When Food Network producers recruited Urban Cookies for Cupcake Wars, there was one stipulation, according to the Phoenix New Times: co-founder Brady Breese had to do something about his bakery’s name. After all, the reality show pitted cupcakes, not cookies, against each other. So Breese reverted to OllieCake, the original name of his gourmet cupcake business. And as luck (or perhaps more accurately, skill) would have it, OllieCake took home the crown on its episode of Cupcake Wars.
At Urban Cookies, Breese, a self-taught baker, invents all the cupcakes himself—coconut, orange blossom (a Cupcake Wars champion), and even brown velvet, which is like red velvet, except it is made without food coloring and won't attract angry bulls. But it was a dark chocolate walnut cookie that first inspired Brady and his wife Shaun to go into business. Brady had baked the so-called “Urban Cookie” for friends and family for many years to wide acclaim. With the cookie recipe as a starting point, and a pantry and fridge filled with mostly organic, local ingredients, the husband and wife team started baking in the kitchen of a local nonprofit, eventually expanding the menu to include muffins, scones, breads, pastries, and full-sized cakes by custom order.
But despite their success, Brady and Shaun never forget the role the community played in their shop's early days. And so they frequently give back by supporting various area non-profits, including Kitchen on the Street, which provides meals to needy children.
Find all of your favorite American classics at CK's Tavern and Grill, a casual restaurant.
None of the fare at CK's Tavern and Grill is low-fat, so you'll have to put the diet aside for a visit here.
CK's Tavern and Grill also provides alcohol, so diners don't have to worry about bringing their own bottle.
Bring the whole family to CK's Tavern and Grill, where kiddos are welcomed with open arms.
Take advantage of great beer and tasty bites when you stop by for happy hour.
Wireless internet access is available for no charge at CK's Tavern and Grill.
Find ample room to enjoy yourself at CK's Tavern and Grill — this spot caters to large groups.
Outdoor dining doesn't get much better than the beautiful patio at CK's Tavern and Grill.
The crowds come out in force on Fridays and Saturdays, so don't neglect to make a reservation ahead of time.
No need to gussy up for a trip to CK's Tavern and Grill, where patrons dress for comfort and fun.
If you're strapped for time, take out food from CK's Tavern and Grill.
Can't get enough of CK's Tavern and Grill's tasty dishes? They also offer a catering service for parties and events.
If you're driving, be sure to take advantage of the nearby lot.
Chow down at CK's Tavern and Grill without blowing your budget — meals here usually cost less than $15.
CK's Tavern and Grill accepts all major credit cards, including Visa, Mastercard, Discover, and American Express.
There's nothing humble about Humble Pie's pizza crust: Pulled from wood-fired ovens with a light, bubbly texture that crisps at lightly charred edges, it cracks to release a subtle aroma of smoke and yeast. For owner Tom Kaufman, the recipe demanded two months of tinkering and one month of building an underground vault to keep it from prying eyes. Customers tend to think the time was worth it as they bite into delicate slices topped with careful combinations of veggies, meats and cheeses, often locally sourced.
The potato-and-roasted-garlic pizza, for example, happily marries the fragrances of gorgonzola and rosemary. Retaining a botanical touch even on a meat-lover's pie, the Schreiners Sicilian Sausage sprinkles homemade mozzarella with "sprigs of roasted fennel [that] add another aromatic dimension," according to Phoenix New Times.
While the pizza may push some of the other menu items out of the limelight, fresh salads, grilled sandwiches, and traditional and twisted pastas earnestly pine for appetites' affections. The Our Way" Mac & Cheese adds aged white cheddar, italian bacon, and bread crumbs, distinguishing itself from its boxed brethren while forming an equally fun medium for kids' art projects, while wine, beer, and seasonal cocktails pair well with plates and pies alike.
Majerle's Sports Grill offers an array of tempting American cuisine.
Low-fat fare is not available here, so leave some room in your diet.
Complete your meal with the perfect glass of wine or beer from Majerle's Sports Grill's drink list.
Little guys and gals will also love dining at Majerle's Sports Grill, which offers a family-friendly environment (and menu).
There's no need to cram the whole gang into a booth — with the private room at Majerle's Sports Grill, you'll find a wonderful option for big groups looking for a place to celebrate.
Perfect for after-work outings, Majerle's Sports Grill's happy hour is hard to beat.
Outdoor seating is ready for diners on those warm summer days.
Fridays and Saturdays really bring in the crowds, so make sure there's space for you by calling ahead for a reservation.
For the tastes of Majerle's Sports Grill from the comfort of your next party, the restaurant also offers catering services.
Carry-out is also available for those who prefer to enjoy Majerle's Sports Grill's cooking from the comfort of their own home.
For those who can't find a spot on the street, Majerle's Sports Grill provides access to a nearby garage.
Your bill at Majerle's Sports Grill will rarely go over $15, so you can really indulge!
Mark Smith and Gary Clark wouldn’t be where they are today without a 50-year-old barbecue recipe. When the two childhood friends started a catering service in college to cover their living expenses, they soon became renowned for their barbecue, made with a Tennessee-style recipe passed down through several generations. Bolstered by demand, they bought a truck and a portable barbecue pit—but soon traded these for a brick-and-mortar location, a rustic storefront on East Van Buren Street. More than 25 years later, the pair are still serving smoked meats at Honey Bear’s BBQ, boosting their output with a second location on North Central Avenue and a separate catering center.
Their recipe has only improved with age, earning them accolades such as the Phoenix’s Best BBQ Sauce 2010 Award from the Phoenix New Times. Inside the Honey Bear BBQ kitchens, chefs brush this signature Tennessee sauce onto pulled pork, shredded chicken, and beef brisket, which they serve by the pound, pile onto sandwiches, or stuff into face-level catapults. They complement the mesquite flavors with traditional Southern sides such as potato salad, cowbro beans, collard greens, and tater tots. For faraway fans, they also bottle and ship their signature sauce around the country.
Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.
The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.
Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.