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The twice-a-year Arizona Restaurant Week, which celebrates its 10th anniversary this year, kicks off its fall edition Friday and runs through Sept. 24. More than 100 participating restaurants will offer three-course, prix-fixe menus for either $33 or $44 per person.
Felicia Campbell, who introduced herself as Phoenix New Times’ new food editor on May 11, is leaving the Valley after just four months. No explanation was given for Campbell’s departure, but the alt-weekly already has hired its third food editor of 2017: Chris Malloy,
