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New and improved version of the restaurant that won so much acclaim nestled next to the legendary, dearly departed Long Wong's. Now located in the historic Casa Loma building, right in front of Hayden Square, the space is large and airy, with wooden floors and exposed brick walls. A full bar and expanded menu are on tap, with an assortment of Mediterranean/Italian dishes, such as rigatoni puttanesca, agnolotti Boa, and the best spaghetti and meatballs this side of Redendo's in Fountain Hills. The lumache Boa, escargot in tomato sauce, is a must, as is the bruschetta. Tiramisu is just so-so, but you can't have everything.
Mystery Diners, the cheesy new reality TV show on Food Network, has been focusing its high beams on metro Phoenix for the past month, featuring Haus Murphy's in Glendale, The Groves in Gilbert, Caffe ... More »
This is part one of my interview with Payton Curry, chef and co-owner of Brat Haus, scheduled to open July 2. Come back on Tuesday for part two. Payton Curry Brat Haus 3622 N. Scottsdale Road, Sc... More »
Last week, Caffe Boa owner Jay Wisniewski said local celebu-chef Payton Curry, Caffe Boa's executive chef for a year and a half, was "getting expensive" after business started to decline at the T... More »
Update: After this piece was published, Wisniewski called to clarify that Payton Curry wasn't overpaid, but was getting expensive. Charleen Badman, Bernie Kantak, Silvana Salcido Esparza -- who n... More »
Hungry for your early morning serving of food news, with no preservatives or additives?Winemaker DinnerGet naked with Caffe Boa and winemakers Tony Coturri from Coturri wines and Olivier Cousin from F... More »
Food is GOOD! Great for date night.
It's expensive, but it really is the best gourmet Italian I've had in Tempe.
My now husband took me here the night he proposed to me! The food is great, the staff is nice, and the atmosphere is romantic!
What's not to love about a chef with skills and a sense of humor? Payton Curry has become Caffe Boa's biggest asset, a guy with the courage to take a classic, all-American favorite -- fried chicken -- and make it better. That he did, all right, and he even dubbed it Payt-N-Bake Fried Chicken, just so nobody forgets who came up with such a succulent dish. He uses 10-day-cured, all-dark meat, free-range bird, and then uses a secret weapon for extra crispiness: duck fat. You heard it... More »
Caffe Boa is an unexpected delight amid the college-town bustle of Mill Avenue. It's a stylish bistro with a grown-up atmosphere, a Mediterranean-inspired menu that celebrates seasonal, organic ingredients, and a serious attitude about wine. Owners Jay and Christine Wisniewski, both certified sommeliers, have created a Wine Spectator Award-winning program that features a few dozen wines by the glass, intriguing flights, and a huge selection of bottles from around the world, including a... More »
We love the concept behind happy hour -- cheap drinks and eats and a way to avoid traffic for a while after work. But the reality of happy hour usually sucks: We can only consume so many Buffalo wings and Bud Lights. Which is why Caffe Boa is our favorite place to blow off steam, and enjoy libations after a long workweek. Glasses of wine from the cafe's impressive list are half-price (try the Sauvignon Blanc Dry Lands from New Zealand). Bread and oil is served free, and, combined with a fe... More »
In the States, eating escargots usually means chewy, tasteless gastropods so overwhelmed by garlic and butter that you might as well be gnawing on someone's shoelace. Why are these terrestrial mollusks so gross here and so exquisite overseas? Well, for one reason, the snails you get in Europe tend to be fresher, and we suspect that some of the black, rubbery escargots restaurateurs are palming off to us here in the ol' U.S. of A. are so tasteless that loads of garlic and butter are the... More »
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