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Kaos Hospitality announced it will break ground on its latest concept, Wood and Water, later this year. Wood and Water, located at 410 N. Scottsdale Rd., is Kaos’ third Tempe restaurant. It is an Asian-inspired seafood concept bringing elevated, fresh-from-the-ocean delicacies to the community. Wood and Water is scheduled to open in late fall of 2026.

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“We have been met with open arms and such enthusiasm from the community at Three Thirty Three, and we are excited to introduce Tempe and the surrounding areas to more of our restaurants,” said John DeVries, CEO of Kaos Hospitality, who developed the concept for Wood and Water with Haylee Nguyen, executive vice president of Kaos. “At Wood and Water, seafood is our love language, and we believe it will exceed diners’ expectations of what a seafood restaurant can be.”

The new restaurant is a 9,000-square-foot space featuring a patio. It is located in Tempe’s Watermark, where Kaos’ other concepts Three Thirty Three, which opened in December 2024, and 212° Shabu Shabu, opening in late 2025, reside.

The design of the restaurant is much aligned with its name. Upon completion, Wood and Water will feature an airy, open design with beautiful wood finishes, floor-to-ceiling windows boasting panoramic views of Tempe Town Lake, lush green foliage, a massive 5,000-gallon shark tank, and live crab and seafood tanks. Like its sister concepts, Wood and Water’s menu will take inspiration from Asian cuisine, showcasing incredibly fresh and elevated seafood-forward options alongside home-cooked favorites.

Groundbreaking is expected by year’s end. Additional information on buildout and opening date is forthcoming.

For more information about the new restaurant, visit https://woodandwaterrestaurants.com/.

TEMPE, AZ (AZFamily) — A coffee shop popular among central Phoenix residents is expanding to the East Valley.

Window Coffee Bar is preparing to open its newest location in Tempe, located in the lobby of The Beam on Farmer building.

The shop has been a central Phoenix favorite since 2021, with two locations: Uptown and Melrose. It was even named the 15th-best coffee shop in the United States by Yelp reviewers and voted Best Phoenix Neighborhood Coffee Shop in Phoenix Magazine’s Best of the Valley for 2025.

“We started as just a little handout window in downtown Phoenix, and we’ve opened a new brick-and-mortar every year for the first three years we’ve been in business,” said co-owner Marcus Sanchez.

Sanchez and co-owner Homero Medrano said their passion and care for their customers set them apart from other coffee shops.

“We focus on quality,” Medrano said. “Quality and also, we put ourselves in our customers’ shoes. We treat our customers the way we want to be treated.”

Sanchez said his favorite drink is the Chaga mushroom, which he says tastes like “an earthy espresso, cinnamon mocha, not like mushroom,” and has anti-aging qualities. A customer favorite is the Burnt Cream, which has a rich crème brûlée-like flavor.

The owners just debuted a new drink, the banana bread latte, made with real bananas, cinnamon and brown sugar. They also sell a variety of baked treats that are delivered each morning by local bakers, including Suss Pastries and Bagelfelds bagels.

Window Coffee Bar’s Tempe location is set to open in November, but a specific opening date has not yet been set.

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"When there's no wind in your sail, row."

That was the message ASU women's basketball head coach Molly Miller sent when she was introduced in Tempe. That message has brought hope to a women's basketball program that has been searching for success.

After a 2024-25 season that saw the Sun Devils post a 10-22 record and a 15th-place finish in the Big 12, ASU ended another season without an NCAA Tournament berth.

Elsewhere in Arizona, GCU found a very different fate. A 32-3 season, in which the Lopes won the Western Athletic Conference, put then-GCU head coach Miller on the map.

In search of a new head coach, ASU hired Miller to lead the women's basketball program.

Since taking over, Miller has revitalized the culture of women's basketball in Tempe.

As a coach who has made waves in the off-court culture through team-bonding activities, it's the identity on the court that seeks to make life harder for opponents.

"Playing Arizona State should be like going to the dentist; no one wants to do it," Miller said at Big 12 Media Day. "You're going to go out there and you're going to play relentless. You're going to see a very selfless team."

Freshly celebrating the program's 50th anniversary, the season is set to kick off on Nov. 3, and the Sun Devils prepare for a new campaign with new expectations.

The Sun Devils are ranked 11th out of 16 teams in the Big 12 preseason coaches' poll, and a new roster in Tempe could take a step up from last season.

Only three players return to ASU, with 10 new players stepping onto the court, eight of whom transferred in during the offseason.

Gabby Elliot, a fifth-year guard, previously played at Clemson, Michigan State and Penn State before transferring to ASU. At Penn State last season, Elliot averaged 13.6 points per game, the same stat she posted as a freshman at Clemson.

Acacia Hayes, a senior guard, spent three years at Western Kentucky, scoring 12 points per game before becoming a Sun Devil.

While ASU boasts good guard play, the Sun Devils only have two centers on their roster, neither of whom has played a college game before this coming season. Timya Grice is one of three returning players after 2024-25 was her redshirt season, but it's the other center, Martina Fantini, who stands out on the roster page. Fantini, a freshman, is the only European player on the team, making the move from Florence, Italy, to play college basketball.

The theme of a lack of depth among centers continues to the forward position.

Only two players on ASU's roster are true forwards.

One of whom is Heloisa Carrera, a sophomore who is from São Paulo, Brazil, transferred in from Ole Miss after her freshman season, where she played 13 games and scored 1.7 points per game last season. The other forward on the roster is junior McKinna Brackens, who put up 9.8 points per game last season at UNLV.

The Sun Devils start the season with an opening pair of home games against Coppin State and Eastern Washington on Nov. 3 and 8 before taking a trip to California to play San Diego and Santa Clara on Nov. 13 and 16.

ASU then stays at home for six games before traveling to State College to take on Penn State on Dec. 9, before taking a trip to the Pacific Northwest to play Oregon State, then Gonzaga on Dec. 14 and 16.

The Sun Devils then begin conference play at home against Colorado on Dec. 21 before playing their final game of 2025 at Utah on New Year's Eve.

ASU continues through the winter, with game nine of Big 12 play being the first of two matchups against UA on Jan. 28.

Only four games sit between the Sun Devils second matchup with the Wildcats, with a date on Valentine's Day scheduled in Tucson between the two rivals.

ASU plays its final home game on Feb. 25 against BYU before finishing the regular season in Lubbock against Texas Tech on March 1.

The Sun Devils will then travel to Kansas City to compete in the Big 12 Tournament, set to begin on March 4.

With a good enough season, ASU has the opportunity to make it back to the NCAA Tournament for the first time since the 2018-19 season. With the Final Four set to take place in downtown Phoenix, a successful opening season in the Molly Miller era could produce a poetic close to the campaign.

Edited by Alan Deutschendorf, Henry Smardo and Ellis Preston.

Reach the reporter at aswift10@asu.edu and follow @alexswiftsports on X.

Kaos Hospitality, the development company behind the glamorous Three Thirty Three, which opened in December of 2024, announced its latest restaurant concept coming to Tempe. 212° Shabu Shabu, located at 410 N. Scottsdale Rd., is set to open this December.

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212° Shabu Shabu invites diners to explore the Japanese art of cooking with water while enjoying a selection of the finest meats, seafood and vegetables. The concept name refers to the boiling point of water, while the Japanese term “shabu shabu” translates to “swish, swish,” the sound that thin slices of meat and protein make when swished back and forth in boiling broth while cooking.

“212° Shabu Shabu is an interactive dining experience that brings the kitchen to you,” said John DeVries, CEO of Kaos Hospitality, who, together with Kaos Executive Vice President Haylee Nguyen, conceptualized the vision for their newest restaurant. “We want to educate our guests about the technique of ‘shabu shabu’ and encourage them to have fun while dipping and dunking delicious foods. There is no right or wrong way to ‘shabu.’ We’ll show you the traditional way and welcome you to eat however you want.”

The 212° Shabu Shabu menu is based around the bowl—literally. The main attraction at 212° Shabu Shabu is the tableside dining that serves as the education and entertainment portion of the guest experience. First, a kettle with guests’ choice of broth is brought to the table. Then the real fun begins.

The ingredients of each guest’s chosen bowl are then cooked on an induction range built into the table and presented before diners’ eyes. Options include choice of broth, preferred protein that is sliced to order and noodles, all served with a portion of rice, two house-made sauces and vegetables.

As one familiar with Three Thirty Three might expect, an elevated experience is status quo at 212° Shabu Shabu. For example, the protein choices include exclusive options such as A5 wagyu beef, toro fatty belly, Kurobuta pork, sashimi-grade salmon, black tiger shrimp and others.

Guests can also add on to their bowl with unique delicacies such as quail eggs, fish balls and lobster tail. In addition, diners can enhance their meal with shareable small plates such as shrimp tempura eggrolls, chicken karaage, vegetable spring rolls and cucumber salad. Dessert options include ube cheesecake, yuzu sorbet and more.

A signature cocktail menu will feature unique specialties such as the mango and sticky rice cocktail and the “Good Morning, Vietnam,” the restaurant’s elevated spin on an espresso martini made with Vietnamese coffee. Comprehensive beer and wine selections will be offered as well.

Like its sister concept, 212° Shabu Shabu’s interior design is a spectacular feast for the senses. Modern, vibrant and traditional nods to Japanese culture are evident throughout the restaurant.

Additional details about 212° Shabu Shabu’s opening are forthcoming. For more about 212° Shabu Shabu, visit https://212shabu.com/.

WWE SmackDown was an eventful show on Friday evening in “The Copper State.”

This week’s two-hour blue brand prime time program, which emanated from Mullett Arena in Tempe, Arizona on October 24, served as the second-to-last episode of SmackDown on the road to the upcoming WWE Saturday Night’s Main Event show on November 1 at the Delta Center in Salt Lake City, Utah.

During the show, WWE Women’s Champion Tiffany Stratton defeated Kiana James in non-title action. After the match, she was attacked by WWE Women’s United States Champion Giulia.

This led to a returning face to the women’s division on the blue brand coming out next, as Jade Cargill ran down to seemingly make the save for Stratton. Instead, after beating down Kiana James and Giulia and raising Stratton’s hand, Cargill inexplicably attacked the WWE Women’s Champion.

Cargill would proceed to viciously attack Stratton from the ring all the way to the floor at ringside. Several referees and executives ran out to try and restore order, however the chaos continued, as Cargill pushed past the officials multiple times to deliver additional punishment to Stratton. The brutal post-match scene ended with Cargill re-entering the ring, picking up Stratton’s WWE Women’s Championship title belt, and giving it a long, hard look before dropping it and walking off to the back.

Later in the show, as Cargill was walking backstage, WWE broadcast team member Cathy Kelley ran up to her to get a comment from her about what transpired. Cargill told Kelley that the world doesn’t reward patience, but instead power. She then made it clear that she has her sights set on Stratton’s title, and is coming for it.

As noted here at WrestlingHeadlines.com earlier today, Tiffany Stratton vs. Jade Cargill for the women’s title will take place at WWE Saturday Night’s Main Event next weekend.

In addition to the Stratton-Cargill title tilt, two additional championship clashes are currently advertised for WWE Saturday Night’s Main Event on 11/1, with Cody Rhodes vs. Drew McIntyre set to clash for the Undisputed WWE Championship in a rematch from WWE WrestlePalooza on ESPN, and CM Punk vs. ‘Main Event’ Jey Uso for the vacant WWE World Heavyweight Championship.

For those interested, you can check out our complete here at WrestlingHeadlines.com.

Make sure to join us here at WrestlingHeadlines.com on 11/1 for live WWE Saturday Night’s Main Event results coverage from the Delta Center in Salt Lake City, UT.