Eye Candy: Short Rib with Yukon Gold Potatoes, Glazed Cipollini Onions, Foie Gras, Quail Egg, and Figs

Photo by Tom Kirkman


From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. Recently, they quelled diners’ cravings for a sampling of the Southwest when they brought their talents to the Beard House this summer. With a menu full of drool-worthy dishes like ’nduja with burrata and fava beans to corn risotto with Andouille sausage, peas, and some of the largest, sweetest shrimp we’ve ever tasted, we were primed and ready to sample their culinary cornucopia.


One true highlight of the evening was their tender Arizona short rib with creamy Yukon gold potatoes, glazed cipollini onions, and decadent foie gras, all finished with a local quail egg and sweet figs. Nearly as gorgeous as it tasted, the dish was deeply satisfying, luxurious, and had us wondering what desires they’d conquer next... Read more >

Comments (0)

James Beard Foundation's Taste America® Preview: Phoenix


The James Beard Foundation’s Taste America® national epicurean tour continues this weekend with three days of star-studded events in Phoenix, featuring Taste America All-Star and JBF Award-winner Michel Nischan and Local Star Chris Bianco. The celebrations begin on Thursday night with a Taste of Fox Restaurants Reception at Tempe hotspot Culinary Dropout. Friday night kicks off with a tasting reception from some of Phoenix's finest chefs, followed by an exclusive four-course dinner prepared by Nischan and Bianco. On Saturday the action moves to Sur La Table for cooking demos and book signings from Nischan and lauded chef and cookbook author ... Read more >

Comments (0)

The World According to Chris Bianco

Chris Bianco


Earlier this month, we published our Q&A with JBF Award winner Chris Bianco. Today our favorite pizzaiolo shares some cooking (and life!) tips.






Using a passport should be your first cooking lesson.


Go out and get inspired. Then come back and use that technique with your local products.




Free yourself from trying to invent something.


I’ve never invented anything and I’ve never met anyone who has. Everyone is deeply inspired by something that came before. If you free yourself from trying to invent something, you become part of that great lineage of burnt tarts.




Consider the source.


Don’t make fresh pasta with flour from the deli that’s been... Read more >

Comments (0)

Chris Bianco Never Runs Out of Gas


To kick off our celebration of artisans around the country, here's an interview with Beard Award winner Chris Bianco, who tells us how his work is powered by his relationships with staff and local producers.




JBF: You’ve mentioned that you wound up in Phoenix because you ran out of gas on your journey from the Bronx to California. What would you be missing out on if you’d ended up somewhere else? 


Chris Bianco: Well, then that would have been the place I was supposed to be. Hopefully I would have connected to it in the way that I’ve connected to Phoenix. That was the reason I ended up staying, because I felt that connection. Somewhere else it would have been for that same feeling. The outcome might have had a slightly different flavor, but I am confident you would have been able to recognize it.


JBF: You’ve said that you’re in the business of relationships. What do you mean by that... Read more >

Comments (0)

Worth Waiting For: Pizzeria Bianco

Pizzeria Bianco

To the despair of pizza lovers in Phoenix and beyond, Pizzeria Bianco's Chris Bianco recently revealed that he has stepped away from his flour and ovens due to health concerns. While the Neapolitan-style pies at his legendary restaurant may no longer bear his own touch, the JBF Award winner is staying active in the front of the house, ensuring that every pizza meets his exacting standards. If they're even half as magical as what JBF vice president Mitchell Davis waited three hours to taste in 2008, we know we can rest easy.

Comments (0)

JBF Kitchen Cam