Anthony Bourdain

NPR is Doing a Barbecue Segment Today, and Brisket Help Us If Daniel Vaughn Isn't On it

If you can't get enough of blogger-turned-professional barbecue snob Daniel Vaughn, you might want to tune your radio dial (does anyone still do that?) to KERA 90.1 this afternoon at 1 p.m. The entire second hour of Krys Boyd's Think will be devoted to brisket, ribs, sausages and the endless debate ... More >>

An Englishman Road-Trips to Cowtown for Barbecue-palooza. Eats Cow.

In the first of a thankfully brief series, I show you the delights that could be in store for you if you brave the horrors of Interstate 20 and I-30, and issue you a challenge. Go on a barbecue road trip out of Dallas with some good friends, and try to hit three places or more in one day without eit ... More >>

Dallas BBQ Not Good Enough for The Daily Meal's "Ultimate BBQ Road Trip"

Last week, my boyfriend Tim at the Daily Meal (we've actually never met) sent me an email (went to spam box first) about an Ultimate BBQ Road Trip. His greeting started with "Exciting news ... " about their "explicitly mouthwatering lineup of Barbecue restaurants across the southern United States... ... More >>

Daniel Vaughn: The BBQ Snob

In this week's Dallas Observer we profile 30 of the metro area's most interesting characters, with new portraits of each from local photographer Mark Graham. See the entire Dallas Observer People Issue here. If you tend to the fires from which smoked brisket is rendered, be mindful: The BBQ Snob is ... More >>

Five Kickass Cookbooks That Aren't Regular Cookbooks

I have a metric junkton of cookbooks in my kitchen, but, there are a few that are my absolute favorites. Some sit on the shelf and have never been opened, while others are so banged up from use that you can barely read the recipes anymore. And then, there are the cookbooks that are conversation st ... More >>

The Universal Food Shame Scale

Damn. Eating that freezer burrito made you feel like an awful human being. But, exactly how awful? Wish there was a way to know exactly how much shame you should feel when you eat a horrible, awful food? Wish. Effing. Granted. Above is our very helpful, very scientific Universal Food Shame Scale: ... More >>

Sundown Chef Patrick Stark Talks Sourcing Locally and Scorching Hot Pans

Originally from Akron, Ohio, Patrick Stark, chef at Sundown at Granada, enrolled in the Culinary Institute of America fresh out of high school at 17 years of age, partially because he just wanted the get the hell outta town. He's worked throughout the United States, a few spots in Europe and had a t ... More >>

Where and How to Drink Fernet in Dallas

In a recent episode of Anthony Bourdain's The Layover, he and famed English chef Fergus Henderson bond over a shot of something called Fernet Branca, seated at a London sidewalk café for an afternoon pick me-up. "Steadying," Bourdain declares after shooting the dark brown, slightly ominous syrup ... More >>

Checking In With the City-Run Majestic Theater, Which Is Getting a Bit of a Facelift

Office of Cultural AffairsFrom the stage, a view of the Majestic Theater's auditorium, barely visible through the scaffolding​A Friend of Unfair Park who lives near the Majestic Theater (lucky!) wonders what's going on inside the historic venue, which, earlier this year, had its roof replaced and ... More >>

In-N-Out v. Whataburger, the Wine Wisdom of Andrew Chalk, and More from the Week in Dallas Food Yammering

​This week in Dallas blogs, more people tried to settle the debate between Whataburger and In-N-Out, a restaurant in Pennsylvania banned volume-challenged five-year-olds, and a place that looks like a tattoo parlor produced some damn good lamb shank. Read on. City of Ate Alice Laussade staged ... More >>

Iron Fork 2011: Watch Scott Romano Make a Scotch Egg

Nick RalloA judge cracks into Scott's Scotch egg​One of the dishes that blew the judges minds at Iron Fork last night (still full, by the way) was Scott Romano's Scotch egg. A Scotch egg is traditionally prepared by hard boiling an egg, wrapping it in sausage and breading, then deep frying the ... More >>

Jamie Oliver's Great Escape

Jamie Oliver at Athens​From the moment my inner ear first caught a bit of Jamie Oliver's East End, London, accent, with its gargled consonants and street urchin patois (he's the Artful Dodger with a frying pan) I was hooked. I've always considered Oliver to be a cut above most of the air-bru ... More >>

Chef Tell: Finally.

​Real quick, here's a breakdown of last night's Top Chef All Stars so I can get to the point (the real point): There was no Quickfire. The chefs woke up at the ass-crack and drove to Montauk for a four-hour fishing trip. They were split into four teams of three and the goal was to catch as many fi ... More >>

Chef Tell: Mise en Place and Celebrity Chef Double Whammy

​First off, I was on vacation last week so apologies for the lack of Top Chef All Stars recap. And while we're on the subject of last week, yes, I need a vacation from my vacation and DANG! that was one amazing showdown by eliminated chef Jen. Also, I appreciated that Tom acknowledged that a chef ... More >>

Chef Daniele Puleo on Surfing Trends
While Staying True to Heart

Daniele Puleo​Chef Daniele Puleo and his fiancée are having dinner when we arrive at Daniele Osteria. When I called to let him know we're stuck in traffic, he tells me to take my time. "We'll go ahead and order," he says. I don't know who he's talking about at the time. But I am nervous to di ... More >>

Eating Asian in the Big Apple: The Highs, the Lows, the Many

Bone Marrow at Prune​Having been on a business trip in New York for the last two weeks, I thought, surely I'd be off blogging duties. However, the man had different ideas for me, with a seemingly innocuous send-off of, "Have a safe trip. Send in anything interesting you might find." Crap. See ... More >>

The Mansion's Bruno Davaillon
On Food Trends and His Need for Speed

Photo by Robert BostickBruno Davaillon​Yesterday posted a short profile of chef Bruno Davaillon of The Mansion on Turtle Creek in which he discussed his farm background and rise to success as a chef. Today we ask the chef a few questions to get an idea of some of his passions in life. Tomorrow ... More >>

From an Old Trove of Recipes,
Cottoning To a Tasty Oil

Photos by Elaine LinerBooklets like these from American food and appliance manufacturers were favorites among young "homemakers" in the first half of the 20th century.​My mom saves everything. When I helped her move last month, I begged her to jettison the trunks and boxes and tubs of old pape ... More >>

Pho From Home: Ngoc Suong

Photos by Kristy YangBun Cha​After a positive dining experience at the Super H Mart last week, I asked my mother if she was up for joining me on one more food expedition before she leaves town. She said yes, but any early excitement she held for Grimaldi's pizza or Rise No. 1 baguettes soon dissip ... More >>

Veggie Guy: Mexican Comfort Food

​The On The Range piece about Machacado con Huevo last week brought back some old memories from my childhood. I was born and raised in South Texas by immigrant Mexican parents. My mother was from Guanajuato, and my father migrated from San Fernando, Tamaulipas. Mom's home cooking mostly entailed e ... More >>

In Park's Kitchen, Prodigal Son Marc Cassel Makes His Return

The trendy spot is destined for success, though its menu is still a work in progress.

So What Exactly Are You Eating When You Order Fajitas In A Tex-Mex Restaurant?

10 Questions: Jeff Harris of Craft

Harris is so new, the restaurant website still lists Zappola as chef. So here's the interior, instead.When chef Anthony Zappola left for Craft in Los Angeles, the restaurant promoted Harris to the top spot.Formerly sous chef in Tom Colicchio's Dallas outpost, Harris arrived from Craft New York ... More >>

Stories Of Misconduct

Every once in awhile I wonder just why some people are keen to lavish praise on restaurant owners. Yeah, I know--the Food Network and those in the media who promote the celebrity chef idea share a portion of the blame. But many of the folks who dine regularly simply don't wish to peer behind the cur ... More >>

The Colors of Katrina

Burkholder shows the blues...and other hues

Review: BayGrill in Frisco

A long way from the shore, Frisco's BayGrill does fish (mostly) right

Tré Wilcox: Under -- and Over -- Fire

Casey's Hot, but Tré's on Fire

Light Dining

No Reservations is sweet and savory fare. Without the foam.

Tre Wilcox: From Top to Bottom

Dallas' Own Tre Wilcox is the First to Top Top Chef

Just Beachy

You can almost hear the surf pound at the Cape Grill

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