren, dust-covered state. Take some time this summer to check out all the bounty our state has to offer. From lettuce and peaches to goat’s milk and grass-fed beef . . . This state can be delicious. Agri-tourism is on the rise, and visiting farms…
Country music fans might want to make plans to get their boot-scootin’ selves down to Old Town Scottsdale on Thursday, July, 4, for the grand opening of Dierks Bentley’s Whiskey Row. The 5,200-square-foot bar, restaurant, and live music venue comes courtesy of Phoenix-born and Grammy-nominated country music star Dierks Bentley…
This is part two of my interview with Nobuo Fukuda, chef-owner of Nobuo at Teeter House. If you missed part one, where Nobuo explained what he misses about Japan and the difference between an American and a Japanese chef, read it here. Favorite places to dine in Phoenix: Pho43, because,…
This time of year, conversations at Chow Bella staff meetings tend to turn to who’s eaten what and where. With the summer travel season in full swing, we bring you Food Tours, our writers’ suggestions of what to eat and drink out of town. Raise your hand if you’ve already…
Arizona’s strict DUI laws may make it tough to get your fill of locally brewed beers in the Valley. Fortunately, Arizona Brewery Tours has found a way around that. See also: – -Eleven Favorite Phoenix Beers -24 Legitimately Fascinating Facts About Beer…
As of Thursday, June 27, those who enjoy their cocktails courtesy of mustachioed Valley mixologist Travis Nass at Lon’s at the Hermosa’s Last Drop bar in Paradise Valley can get something extra — namely, more affordable grub. See also: – Co-Founder of Arizona Cocktail Week to Open New Bar at…
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 Petite Maison co-owner Wendy Porter shares where she gets her…
Nobuo Fukuda Nobuo at Teeter House 622 East Adams Street, Phoenix 602-254-0600 www.nobuofukuda.com See also: — Tastemaker #59: Nobuo Fukuda — 13 Favorite Cold Dishes in Metro Phoenix This is part one of my interview with Nobuo Fukuda, chef-owner of Nobuo at Teeter House in Heritage Square in downtown Phoenix…
It seems like only yesterday (okay, it was February) when Portillo’s, the Illinois restaurant chain beloved by Chicago transplants throughout the Valley, first brought its Chicago-style hot dogs, Italian beef, hamburgers, and cake shakes to Scottsdale. See also: – Top Ten Hot Dogs in Greater Phoenix – Best Hot Dog…
In January, spiky-haired chef Guy Fieri spent time with six Valley restaurants for the 14th season of his popular Food Network show, Diners, Drive-Ins and Dives. See also: – What Are the Pros and Cons of Appearing on Television? – Jamburritos Food Truck’s Michael Brown Has Been Busy Closing a…
Now here’s a kick in the asphalt. Coup Des Tartes, the romantic French bistro and oldest B.Y.O.B. in Phoenix, is being forced out of its former historic farmhouse home at 4626 North 16th Street to make way for a parking lot. See also: – CLOSED: Big Earl’s BBQ in Scottsdale…
When you arrive at Rocket Burger and Subs, you’ll probably wonder whether you have the right place. But as the saying goes, “It’s not about the beauty on the outside, it’s about how good it is on the inside.” Located in a run-down strip mall on the southwest corner of…
Tired of the boring ol’ cookbook format with lists of ingredients to measure, cut-and-dried directions to follow to the letter, and not nearly enough pictures? So is Katie Shelly, author of Picture Cook: See. Make Eat. to be released in October. See also: – Pickled Jalapeños: Homemade Spice Straight Out…
For many of us, forking out $15 for a cocktail is enough to make us wince, but for those with ATMs in their kitchens and doormen for their luxury underground doomsday condos, pricey pours that add a Ben Franklin or two to the total are just another day at the…
Blame Otro’s very good Mexican dishes on chef Doug Robson, who has never let Mexico’s Distrito Federal, the place he was born and raised, stray too far from memory. In 2009, Robson realized his own restaurant in the form of Gallo Blanco, his Mexico City-style eatery in the Clarendon Hotel…
Like a beautiful woman, the mole negro at Otro Cafe is stunning enough to silence your inner monologue. Richly intense yet delicately sweet, deeply comforting yet smoky and spicy, its seamless blend of dozens of blended, ground, roasted, and slow-cooked ingredients — chocolate, several kinds of chiles, nuts, onions, garlic…
By now, our regular readers are familiar with Voice Places, the listings engine behind all of Phoenix New Times’ restaurant reviews and calendar picks. Today, that engine got a lot more powerful, with a new design that brings you even more content. Take a look. You’ll find more pictures, more…
How could any one food be more simple and perfect than the street taco? Marinated meat with some sort of veg and salsa, all wrapped up in a warm corn tortilla or two, and there you have it. Though we typically can chow down on only about three of these…
After Thursday, June 27, visitors and business types can scratch one less Mexican eatery from downtown Phoenix. Uno Mas Mex1can Grill is shuttering. See also: – CLOSED: Big Earl’s BBQ in Scottsdale – May Restaurant Openings and Closings in Metro Phoenix Lasting less than a year, the fast-casual Mexican restaurant,…
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. When it comes to the grill, we know how to make hot dogs and hamburgers…
Looks like the smoke’s gone out at Big Earl’s BBQ. The home of “old school ‘Q'” in Old Town Scottsdale has shuttered. See also: – May Restaurant Openings and Closings in Metro Phoenix – CLOSED: Sam Fox’s Modern Steak in Scottsdale Opened in January 2011 in a standalone white brick…
When it comes to dry chiles, the smaller it is, the bigger the kick. Sure anchos and guajillos have great depth of nutty flavor and make great everyday sauces, but you’re not going to lift a bland bowl of soup into pore-cleansing sweaty heat by crushing one into it; you…
