Scott Reitz

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  • 15 hours ago | Restaurant Reviews

    One shot. Most dishes I encounter during my food explorations get one chance to make an impression before they're captured in my notebook and churned into words. Dallas is filled with interesting restaurants and has too many menus with too many di...

  • After teasing pedestrians on Greenville Avenue with banners and signs for months, Rapscallion will at last open July 7. Brothers Brooks and Bradley Anderson and chef Nathan Tate, who run Boulevardier in Oak Cliff, say they plan to bring a new take...

  • 2 days ago | Coffee

    The only thing constant with respect to iced coffee is change. First cold brew coffee was all the rage — reveled for its fruity tones and subdued bitterness. Then slow drip contraptions from Japan wowed us all with subtle notes of chocolate and bo...

  • 2 days ago | Food News

    “Humidity’s our friend,” Chuck Cole, owner of Corner Market said as a thin trickle of water rinsed compost from his hands. Cole had just given a tour of the garden he’s set up on the roof of his market and flower shop — a garden irrigated by rainw...

  • 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...

  • 3 days 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...