You may have noticed breakfast cereals popping up on menus lately – but not in the traditional way. Chefs today are capitalizing on our fondness for the sugary comfort food by incorporating it into other dishes, from brunch to dessert, with nostalgically delicious results.
Fall may be the season associated with harvest time, but spring in Phoenix yields a bounty of crops, from corn and strawberries to cactus blossoms and chayote squash. Valley restaurants are among the first to snap up these garden goodies, replacing winter’s heartier warm meals with fresh new offerings for spring.
When mixologists Jason Asher and Micah Olson teamed up with restaurateur Peter Kasperski to open up a weekend-only cocktail joint, locals thought they were crazy. “Nobody opens up for eight hours a week,” quips Asher. “That’s the stupidest thing you could do.” But their intuition paid off.
Easter Sunday is synonymous with brunch and there are brunches aplenty to choose from around the Valley. Most require advance reservations, so if you plan on frequenting your favorite restaurant for Easter brunch, you better hop to it.
Punxsutawney Phil didn’t see his shadow this Groundhog’s Day, paving the way for an early spring – if you actually believe the furry forecaster. But whether there’s snow on the ground or seasonal allergens in the air, some Asian countries always start their spring early. February’s Chinese New Year is known as the Spring Festival, while in Japan the blooming of fragrant trees welcomes the sunshine season in early March.
We don't take lunches very often here at PHOENIX. Technically, yes, we get an hour every day for a lunch break. Do we use it? Rarely. And if we do, it's usually for a meeting. (The glamorous, jet-setting lives of media people, revealed!)
Walk into Chutney’s at noon on a Saturday, and you'll instantly know you’ve picked the right place. Situated in a nondescript Tempe strip mall, the modern yet warm eatery’s cozy booths are packed with hungry diners – many Indian or Indian-American, a good sign – devouring platefuls of authentic Indian cooking.
Ramen noodles? Rattlesnake chili? Feta and cucumber? There's a bratwurst for that. Brat Haus plans to launch a new menu in January 2016, and it includes outside-the-box brat concepts, artisanal sliders, locavore salads, and decadent Nutella-based desserts. A new cocktail lineup will come out concurrent with the food menu reboot, and it's insanely creative, too.
The holiday season is in full swing. Hanukkah, also known as the Festival of Lights, starts on the evening of December 6, and Jews around the world will light their menorahs for eight nights and eat traditional fried foods associated with Hanukkah, including latkes (crispy potato pancakes with onions fried in oil) and sufganiyot (jelly doughnuts).
Let’s be honest. Sometimes we’re just too busy to cook. And when that happens, nutritious eating is usually the first thing to go. If this sounds like you, check out Clean Bellys, a new healthy meal delivery service serving the East Valley, Scottsdale and Phoenix.
A festive feast for family and friends, dim sum is one of the world’s greatest culinary traditions. Once made exclusively for an emperor and his family, this Cantonese dining experience is instant gratification at its finest, a cultural experience that all foodies must try, and the perfect weekend brunch for anyone into awesome food.
Valley diners resolving to give up carbs this past New Year were sunk when breadmaker Jason Raducha teamed up with Chef Claudio Urciuoli, formerly of Noca and Prado, to open Noble Eatery. The 24-seat Southeast Phoenix noshery doesn’t even have a full kitchen; just a petite wood-fired oven and a soup pot. Yet the simple and rustic fare found here has earned the culinary dynamic duo a handful of laurels, including our 2015 Best New Restaurant nod.
If springtime is the season of love, autumn is the time of year for obsession – at least, where comfort foods are concerned. From pumpkin pie and apple cider to chiles and cornbread stuffing, the cozy flavors of fall warm the heart (and stomach) while evoking memories of hayrides, fruit-picking and family feasts.
Taco Tuesday isn’t just a reason to celebrate – it’s a commandment. With so many incredible weekly specials around the Valley, there’s frankly no excuse to let a Tuesday go by without indulging in the greatness of local Mexican food.
In Costa Rican lingo, a “tico” is a person who believes in “pura vida” (pure life) and in living every moment to its fullest. At Ticoz Latin Kitchen in Central Phoenix, this philosophy translates into flavors from Central and South America, Mexico and even some islands.