|Rula Bula's happy hour spread.|
The Hours: Rula Bula's generous happy hour is offered Monday through Saturday from 2 to 7 pm, and on Sundays from 2 pm to close. Reverse happy hour is also offered Tuesday through Thursday from 10 pm to close.
The Details: $3 will score you a standard 16 oz draft, while the imperial pints (20 oz) are priced at a $1 off, with the same discount extended to well cocktails and house wines. Thirteen different appetizer small plates are offered up at low, low prices ($2.50-3.75, excluding the oysters) and include traditional fried bar food and Rula Bula's Irish pub fare.
(the happy hour break down after the jump)More »
"I actually wanted to be a rock star," Alday says. "A guitar player. Of course, everyone wanted to be Eddie Van Halen or Jimmy Page from Zeppelin! But that didn't happen." Alday took a wayward course from wannabe rock star to actor to hairdresser and, in the process, found his calling in the culinary world. "The food industry is always around, especially when you're trying to be an artist or an actor; everyone seems to kind of mold right back into hospitality," Alday says. "And I had a love for it and a passion for it, so why not pursue something you love and enjoy doing? This was just one of the artistic outlets that I could do and enjoy and make money." While he has no formal culinary training, Alday says he was (and is) like a sponge. "There was a time that like every two years I was at a different place because I wanted to learn something else," Alday says, "It seemed like I had a two-year tenure or something."
Chef Jerry Alday of
Hannah E Williams
"I actually wanted to be a rock star," Alday says. "A guitar player. Of course, everyone wanted to be Eddie Van Halen or Jimmy Page from Zeppelin! But that didn't happen."
Alday took a wayward course from wannabe rock star to actor to hairdresser and, in the process, found his calling in the culinary world.
"The food industry is always around, especially when you're trying to be an artist or an actor; everyone seems to kind of mold right back into hospitality," Alday says. "And I had a love for it and a passion for it, so why not pursue something you love and enjoy doing? This was just one of the artistic outlets that I could do and enjoy and make money."
While he has no formal culinary training, Alday says he was (and is) like a sponge.
"There was a time that like every two years I was at a different place because I wanted to learn something else," Alday says, "It seemed like I had a two-year tenure or something."
Born in Tuscon, Alday has moved around a lot to open restaurants: Opened three in Tennessee, returned to Tuscon, moved to Phoenix to open Chelsea's Kitchen for LGO, worked at Zinc Bistro for three seasons, returned to LGO to open LGO Pasadena, came back to Phoenix, and started working with the Mei family.
After launching The Parlor with Dan and Aric Mei, Alday is now in the kitchen at Nello's, which the father-and-son team also own, "to take care of the golden goose, so to speak." (Dan Mei and his brothers opened the original Tempe Nello's in 1983.)
Click through to hear why Alday's knife is his best friend, what's inspiring him now, and how he'd like to knock on doors and invite himself to dinner.More »
|Hannah E Williams|
InPockets, a contemporary café/bakery in downtown Chandler, juggles breakfast, lunch -- and brides-to-be.
A cupcake tower and multi-tier cakes dominate the display window, so if you're suffering from wedding fatigue, you may want to look elsewhere for your cheap lunch. On the other hand, if wedding bells are in your future, make sure to swing by for a bite to eat before tasting cakes from pink champagne to red velvet.
Even if you're far from the altar, InPockets merits a visit, in our book. They've scrapped their initial café menu featuring pasty-like pocket sandwiches in favor of more traditional (and more filling) sandwiches and salads - all for less than $10. Stop by for lunch Monday or Tuesday, and you'll get a free drink, too, that way you'll have change to blow on a signature cupcake.More »
|The Quadruple Bypass Burger|
The average person's stomach can hold about a liter of food, or close to two pounds' worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week -- daily recommended values be damned!
Armed with a big mouth and an empty stomach, our intrepid writer Zach Fowle has dared to become one of these food fighters -- travelling metro Phoenix to face new challenges and prove to the animal kingdom that man belongs at the top of the food chain.
There's a war going on in this country, and our enemy is fat. While the president's wife denounces fast food in all its forms, reality TV reveals the valiant struggle of the obese to lose that flab. Preschool kids are served healthy and organic meals of millet and Brussels sprouts. Millet!
And then there's the Heart Attack Grill (6185 W. Chandler Blvd.).
Famous (or infamous, rather) for its embrace of everything bad for you, the burger joint has made a name for itself by giving the proverbial one-finger salute to the idea of healthiness. The potatoes are deep fried in pure lard; the milkshakes have the world's highest butterfat content; they even have no-filter cigarettes on the menu.
At Heart Attack Grill, corpulence is king -- any customer who weighs in above 350 pounds on the restaurant's on-site scale eats for free.
The headliner of unhealthiness, however, is the Quadruple Bypass Burger. Loaded with four half-pound beef patties and eight slices of good-old processed American cheese, this tribute to chunkiness is two pounds and reportedly boasts 8,000 calories. If you finish in one sitting, one of Heart Attack Grill's sexy nurses will roll your lard-ass out to your car via wheelchair, allowing you to put off burning away those precious calories as long as possible.
As I sat to order, a nurse rolled out a victorious quad eater on the wheelchair. Our server tells me the customer actually finished two quads, though she doesn't really have to -- it's apparent in his face. The guy has the meat sweats and looks like he might spew at any minute. It's a good thing he's getting wheeled out, because it looks like he can barely walk.
|Even the payment process is designed for maximum laziness. Every item is priced so that, when combined with tax, your bill is always on the dollar. No pesky math here!|
Inspired by this brave man's gluttony, I don the obligatory wristband and hospital gown and order up a Quadruple Bypass along with a side of Flatliner fries (which, by the way, are unlimited).
Fifteen minutes later, the burger arrives -- a gooey, greasy mass of cheese and beef alternating colors of gold and brown like a fat man's dream rainbow. The bun is glazed with an oily sheen of God-knows-what -- experience has me thinking oil.
To eat it with my hands would be impossibly messy, so I opt for utensils. The first bite is so damn cheesy it's like biting into a brick of Velveeta. As I work my way further into the depths of the burger, I get more beef, which is nice. It's moist and greasy, each bite a chewy, satisfying nosh.
If you want fixings like tomato or onion, you have to add them yourself at a little bar they've set up near the fries. Problem is, the glue-like cheese on the Quadruple Bypass makes it nearly impossible to add anything in there. I resign myself to taking a bite of burger then a bite of onion in a sad sort of food assembly-line.
In anticipation of my victory, I purposely parked as far away from the restaurant as possible -- I wanted to get the most out of my wheelchair ride. Unfortunately, like all women, Heart Attack Grill's nurses have boundaries. My server took me to the edge of the sidewalk and dumped me out. Still, the momentary break from walking was nice. I'll take my lazy victories where I can get them.
The Quadruple Bypass is by no means difficult -- I finished mine in about half an hour while taking breaks to flirt with the naughty nurses and refill my lard-covered French fries. The hard part is dealing with the guilt of knowing you probably just took a year or two off your life. But, if you're going to kill yourself, there are few tastier ways to do it.
The improv performer with Robot Destroyers from Planet Earth, host of Dr. Zombie's Movie Lab of Terror, creator of Mr. Sock and Fred the Mustard Packet comics and puppeteer performs a puppet show called The Temptations: Not the Musical Act Friday, September 3 at eye lounge. The event, which is the comedic re-telling of the story of the temptation of Jesus, is free and happens at 7, 8 and 9 p.m.
What'd you eat for dinner last night? I had some kind of a Polish sausage, maybe it was made of people. I'm not exactly sure what that was I put inside of me last night.
Favorite food: It's a toss-up between peanut butter and fried chicken.
Least favorite food: Cheese. I hate cheese and milk. I guess that means I hate (comic artist) Evan Dorkin, too. Cheese and milk are so gross to me! I know there is some kind of milk or butter in most baked goods, and I am kind of at peace with that. But man, I hate that friggin' butter cream frosting that seems to end up on most cakes. And don't get me started on yogurt and ranch dressing.
Favorite dessert: Monkey bars. They're these banana brownies made with brown sugar and chocolate chips. And, yes, there is a little butter. However, they are amazing. (Improviser) Michelle Edwards once made me a batch with peanut butter and crushed up Chick-O-Sticks, on top and mere adjectives cannot describe how amazing that was.More »
|Double dog dare you to try this frou frou wine!|
The Vintage: Double Dog Dare White Zinfandel, ABV 9%
When it comes to the oft-maligned white zinfandel, double dog dares aren't entirely out of the question. It may be the only way to get wine snobs to willingly consume a frou frou pink vintage. Zins are wine lite for those of us on a Franzia budget. They're largely inoffensive, mild, and more reminiscent of fruit juice than fermented grapes.
Make peace with the pink wine, lift a pinky, and sip with pride. Your testosterone levels will only dip slightly. We dare ya. Double dare ya. Double DOG dare ya.
(See, swirl, sniff, sip, and savor this bounty after the jump)
We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in no particular order
Leave your suggestions for upcoming favorites in the comments section.
Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make Phoenix a little more interesting for all of us. We'll be posting the next 32 picks daily through the rest of the summer.More »
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