TheBadDeal.com joins Sutton’s other website, ThePriceHike.com which tracks price changes at restaurants.

Both are a mix of juicy facts and blunt opinions that also point out why professional journalism and critique are needed more than ever.

So are people taking advice from deal sites on where to dine, rather than the professionals? I hope not.

Maybe that’s why I like Gilt Taste. It’s an interesting hybrid of curated products, deals and editorial writing.

http://www.CyclePheonix.com

http://facebook.com/CyclePhoenix

http://twitter.com/CyclePhoenix

On with the show!

Loving it:

Quiessence's barrel-aged cocktails.

Killer cocktails at Quiessence. Why do I love them so much? Maybe because helped put them together. Kick-ass cocktail consultant Bill Degroot made my dreams come true with his Farmhouse Cocktails and his 90-day aged Manhattans.

Yep. Barrel-aged cocktails are the shit. Huge thanks to Bill!

New restaurant openings: A few new spots that pique my interest: Jimmy Woo’s, Amaro Pizzeria & Vino Lounge and Vitamin T.

Nobuo-san, making my dreams come true with his omakase.

The return of adventurous dining: Thank god we’re getting over the “safety food” phase. Don’t get me wrong, “comfort food” will always have a place in our regular rotation (for obvious reasons), but dumbed down eats are just plain boring and over. Thanks to the food gods for bringing back spots like Nobuo At Teeter House and his omakase experience that made me quiver during my back-to-back visits within 7 days (reviewed here by local food blog god Dominic).

I’ve had the pork sweats before, but never the seafood sweats. ‘Nough said.

Luke warm about it:

Food trucks. Yep, I’m that asshole. Yet . . . I’m the biggest fan of the concept. So since I want to see this grow to greatness, I won’t name names. But event the ones I do like, I know you’ll keep getting better (I hope)!

My POV: Either do great food truck-y street eats, or do something chef driven and gourmet. No middle road. Drop the gimmicky menus and deliver, or simply feed me.

Let it die:

Bruschetta. I understand the market for it. You wanna feed the bottom feeders and hungry masses. (which often  includes me too!!!) Let’s all just own that truth and live with the shame. I sounded like Dr. Phil there for a moment.

Burger bonanza. Shut up with your crazy gourmet burgers made with wine, truffles and fired by coal, junk yard tires or cosmic nuclear energy. Quit it.

Annoying advertisers. Completely unrelated to this post, but god dammit quit calling me with every “hot new restaurant directory.”

Always end on a happy note:

Recent things/people I love: You make my life so awesome. I raise my glass of cheap wine (from Tops Liquor) to you! @olllllo, Luxardo, @TheWildLavender, “That waving-paper-thin-fish-pie thingy” (Okonomiyaki, as described by Lisa Polacheck), @StacyPearson, Carlyn Mumm, Rivers Cuomo Fancy Pants III, The Grits at @BeckettsTable, Crystal Light and of course . . .

Judge Judy. May your justice continue to lord over us all.

I pledge allegiance to the grits. And justice.

Moment of honesty: Quiessence and Nobuo are clients of mine, but c’mon . . . But you already know they rock and everything I say about them is totally blog worthy. That’s why I work with them.

Our new Chief of Hospitality & Tourism, Nikki Buchanan is on her way back from a well deserved vacation in California.

Our new PR Overlord, Stacy Pearson just wrapped up her Sunday here at Rivers & Leaves Media Up Agency HQ.

Over the past few days, we’ve all been knee-deep in client work while planning an extensive comm plan for this announcement thing.

Honestly, this is the first time I’ve invested serious effort in my own business development since I opened Rivers & Leaves in 2008. All of my success is based on word of mouth (thanks to many friends/clients in the industry).

Hell. I didn’t have a business card until May of 2010. Never bothered with a logo. Nope, no web presence to speak of.

We were a faceless/nameless ghost for almost 3 years. When cold calls came in to the office, the first thing I would say was “Congrats for managing to get in touch with us, we’re notoriously difficult to reach!”

It was true.

I spent all my time building business for clients and no time on myself.

But now it’s bigger than me. Bigger than Rivers & Leaves.

Now it’s we. Team Up.

But, any modicum of success I’ve had in the past has always been due to the company I kept…

Ben McFadden, my programmer and web developer extraordinaire has been with me for 7 years. As a freshman in high school, he was one of my first interns. He was my Padawan who quickly exceeded the Jedi Master. When I moved to the software industry and needed a seasoned expert, he was my first pick (he was a senior in HS then). After jumping the silicon ship, I asked Ben to jump with me one more time.

He did. And here we are. He’s still with me and I owe him so much.

Then came John. And then went John. And then he came again. Just when I needed him the most, he was there. Personal assistant, savior, salsa dancer… what title hasn’t he earned? Somehow you put up with my craziness. Tolerated my insane ideas. And filtered my raw creativity into effective communications. You’ve been awesome, despite the nauseating McDonald’s bags in the office. You are praised, and forgiven.

Luke, the only thing that could top having a communication Ph.D. and professor at my side is having a best friend by my side. Late night cigarettes and vodka have fueled many creative sessions over the years. Your endless encouragement kept me going during those 90-hour work weeks.

Adam. We still miss you, but you’ve certainly earned Honored Emeritus status. Especially when you strolled into the office today with a loaded serving tray to announce “I made fresh popovers for you two.” Stacy practically shit her pants in admiration when you walked up to the door with a plate of steamy baked goods, honey and butter. Rockstar.

And now the future…

Nikki, we’ve had a hell of a lot of fun these past few years. It’s only just begun. Thanks for taking a leap of faith with me and starting a new adventure together.

Stacy, “fresh popovers” is our version of “look at the Earth!” (an inside joke that I’m ironically not inside, but privy to).

But why look down at the Earth when we can look Up?

Flash forward to 6:09 a.m. today…

During my brainstorming session this morning (a.k.a. the shower), I realized I forgot to say thanks to the folks who made this all possible and will continue to make it possible in the future!

I’m sooooo fortunate to have a primo list of clients who trust me. Thanks for letting me help shape your businesses, products and services. Thanks for hearing out those doodles-on-bar-napkin ideas and trusting me to pull them off.

A statewide culinary event. A restaurant that let’s folks “come together.” A giant wine festival on a farm. “You Can Still Do Your Laundry Here Because I Love You” cookie collections. A talking/flying dog. Foursqaure mayors with true mayoral duties.

We’ll never run out of ideas. Promise.

People think it’s easy to partner with the best brands who already have great stories to tell to the public. I think it’s the opposite.

Working with the best means we have to be on our toes and kicking ass 24/7.

Thanks for partnering Up.

That said, if you follow my live food adventures on Twitter, you’ve probably seen “the countdown” for Rivers & Leaves Media (my marketing/pr firm).

On 8/9/10 at 11am, I’ll be announcing a major shift in my career, personal life and an ambitious venture that will hopefully impact our food scene. Be the first to get the announcement by visiting the website and drop your email address! Everyone is welcome to get the scoop!

Who has signed up?

Many members of the media, PR firms, food nerds, friends, restaurants, industry folks and tweeps from all over the country. Hundreds. It’s exciting and motivating to see the interest in what’s next.

Of course, there are many rumors trying to crack the news including a new food festival, firm mergers, journalism offers from national publications, partnerships, my own TV show, opening a restaurant and many more. My only comment is, what makes you think it’s just one of these things?

What do you think?

I’m on day three in the city. But not enough time to write + eat + drink + work. If you wanna keep up, follow me on Twitter!

I’m taking a minute to recap the James Beard dinner.

1. The house is amazing. Four stories and you enter through the actual kitchen. Tons of funky history on the walls including Beard’s psychedelic chef coat.

2. Greg blew everyone away. Pasta was my favorite course.

3. Sat with new friends at Bon Appetit.  Talked food, NYC and the ridiculousness of SB1070.  Got encouragement to write an op-ed piece on the subject.

4. So proud of Greg and team. So nice to be in the company of giants in the industry.

VIDEO: Here’s a poor quality video of the main dining room.

-JxP

In the not too distant past, many AZ peeps and chefs have talked about “eating & sourcing locally,” but few every really committed to it. Want proof? Just ask our farmers… they know exactly who is walking the walk. And who is not.

Nowadays, it seems like more and more chefs are getting back to the roots of good cooking and paying attention to the source of their ingredients.  Love it.

Edbile Communities, parent brand to our own Edible Phoenix magazine, is set to release their new book highlighting America’s locally-centric food heros, farmers and products along with 80 seasonal recipes.  If it’s anything like our local Edible publication, this book will be a must-have in every foodnik’s library.

It will be available April 26th.

Lucky for me, Pamela Hamilton, Editor of Edible Phoenix magazine is giving me a sneak peek of the book tonight at Quiessence’s Earth Day dinner. (Chef Greg LaPrad of Quiessence is featured in the book).

Pre-order copies right here.

Hopefully, Chef Gwen will blog a review of the book and give us her take!

Moment of Honesty: I proudly work with LaPrad and although he is mentioned in the book, he receives no bling from any purchases. He’s just happy to be included. Very cool.

I love food. Always have. I cook. I eat & drink. I comment about food. It’s not work, it’s a lifestyle. And a chaotic one, at that.

My day job?

I get to talk about great food to as many people as possible. My boutique media firm helps generate buzz about Arizona’s best food, drink and dining spots. We provide media relations & marketing for local businesses.

“But Ty… you can’t write a food blog AND represent restaurants AND tweet praise/criticism on other restaurants…. all at the same time.”

Bullshit.

My life has always revolved around food (and music.) In fact, my clients depend on it. I love to talk about food both on and off the clock. However, when I tweet or blog, I openly disclose any business relationships.

I’m not a journalist. I’m certainly not a food critic. My blogs and tweets are packed full of typos. (Plus, with tweets like “cocktail abortion & eatin’ dress,” I’ve pretty much closed any doors to journalism opportunities.)

So anyone you see taking cheap shots at me is doing it from ten steps behind me. Yep. I’m talking to the petty PR fossils, attention desperate has-beens, and anyone else with conflict of interest issues. Those are your issues, not mine.

Have fun playing catch up.

I hope someday you’ll find what makes you happy.