Day: April 14, 2011

The MXSW staff has been around long enough to remember when any discussion about fine dining in the Valley inevitably would include Top of the Rock in Tempe. Sadly, it’s been almost two decades since the Buttes Resort’s showcase restaurant

Arizona has its first Native American wine: Fire Mountain. Jamie Fullmer, a member of the Yavapai-Apache Nation, has enlisted winemaker Eric Glomski to make three varietals from grapes grown on ancestral lands in Arizona and California. Glomski owns Page Springs Vineyards

Bad news if you’re a fan of Colorado-based Avery Brewing Company. The craft brewery announced it’s pulling its beers out of Arizona and seven other states. The reason, according to Avery: It can’t keep up with production demand. Besides Arizona,

McDonald’s is testing two new chicken sandwiches – the Jalapeño Cheddar McChicken Sandwich and the Cheddar Onion McChicken Sandwich – in select markets. The sandwiches, suggested price $1.49 each, were supposed to debut next week, but already have surfaced in Los Angeles

Here’s something you don’t see every day: Former Peoria sports bar McDuffy’s has been turned into a church – but will be run as a restaurant six days a week. According to the Republic, three couples leased the vacant space

Anderson Valley owner Trey White, who bought the Boonville, Calif., craft brewery from founder Ken Allen last year, visits Scottsdale’s Papago Brewing from 6-8 tonight. A trio of special AVBC beers will be on tap: Gatlin Damnosus: A blend of

Not all of Arizona’s national – or, in this case, international – press is bad. According to a Travel section story in the Toronto Sun tabloid newspaper, Arizona is “a locavore’s delight.” The story highlights Joe’s Farm Grill, the Orange

Ahwatukee’s Rock Bottom Restaurant & Brewery taps its latest seasonal ale, a saison called Liquid Sun, at 6:30 p.m. today. Traditionally, saisons are low-alcohol (around 3.5% ABV) pale ales brewed for summer by farmhands (“les saisonniers”) in French-speaking regions of southern Belgium.

Through Feb. 14, 2012, the Stockyards (pictured circa 1947) is offering seasonal, three-course Arizona Centennial Menus based on recipes collected over the past six months by the Centennial Taste of Arizona project. The menu items are designed to showcase the range