Email Author Dave Faries

2008 Stories by Dave Faries

• RJ Mexican Cuisine: The West End Staple Should Focus on the Staples

  published December 25, 2008

  If, thanks to Hollywood, one is likely to compare the seeming randomness of destiny to a Whitman's Sampler, what then stands in for life's... More >>

• Bolsa: Delicious "Slow Food" Without the Smug.

  published December 18, 2008

  Years ago, in response to a seeming onslaught of prepackaged goods and quick-service chain restaurants, a few activist gourmands began spouting... More >>

• Shish: Turkish, But no Delight

  published December 11, 2008

  Not having seen 300, Hollywood's beefcake version of the ancient grievances between Persia and the Greek city-states, I must settle for... More >>

• Pyramid Room: As fun as a Vacation in Nebraska

  published December 4, 2008

  How often must MBA recipients prove their "worthiness" before we finally stop listening? And before you many upstanding business folks... More >>

• Suze

  published November 27, 2008

  "Suze. No, S-U-Z-E—it's at Northwest Highway and Midway, right next to the Albertson's." This singular restaurant should... More >>

• Normandie Alliance Reaches for France and Comes Up Short

  published November 20, 2008

  They were long and bleak, the months between March 2003 and January of this year—for local gourmands, anyway. Sure, one could... More >>

• Victor Tango

  published November 13, 2008

  The waitress attending my table one evening applied the ominous phrase "to die for" to almost every dish. Really, when I think about it, I'm... More >>

• Tei An is a Soba Success

  published November 6, 2008

  I've been told that men are simple creatures—assuming "my eyes are up here" means something along the lines of "simple." And a pig is,... More >>

• Pescabar's Identity Crisis

  published October 30, 2008

  Just why do the folks at Pescabar set a pair of metal chopsticks on each table? Yes, raw fish—I get it. The kitchen lauds its... More >>

• Go Fish Ocean Club

  published October 23, 2008

  If one of the waitstaff at Go Fish Ocean Club offers to "explain" some of the menu items, waive him off, say "no, we're good" or pretend... More >>

• Soley's blend of French-Italian Makes for an Awesome Saturday Night

  published October 16, 2008

  A friend of mine refers to "Tuesday night" prices and "Saturday night" prices. By this he means not some inflationary trick, like hiking gas... More >>

• My 10 Top Texas Beers

  published October 16, 2008

  Here are my top-five year-round beers, in order: 1. Saint Arnold Elissa If you love crisp, bitter, hoppy beers,... More >>

• Flavor Pulls a Disappearing Act at the Second Floor

  published October 9, 2008

  What has yellow skin and writes? A ballpoint banana, of course. Stole that one from the classic 1966 version of Batman, the one... More >>