Editor's note: In honor of Sunday's sold-out Meat Fight, we're celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. To start, we asked our own Alice Laussade, James Beard Award winner and co-fou ... More >>
But only when the chefs in charge deliver what their menus promise.
You knew all along that Grape owner Brian Luscher would go nuts if he just handed his kitchen over to his new executive chef Danyele McPherson and sat on his hands. Chefs work relentless hours, and you can't go from ridiculously busy to idle without insanity leaking in. See also: Brian Luscher To O ... More >>
Luscher's Post Oak Red Hots are the creation of The Grape's Brian Luscher, who started making Chicago-style dogs kissed with oak smoke last year. For now, you can find them at the White Rock Local Market on Saturdays or purchase the dogs to cook at home at Green Grocer, but we're all dreaming of his ... More >>
Last week while I was watching Antoine Cantarel and Clint Cooper blister flat breads in the parking lot outside Village Baking Co., Brian Luscher pulled into the lot and jumped out of his car. He was there for the same reason I was, to see if these two characters could conjure something delicious fr ... More >>
News broke this morning on Culture Map that Brian Luscher has signed a lease on a restaurant space across the street from Elbow Room on Gaston Avenue. While the restaurant is still in its fetal stage (they've only just started renovations) Luscher concedes that his Post Oak Red Hots will be a part o ... More >>
I get all sorts of news releases describing gadgets that promise to change a cook's life forever. I delete most of them after a quick look. Often the device can be easily duplicated with a more common kitchen device most of us already have on hand. Other times the tool looks like it will do more har ... More >>
I've been talking to a lot of farmers market types as of late. A recent interview with Tyler Horne, who's responsible for a small family of markets in Houston, illuminated the issue of the farmers market tourist. Sure, lots of us go to the markets on the weekends and pick up a coffee and croissant. ... More >>
Each week (or thereabout) we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Boss Lady and Pitmaster, Diane and Justin Fourton of Pecan Lodge. 1. What are your three favorite cookbooks? The Tex-Mex Co ... More >>
Last year taco blogger José Ralat-Maldonado announced his plans to host a pretty sizable taco party. This morning he released more details about the event, and things are starting to look good. Taquerias serving up tacos at the event include El Tizoncito, Velvet Taco, Rusty Taco, Revolver Taco Lou ... More >>
Dallas chefs and restaurant owners looooove crossing their arms in photos. We should make it stop. It's the most important change that needs to happen in our restaurant scene. Seriously. Evidence:
If you've been watching Top Chef you've probably noticed John Tesar's quirky habit of perching is thick-rimmed glasses on his inquisitively wrinkled forehead. What you might not have noticed is the look may quickly become what is the dorkiest Internet meme I've seen in some time. Local chefs (and ... More >>
Sunday, at Sons of Hermann Hall, it was every carnivores' dream Meat Prom. Purple, sparkling pigs, each wearing tiny party hats, sat on top of tables and glittered gold letters on standing signs indicated where myriad animal parts would be served. This was the scene at Meat Fight. In case you miss ... More >>
Brian Luscher's hot dog business has taken one more step towards tube steak empire. Hypnotic Donuts just announced it will be featuring Luscher's links at the shop, wrapped in biscuit dough sprinkled with poppy seeds and topped with a pickled serrano chile. Luscher has been quietly expanding the ca ... More >>
I have a lot of respect for Brian Luscher's hot dog project primarily because I know first hand how difficult it is to make hand-crafted links. Hot dogs are an emulsified sausage with a significant amount of fat. That means the ground meat and fat are whipped until they resemble a pink toothpaste be ... More >>
Soon, there will be another player in the Dallas sausage market. Brian Luscher is headed to White Rock Local Market every other weekend to peddle "South of Chicago" style red hots. The wieners will be available to purchase after they spend some time intimate time in Ms. Verna, Luscher's popular trai ... More >>
Forest Lane has a new burger place. Becks Prime opened last week promising fresh, fast, burgers, steaks and sandwiches. The Houston based fast food chain with 13 locations, comes endorsed by the same Texas Monthly list that honored Brian Luscher with the greatest burger in Texas. How does Becks st ... More >>
Recently Sara Blakenship reported that chef Brian Luscher was embarking on summer camp tryst with the Kansas Beef Council. As proprietor and chef of The Grape on Greenville Avenue, undisputed burger master and barbecue pro, what better person to represent Texas out on the ranch? So, with permissio ... More >>
The Grape's owner and undisputed burger master Brian Luscher bid farewell to the Big D on Sunday, his eyes set on Wichita, Kansas. Luscher will represent the Texas Beef Council at the 2012 Kansas Beef Council's Pasture to Plate Tour, where he will tour multiple production lines and farms to learn ab ... More >>
We tracked down a few Dallas chefs to get a little insight on how a Memorial Day cookout in their backyard might look, taste and smell. From grills and smokers to favorite cuts of meat, plus some tips for the novice, let their words serve as inspiration as grilling season officially begins this week ... More >>
The Box, if you haven't been following along, is the Cheap Bastard's brainchild, wherein chefs turn a box full o' crap and turn it into foodstuffs. Between Brian C. Luscher's weird-ass terrine of spam and quail eggs and the twinkie crowning inside a banana with homemade nutella, we've gotten some pr ... More >>
A comment in my story a while back about phone stacking caught my attention. "In Japan they have 'No Phone Areas' in restaurants, bars and even the subway," Wagner Gui Tronolone wrote. "I think it's awesome!" It does sound sort of awesome. Sometimes a cell phone feels like a leash. At the other end ... More >>
As we've mentioned before, the White Rock Local Market is a great place to buy local produce from local farmers, which might sound locally redundant but unfortunately it isn't always. This community-inspired market is held the second and fourth Saturdays at the Green Spot, at 702 North Buckner Blvd. ... More >>
That restaurants are using social media to get their message out is nothing new. As soon as any business owner realizes that networks like Facebook and Twitter provide an outlet and advertising at a low cost -- only the man hours it takes to set up a feed and gather and interact with followers and f ... More >>
The Box. Note the baby food. Yum.We all know that Dallas chefs are great at cheffing. So we thought it might be fun to give them a chance to show off their chef creativity and skills with a new challenge we'll be calling "The Box." Once a month or so, we'll invite a new lucky soul to attempt ... More >>
Compared to modern bistros, The Grape's menu and dining room seem dated. That's why it works so well.
Yesterday I wrote that scorecards aren't any fun for restaurant critics. They can be useful in certain applications, though, like comparing many versions of the same thing over time. Judges at food competitions use them. And it was a scorecard designed by Texas Monthly that forever changed di ... More >>
In the beef between Whataburger and In-N-Out fans, you win by not playing.
After you get a taste of competition at the Observer's Iron Fork tomorrow night, make your way to The Grape(2808 Greenville Ave.) for this month's installment of the Come-As-You-Are dinner series. Tomorrow's dinner features boutique wines from Spain, selected by Sommelier and co-owner Courtn ... More >>
Well, it certainly looks tasty.If you're planning on staying at home tonight because, well, you just don't go out on Tuesdays, you might want to reconsider because Culpepper Steak House in Rockwall is hosting a white truffle dinner at 7 p.m. We can hear the groans already -- another truffle ... More >>
Today Brian Luscher takes us into his kitchen at The Grape where he shows us how to make a pate-like dish that originates from the Indre-et-Loire department of France (the same region where Rosewood Mansion chef Bruno Davaillon hails from). The meat is traditionally cooked for long periods ... More >>
Robert BostickThe Grape is celebrating its 38th anniversary this month, which makes it the perfect time to chat with chef and owner Brian Luscher. When the restaurant's previous owners, Kathy McDaniel and Charlotte Parker, decided to give up the Dallas institution, they tapped their former e ... More >>
Photo by Jenny BlockAs 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 ... More >>
Photos by Sarah Johnson Fromage Blanc and Strawberry Confiture Demonstrated by Brian Luscher of The Grape You might know The Grape from its Texas Monthly fame for having the number one burger in Texas (which caused its burger sales to skyrocket, of course). Maybe you know the bistro from attendi ... More >>
The Grape's newly famous burger.Much to our delight, the mini-burger craze has hit a bump in the road. Hey, don't get us wrong--we've got nothing against two-biters. They're cute and small and often even feature fancy meats. It's just the "s-word" that grosses us out. But whatever you wanna ca ... More >>
All photos by Patrick MichelsThis month's "it" burger.Since finding themselves smack at the top of Texas Monthly's "50 Best Burgers in Texas" list, ahead of local favorites like Adair's, Angry Dog, The Porch, etc., etc., things have been a little different at The Grape.To honor their top-ranked b ... More >>
Chef Brian Luscher, one of the big winners.Ah, bragging rights. Everyone wants to claim them, over your brother, a co-worker, the guy you battle for a parking space every morning. Now two Dallas restaurants hold them over the entire city.Nana was just inducted into the Nation's Restaurant News 2 ... More >>
Good God...Brian Luscher (The Grape) in a cowboy hat with pinstriped apron and Brooks Anderson (Veritas wine bar) in a camel jacket. Notify Tom Ford. Wait, scratch that. Maybe Edsel Ford?Chef Luscher won the sixth annual steak cook-off in Hico. That's his belt buckle in the case.
Demonstrated by Brian Luscher and Karin Porter of The Grape Despite their reputation as the ultimate fast food, truly great French fries actually take some time. And they're worth it. Anyone who's gummed a gooey stick of the typical Dallas restaurant potato mush could tell you that. Thing is, wh ... More >>
Demonstrated by Chef Brian Luscher of The Grape "How do we improve on an institution?" That's a question Brian Luscher asks himself a lot these days. It's been almost two years since he and his wife Courtney took ownership of The Grape, a cozy bistro on lower Greenville Avenue that's been wining ... More >>
The Grape2808 Greenville Ave.214-828-1981If not for The Grape, Dallas would have a small empty space in its culinary soul.Yeah, we'd have some cool wine bars with great kitchens--Dali comes to mind. We would even have a compliment of venues with old world charm, however contrived. But nothing el ... More >>
Tristan Simon expands his empire
Are chefs very superstitious?
Which is more revolting: haggis, scrapple or head cheese?