The Gladly Archives

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Peter Kasperski and Richie Moe were two of the most illustrious names in Valley dining until bankruptcy and substance abuse sent them tumbling to Earth. Now the longtime friends have banded together to open a hit Roosevelt Row restaurant – and keep their demons mutually at bay.

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We’re forever on the hunt for food that looks as good as it tastes. These four delectable dishes from Valley dining destinations are picture perfect.   View this post on Instagram   A post shared by The Gladly (@thegladly) The Original Chopped Salad from The Gladly You’ve likely seen pictures of this colorful dish on your Instagram feed. The famed #OGChoppedSalad features smoked salmon, couscous, arugula, pepitas, asiago cheese, currants, sweet corn, tomatoes and avocado...

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Each month, we of the PHOENIX magazine editorial 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.

Happy April! As we celebrate our annual Top Docs issue featuring the latest health and wellness news around the Valley, we're asking ourselves, "What is your favorite local plant-based dish?"

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The leaves on the trees may not be changing color, but the vibes of autumn are all around in the Valley of the Sun – the cooler temperatures, the Halloween decorations, the Thanksgiving recipes, the pumpkin spice-flavored everything, and best of all – the flavorful fall craft cocktails at local lounges. Here are five favorites, with nary a pumpkin spice-anything among them.

El Segundo (The Parlor): mezcal, watermelon, Apertivo Capalletti, lime, black pepper. $11
With a subtle spice pinch and smoky tones from mezcal ebbing and flowing into a soothing, mellow melon finish, El Segundo’s like an Autumn equinox of cocktails. Served with mint leaves and a thick watermelon slice garnish over lots of ice. (pictured, left)

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.