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Andi Berlin has been working in food media for more than two decades. She was the food critic for the Arizona Daily Star for seven years and is the current restaurant critic at the Arizona Republic in Phoenix. She views food influencers as a...

Around a quarter to seven on a recent Wednesday evening at Capri Club, the sun had nearly set behind the apartment buildings across the street, and the changing light was creating microclimates in ambiance around the bar. Up front, along the...

It’s hard to forget Ori Menashe’s hummus after tasting it for the first time. He achieves a creaminess, writ in chickpeas and tahini, on par with Jöel Robuchon’s famous pommes puree. His mastery of the dip rewired diners’ synapses when he and his...

It’s said that Queen Elizabeth II wasn’t much of a gourmand. She ate to live versus lived to eat. But I thought a few warm scones, some clotted cream and fruit would be a fitting way to honor the passing of Britain’s longest-serving monarch. There...

The pizza scene in Orange County has come a long way in the past 10 years. We’ve lost a few good ones along the way (thinking of Pizza e Vino, Jinny’s, Settebello and Ortica), but we’ve gained even more than what’s been lost. Every one of these...

The week before my friend John Adams was diagnosed with cancer, we ate pizza. We sat at a table at Pizzeria Bianco in downtown Phoenix and talked about our time in graduate school, his dog, and the many holiday dinners he spent with my family. It...

What makes gyoza, good gyoza? I subscribe to the doctrine that any dumplings are better than no dumplings. But according to Brandon Kida, chef at Hinoki and the Bird and founder of Go Go Gyoza, certain characteristics make some gyoza better than...

Amid the lush outdoor setting of 106 Seafood Underground, Sergio Peñuelas stands front and center in a semi-open-air kitchen housed in a small structure near the restaurant’s entrance. He moves between a small counter and the stove, sculpting...

“I’m sorry,” my server says, “We’re out of the banh mi. The next batch won’t be ready for another hour.” I look at my watch. It’s 3 p.m. (on a Tuesday), and I’ve just been seated for lunch at Sen, a new Vietnamese cafe in Little Saigon. I had my...