Pools of melted cheese, surfboard-sized steaks, plates with color wheels that range from beige to French beige: These, for the most part, are the images that come to mind when considering Dallas dining circa 2000. Now, though? Legions of diners, each armed with a WordPress app at the ready and a DVR full of food TV, have begun to scrutinize flavors and ingredients with the discernment of pro eaters — or at least they can fake it. And chefs, both the old guard and an ambitious crop of newbies, are increasingly answering the call of... More >>>