Last summer, as Phoenicians tried the old fry-an-egg-on-the-burning-asphalt trick, a fellow Valley-ite became a traitor and took his icy talents back east. Just kidding, but former ASU Sun Devil Kyle Billig did jump on a coastal trend and moved back home to Pennsylvania to open Sweet Charlie’s, a Thai rolled ice cream shop in downtown Philadelphia.
When your last name is Hormel, the Spam jokes must get a little tiring. But when Jamie Hormel, owner of the Wrigley Mansion and widow of meatpacking heir Geordie Hormel, sat in on a recent menu planning session with Geordie's Steak executive chef Jason Diaz, she joked that he should make a dish using the tinned meat. “I took her seriously and went back to the kitchen and started messing around with Spam,” Diaz says.
Each month, we of the PHOENIX magazine creative team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.
In honor of our annual Top Doctors April issue we're asking ourselves, Which indulgent Valley dish do you skip telling your own doc about?
U.S. Egg regulars already know about the breakfast spot’s secret menu made up of dishes created by customers. But for everyone else, I’m going to let you in on a secret: To access the secret menu, visit and like the U.S. Egg Facebook page and then take a peek under the “notes” section.
Still haven't hashed out your Easter plans yet? Forget toiling in the kitchen over dried-out ham and deviled eggs, and let the pros handle it. We've got you covered with a round-up of the best Easter brunches around the Valley.
Even though some people are intimidated by cooking scallops, they’re very easy to prepare, says Executive Chef Anthony DeMuro of Different Pointe of View at the Pointe Hilton Tapatio Cliffs Resort. The secret? Make sure the sauté pan is smoking hot and be careful not to crowd the scallops in the pan because they’ll release too much liquid and will poach instead of sear.
The Valley is no New York City, but it’s also not as whitewashed as some would have you believe. Case in point: In a 2016 study by WalletHub, Phoenix ranked in the top 50 most diverse cities in the nation. And we all know what that means… amazing ethnic food! From flavor-packed Ethiopian to level-five-spicy Thai to authentic Mexican, there’s always a veritable around-the-world restaurant crawl just waiting to happen. And if you want to try your hand at actually making Grandma’s recipe from the Old Country, the Valley’s got you covered at one of its many ethnic markets.
Putting together a charcuterie plate usually involves selecting some good quality cheeses and cured meats. But if you want to dress things up a bit, Quiessence at The Farm at South Mountain co-owner/chef Dustin Christofolo suggests that you try adding some jardiniere (pickled vegetables) and olive relish.
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.