15 hours ago | Food News
I'm just going to say it: The concept behind Kitchen LTO is and has always been ambitious. The idea behind the incubator-within-an-incubator was originally to switch out executive chefs, menus and entire interior designs every quarter, creating an...
7 days ago | Openings and Closings
Sitting playfully atop Uchi, chef Tyson Cole's first and incredibly successful foray into the Dallas dining scene, Top Knot opens Wednesday, Feb. 3, poised to please. Inside, there's a stark contrast between clean and light, raw wood surfaces and ...
9 days ago | Eat This
With an inbox full of more press releases packed with more monkey puns than you can throw your poo at, please allow me to drill down to a manageable number of food-focused ways to celebrate the Chinese New Year here in town, from the low to the hi...
11 days ago | Food News
When news broke a while back that chef Junior Borges had exited his post at Uchi Dallas after receiving four stars and tons of other critical praise, we had lots of questions. And when we heard he would be taking a new post as executive chef at Ma...
17 days ago | Eat This
Some of us are lucky enough to have had high tea at The Hotel Adolphus, or perhaps we've attended a pre-wedding bridesmaids luncheon featuring tea service. Maybe we've been yelled at about the proper way to take our English breakfast by a certain ...
1 month ago | Food News
Growing up as a Jewish person in Dallas, Christmas and/or Christmas Eve went something like this: Dad made a reservation at May Dragon, we’d attempt to have a festive meal at the extremely overcrowded restaurant, surrounded by every single Jewish ...