Food ReviewsBeCe Kitchen
Go east, Beaver Choice. Shuttered last spring, the European comfort-food favorite reappears in SanTan Valley with a new name and trimmed-down, fast-casual menu.
Go east, Beaver Choice. Shuttered last spring, the European comfort-food favorite reappears in SanTan Valley with a new name and trimmed-down, fast-casual menu.
Artist and entrepreneur Sloane McFarland opened the original Welcome Diner in a renovated Valentine diner on Roosevelt Row in 2004, aspiring to mingle his interests in community development and the emerging farm-to-table movement.
This pale green refresher from The Covenant is like a martini jazzed up with fresh lemon juice and Kiwi Reàl.
Scare up some fine vittles at these new, October-appropriate dining haunts.
Linda Hopkins fashions beautiful spreads for all occasions, chock-full of fruit, cheese, cured meats and more.
What was once Tucson’s best kept secret has arrived to the heart of downtown Scottsdale. Prep & Pastry has been housed in Tucson for six years, and Scottsdale will be its first location in the Valley (7025 E. Via Soleri Dr.). Open daily from 7 a.m. to 3 p.m., it will serve breakfast, lunch, and brunch daily, along with craft cocktails, house-steeped teas and organic fair trade coffee. The warm and welcoming atmosphere seats up...
Fall officially starts on Sept. 23, but most of us have already been dreaming about wearing sweaters and picking out apples at the farmers market. To help us make the seasonal transition, True Food Kitchen’s beverage director, Jon Augustin, shares an autumnal cocktail recipe that recently debuted on the restaurant’s new fall menu. True Food Kitchen uses Old Forester Bourbon, but Augustin says you can use any bourbon that you prefer. While preparing, he advises...
There’s a saying in New Orleans, “Laissez le bon temps rouler,” a French “loan translation” of “Let the good times roll.” They certainly take that maxim to heart at Angry Crab Shack, an Asian-Cajun seafood joint that started in the Valley and is rapidly expanding beyond Arizona.
Now that grilling season is almost behind us, it’s time to focus on our indoor kitchens. While not everyone likes cooking fish in the house because of its lingering scent, this salmon recipe from chef Robert Conneway from The Lola Cocktail Lab + Eatery only requires a short time on the stove before finishing in the oven. The blackened salmon recipe with cauliflower puree and seasonal steamed vegetables is a healthy dish that you can...
If you’ve been to The Sicilian Baker, you’ve probably already experienced (ahem, tasted) the sensational desserts they dish out. It’s always fun to pick up a few pastries while you’re there, including cassatina, a traditional Sicilian dessert. But sometimes half the fun of eating dessert is making it yourself, so we’ve snagged the cassatina recipe for you to try at home. The Sicilian Baker offers some valuable tips: Take your time while making each element...
Proof, an American Canteen at Four Seasons Resort Scottsdale at Troon North is whipping up some delicious competition. The Wild West-inspired eatery, known for its comfort food, craft beer and cocktails curated exclusively from the 50 states, is gearing up for its second annual American Pie Fights, which launched on August 24 and will end on the biggest pie day of the year – Thanksgiving. Every Saturday night through October 12, two pies will be...
Taco Guild, known for its cilantro-studded guacamole and robust food lineup featuring more than a dozen taco options, recently launched a new brunch menu. The unique uptown Mexican eatery is housed in an old church, which seems fitting since some consider brunch to be an almost religious ritual. In fact, the new menu kicked off on Sunday, August 25 with a full gospel band, which will return every Sunday in September. The brunch menu features...
Beer lovers and football aficionados rejoice – two local forces are teaming up to create a fan favorite. Four Peaks Brewing Company and the Arizona Cardinals recently collaborated on a light, toasty lager with “a crisp finish that satisfies from kickoff to the final whistle,” according to an announcement on the brewing company’s Twitter page. The drink, which comes in a ruby red aluminum bottle, is dubbed Red Bird Lager. Four Peaks has partnered with...
Taco Chelo is a collaboration between Phoenix chef/restaurateur Aaron Chamberlin, chef Suny Santana and artist Gennaro Garcia.
If your mornings are hectic and you don’t have time to make breakfast, Morning Squeeze’s chef Andrew Giddens has the perfect solution: Overnight Oats. “It’s for people on the go,” he says. “You can make this the night before and then when you wake up, you can add berries or any kind of fruit or granola.” Giddens offers these tips: Make your oats in a Mason jar because it’s easier to keep covered and ready...