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Since graduating from the Scottsdale Cordon Bleu College of Culinary Arts in 2011, chef Tim Richardson has worked in many Valley kitchens, including the Arizona Biltmore and Las Sendas Golf Club. In November 2021, Richardson and business partner Fares Tarabichi (Crepe Club) opened Foch Café & Bistro in Tempe, named after the street Tarabichi’s grandparents lived on in Paris. The bistro specializes in American-European inspired dishes and inventive craft cocktails. Recently we talked to Richardson...

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Opening Angie’s Lobster Angie’s Lobster, “Home of $9.99 lobster meals,” has opened a second location in Glendale. 4326 W. Thunderbird Rd., Phoenix, angieslobster.com Beard Papa’s A Beard Papa’s franchise specializing in cream puffs has opened its second Arizona location in San Tan Village. 2196 E. Williams Field Road, Gilbert, beardpapas.com Bottle & Bean Coffee House & Wine Shop This coffee and wine shop open for breakfast and lunch also features a private dining venue. 2577...

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Photo courtesy Tía Carmen All the news that’s fit to nosh.  Tía Favorita: Wonderful news for my fellow Top Chef devotees. Chef Angelo Sosa (seasons 7, 8 and 17) is opening a new restaurant here in the Valley. Contemporary Southwestern eatery Tía Carmen – named in honor of his beloved aunt – is set to open in April at JW Marriott Phoenix Desert Ridge Resort & Spa. “Throughout my life, my Tía Carmen instilled in me...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. In less than 24 hours, a cerulean-clawed crustacean snatched from the waters off Maryland will be on your plate at this family-run Ahwatukee eatery. Chesapeake Bay Bistro serves the whole crab steamed with traditional Old Bay seasoning, or shelled and fried Virginia-style during a...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. The worst iterations of mole, a signature dish of the Mexican states of Oaxaca and Puebla, are chalky, grainy or so chocolatey they read as dessert instead of dinner. Casa Corazón’s version is the very best: poblano chiles, nuts, spices and Mexican chocolate roasted,...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Chef Christopher Gross named his iconic ABC Terrine after the A, B and C grades of foie gras used in the three most common preparations of the fine-dining staple, and each is represented here: pâté-like terrine, seared medallions and luscious mousse, one layered over...