Email Author Hanna Raskin

Awards

• 2011 - James Beard Journalism Awards/The James Beard Foundation

  City of Ate

• 2011 - AAN AltWeekly Awards, published December 9, 2010

  "Forked Up"

• 2011 - AAN AltWeekly Awards, published December 2, 2010

  "Work Release"

• 2011 - AAN AltWeekly Awards, published September 30, 2010

  "Artless"

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2010 Stories by Hanna Raskin

• Was the Glass Half Full or Half Empty for Dallas Diners in 2010?

  published December 30, 2010

  With a few days still remaining in December, it's probably too soon to accurately assess how 2010 will be recalled in the annals of Dallas... More >>

• One2One: You Can't Please Everyone.

  published December 23, 2010

  Our server knew something was wrong at five paces. "A little too much whipped cream?" he asked with an ambiguous smirk that either... More >>

• Home On La Grange: Where Service and Drinks Almost Make Up for the Food.

  published December 16, 2010

  Say you play the oboe. Say you're a regular oboe master and have designs on tooting your oboe in an orchestra. Your tryout will probably... More >>

• Seasons 52: Chain Food Minus Butter and Salt. What's the Point?

  published December 9, 2010

  I once had a job at a bridal boutique that sidelined in dresses for prom. What I learned from the girls who came to our store in search of... More >>

• 

  COVER STORY

  Homesick Restaurants: How Dallas Became a Dining Nowhereville.

  published December 9, 2010

  Thousands of television sets had been sold in Dallas by 1951, but most of the time the machines weren't good for much. The city's biggest... More >>

• Sharaku Sake Lounge and Izakaya: An Inspired Way to End a Workday.

  published December 2, 2010

  I hadn't had a very good Monday. My computer was threatening to lock me out of my e-mail, nobody was returning my calls and my dinner... More >>

• Bambu: This Friendly, Authentic Thai Spot Gets a Kiss on the Cheek.

  published November 25, 2010

  I wouldn't dare claim food writers have it worse than podiatrists and divorce attorneys, who can count on strangers to show them their bunions... More >>

• Nosh: Avner Samuel's Latest Is Fine, Affordable and a Touch Too Friendly.

  published November 18, 2010

  When Avner Samuel, a revered titan of the Dallas dining scene, this summer dismantled Aurora—where the famed Grand Tasting menu cost... More >>

• Texas Oyster Season is Here. Time to be Greedy.

  published November 11, 2010

  Texas oyster season is under way, and you might as well be greedy. The oysters emerging from the Gulf this year are plump and sweet, and... More >>

• Neighborhood Services Bar & Grill: Third Time is a Charm for Nick Badovinus.

  published November 4, 2010

  Of all the different kinds of restaurants, the neighborhood joint may be the hardest to successfully pull off. Say you want to open a fondue... More >>

• Rock n Taco: Hitting a Power Chord at Lunch

  published October 28, 2010

  Here's the thing about rockers (or, at least, the sort of rockers who are drawn to restaurants with cowhide upholstery and pink damask... More >>

• The Green Room May Be The Place To See and Be Seen, But a Place To Eat? Not So Much.

  published October 21, 2010

  Rock stars—real rock stars, not the earnest unsigned musicians who always remember to fold up their friends' sofa beds and invite their... More >>

• Go Fish Ocean Club: Time to Let Chef Tiffany Derry's Star Shine.

  published October 14, 2010

  Having dined at Go Fish Ocean Club only on weeknights, I can't imagine the clamor that must quake the far north Dallas restaurant on... More >>

• Garden Café Should Reap More of What it Sows.

  published October 7, 2010

  When I finally reached the front of the breakfast line on an exceptionally busy Sunday morning at Garden Café—having had... More >>

• Wyland's Ocean Blue: Artist Should Stick With Palettes, not Palates

  published September 30, 2010

  Wyland's Ocean Blue isn't any one thing. It's a restaurant. It's an art gallery. And it's a darn good parlor game. The conceit... More >>

• Platia Greek Kouzina: Fine Greek Food and Infectious Spirit Might Carry You Away

  published September 23, 2010

  My father is American, Chicago-born. I mention this only because I feel compelled to set the record straight, since he claimed otherwise when... More >>

• Eddie V's: Like Taking a Cruise, Minus the Good Food and Service.

  published September 16, 2010

  What's fancy? As the brand new sequel to The Official Preppy Handbook reminds us, fancy isn't surface glitz and remarked-upon glamour;... More >>

• Dinghy Bar & Grill: Where Would-Be Parrotheads Flock.

  published September 9, 2010

  With an abbreviated schedule tailored to the weekend sailing crowd, Dinghy Bar & Grill doesn't have much trouble maintaining the lively... More >>

• Nova: Pop a Wheelie Over This Bike-Friendly Oak Cliff Eatery.

  published September 2, 2010

  As someone who gets everywhere on two wheels, I was intrigued when Nova, the latest addition to Oak Cliff's vibrant restaurant line-up,... More >>

• Potager Café: Communal Dining, Slow Food and Small Portions.

  published August 26, 2010

  "This is so good," a wispy woman with a sloppy silver-white bun murmured to her dining partner at Potager Café. "I know,"... More >>

• Square Burger: Big D Knows Great Burgers. Now, So Does McKinney.

  published August 19, 2010

  A few of my food-fixated friends who've called to ask after my recent move to Texas have bothered to ask if I've found a place to live. One or... More >>

• Gold Class Cinemas Takes Dinner-and-Movie to New Heights.

  published August 12, 2010

  Back when dinner meant a tough cut of meat and a plain starchy vegetable, nobody expected their entrées to entertain them. For... More >>

• Horne & Dekker Strives for Cutesy. Should Work on Cooking Instead.

  published August 5, 2010

  In standard restaurant service, the amuse bouche arrives after meal decisions have been made and a server's whisked away the menus. Perhaps... More >>

• The Common Table: Good Beer, Uncommonly Poor Food.

  published July 29, 2010

  As bartenders working in the exhausted vodka idiom have discovered, it's hard to mix together a few flavored liquors and fruit juices and not... More >>

• The Pyramid Restaurant & Bar: Chef Andre Natera Excels at Simplicity.

  published July 22, 2010

  From chef Andre Natera's fictional archives: Wherever Elementary School Second semester report card,... More >>