Food ReviewsStock & Stable
Editorial StaffNovember 1, 2016
Les and Diane Corieri spin a different tune with this food-focused Seventh Street gastropub.
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
Food ReviewsMambos Dominican Kitchen
M.V. MoorheadNovember 1, 2016
The East Valley’s newest Caribbean restaurant will send your taste buds into plantain-ary orbit.
Food ReviewsSammies on Parade
M.V. MoorheadNovember 1, 2016
From Glendale to Mesa, the evolution of the modern sandwich shop is charging forward
Three BitesTaking a Ribbing
Marilyn HawkesNovember 1, 2016
When it comes to succulent, swoon-worthy beef flavor, nothing beats the humble short rib.
Happy HourNew Deals
Shelby MooreNovember 1, 2016
Enjoy happy hour bargains courtesy of these 2016 PHOENIX Best New Restaurant honorees.
Veg OutDoenjang Noodle Soup
Marilyn HawkesNovember 1, 2016
Slurp a bowl of soul with doenjang noodle soup at Adobo Dragon at DeSoto Central Market.
Drink ThisPirate’s Remorse
Shelby MooreNovember 1, 2016
If a pirate were given pause to ponder his perilous plunders, would he have reason for remorse? Perhaps, if he had the right drink in hand – or hook.
Amuse BouchesAmuse-Bouches
Editorial StaffNovember 1, 2016
A collection of Phoenix food news items to whet your appetite.
Now that fall is in full swing (well, at least according to the calendar), it’s time to rustle up the hearty grub that keeps us toasty on crisp evenings and sustains us while watching football. If you’re looking for a new chili recipe, Kelli Casey, general manager of Kelly’s at Southbridge in Old Town Scottsdale (she’s not the namesake Kelly), offers up an old family recipe that's now on the menu. “The recipe is a combination of old family recipes. I took part of my father-in-law’s – he’s from Pittsburgh and a diehard Italian – and part of my Irish grandmother’s recipe and combined them,” Casey says.
There’s a catch though. Casey doesn’t want to give away all the family secrets, so she’s left out a few ingredients. But, she ensures us, “it will still be delicious.” If you want to discover what’s missing, you’ll have to visit Kelly’s at Southbridge to taste the real deal. Then, report back and let us know.
Once known for its lumberjack college kids, good skiing and decent drinkin' scene, Flagstaff is quickly making a name for itself as a foodie town (and we're not just talking about the phenomenal pizza). Today, we kick off the first in a series of Q & A's with the personalities behind the chef hats behind the town's restaurant renaissance we'll call the "Flag Food Boom."
ListsBeans or Booze? Now You Don’t Have to Choose
Lauren LoftusOctober 26, 2016
Local coffee shops are renovating their weeknight offerings as they embrace the full meaning of the term “coffee bar.” Whether it’s an evening client meeting or an attempt to test the dating pool waters, these dynamic coffee bars have you covered from Americano to Desert Pale Ale.
Pan de muerto – in English, that's bread of the dead or, spookier yet, dead bread – is a traditional Mexican soft and sweet bun baked to commemorate Día de los Muertos on November 1 (All Souls Day) and November 2 (Day of the Dead). Both celebrations can be traced to pre-colonial times and were established to honor lost friends and family. Typically, the celebrations include an altar de muertos, or altar for the dead, that function as a guide for the muertos, or spirits, to come back and hang with the living for a day. Pan de muerto is typically shared on these altars as an offering. The delicious round loaf is usually decorated with strips of dough that resemble skeleton’s bones and sprinkled with sugar or sesame seeds. The taste is similar to a piece of plain sweet bread, but with a subtle orange flavor and a dash of cinnamon.
You can usually find the bread at Food City or Ranch Market during the last few weeks of October and the first week of November. But, if you prefer your pan with a little bit of soul, brush up on your Spanish and try one of these five authentic Mexican panaderías for all your dead bread needs. You and your dearly departed are both sure to love 'em.
When executive chef Javi Perez helped design Pomelo at The Orchard’s menu, he created dishes that were simple yet elegant. “When you read our menu, you know what you’re going to get and almost everything is made from scratch,” he says. The pan roasted wild salmon has quickly become popular with customers, but it also happens to be Perez’s favorite dish on the menu.
Even though there are many steps to follow when cooking the dish, Perez says it’s a great recipe for a home cook. “If you want to impress your friends, it takes a little time, but anyone can make this. Once plated, it looks like it came from a fine dining restaurant.”
As the rest of the country breaks out the pumpkin spice lattes and wool-lined leggings, we Arizonans are still basking in the last vestiges of the summer sun. But with the temperatures dropping any day now, and the bikini trend with them, now is the perfect time to try summer’s best desert: the ice cream sandwich. And these aren't your garden variety, freezer section sammies with humdrum vanilla between vaguely-chocolatey wafers we're talking 'bout...