Michele Laudig is a writer, artist and editor eating up New York City’s deliciously diverse food scene. Currently senior editor at Zagat in Manhattan, she was the staff restaurant critic and food blogger at Phoenix New Times since 2006, where she wrote cover stories, a weekly column and daily blog posts. Michele co-authored 100 Years, 100 Chefs, 100 Recipes, an Arizona Centennial Legacy Project published in February 2012, and has also written for Phoenix Magazine, Edible Phoenix, The Arizona Republic, Sommelier Journal and Hemispheres.
In previous lives, she served as New Times’ music editor, styled fashion shoots, toured with a rock ‘n roll band and lived in Tokyo. She has a B.A. in East Asian Studies from Columbia.
Housemade bacon was the clincher on this tasty pizza. Good beer distracts me. I took a couple sips before I remembered to snap a photo. Refreshment after a long day at the beach. Gleaming tanks of suds. Note the surfboard painted to look ...
FnB owner Pavle Milic always humbly referred to his Old Town Scottsdale restaurant as a “little gin joint,” but he had no idea it might be considered an illegal speakeasy. Milic and chef/co-owner Charleen Badman made the shocking discovery a week ago Friday night, when three representatives from the Arizona Department of Liquor Licenses and Control came into the restaurant to inquire about the status of their liquor license. ...
Get ready for the edgiest cocktails in the Southwest. Head bartender Ciaran Wiese (right) is a modern-day alchemist. Freak out in a Moonage Daydream, oh yeah . . . Homemade infusions, bitters, and other potions give distinction to Scott & Co.'s handcrafted cocktails. Could ...
Pork-and-shrimp wontons steeped in chili-soy sauce. Garlicky shrimp served sizzling. Wasabi soy marinated chicken breast. A $13 cocktail called "Life Savings." Ha! Chances are, I won't be going to The Mint for dinner. But that's really got nothing to do with the food ...
FilmBar: Come for a movie, stay for a craft beer. Rum Bar: Come for a mai tai, stay for a daiquiri . . . and a rum punch. Stylin' beer bottle lights, reggae on the stereo, and a really good drink menu. Just blocks apart, there are two new Downtown Phoenix venues ...
A shot of pickle juice to take the pain away. Griddled corn cakes with pulled pork. My jaw dropped when I realized it was a double burger. D'oh! Who can say no to fried dough? Call it the thrill of the unknown. ...