Three BitesRye Observation
Marilyn HawkesNovember 2019
Hold the tomato – and the lettuce, and even the bun – when you order a throwback patty melt.
Three Bites
Three BitesSwine Flights
Marilyn HawkesOctober 2019
Everyone’s favorite breakfast side takes center stage on new-fangled bacon boards.
Three BitesHot Pocketitos
Marilyn HawkesSeptember 2019
A new wave of Salvadoran eateries in the Valley brings an exciting uptick in pupusa options.
Three BitesPiscine Match
Marilyn HawkesAugust 2019
Seafood charcuterie? With a little smoke and salt, this lovely paradox swims to life in top Valley restaurants.
Three BitesCob Salad
Marilyn HawkesJuly 2019
Crunchy, cooling elote is a Mexican summer meal unto itself.
Three BitesBreakfast Biceps
Marilyn HawkesFebruary 2019
Health-minded Valley chefs turn the humble pancake into a delicious protein-delivery system.
Three BitesSoupy Sales
Marilyn HawkesDecember 2018
Chill-bitten Valley diners are bowled over by roasted vegetable soup.
Three BitesPig in the Round
Marilyn HawkesNovember 2018
Luscious, labor-intensive porchetta swoops into Valley restaurants for the winter season.
Three BitesThe Other KFC
Marilyn HawkesNovember 2018
Korean fried chicken infuses an American classic with a bit of Seoul.
Three BitesMeat Cute
Marilyn HawkesOctober 2018
Mortadella—aka “fancy bologna”—shrugs off its cold-cut origins on upscale Valley restaurant menus.
Three BitesSkin-On Stunners
Marilyn HawkesSeptember 2018
Once a throwaway item, fish skin is transformed into a crispy, craveable condiment by innovative Valley chefs.
Three BitesNo-Cone Zone
Marilyn HawkesAugust 2018
Invented in Thailand, rolled ice cream is getting the scoop on Arizona.
Get your recommended monthly allowance of heat-beating gazpacho.