When Russell LaCasce took the reins as executive chef of Hotel Valley Ho in 2017, he knew he was stepping into something special. Following Chuck Wiley and the culinary team who had built the hotel’s […]
While the newest or glitziest restaurants tend to dominate today’s social media feeds, some places have fed a city long enough to become a part of its culinary identity. Vincent on Camelback in Phoenix is […]
When Managing Partner Jonathan Rodriguez and his longtime friend, Executive Chef Nigel Lobo, opened Indibar in March, their vision was clear. “We wanted to show the complexity of Indian food and how the cuisine can […]
Angelo Mazzei of Toscana Wood Fired Italian in Scottsdale is as much a storyteller as he is a restaurateur. He moves from table to table, sharing the details of his dishes with diners who are […]
A slice of the Big Apple found its way to the desert when New York transplants Brandon and Michele Gioffre couldn’t track down the East Coast Italian flavors they craved. Rather than lamenting what they […]
It’s Friends & Family preview weekend at Liquor Pig, and the room is buzzing. I greet Cory Oppold of Course Restaurant with a hug, then chat with Matt Carter of The Mission, Zinc Bistro, and […]
Don’t visit CRUjiente Tacos expecting it to be a traditional taqueria. Since 2016, when long-time friends Executive Chef Richard Hinojosa and Beverage Director Jason Morris opened their doors, CRUjiente has drawn crowds with its inventive […]
When Élephante, the acclaimed Santa Monica hotspot known for its stylish vibe and coastal Italian fare, extended its brand from California to Scottsdale Fashion Square, it brought more than its celebrated puccia and Prosecco. Tucked […]
There are pioneers in Arizona food and wine, and then there is Charleen Badman. In 2024, the award-winning chef and slow food advocate celebrated the 15th anniversary of FnB, an independently owned eatery that has […]
“It was when I landed at a little French bistro that it all clicked,” explains Arizona restaurateur Chef Matt Carter. As a Scottsdale Culinary Institute graduate, he admits, “Before then, I had bounced around—I worked […]
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