Local ProductsLocal Product: Guacbox AZ
Marilyn HawkesFebruary 2020
Check out Myriah Castillo’s popular avocado spreads that stemmed from a health-focused Mexican meal prep service.
Food & Drink
Veg OutFebruary 2020Veg Out: Vegetable Hash
Every now and then a breakfast dish – even a vegetarian breakfast dish – comes along that steals your heart and satisfies your longings. To wit: Hearth ‘61’s vegetable hash.
Food ReviewsFebruary 2020Poppy
Three BitesFebruary 2020Three Bites: Unripe and Irresistible
From Detroit to Lima to Japan, the new restaurant scene in the Valley is an international affair.
Food ReviewsFLINT by Baltaire
Nikki BuchananFebruary 2020
Like some enchanted upscale reimagining of Pita Jungle, this spot-on Mediterranean import from L.A. could ignite a dining renaissance at the beleaguered Esplanade.
Drink ThisDrink This: La Otra
Nikki BuchananFebruary 2020
Vecina bar chief Miguel Mora captures a less-is-more mentality with this three-ingredient spring cocktail that looks feminine but packs a manly wallop.
Gary Lasko, who co-owns The Stockyards with siblings Mike and Gary Smith of Jokake Construction, is full of stories about this fabled restaurant.
From Glendale to Mesa, there’s a new restaurant with your Valentine’s Day plans written all over it.
At FLINT, the Oak-Smoked Old-Fashioned is decidedly new-fashioned.
Food ReviewsPersepshen
Nikki BuchananJanuary 2020
Get to this sensational, butcher- and baker-run restaurant in Uptown Phoenix as soon as humanly possible.
Food ReviewsVecina
Nikki BuchananJanuary 2020
Fronted by a pair of dining vets, this new Arcadia eatery is part Mexican, part New American and all awesome.
Veg OutVeg Out: “Pow” Cauliflower
Marilyn HawkesJanuary 2020
When chef-owner Chris Gruebele designed Verdura’s menu, he sketched a picture of what would become the restaurant’s popular General Pow Cauliflower.
Three BitesThree Bites: It’s a Date!
Marilyn HawkesJanuary 2020
Confronted by the mystically sweet meatiness of Medjool dates, Valley chefs have but one logical course of action: Stuff them.
Using a brick hearth hand-built in France, Nick Ambeliotis and his crew craft about 20 different varieties of slow-fermented bread.