Food ReviewsRestaurant Progress
The Valley’s independent dining scene takes a collective step forward with this utterly disarming Melrose eatery.
The Valley’s independent dining scene takes a collective step forward with this utterly disarming Melrose eatery.
Diet-busing gourmet s’mores make a mess of things from Phoenix to Gilbert.
Get fired up with elote, or spicy grilled corn on the cob, from Pomelo executive chef Javier Perez.
Each month, we of the PHOENIX magazine creative 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.
In honor of our first Escape to the Coast cover story in the May issue we're asking ourselves, Which Valley dish screams "California"?
For those of you who love polenta (and there are haters), Phoenix-based home cook and recipe developer Joanie Simon has devised a creative recipe for rustic polenta pizza.
When Executive Chef Chuck Wiley designed the breakfast menu for Hearth ’61 at the sparkly-new Mountain Shadows Resort in Paradise Valley, he looked for some healthy options. "Breakfast is usually so unhealthy and I wanted to put a different spin on it," he says. An unabashed grain lover, Wiley decided on a multigrain pancake. “I like food with texture.”
This Sunday we celebrate the most important woman in our lives — Mom, of course. Finding a present worthy of her sacrifices and generosity is tough, especially if you’ve waited this long to start shopping. (Although, take a look at our Mother’s Day Gift Guide for local goodies that’ll please Mama in a pinch.) That’s why the gods invented brunch, which gives the moms what they really want – time with their kids. Plus, mimosas.
If your mom's Mother's Day wishlist falls somewhere in between handmade macaroni necklace and expensive handbag, consider baking her something sweet and pretty – handmade but still photoworthy = nailed it.
Country Velador, owner of Super Chunk Sweets & Treats in Old Town Scottsdale, has an easy yet elegant recipe for meringue teardrops that, when paired with a sentimental card, will bring a tear to Mom's eye, no prob.
Last summer, as Phoenicians tried the old fry-an-egg-on-the-burning-asphalt trick, a fellow Valley-ite became a traitor and took his icy talents back east. Just kidding, but former ASU Sun Devil Kyle Billig did jump on a coastal trend and moved back home to Pennsylvania to open Sweet Charlie’s, a Thai rolled ice cream shop in downtown Philadelphia.
Dine-in movie theaters are suddenly everywhere in the Valley. Find out which are Oscar-worthy.
The Valley is in the midst of an Italian invasion, and this Scott Conant-fronted osteria brings the heavy guns.
How do you say “meat love” in Korean? Find out at this hopping North Phoenix table-top grill concept.
We circle back to review a Valleywide selection of reboots and second acts.
Fish and chips becomes the latest comfort classic to spawn an upscale Valley food trend.
Buy bivalves on the cheap at these oyster-centric happy hours.