3 Best Places to Eat and Drink This Week in Metro Phoenix

Categories: Events

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Miracle Mile Deli/Facebook
Miracle Mile Deli
Tuesday, October 21

This Tuesday the Phoenix institution, Miracle Mile Deli, will launch its new breakfast menu. The restaurant's breakfast service will feature made-to-order dishes such as Challah French Toast, Latkes Benedict, Cinnamon Roll Pancakes, and Pastrami Hash. Other classic breakfast options will include Lox, Onions, and Eggs; Super Nova Lox and a bagel; and Plain Ol' Pancakes. Breakfast will be available from 7 a.m. to 11 a.m., after which the familiar lunch menu -- including the famous Straw Sandwich -- will become available. For more information check the Miracle Mile Deli website.


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The Science of the Salty Dog

Categories: Last Call

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JK Grence

The other day when I was behind the stick, one of my guests ordered a drink that I haven't made in a while, a Salty Dog. It's one of those basic drinks that you learn early on as a bartender, then almost never make because hardly anybody orders them anymore.

It's a variation on the Greyhound, a highball consisting of nothing more than vodka and grapefruit juice. The ingredient that turns a Greyhound into a Salty Dog is easy enough to figure out: salt. Specifically, it gets salt on the rim of the glass, just like on a Margarita.

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NovemBEER Is Back! Get Exclusive Presale Tickets to the First NovemBEER Festival Now

Categories: Events

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Misha Popovikj/Flickr
November is just around the corner -- wait, where did the time go!? -- and you know what that means? Beer.

The month-long NovemBEER is New Times' annual celebration of craft beer and this time around we've got something big to announce. In addition to a series of style-focused beer tasting events, we'll also be hosting the first ever NovemBEER Festival on Saturday, November 22.

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Forge Wood-Fired Pizza at Union at Biltmore: Cauliflower Pizza and Olive Oil Soft Serve

Categories: First Taste

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Lauren Saria
Cauliflower Pizza (under a blanket of arugula).
When a new spot opens in town, we can't wait to check it out -- and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened, sampling a few items, and satisfying curiosities (yours and ours).

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Lauren Saria
Inside Forge Pizza
Restaurant: Forge Wood-Fired Pizza
Location: 2502 E. Camelback Road
Open: Just over a week
Eats: Neapolitan-style pizza
Price: About $20/person

There's certainly no shortage of places to get a pizza around town these days. There's not even a shortage of places to get a remarkably good pizza (see: here, here, here, and here). We can't say when it happened, but somewhere along the way, Phoenix became a place to find pizzas of all shapes, varieties, and levels of quality.

The latest pizza place to join the pack comes to the Valley by way of northern California and has two sister restaurants in Bay Area. The third outlet can be found in the shops at Union at the Biltmore Fashion Park, taking over the space most recently occupied by Short Leash Short Lease. It's not likely to change the way you think about pizza but makes a nice spot for an al fresco lunch.

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8 Weird Foods We Tried at the 2014 Arizona State Fair

The Guilty Pleasure: Deep fried everything on a stick.
Where to Get It: The Arizona State Fair.
Price: $5 and up.
What it Really Costs: I'm staying the hell off my bathroom scale for at least a week.

Ladies and gentlemen, the high holy days of guilty pleasure food are upon us once more. That's right, it's time for the annual cavalcade of weird food on a stick at the Arizona State Fair, which runs every day (except Mondays and Tuesdays) through November 2.

Certain foods from previous years have quietly disappeared, sometimes to my chagrin. Pumpkin-batter corn dogs, you shall be missed. But as things go away, others rise to take their place. Some are surprising delights. Others, I wish I could forget. But one thing is for sure, there's nothing like many of these anywhere else.


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In & Out: An Illustrated Guide to Phoenix Food Trends

Categories: In & Out

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Illustration by Claire Lawton
Welcome to our new series In & Out in which we provide a simple illustrated guide to what's hot and what's not in the Valley food scene. Because as much as we love to jump on the hottest food trends, we're also happy to tell you exactly when they've run their course.

Yeah, we're looking at you, bacon. You, too, cupcakes.

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5 Places in Metro Phoenix to Pick Your Own Pumpkins and Other Fall Produce

Categories: Locally Grown

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It's that time again, pumpkin-picking time.

Now that the weather is cooling down, it seems like a good time to pick some nice pumpkins, squash, kale, and other vegetables just in time for fall.

Here are five of our favorites from around the state. Today The Simple Farm is hosting a pumpkin patch. If you don't make it to that, here are a few other spots to hit up.

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Fruit Lover's Paradise at Frutilandia

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Natalie Miranda
Meluna de Miel is one twist on the fruit cocktail.

We spin the globe and search for otherworldly spots to expand our eating horizons around the Valley.

The Place: Frutilandia


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Tucker Woodbury to Open Linger Longer Lounge in Phoenix Later This Month

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Lauren Saria
It's been well over a year since the once popular north Phoenix drinking hole 16th Street Sports Bar closed its door but now there's some good news for residents of the neighborhood around 16th Street and Maryland.

Local restaurant developer Tucker Woodbury will open a new bar and restaurant in the space within the next few weeks. Called the Linger Longer Lounge, the new concept will be similar to Woodbury's Arcadia speakeasy-style bar The Little Woody.

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Hana Tamago at Hana Japanese Eatery: Eat This Now

Categories: Eat This Now

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Lauren Saria
Hana Tamago
How a chef handles an egg has always been a sort of standard test in the kitchen. Can a chef take a basic ingredient and turn it into something special? In the case of the Hana Tamago at Hana Japanese Eatery, the answer is "yes."

"There's not too many things you can do to fussy up an egg," chef Lori Hashimoto says. "But I wanted to do something different."

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