Has the holiday season already taken its toll on your psyche? Revive your spirits with one of these festive cocktails and you'll get back in the holiday spirit in no time.
CocktailsSeptember 4, 2026Interview with a Mixologist: Zach O’Haire from Mea Culpa
Openings/ClosingsSeptember 2, 2026August 2026 Openings & Closings
Food ReviewsSeptember 2, 2026Dining Review: Quiessence
Happy HourHappy Like a Fox
Shelby MooreDecember 1, 2017
Find after-work food and drink deals at these restaurants from culinary idea man Sam Fox.
Three BitesMedicinal Pot
Marilyn HawkesDecember 1, 2017
Feeling peckish? Remedy the problem with one of the Valley’s afternoon tea experiences.
Veg OutCrispy Veggie Egg Rolls
Marilyn HawkesDecember 1, 2017
Zen Culinary chef/owner Rachel McAuley’s veggie egg rolls are crisp and delish.
Local ProductsCocktail Ice
Shelby MooreDecember 1, 2017
Artisan Ice’s crystal-clear cubes will rock your cocktail.
Food ReviewsUp with Protein!
M.V. MoorheadDecember 1, 2017
A new wave of flesh-forward Valley restaurants will make meat maniacs flip.
Food ReviewsNew Wave Market
Nikki BuchananDecember 1, 2017
Yes, it’s girly – but this grab-and-go resto in Old Town Scottsdale flexes real culinary muscle.
Food ReviewsBinkley’s
Nikki BuchananDecember 1, 2017
One year after debuting in Midtown Phoenix, Kevin Binkley’s reconceived and reinvigorated flagship restaurant is ready for its national close-up.
Drink ThisCoco Verde
Shelby MooreDecember 1, 2017
We're loco for Casa Añejo's sophisticated riff on the pińa colada.
RecipesRecipe Friday: Chef Lisa Dahl’s Garnet Yam Soup
Marilyn HawkesDecember 1, 2017
Chef Lisa Dahl says there’s something about a good soup that can put you in a trance. We completely agree. Whether you slurp it in a restaurant or make a steaming batch at home, soup is the ultimate fall/winter comfort food. Dahl, owner of Sedona’s Cucina Rustica, Dahl Ristorante Italiano, Mariposa and Pisa Lisa, says she finds joy in making and serving soup to her customers. “Soup has a magical healing quality.”
ListsThanksgiving for Everyone in Phoenix
PMInternNovember 18, 2017
Tis the season... to be eating your own weight in green bean casserole, turkey and pumpkin pie and regretting it in the morning (but not really). Not a fan of typical turkey or want something more high-end? Or perhaps you're sick of being stuck in the kitchen rather than participating in the super fun familial political arguments. In Phoenix, there's something for everyone this Thanksgiving.
RecipesRecipe Friday: Lon’s at the Hermosa Short Ribs
Marilyn HawkesNovember 15, 2017
When preparing the short ribs, Pacheco advises seasoning the meat generously so that it penetrates the beef. “It’s a fairly thick cut of meat and you can’t season the inside,” he says. Another tip: Be sure to use a hot pan to initially sear the meat because that will help seal in the flavor.
Until recently, Pacheco served the short ribs with creamy polenta, but this year he’s offering a cheddar polenta cake, which he says adds a nice texture. “You cut into the polenta and the cheese curds just ooze out once it’s cooked.”
You had us at cheese curds. Actually, you had us at braised meat.
RecipesRecipe Friday: Miracle Mile Deli Pastrami Hash
Marilyn HawkesNovember 10, 2017
Josh Garcia, vice president of the family-owned Miracle Mile Deli in Central Phoenix, settles an age-old deli debate: Is corned beef more popular than pastrami? Pastrami wins by a lot, Garcia says. “We sell over 5,000 pounds of pastrami a month.”
But for the record, Miracle Mile also sells anywhere from 3,000-3,500 pounds of corned beef each month, which is not exactly small potatoes. And speaking of potatoes, Garcia has graciously shared the restaurant’s number one breakfast item: pastrami hash loaded with red potatoes.
Garcia likes the eggs to be cooked over medium because “they get a little crisp around the edge” and add texture to the dish. Most restaurants offer corn beef hash, but Garcia thinks Miracle Mile is the only restaurant locally to offer a pastrami hash. “It’s really phenomenal.”
When you bring meatballs to the office potluck or neighborhood gathering, people always make a beeline to the Crockpot armed with wooden toothpicks for jabbing. Sometimes you have to jockey for position and the competition can be fierce. The ever-popular meatball has many preparations and some are better than others.
If you’re ready to up your meatball game, Paul Millist, executive chef of Lincoln Restaurant and Bar 1936 at JW Marriott Camelback Inn, has the recipe for you. The best news of all? It’s made with bacon, a food that Millist quips is “America’s favorite vegetable.”