https://www.phoenixmag.com/wp-content/uploads/2022/03/IMG_4392-1280x720.jpg

Cory Oppold | Photo by Ian Cahill/Precision Photography AZ Former Food Network Chopped champion Cory Oppold has worked everywhere, it seems. His resume is impressive. After graduating from Scottsdale Culinary Institute, he started his career at Different Pointe of View, later working as sous chef at Binkley’s, chef de cuisine at L’Auberge and executive chef both at Tarbell’s and Atlas Bistro. Now, at last, he’s opening his own Modern American restaurant in Scottsdale, and he’s...

https://www.phoenixmag.com/wp-content/uploads/2022/03/PHM0422EB27.jpg

Planting a vineyard involves a great deal of work, from establishing the water source to developing the irrigation and trellis infrastructure. There’s also the small matter of deciding what to plant. When my team at Los Milics Vineyards was making these important decisions three years ago, we reached out to local winemakers to find out what would do well in our part of the world. Graciano made the cut. Native to the Rioja and Navarre...

https://www.phoenixmag.com/wp-content/uploads/2022/03/Mountain-Shadows-Library-Teapot-ft.-Allison-DeVane-of-Teaspressa-6-1280x720.jpg

All the news that’s fit to nosh.      Tea Party: Fancy a spot of tea? Head to Mountain Shadows on April 21 to celebrate National Tea Day with the new Library Teapot. Conceived as an addition to the resort’s Library Coffee Cart (with specialty coffee drinks holding court with design books), the Library Teapot will feature Royal-Tea, a custom tea concoction created by Allison DeVane of Phoenix company Teaspressa. Royal-Tea combines Teaspressa Charles Grey...

https://www.phoenixmag.com/wp-content/uploads/2022/03/PHM0422EB29.jpg

March is National Frozen Food Month! Keep a chill supply of local essentials from these Valley brands. Pierogi Channel an Eastern European grandma and fry up some frozen pierogi ($9.99-plus/dozen) from Mesa dumpling emporium All Pierogi. allpierogi.com Pizza Order take-and-bake (or take-and-freeze) personal pizzas ($5.50-$7) at Saffron JAK’s North Phoenix bakery and café or its Downtown Phoenix outpost at Walter Station Brewery. saffronjak.com Ice Cream Stock up on pints ($10) of your favorite flavors (vanilla,...

https://www.phoenixmag.com/wp-content/uploads/2022/03/Lobster-Mac-Cheese-1280x720.jpg

Photo courtesy Arizona Biltmore, A Waldorf Astoria Resort All the news that’s fit to nosh.   Architecture of a Great Meal: After shuttering dining institution Frank & Albert’s, the legendary Arizona Biltmore reconceived its space and recently debuted McArthur’s. The new restaurant is named after the resort’s lead architect, Albert Chase McArthur, a disciple of consulting architect Frank Lloyd Wright. “McArthur’s is a direct tribute to the heart of Arizona Biltmore, which is Albert Chase McArthur,” general...

https://www.phoenixmag.com/wp-content/uploads/2022/03/image002-3.png

Local restaurants are getting in the St. Paddy’s Day spirit with special drinking and dining deals. Whether you want a Kelly-green brew or some classic corned beef and hash, here’s where to get your fix this Thursday, March 17. Chompie’s We love Chompie’s for its world-famous bagels and giant black and white cookies, but this St. Patrick’s Day, we’re looking forward to its traditional all-you-can-eat Irish feast. Here’s the deal: Corned beef, broiled red potatoes,...

https://www.phoenixmag.com/wp-content/uploads/2022/03/DSC_5076-1280x720.jpg

THE SCENE When one of your work perks is trying new restaurants and menus, you quickly become the go-to gal for friends’ dining inquiries. Not a week passes that I don’t get a few imploring Facebook messages or frantic texts asking for food recommendations. “I’m in Tempe for an appointment. What’s the best place for a quick lunch?” “In-laws visiting this weekend and they hate fish and spicy food. Any recs in the North Scottsdale...

https://www.phoenixmag.com/wp-content/uploads/2022/03/Tim-Headshot.jpeg

Since graduating from the Scottsdale Cordon Bleu College of Culinary Arts in 2011, chef Tim Richardson has worked in many Valley kitchens, including the Arizona Biltmore and Las Sendas Golf Club. In November 2021, Richardson and business partner Fares Tarabichi (Crepe Club) opened Foch Café & Bistro in Tempe, named after the street Tarabichi’s grandparents lived on in Paris. The bistro specializes in American-European inspired dishes and inventive craft cocktails. Recently we talked to Richardson...

https://www.phoenixmag.com/wp-content/uploads/2022/03/IMG_0070-1280x720.jpg

Opening Angie’s Lobster Angie’s Lobster, “Home of $9.99 lobster meals,” has opened a second location in Glendale. 4326 W. Thunderbird Rd., Phoenix, angieslobster.com Beard Papa’s A Beard Papa’s franchise specializing in cream puffs has opened its second Arizona location in San Tan Village. 2196 E. Williams Field Road, Gilbert, beardpapas.com Bottle & Bean Coffee House & Wine Shop This coffee and wine shop open for breakfast and lunch also features a private dining venue. 2577...

https://www.phoenixmag.com/wp-content/uploads/2022/03/Tuna-Crudo-Corn-Coconut-Broth-1280x720.jpg

Photo courtesy Tía Carmen All the news that’s fit to nosh.  Tía Favorita: Wonderful news for my fellow Top Chef devotees. Chef Angelo Sosa (seasons 7, 8 and 17) is opening a new restaurant here in the Valley. Contemporary Southwestern eatery Tía Carmen – named in honor of his beloved aunt – is set to open in April at JW Marriott Phoenix Desert Ridge Resort & Spa. “Throughout my life, my Tía Carmen instilled in me...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Screen-Shot-2022-02-26-at-3.40.46-PM-1252x720.png

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. In less than 24 hours, a cerulean-clawed crustacean snatched from the waters off Maryland will be on your plate at this family-run Ahwatukee eatery. Chesapeake Bay Bistro serves the whole crab steamed with traditional Old Bay seasoning, or shelled and fried Virginia-style during a...