A hazy IPA in winter? With this wild desert flower, you bet. Brewed with “frightening amounts” of citra and Amarillo hops, the beer is so unabashedly juice-forward, Walter Station brewers half-humoredly challenged customers to blind taste-test it next to a glass of orange juice. It was an instant hit upon its release last summer – in part for the drinkability of the beer, in part because of the irresistible Raising Arizona-themed labeling. Try it as...
Veggie Campanelle Roasted peppers, Brussels sprouts, cauliflower, grape tomatoes and more add texture to Nook Kitchen’s pasta, which is boosted by Calabrian chiles and Chablis ($23). nookkitchen.com Chile Relleno Ladera Taverna y Cocina’s prized poblano is stuffed with hominy rice and cheesy calabacitas and topped with queso fresco, chipotle cream sauce and cilantro ($10). laderaphx.com Vegetarian Moussaka Layers of eggplant, potatoes, spinach, tomatoes, feta and béchamel make for a lush alternative to traditional beef or...
Openings Acai Waffle Start with a waffle or bowl, pick your flavor, granola, pudding and toppings for a choose-your-own acai bowl experience. Also on the menu: signature bowls, customized waffles and smoothies. 425 S. Mill Ave, Tempe, acaiwaffletempe.com Adalberto’s Mexican Food Scottsdale stalwart Adalberto’s opens a new outlet near Chandler Fashion Center. 3605 W. Chandler Blvd., Chandler, 480-899-5802 Belle’s Nashville Kitchen Honkytonk-themed bar and restaurant in Old Town Scottsdale pumps out Nashville hot chicken and...
With the holidays quickly approaching (only 21 shopping days left until Christmas) the dark beers are coming at us even faster!
Topped with a cloud of whipped cream, this tequila-based Southwestern Pumpkin Spice from Rita’s Cantina & Bar is assembled with coffee and pumpkin syrup.
Smother your hunger with Louisiana’s answer to a downhome country stew.
Family startup Crush Craft Cider Co. joins the Valley’s growing list of cideries.
No sauce-and-toss instant salad
Try raw honeycomb, grain-free granola and sourdough bread from local purveyors this winter.
Check out these new eateries from all over the Valley.
The Valley’s lone Michelin-starred chef turns over a new, healthy-eats leaf.
Support local breweries this weekend because these are some of the best craft beer releases of the year.
When you grow up in the Valley, your experience of it is greatly dictated by which part you’re from. Phoenix and its sundry suburbs and surrounding cities are so spread out that if you grew up in Mesa, say, you’d have absolutely no reason to go to Avondale – at least not in the course of your daily life. We largely live in our own little community bubbles and only venture out to go to an event (pre-COVID) or try a new restaurant (and even then, it’s only people...
Just in time for Thanksgiving, chef/owner Anthony Barr of Gabriella’s Contemporary American Cuisine in Scottsdale, offers a recipe for turkey brine. Never brined a turkey before? It’s an easy step that a lot of people don’t take to ensure a juicy bird, Barr says. And since the salt and other spices and flavors in the brine absorbs into the turkey, you won’t have to season the bird. Barr suggests brining the turkey in a large...
Maintaining the same quality that made it famous, Southern Arizona's hop hero expands into Phoenix.
