Amuse BouchesAmuse-Bouches
Matt ColeNovember 1, 2017
Tasty local news bites to whet your appetite
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
Veg OutEggplant Fondue
Matt ColeNovember 1, 2017
On one of his many trips to Italy, celebrated Valley chef and restaurateur Tomaso Maggiore stopped with his grandchildren in the town of Parma to dine on “something light.”
Local ProductsMesquite Chocolate Chip Cookie
Matt ColeNovember 1, 2017
Mesquite trees surround us here in the Sonoran Desert, lining our streets and shading our yards. But would you know that by looking at our dinner plates?
Food ReviewsHybrid Vehicles
Matt ColeNovember 1, 2017
Get two cuisines for the price of one at these Valley fusion eateries.
Drink ThisLost in Austin
Shelby MooreNovember 1, 2017
Second Story Restaurant & Liquor Bar’s cilantro-rific cocktail will leave you happy to be Lost in Austin
Happy HourPatio Designs
Shelby MooreNovember 1, 2017
Take advantage of the Valley’s cool fall weather with these plein air happy hours
Three BitesSweet Hominy
Marilyn HawkesNovember 1, 2017
Nothing remedies a mildly nippy Phoenician fall like a rich, spicy bowl of pozole
ListsPHOENIX Team Picks: November
Lauren LoftusNovember 1, 2017
Each month, we of the PHOENIX magazine editorial team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.
Happy November! As we mend our elastic waistbands in preparation of stuffing ourselves on everyone's favorite fall holiday, we're asking ourselves, "What are your favorite Thanksgiving-y dishes in the Valley?
Food ReviewsOriginal Cuisine
Matt ColeNovember 1, 2017
Does the Valley’s most hyped Chinese eatery deliver the goods? Yes, but order wisely.
Food ReviewsStreet Eats
Matt ColeNovember 1, 2017
It’s a delicious reality of dining: Some of the finest meals you’ll ever have will be ones you eat on your feet – or on the street, as the case may be.
Food ReviewsCamp Social
Matt ColeNovember 1, 2017
Fun summer-camp décor aside, this under-realized novelty restaurant on Seventh Street is mostly bunk.
If you’re looking for a new way to get your marshmallow fluff fix, Fairytale Brownies co-owner Eileen Spitalny offers up Moonfetti Pie, a sweet concoction that marries a dreamy combination of chocolate, marshmallow fluff, caramel sauce and sprinkles – kind of like a whoopie pie meets brownie sundae. The recipe is the result of a collaboration between Fairytale Brownies and local candy maven Tracy Dempsey of Tracy Dempsey Originals.
When you melt chocolate in the microwave, be careful not to overcook because it will burn, Spitalny says. You can also melt the chocolate over a double boiler: “Just make sure you stir, stir, stir. That’s the key to melting chocolate.”
You can find Fairytale Brownies at AJ’s Fine Foods and Duck and Decanter or order them at brownies.com.
RecipesRecipe Friday: Kabocha Squash Soup
Marilyn HawkesOctober 19, 2017
According to Bradley, who is trained in Chinese nutritional therapy, soup is a good way to nourish the body and warm up the digestive system. “I was raised to think that there’s nothing better for you than a big, cold, raw salad and a big, cold smoothie, but in Chinese theory, cold foods impair digestion,” she says.
If you’ve never heard of kabocha squash, you’re not alone. It’s also known as Japanese squash and is available at most local grocery stores. “Kabocha is unique because you can eat the skin, so you don’t have to peel it,” Bradley says. “You scoop out the seeds and cook as is, throw in the blender and you have a nice soup within about 30 minutes.”
RecipesRecipe Friday: World Egg Day Quesadilla
Marilyn HawkesOctober 6, 2017
Today (Oct. 13) is World Egg Day and to celebrate, Sharman Hickman of local Hickman’s Family Farms is sharing a recipe that’s easy to make and jam-packed with essential nutrients. “Eggs are nature’s vitamin bottle,” she says.
The recipe is easily amended and tailored to your preference, Hickman says. “If you don’t want it to have meat, you can substitute spinach or kale. And if you don’t want ham, you can use turkey. Our recipes are designed for whatever you have available in your refrigerator.”
“Hope begins with a meal” is the Phoenix Rescue Mission’s slogan for those in rehabilitation and recovery. At first, the motivational phrase referred to Phoenix Rescue Mission’s soup kitchens, but now, with the opening of the Mission Possible Café, it takes on a whole new meaning.
Instead of only doling out meals to those in need, the Rescue Mission is providing something, though less urgent, perhaps more useful over time: the opportunity to work in a brand-new restaurant and provide meals for hungry customers.