If you’re searching for a crowd-pleasing July 4th appetizer, Andrew Tam of Old Town Scottsdale’s Drunk Munk has a recipe to share. “Coconut shrimp is always a party favorite,” he says. Tam says it’s hard to make a mistake with this dish, except overcooking the shrimp. “Burn the coconut and you’ll alter the flavor.” When trying this at home, he advises that you cook one piece and note how long it took before cooking the...
THE SCENE Like the phrase “meltingly tender,” the term “upscale gastropub” has become a tired cliché in food writing, and yet here I am invoking it to describe Pig & Pickle. I just can’t think of a better way to sum up what it’s serving its lucky South Scottsdale neighborhood: scratch-made comfort food with fancy flourishes (full disclosure: my favorite kind of food) and a well-stocked bar with familiar favorites and fun surprises, all in...
Much like Brussels sprouts a few years ago, cauliflower is having its heyday, says chef de cuisine Alex Pasco of Enchantment Resort in Sedona. “For me, it’s about texture and versatility. It’s a really nice way to bring creaminess to vegan dishes and it takes well to seasonings, sauces and spices.” At Enchantment’s signature restaurant, Che Ah Chi, Pasco serves a dynamite roasted cauliflower dish that’s a customer favorite. He recently shared the coveted recipe...
Tratto's Tomato Collins is lean, savory and elegant.
THE SCENE The Roosevelt Row location of Keith Shanks and Patty Gii’s Uptown Phoenix wine bar Rott n’ Grapes is a dreamy urban bistro: cool exposed brick walls, antique-y mirrors, non-cheesy wine bottle displays, chic low-top tables and chairs abutting plush magenta seating running the length of the restaurant, an open-window bar, a second-story loft and even a subterranean “speakeasy.” Fleetwood Mac, The Mamas and the Papas, Wings and Billy Joel play on the sound...
We live in a milkshake golden age. Resistance is futile.
Vietnamese cuisine is once again surging in the Valley.
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
Check out Tomaso's When in Rome for your happy hour excursion this week.
On Father’s Day, get the patriarch smashed by taking him to one of these new Valley restaurants.
Everything you need to know about Tocaya Organica.
Love Sprouts at the Spa at Camelback Inn's Shrimp Bowl? Try making it yourself!
