8 hours ago | All-American
It is already known that you’ll order the dish. It’s predestined from the moment you step inside the original Snuffer’s. On a recent visit, a server filled in the words before they were uttered. “I’m going to need to have ...” I said in a haze, an...
1 day ago | Burgers
Just under nine years ago, before a salad of raw, cubed fish painted with soy sauce became everyone’s favorite food fad, East Dallas’ Urbano Cafe had poke on the menu. Chef Keo Velasquez, who helped owner Mitch Kauffman get his kitchen off the gro...
7 days ago | Sandwiches
Porchetta, when it’s done right, is the Sistine Chapel of the pig. It’s a Roman canvas, labored over for hours in tight quarters, primed with brine and seasonings, skin crackling after some light aging. Like the Apostolic Palace, there should be t...
9 days ago | All-American
All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. Once you're in the dark embrace of the Cock & Bull,...
14 days ago | Sandwiches
Don't call Fernando Barrero a chef. He’s been in the restaurant industry for two decades in positions ranging from dishwasher to manager, and he jumped into a couple of cooking classes at Brookhaven College but quickly refuses the title. He prefer...
15 days ago | Burgers
It started with something called flour salt. BrainDead Brewing chef David Peña’s powers of food deductions are acute, preserved after years of shellacking his mind with Whataburger cheeseburgers and hot, salty french fries. In order to reconstruct...