Food ReviewsRehabbing the Wrap
Is the oft-derided “Anglo-rrito” making a culinary comeback? Not in every case, says our critic.
Is the oft-derided “Anglo-rrito” making a culinary comeback? Not in every case, says our critic.
Specializing in global cuisine, this scrappy, owner-operated bistro on Seventh Street is ambitious but confounding – starting with the name.
Mesa finally has a buzzy, chef-driven restaurant, in the form of this rustic Italian gem from chef Tony Snyder.
If you’re getting ready for your 4th of July bash and just can’t face tending the barbecue in 105-degree heat, executive chef Jason Diaz of Social Hall offers an alternative. Instead of barbecue grub, try making Cubano sandwiches with house-made pickles.
What's your favorite summer pastime? For lots of people, maybe yourself included, the answer is doing absolutely nothing with a refreshing drink in hand. Let's be honest though, another bloody mary or a simple margarita just isn't going to cut it this time around. Solution? Grab your drinking buddies and check out the new summertime cocktails debuting at restaurants across the Valley. With the 4th of July right around the corner and the pool calling your name, now is a perfect time to sip something new. Check out the list below to see our summer cocktail highlights.
If you’re a watermelon lover, your season has finally arrived! Grocery stores and farmers’ markets are stocked with ripe, juicy watermelons just waiting to be cracked open and enjoyed.
It’s hard to pick up a dinner menu these days that doesn’t feature scallops in some form – from sautéed in olive oil to drenched in browned butter and coated with panko crumbs.
The Grill at Quail Creek, a restaurant at the Robson Resort Community in Green Valley, offers a pan-seared scallop dish that executive chef Aris Cabrera says is the restaurant’s most popular menu item. “I really love the contrast with the sweetness and the spiciness and the earthy flavors of ginger and lemongrass,” he says.
When the weather forecast promises a seemingly unending stretch of of 100-degree-plus days, it’s hard to think about cooking with any form of heat. If you’re in the market for a cool dessert with a minimal amount of stove time, Robert Richter of Chandler-based Robert’s Catering offers up Lemon Snow Pudding. It even sounds chill.
Gin lovers: Celebrate World Gin Day on June 9 with the Violation, a twist on the classic Aviation, from Pitch.
Grab a history-infused happy hour bite at these dining-oriented Valley landmarks
Less is mo when this no-frills Chinese street-food classic hits Valley restaurants
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
Bitter & Twisted 2018 Cocktail Menu
The Vegetarian Nosh at Tonto Bar & Grill graduates veg-heads from the sides menu to the main
The bone broth at Arizona Grass Raised Beef Co. proves Grandma’s point: Broth is good for you