Tacos seem to be a new religion. Have you noticed how many taco shops have opened up within about a mile of wherever you are currently sitting? They’re everywhere.

Ask yourself: Who Doesn’t Love Tacos?

One thing’s for sure, Tucson loves tacos. And tequila. And taco festivals. How do we know? Because this Saturday, we are throwing the first Tucson Taco Festival and tickets are selling like, well, taco festival tickets.  GET THE SCOOP AFTER THE BREAK »READ MORE

For all of you fans of the hit show The Voice, you’re going to want to make your to the Scottsdale W hotel on April 6. Starting at 9 p.m. in the Living Room at the W, The Voice star Justin Hopkins will be performing some of his favorites.

Hopkins has performed with many A-list stars like working with greats such as Carol Bayer Sager, David Foster, Jesse Velenzuela, and Joe Firstman, who invited him to became a member of the Last Call of Carson Daly House band in 2007. Currently, Hopkins is working on a new record with Grammy winner Jesus “Chuy” Flores and Scott Fisher.

The event is for guests 21 years of age and older.  For more information or for VIP table reservations, contact (602) 405-0099

The Scottsdale W | 7277 East Camelback Road | Scottsdale, Arizona 85251 

Spring is in the air. The smell of flowers blooming and the perfect weather make for an ideal Easter celebration in April. Easter brunch is one of our favorite times of the year. There’s nothing like sitting around with friends and family, enjoying mimosas and eggs benedict. If you’re not exactly a culinary whiz, fear not because we are bringing you some of the Valley’s best Easter brunch options. Grab those colored eggs, it’s time for the Easter Brunch Roundup.

District American Kitchen & Wine Bar - From 10 a.m. to 3 p.m. District American will serve a traditional brunch with a delicious menu and plenty of activities for the kids. The menu will feature a bottomless Bloody Mary bar and bottomless mimosas (yes please). The breakfast bar will include honey glazed ham, assorted pastries, oysters, seafood, sushi, and an omelet station.  320 N. 3rd Street, Phoenix, AZ 85004  More Easter Stuff Not To Be Missed: »READ MORE

The day is finally here. Restaurant reservations are made. Hotel room: booked. Flowers: ordered. People all across the world are getting ready to celebrate Valentine’s Day with that special someone. Over the last couple weeks we have been giving you some tips on how to celebrate today. By now you’re probably like, “Yeah, we get it.” But alas we have more for you and this is the stuff you’ve been waiting for. Thanks to Dr. Al Borhan and Dr. Mark Hong, of Affiliated Urology, here is some valuable info to keep your flame burning all night, and for years to come.

We know you’ve been preparing for tonight for awhile now. Everything has to go perfect and we’re here to help. Having the night go off without a hitch is essential, especially in the bedroom. Since you’re already going out to eat tonight, why not kill two birds with one stone? Consider ordering raw oysters, bananas, avocado, and nuts. And of course, finish off the meal with something chocolatey. These foods are known to provide the necessary fuel to spark your sexual appetite and increase your libido.

Gentlemen, naturally increase your testosterone over time with the following recommendations: »READ MORE

It’s Friday and that means time to check in with David Tyda and RP and see where they’ve been eating.  Up today is the sushi spot Sushi Roku located in the W Hotel Old Scottsdale.   Will this be a love, hate or comedy report?  Let’s go to the highlights:

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On the clock today, Head Sushi Chef Shin Toyoda of Sushi Roku in Scottsdale. We find out what’s cooking up with the Chef of the local favorite sushi spot and what foodies are missing in Phoenix.

So here’s how it works, we fire off questions, you shoot back answers and we post on the interwebs for all to enjoy. Let’s roll:

When did you begin at Sushi Roku?
I began with Innovative Dining Group in 1998.  Over the years, the brand has expanded its concepts (BOA Steakhouse, Katana, Delphine) and when they announced the opening of Sushi Roku at the W Scottsdale, I was immediately onboard.

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As chosen by you, here are the most popular stories OF ALL TIME (aka last week). Just in case you missed it.

Introducing our latest column, All The Single Ladies, by Shannon. She’s single, fabulous and ready to rant about dating in the desert. Find her column here each month.

I’d like to create a new online dating website. It shall be called …. NDA. No. Douches. Allowed. »READ MORE

Introducing our latest column, All The Single Ladies, by Shannon. She’s single, fabulous and ready to rant about dating in the desert. Find her column here each month.

I’d like to create a new online dating website. It shall be called …. NDA. No. Douches. Allowed.

»READ MORE

Looking for something tasty to make at home this week? Try the unique, healthy flavors of this Shetland Scottish Salmon recipe using our favorite new carb, quinoa. The following recipe courtesy of Chef Akos Szabo at Top of the Rock Restaurant at the Tempe Buttes Resort.

Ingredients
2 ea, 8 oz pcs of Shetland Scottish Salmon (or salmon of choice)
8 oz red quinoa
4 oz Fossil Creek Goats Milk Yogurt
1 oz extra virgin olive oil
½ tsp vanilla salt
½ tsp ground szechwan peppercorn
10 Castelvetrano olives (or olive of your choice)
2 cups vegetable stock (or any stock of choice)
1 cup small diced english cucumber
1 ea carrot
1 ea celery rib (reserve celery leaves for garnish)
1 ea bay leaf
1 tbsp maldon sea salt
1 ea grapefruit
1 tsp grapefruit zest
3 ea green onions (scallions)

Preparation
Preheat oven to 400 degrees.

In a small sauce pan, make vegetable stock by placing green onions, carrot, celery, bay leaf and half of the maldon salt with 4 cups of water. Bring liquid to a quick boil and then simmer for 15 minutes.

In a small baking pan, place red quinoa in oven for 10-15 minutes until quinoa is lightly toasted. Add the  toasted quinoa to the vegetable stock, cover, and continue to simmer till quinoa is fully bloomed and tender.

While quinoa is cooking, in a small mixing bowl, mix yogurt, diced cucumber, grapefruit zest and half vanilla salt. Refrigerate and reserve mixture for later.

Cut away all the skin of grapefruit exposing the flesh. With a small paring knife, cut out segments of grapefruit and set aside in a small bowl for garnish. If your choice of olive has not been pitted, press the olives with palm of your hand and crush the olive exposing the pit and remove. Set aside.

Season both pieces of salmon on both sides with salt and pink peppercorn. Heat a medium sauté pan on high. When hot, add half tsp of olive oil and gently place the salmon flesh side down in pan and cook till flesh is golden brown. Flip fish over and place in 400 degree oven and cook to desired temperature.

To finish, scoop warm quinoa on plate. Top with pan seared salmon. To garnish, top salmon with cucumber yogurt, grapefruit segments, crushed olives, remaining vanilla salt and celery leaves. Drizzle remaining olive oil and serve.

The end is in sight for the popular culinary venue, Cycle, but not before some of the Valley’s top chefs roll on through. The pop-up restaurant opened it’s doors at the Lexington Hotel April 1 with a set expiration date for Fall 2011. Since its opening back in March, Cycle has since been occupied by 22 chefs and has served just about everything from mac & cheese to fried catfish. The final menus will be whipped up by Payton Curry, Josh Hebert, Joel LaTondress and Cullen Campbell.

Payton Curry is no amateur when it comes to pop-up restaurants. His pop-up restaurant at the Welcome Diner was a huge success and he is bringing his delicious creations to Cycle for two nights only on July 29th and 30th. Named “Payton’s Place,” local vegetable and fresh seafood can be expected in the prix-fixe 5-course meal. The cost is $45 and cocktails concocted by master mixologist Travis Nass of Rancho Pinot can be purchased separately.

On August 5th and 6th, POSH chef Josh Hebert will bring his Japanese food favorites to Cycle. On the menu– okonomiyaki, tako yaki, three types of ramen and green tea pot de creme! Appetizers start at $7 and main dishes are $12. This pop-up restaurant will have guests believing they’re on the streets of Tokyo.

Joel LaTondress, food blogger, citizen dining critic and web developer (love that) is offering a prix-fixe “Summer Cookout” at Cycle on August 8th and 9th. The $45 6-7 course meal will include sweet corn ravioli and homemade potato chips.

Finally, Cullen Campbell is bringing a little big of everything to Cycle. Belgian waffles with peaches, foie butter and maple syrup… proscuitto, grits, eggs and truffles. Must we say more? “Pazzo” which means “crazy” in Italian is the perfect name for Campbell’s inventive pop-up which will be open August 19th and 20th.

Seats are limited and expected to sell out. For more informations and reservations visit www.CyclePhoenix.com

Look familiar? First Umbra came out with that super cool Fish Hotel and now birds can feed fashionable in the Bird Cafe Feeder ($25). It’s just perfect for your rooftop terrace or summer garden.

Spoil your goldfish with luxury living when you purchase The Modular Fish Hotel ($45) from Urban Outfitters. This contempo tank can be used as a bookend or centerpiece. It’s like the Cosmopolitan Las Vegas…for fish.

From deep-fried delights and frozen tipples, to John Dillinger and Dudley “Booger” Dawson, these are a few of our favorite (Tucson) things. Missed our original list, click here to learn why “You Can’t Buy Love” in the Old Pueblo.

Ask any Tucson resident about Lucky Wishbone, and more than likely they’ll start singing a silly little diddy about, “Chicken, shrimp and steakfingers, too … Good things are goin’, at Lucky Wishbone.” (Click here to hear the song.) That’s because this famed fried-chicken spot, which first opened in 1953, has become a local landmark, with eight locations across Greater Tucson. All of which raises a serious question: what the hell is a steakfinger? Think of it as fishsticks for landlubbers, a breaded and deep-fried hunk of round steak, like a chicken fried steak that made to eat on the go.

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Recently, we spent some quality time at Barneys New York inside Scottsdale Fashion Square—all without trying on a single outfit. Yes, we were there to talk food, farming and the joys of room service with Todd Henderson, executive chef at Fred’s Scottsdale. Housed inside a sumptuous space on Barneys second floor, this fine diner is one of only three Fred’s in the nation, including Chicago and the original in Manhattan.

Meet chef Meliton ‘Mel’ Mecinas, the Oaxaca, Mexico-born maestro behind the Four Seasons Scottsdale’s signature Talavera restaurant. Formerly a super-formal steakhouse, chef Mecinas has transformed this sumptuous space, featuring to-die-for views of Pinnacle Peak, into a more casual fish and chop house with a bold-yet-balanced menu. But after talking to chef Mecinas, we’re more interested in crashing his next family dinner.

Calling all Valley foodies and urban hipsters (if that’s not completely redundant). Everybody’s fav dining gimmick, Cycle opens this weekend with not one, but two top local chefs crafting two completely different, if similar menus? Confused? Well read up quick, because the sign up for the first 30-person, reservation-only first dinner goes live today at 4 pm.

Long story short, Cycle is a temporary restaurant housed inside the Lexington Phoenix Hotel through the summer, when the property will undergo a wall-to-wall renovation. (Click here to learn more). In the meantime, the hotel’s owners have hired social-media scenester, Ty Largo, to create a little slice of foodie heaven featuring an ever-changing menu crafted by various local chefs and food truck purveyors. Still with us? Good, because this Friday’s kickoff shindig looks like a blast.

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Downtown Phoenix's new Province restaurant features bold Latin flavors such as shrimp and grits with Manchego cheese

Are you counting down the days until opening day at Chase Field? Do the D’backs have a chance to rebound from back-to-back awful seasons? If we knew the answer to that last one, we’d be in Vegas right now. But one thing we do know, there are some great new pre- and post-game drinking and drinking options in Downtown Phoenix. After all, just because you’re going to a baseball game doesn’t mean you have to settle for greasy nachos and (crappy) $12 beers. Hit up one of these sleek new hotspots featuring some serious culinary chops.

Tucked into the first-floor of the soaring new Westin Phoenix Downtown, Province restaurant is a stylish new spin-off of the Chicago original. Featuring a bold (and surprisingly affordable) menu of Modern Latin dishes, Province is open for breakfast, lunch and dinner up until 10 pm. Click here to see the full menu, including the killer-sounding shrimp and grits with Manchego cheese and a ‘BBQ’d Ten Hour Braised’ lamb with roasted eggplant, chorizo and cornbread.

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Calling all gossip girls and dirty laundry-loving dudes, it’s DLT’s column dedicated to the Valley’s juiciest rumors, spottings and innuendos. Check in regularly for the latest (unconfirmable), but too-good-to-not-be true tidbits.

Sad news on the local restaurant front as one of Scottsdale’s finest dining spaces is closing. Yes, multiple sources have confirmed that Estate House will soon be swimming with the fishes at the bottom of the Arizona Canal.

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Stomachs a-growlin’? Well, don’t hurt yourselves: Here’s a redux of this week’s happenings on our favorite food blogs.

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Who says there’s no such thing as a free lunch? Scoop Factory readers get free stuff all the time, such as this tix giveaway to a posh food fest in the heart of Scottsdale:

The food gods giveth and the food gods taketh away. Just as we were moping about the news that the Crave AZ food fest has been pushed back into 2011, we remembered that this weekend is the 5th annual Dine Out with the Chefs event. Hosted this Sunday, October 3, at an (air-conditioned) atrium inside the Scottsdale Center for the Performing Arts, it’s your chance to mix and mingle with more than 20 of the Valley’s top chefs while sampling killer culinary creations such as these fish tacos from Frank & Albert’s at the Arizona Biltmore (pictured). Tix to this sumptuous Sunday affair are normally a very reasonable $55 ($65 at the door). But why pay even that paltry sum when you can eat for free (or should we say freebie)?

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Put your neon body paint, black-light-friendly fishnets and glow sticks back in the closet, because this is not a rave. However, with Big Boi’s Shutterbug remix starting off this week’s mix tape, one might think such things. Rave or no rave, another genius playlist is ahead of you. This weekend’s beats from the one and only DJ William Reed after the jump.

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“Staycation” has become a popular buzzword in the past several years & the concept has never been more important to Arizona.  A staycation is a chance for you to become more familiar with your town, your county, your state.  It gives you a chance to play tourist without getting on a plane, hiring a dog sitter or arranging to have your mail delivery stopped.  Most importantly, it is a chance to keep your money where your home is, right here in Arizona.

As chosen by you, here are the most popular posts of ALL TIME! (last week):

The time has come. Unfortunately for us hungry blog consumers, crickets are on the menu this week. Three choice words to Valley foodbloggers (who are not affliated with EATERAZ and Eric Eats Out – Eric, you’re only off the hook because you’re currently cooling off in SD): stop eating in. Or we’re going to start religiously worshipping cheesy wedding blogs … Don’t make us. Here’s a redux of this week’s happenings on our favorite food blogs.

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As per your many requests, a sequel to our orginal Father’s Day Guide is here. Best of luck making plans!

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