Three BitesSeventh Heaven
End your week in a family way with Sunday supper specials at top Valley restaurants.
End your week in a family way with Sunday supper specials at top Valley restaurants.
Use your noodle to find after-work drinks and bites at these Valley ramen spots.
Stone Grindz Chocolate’s 70% Wild Bolivia Bar packs a malty, nutty punch.
Wink 24 chef Fernanda Borletti’s lasagna is sumptuously stacked with veggies.
Ladera Taverna y Cocina’s Mezcolada makes a refreshing case for blenders.
Tasty local news bites to whet your appetite.
Short ribs are popping up on menus everywhere and Old Town Gringos is jumping on the bandwagon. The taqueria and bar, located in the heart of downtown Scottsdale, recently rolled out a new menu that includes sweet and spicy short rib tacos.
Putting together a charcuterie plate usually involves selecting some good quality cheeses and cured meats. But if you want to dress things up a bit, Quiessence at The Farm at South Mountain co-owner/chef Dustin Christofolo suggests that you try adding some jardiniere (pickled vegetables) and olive relish.
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 March feature on the art of brunching, But First, Brunch, we're asking ourselves, What's your favorite breakfast/brunch dish in the Valley?
Restaurants from across the Valley came together Thursday to compete in Scottsdale Culinary Festival's annual Burger Battle at Scottsdale Waterfront.
Spring is in the air and Pomo’s chef and CEO Stefano Fabbri is getting ready to roll out a fresh new seasonal menu. This week, he shares a sneak peek at one of his new vegetarian dishes: campanelle verdure. It’s a recipe Fabbri likes to make for his family during the week because it’s a quick, light dish without heavy sauce or cheese, and it showcases fresh vegetables.
If you’re looking for a new appetizer to whip up for your next party, Chef de Cuisine Derek Biazo of deseo at the Westin Kierland Resort and Spa has a showstopper for you to try: tartare de carne. It may not be the easiest recipe to tackle, but your guests will be talking about it long after the party is over. “If you take the time to do it, you’ll be the star of the show,” Biazo says.
When preparing, Biazo suggests making the plantain chips first because they’re the most labor intensive, then tackle the aji verde sauce, chorizo powder and finally, the tartare. Make sure you get a high-quality, deep red filet and chill the meat before slicing, Biazo says.
Downtown’s latest fashion-forward global dining concept isn’t quite made in heaven.
Check out this plucky South Scottsdale seafood spot to experience the delights of “boat-to-table” cuisine.
Bone up on the latest steakhouse offerings with this Valleywide roundup.