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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. Tempura Takeover owner AhDana Dejarnette describes Tempura Takeover as a “pop-up street eatery,” where establishing genuine connections is just as important as the sustainable seafood she cooks. She’ll be bringing both to Dish Fest, during which she’ll be serving her signature dish – the...

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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. Last year, St. Francis rebranded as Oak on Camelback and got a new chef – Robert Bogart, who revamped the menu to reflect seasonal, sustainable ingredients and traditional techniques with his own twist. Many of St. Francis’ staple menu items remained, while Bogart got...

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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. What makes an elite burger? For chef Tommy D’Ambrosio of Aioli Gourmet Burgers, it’s all about taste, texture and presentation. The Italiano burger is a riff on the classic caprese salad, with a bold balance of flavors including tomatoes, mozzarella, bacon and, of...

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Gabe Hagen and Jesse Shank in front of Brick Road Coffee in Tempe    Cinnamon roll and honey vanilla lattes, croissant-crusted pizza, hand-squeezed lemonade and pomegranate green tea are all on the menu at Brick Road Coffee, a new java joint in Tempe. Customers can expect great food and drinks, but also an inviting community hub. Partners Gabe Hagen and Jesse Shank opened the shop in Fairlanes Village Center in January. Hagen says their vision...

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Tucson is often touted for its desert landscapes, rich history, historical landmarks and interactive experiences. But the southern Arizona city is also known for its melting pot of cultures and cuisines. Check out these must-try restaurants in the Old Pueblo.   Photo by Tiffany Acosta  Start Your Day at The Dutch Eatery & Refuge Tucson native Nicole Van Winden and Marcus Van Winden, who originally hails from Holland, discovered a cozy, convenient space next to...

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The Garfield Phoenix exterior | Photo courtesy instagram.com/the_garfield_phx After some hard work and elbow grease, the historical Garfield Phoenix diner has reopened under new ownership. If you’ve passed by the small storefront on Roosevelt and 10th streets, you’ve probably read the offerings painted on the diner’s façade: “Coffee, Ice Cream and Tacos.” However, this little spot is crafting a lot more than meets the eye, with even bigger things to come. The soft glow of...

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The Sugar Thieves | Photo by Chadwick Fowler Every week, we present a curated list of live music in a wide range of genres all around the Valley. For this edition, we’re (sort of) going around the world. February 22 Justin Bieber The beloved Canadian chain Tim Horton’s, known for their irresistible donut holes called Timbits, recently collaborated with fellow Canuck Justin Bieber to make three “yummy” new flavors. Now, if the 27-year-old pop star can...

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This week, we visit with Z’Tejas executive chef Diego Bolanos, who moved to Arizona in 2010 and has worked in many kitchens across the Valley and beyond. Highlights include opening his own restaurant in Sedona in 2013, and then selling the business and going to work with Sedona chef Lisa Dahl to help her create the award-winning Mariposa Latin-Inspired  Grill. He did a stint at the Thirsty Lion as regional training chef for Arizona and...

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Photo by Nikki Buchanan  What drew me like a spell to a new Mediterranean restaurant in North Scottsdale? Weirdly, its name — Fata Morgana, which sounded exotic yet vaguely familiar. As it turns out, Fata Morgana is the Italian word for the sorceress Morgan le Fay, who was King Arthur’s half-sister and his antagonist. She could work all sorts of magic, including creating mirages in the ocean. Now, here’s where it gets interesting: the ocean...