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Once the executive chef at Canal, the splashy, short-lived, fashion-themed global fusion eatery at Scottsdale's SouthBridge development, now chef Justin Beckett has his own place, a handsome renovated spot on Indian School that's decidedly cozy. Here, he serves up homey dishes like grits, shepherd's pie, and matzo ball soup to a well-heeled 40-something crowd that packs his communal table and has turned the restaurant's bar into a lively local watering hole.
The countdown to Best of Phoenix is on. Mark your calendar: This year's issue will be on newsstands September 26. What better way to warm up than by asking some local "experts" to list their own perso... More »
Phoenix has always been a tough restaurant town: too many square miles, too many chains and too many white-bread diners with prosaic palates. And then there's summer -- 100+ days of 100+ temperatures ... More »
We're counting our blessings that gelato has less fat than ice cream because there's a good chance we're going to be eating a lot of it this summer. On Monday night at Gelato Spot in Scottsdale, a doz... More »
Who's this year's master mixologist, top chef, and most outstanding restaurant concept? Last night, the Arizona Restaurant Association (ARA) put a name to them all -- as well as a few other categories... More »
On the heels of the announcement that he'll be opening a new restaurant in the old Beef Eaters building on Camelback Road this fall, Valley chef Justin Beckett has more news -- of the celebrity chef k... More »
LA Weekly's Besha Rodell recently wrote: "Mac-n-cheese is good because it's simple, slutty food that doesn't need stupid ingredients like lobster thrown in to make it better. In fact, lobster ruins mac-n-cheese completely. But I'll go farther than that and say that I don't want anything in my mac-n-cheese except, you know, pasta and cheesy gloop."
Wise words, but I respectfully disagree when it comes to the mac-and-cheese with pancetta at Beckett's Table. Why? Because the meat is subtle. Most of what's here is just downhome goodness: noodles, cheese, more noodles, more cheese. But those little chunks of pork add just the right amount of salty pop.
We like them fruit-filled; we like them filled with nuts or cream. We just like pie. Chow Bella, New Times' food blog, likes pie so much we sponsored a Pie Social last November on Roosevelt Row. A last-minute entry in the social's celebrity chef contest was Chef Justin Beckett's fig and pecan pie. His combination of fruit and nut filling took the prize for best taste, most creative, and most memorable. We liked Justin Beckett's pie so much we had to mention it again. Turns out, Southern,... More »
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