Scott Reitz

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  • Café Salsera quietly opened its doors this week, as employees scrambled to make last-minute adjustments. Plants were freshly mulched out front and new signs were hung. News that the restaurant was on its way came five months ago, as a constru...

  • 15 hours ago | Complaint Desk

    Last week I stumbled on a story on The Washington Post, written by a disgruntled diner. The author had enough of restaurant employees with twitching fingers, snapping up plates the moment a fork hit the porcelain in defeat. He's right. Cleare...

  • It's no secret that co-owner Sandra Bussey and her partners plan to open additional locations of their fast-casual Korean restaurant bbbop. Even though each of her two restaurants are a little different, you can sense the potential for scalability...

  • 4 days ago | Eat This

    Like any fan of tomatoes, I get excited when the weather starts to warm up each year. I have a ritual involving freshly baked bread, an absurd amount of mayo and an even crazier amount of tomato slices that I indulge at least a few times each summ...

  • 5 days ago | Food News

    Two Dallas-based chains hit up Wall Street for some capital recently, and they both came out of the gates on an upward trend. Wingstop and Fogo de Chao both went public this month, and both Dallas-based companies are now trading significantly high...

  • I sat at the bar at DISH, trying to explain to my bartender what the last restaurant in DISH's new space was like. Customers and servers swarmed around us like angry insects. A martini sloshed, and amber liquid swirled in a mixing glass. "It was c...