Category: Menuism

🍩 For years, doughnuts have politely stayed in their lane: sweet, sugary, and unapologetically breakfast-adjacent. But 2026 may be the year they finally rebel. Parlor Doughnuts, a fast-growing chain known for its laminated, flaky “Famous Layered Doughnuts,” launches its first-ever

Soup season in the Valley may be short, but it’s real. When you want something warming, restorative, or just deeply flavorful, here are seven of my favorites: Pozole Rojo at Gallo Blanco 928 E Pierce St, Phoenix A cold-weather comfort

🍕 Papa John’s has released its largest pizza yet – the Grand Papa Pizza, an 18-inch thin-crust pie with oversized pepperoni, three-cheese blend, and Italian seasoning. It’s priced at $14.99. The chain also has launched a new dessert – a

🥗 Salad and Go is making a major menu move – and it’s all about the chicken. If you’ve been a regular of the Gilbert-born chain, you’ve probably heard the chatter: the old chicken wasn’t the star of the show.

👨‍🍳 Two Valley icons are teaming up for one delicious collaboration. Chef Rich Hinojosa from the late CRUjiente Tacos has joined forces with Texaz Grill, the central Phoenix roadhouse celebrating its 40th anniversary, to introduce authentic San Antonio-style puffy tacos

🍔 McDonald’s, which has seen a drop-off in low-income diners, is reviving its Extra Value Meals starting Monday, Sept. 8. The two biggest discounts will be a limited-time $5 Sausage McMuffin with Egg Meal and an $8 Big Mac Meal.

🫒 Queen Creek Olive Mill, Arizona’s only family-owned and -operated olive farm and mill, has launched six new artisanal jams crafted to highlight vibrant fruits, warm spices, and unexpected pairings. The new jam collection, available online and at the mill:

🍨 Salt & Straw, the Portland-based ice cream shop at Agritopia in Gilbert, releases its latest monthly flavor series – The Apple Series, celebrating the bounty of apple season and the beginning of fall – Friday. The limited-edition flavors available

🏈 Lakeside Bar & Grill in Peoria introduces a new menu of over-the-top tailgate eats – led by a Gridiron Monster Burger – for college football fans at 9 a.m. Saturday. The towering creation features four beef patties, a crispy

🎃 Fall unofficially arrives Tuesday with the much-anticipated release of Starbucks’ Pumpkin Spice Latte, the chain’s most popular seasonal beverage of all time. More than 420 million Pumpkin Spice Lattes have been sold since its introduction in 2003. The limited-time

🍺 Ground Control owner Ian Harwell, whose Litchfield Park gastropub closed in December, will bring back some of his most popular menu items for a pop-up from 4-8 p.m. Monday at Tombstone Brewing in Phoenix. The menu items: Cabo Burrito

🧑‍🍳 Arizona Chef’s Week – an event billed as ‘‘a brand-new dining event celebrating local chefs, seasonal flavors, and bold creativity across the Phoenix area’’ – kicks off Friday and runs through next Sunday, Aug. 10. The concept is similar

🍍 For those who love pineapple on their pizzas, Craft 64 in Old Town Scottsdale and downtown Chandler is hosting a Pineapple Festival all month. The special menu includes two pineapple-laden pizzas: The Maui Wowie: Charred pineapple, applewood-smoked bacon, Canadian

🍺 Catalyst Crafted Ales, the Tempe brewpub that recently celebrated its one-year anniversary, has launched a new kitchen menu. Sea and Land Tacos, which operated Catalyst’s in-house kitchen in 2024, has returned to focusing on its food truck business. In

🌮 Starting today, Taco Bell brings back some iconic menu items from its first 50 years — the tostada ($2.19) from the 1960s, the green sauce burrito ($2.49) from the ’70s, the Meximelt ($2.99) from the ’80s, and the Gordita Supreme

🍦 Otro Cafecito, the Mexican-inspired coffee, juice, and pastry shop inside Phoenix’s Otro Café, introduces a menu of chef-crafted ice creams today. Pastry chef Amanda Hepler created half of the dozen selections (ranging from vegan toasted coconut to strawberry Nutella); the

🍦 Salt & Straw, the artisan ice cream shop at Agritopia in Gilbert, has launched its five seasonal Halloween flavors. The highlight is Don Bugito’s Creepy Crawly Critters – matcha ice cream with toffee-brittle mealworms and crunchy chocolate crickets (yes,

🥬 Green (pictured), Uniq Burger, Dilla Libre, and Freak Brothers Pizza are some of the restaurants, food trucks, and other food vendors participating in Phoenix Vegetarian Restaurant Week, which runs through Sunday. Check the website to see the special prix-fixe

🎃 Today marks the unofficial start of fall as the hugely popular Pumpkin Spice Latte, as well as the rest of the fall beverage lineup, returns to Starbucks. Pumpkin Spice Latte is made with real pumpkin combined with Starbucks Signature

🍑 Peach Pizza, a fall seasonal favorite, returns today to Myke’s Pizza, the artisan pizzeria inside Cider Corps in downtown Mesa. The pizza is topped with aged Gouda and mozzarella cheeses, crispy sage, pistachios, and golden Utah peaches. It will