A Familiar Tapestry of Dishes Seduce an East Dallas Crowd.
Spirits aren't seasonal in the same way as tomatoes and strawberries, but drinkers tend to craft their own rules about which liquor's right for which time of year. And for many drinkers, October's the month to transition between their summer and winter selections. My friend Bill Addison (a ... More >>
Here's you, serving yourself, at Lion City.I blatantly stole the idea to visit Lion City Chinese Café in Plano from the online events calendar for the Dallas Ethnic Restaurants meet-up group, which sounds like a fairly brilliant eating club. According to the organizer's description, the restaur ... More >>
As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten on th ... More >>
Flickr user El Gran DeeTacos de carne deshebradaIn Venezuela, it's called Carne Mechada. In the Caribbean, it's known as Ropa Vieja. The Mexican version goes by the name Carne Deshebrada. In any case, shredded beef is an important component of the cuisines of several south-of-the-border countries. ... More >>
Meredith L. MooreSome of the wares at Tei An.We started off thinking about innovators, but...well, sometimes innovation comes in the form of foams, deconstruction or other overwrought foods and we didn't really want to dwell on the subject.But there are always people who shake things, either by n ... More >>
Loft 610 Urban Restaurant and Lounge recently named Chef Tre Wilcox their new executive chef--and announced plans to open a second concept driven by the popular cook.Yes, popular: You might know him as the former Chef de Cuisine at the five-star Dallas eatery Abacus, and he was on season three o ... More >>
A few weeks before the Christmas holiday, Bill Addison and I had lunch at Screen Door. At the end of the meal he said 'no reason to hide' and whipped out his real credit card to pay.Yes, we all carry at least one piece of plastic with a phony name. And yes, I pretended to have left mine in the offic ... More >>
Last week a reader commented on the impression, shared by many, that Dallas Observer (that's us) reviews tend to follow Dallas Morning News (them) pieces by a week or two. For instance, their Bill Addison tore into Pyramid on November 21. We did the same in the December 4 issue. He scoped out Bolsa ... More >>
Clay Pit in Addison expected miracles from chef Vijay Sadhu when they hired him in June. Five months later—or “awhile ago,” according to a manager—they tired of his antics and unceremoniously canned the one time savior.
Don’t know what to say about this other than stand back aghast and watch proponents of the old government cheese program weep: Sculptor Sarah Kaufmann, otherwise known as “the Cheese Lady” plans to carve up 500 pounds of otherwise useful cheddar to celebrate the opening of Sprouts in Murphy. ... More >>
For those stocking up on Ike supplies that aren't batteries or bourbon, here's a suggestion: Snag the last of the goodies ever made by the Doughmonkeys in Snider Plaza. Because, yes, as Bill Addison noted late yesterday, once again and for reals this time, my boy's favorite bakery in the history of ... More >>
Drawing the fine line between global and coastal cuisine