The hibiscus rose gose from Wren House Brewing is a perfect summer beer and a good introduction to craft beer for anyone who's not into it yet.
Photo courtesy Tía Carmen All the news that’s fit to nosh. Felicidades: Tía Carmen is now open! The hotly anticipated restaurant from Top Chef alum Angelo Sosa made its debut early this month at JW Marriott Phoenix Desert Ridge Resort & Spa. The contemporary Southwestern eatery boasts globally inflected Southwestern/Mexican dishes including tuna crudo with chilled corn-coconut broth; Southwestern-style Wagyu tri-tip kebabs; lamb ragù with mesquite noodles; and the restaurant’s signature dish, chicken guisado, a...
Proof that even a non-IPA drinker can enjoy the lovely bitterness of a west coast style IPA.
How many of us would love to go back to that carefree feeling of frolicking around the playground as a child? Indeed, it would be pretty cool to relive those memories as an adult – perhaps even with a cocktail in hand. Good news for the young at heart: Recreo, a new playground-themed restaurant in downtown Chandler, is serving up inventive eats and playful cocktails with a serious side of nostalgia. The expansive patio and...
When my friend and I wander into Far Away Wine and Provisions, we consider the cozy living room set-up — couch, chairs, coffee table — near the entrance but settle instead for a couple of stools at the tiny bar. We know we want to eat something and hunching over a coffee table is never a fun way to go about it. Besides, the bar seems to be where the action is. At 5:30, there...
When we last spoke with Peter McQuaid in 2016, he was just starting culinary school at the International Culinary Center in New York City after winning a scholarship from Careers Through Culinary Arts Program (C-CAP). Today, the 24-year-old McQuaid is the executive chef at Cala, a Clive Collective restaurant in the new Senna House Hotel in Scottsdale. After culinary school, McQuaid spent time in the kitchen with chef Beau MacMillan at The Sanctuary and then...
Rita’s Cantina & Bar From free flowers and discounted Champagne to prix fixe menus and brunch buffets, here are a handful of places in the Valley to make Mom feel special this Mother’s Day. Blue Hound Kitchen & Cocktails Celebrate the matriarch in your life with lemon blueberry ricotta pancakes, ahi tuna poke and seasonal cocktails at this upscale Downtown Phoenix restaurant inside the Kimpton Hotel Palomar Phoenix. 2 E. Jefferson St., Phoenix, 602-258-0231, bluehoundkitchen.com...
Tropical and piney, perfect woodsy beer to have at a cabin in the Arizona high country.
The Genuine | Photo by Grace Stufkosky Openings New York Bagels ‘n Bialys Valley bagel shop known for its boiled bagels and extensive breakfast and lunch menu opens in Gilbert. 2060 S. Power Rd., Gilbert, nybagelsnbialys.com Beer Research Institute Taproom & Arcade Second location for this craft beer and scratch kitchen spot, featuring Mesa’s first and only arcade bar. 213 W. Main St., Mesa, thebeerresearchinstitute.com Call Her Martina Scottsdale’s Waterfront has a new restaurant serving...
Expand your Cinco de Mayo horizons with these unorthodox margaritas. Lychee Margarita Agave migrates to Southeast Asia with this Sake Haus original ($10), which introduces blanco tequila and lime to ginger liqueur and lychee. sakehaus.net Marijuarita There’s no booze in this marg from Sweet Dreams Vineyard, but there is some THC. Mellow out with this citrusy sipper (10-100 mg.; $14-$18). sweetdreamsvineyard.com Barbary Fig Margarita Some say Barbary fig. Here in the desert, we call it...
AZ Craft Beer Awards & Festival Beer Review: Tombstone Dank Fruit Double IPA
Chef Mauro Martina of OEB Breakfast Co. recently shared his energy-boosting, vegetarian and gluten-free recipe for chia seed pudding, a favorite dish of OEB’s customers. Besides being tasty, the pudding has the added benefit of chia seeds – little powerhouses that add antioxidants, minerals, fiber and omega-3 fatty acids to your diet. When deciding which fruits to puree, Martina recommends natural, sugar-free purees made from mangos, bananas and strawberries. Choose your own milk and sweeten...
We recently caught up with Lee Hillson, executive chef at T. Cook’s at the Royal Palms Resort, to chat about fine dining, menu development and how he kept his staff happy during the pandemic. The veteran chef spent 12 years at T. Cook’s in the early 2000s, and then left for another opportunity. He’s been back since 2019 overseeing the iconic resort’s food and beverage operations. Here’s what he had to say. How has fine...
After making waves in late 2020 with their debut restaurant, Southeast Asian-influenced Belly Kitchen & Bar (named one of our Best New Restaurants in 2021), Phoenix restaurant veterans and longtime friends Robert Cissel, Paul Waxman and Michael Babcock are back at it. This summer, the Instrumental Hospitality partners will launch a second Belly at Epicenter in Gilbert. Then they’ll head back to Downtown Phoenix to open Sin Muerte, a vegetarian restaurant set to debut...
New craft beer releases to close out the last weekend in April.
