Cuff: New Restaurant to Open in Historic Downtown Glendale Next Month

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Courtesy of Cuff
The new restaurant is of one of three new projects to come to downtown Glendale.
The West Valley hasn't exactly been a destination for ambitious chefs looking to make their mark in the local culinary scene. But with a new restaurant coming to downtown Glendale, that may start to change.

Later this fall, Cuff, a New American Restaurant, will open its doors at 5819 West Glendale Avenue in the heart of the city's historic downtown. The restaurant comes courtesy of executive chef and owner Tom Harvey, formerly of Eddie V's in Scottsdale.

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Times Square in North Phoenix: Eating the World

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Josh Chesler
Linguini Principessa is one of several seafood dishes at Times Square in Phoenix.

We spin the globe and search for otherworldly spots to expand our eating horizons around the Valley.
The Place: Times Square Neighborhood Italian Restaurant
2602 West Deer Valley Road
www.timessquareaz.com

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After Less Than Six Months, Fusion Burritos in Gilbert Has Closed

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Lauren Saria
The Seoul burrito.
It seems the Valley just isn't ready for internationally inspired burritos via a drive-thru because after less than six months Fusion Burrito in Gilbert has closed its doors for good.

The restaurant served a menu of burritos stuffed with off-the-wall toppings including meatballs, mashed potatoes, and chicken salad. As an example, consider The Seoul burrito, which was packed with roasted pork, steamed rice, shredded cabbage, carrot, radish, cilantro, and mint.

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5 Best Things to Eat and Drink This Weekend in Metro Phoenix

Categories: Weekend Eats

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SumoMaya/Facebook
Scottsdale's newest brunch spot is SumoMaya.
Weekend Brunch at SumoMaya
Saturday, August 30

Scottsdale's hottest fusion restaurant, SumoMaya Mexican-Asian Kitchen, has launched weekend brunch with new dishes, select lunch items, and plenty of booze. The brunch menu includes items such as Spiced Pecan French Toast topped with vanilla crema and caramel-like cajeta sauce ($12); Green Tea Waffles with crispy duck confit, organic egg and aƱejo-vanilla bean syrup ($14); and Tequila Cured Salmon Lox served with a toasted "everything" bagel, yuzu cream cheese, capers, dill and pickled red onion ($12). Diners can also enjoy bottomless Bloody Mary's, Micheladas (regular or flavored), and Mimosas for $15. Weekend Brunch at SumoMaya is served from 9 a.m to 3 p.m. on Saturday and Sunday and also features a live band.


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The ButterUp Knife Just Solved All Your Bread and Butter Issues

Categories: Wake Up Call

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DM Initiatives/Kickstarter
Ribbons of butter: Sign us up.
Getting your bread buttered really can be a pain if you're using the real stuff and you don't have time to let it get to room temperature. Thankfully, an Australian-based company has come up with a creative way to solve that morning struggle with its ButterUp knife. Combining a grater with a serrated butter knife, it allows you to cut bread and spread butter with ease.

"But how does it work?" you might ask.

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The Truth About Your Arizona Tequila

Categories: Hooch

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Mexican Moonshine Facebook/Jeff Turner
This tequila is as Arizonan as Roger Clyne himself, right?
It's no big secret that tequila isn't tequila unless it's made in Jalisco, Mexico. Like Champagne and sparking wine, there's tequila and there are agave spirits. I'm tempted to wax poetic and go full bard status here, so there are some things you should know about just what is in the name tequila and whether it really is any sweeter than its U.S.-made agave spirit brethren.

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Phnom Penh Noodle Soup from Reathrey Sekong: 100 Favorite Dishes

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Lauren Saria
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks' "Personal Best" lists. This year we're bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email lauren.saria@newtimes.com.

20. Phnom Penh Noodle Soup from Reathrey Sekong

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Flour Power: Phoenix Emerges as a New Capital of Artisan Bread-Making

Categories: Chow Bella

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Evie Carpenter
In a world of gluten-intolerance, is bread toast?
Since man first learned to harness the power of fire, humans have been using it to cook food. It started with an ostentatious show of roasting whole animals over an open flame -- an unabashed demonstration of how humans now possessed power over both nature and the rest of the animal kingdom.

As we developed increasingly complex cultures, we sought more sophisticated ways of using fire to make food.

We began to bake.

Unlike cooking meat over fire or boiling plants in a pot, baking constitutes a transformation of nature into an entirely new form, something good to eat -- bread. Ever since the advent of the art, baking has remained a fundamental skill in cultures around the world.

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The Simple Farm Closes Thursday Farmers Market, Will Focus on CSA and Education

Categories: News

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Lauren Saria
The Simple Farm's award-winning goat milk caramels.
We've got some bad news for those of you who never got the chance to check out the charming The Simple Farm in Scottsdale. The urban farm -- which is also the private residence of owners Lylah and Michael Ledner -- is no longer going to be open to the public on Thursday mornings.

"Though it was a difficult decision, closing the Farmer's Market and shifting all our focus into our CSA program, workshops and our caramel business was clearly the best way to fufill our goal," writes Lylah in a press release.

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Nearly Half of Restaurant Workers Live Below Twice the Poverty Line, Study Shows

Categories: Wake Up Call

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Evan Blaser/Flickr
So tip your server double!
If you're dining out, tipping four dollars versus three dollars on that $16 tab might not mean a lot to you, but to your server, that little extra means a whole lot more. Back in our serving days it did, especially since those tips were often meant to be supplemental income for other members of the staff, from the hostess to the food runner to the dishwashers, as well.

Well, a new study from a nonpartisan think tank shows that those extra tips really do matter because while most restaurant workers don't receive benefits like health insurance or a pension plan, many of them are still living on impossibly low wages, putting them below and twice below the poverty line.

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