Subject:

Chris Svalesen

  • Dining

    February 21, 2008

    Urban Taco Domination

    Also: Go Fish founder and chef have re-bonded

  • Dining

    December 28, 2006

    Bones to Pick

    Is the 2006 invasion of culinary foreigners killing off our local character?

  • Dining

    October 26, 2006

    Eat Your Spoon

    It's good for you

  • Dining

    July 13, 2006
  • Dining

    March 16, 2006

    Go Flush

    Ex-Go Fish chef feeling sagacious

  • Dining

    October 13, 2005

    Go Fish Go

    Points for creativity, but simplicity is good seafood at Go Fish

  • Dining

    August 25, 2005

    Better In The 'Burbs

    Plano restaurant delights with authentic Italian

  • Dining

    August 18, 2005

    Exiled from French

    Anti-Gallic sentiments sway local eateries

  • Dining

    May 5, 2005

    Place-Setting the Scene

    Are Dallas diners fickle?

  • Dining

    April 21, 2005

    Roosting Tortilla

    Manny's Uptown bringing its family recipes to Lemmon Avenue

  • Dining

    March 17, 2005

    Long Time Gone

    Marc Cassel leaves Green Room for Dragonfly

  • Dining

    March 13, 2003

    Cam Bam

    Do chefs watch cooking shows?

  • Dining

    February 13, 2003

    Great Shakes?

    Do expensive salts really make a difference?

  • Dining

    January 23, 2003

    Bold Fish

    Chef Chris Svalesen perseveres with 36 Degrees

  • Dining

    September 5, 2002

    Repeatedly Redundant

    Which dishes have been beaten to death?

  • Dining

    July 4, 2002

    Empire Strikes Back

    This modest bar and grill dishes out good food with culinary glitter

  • Dining

    June 27, 2002

    Cook Out

    Do chefs really prepare your meals?

  • Dining

    January 31, 2002

    Temple Tempest

    Buddha Bar gets a new name

  • Dining

    January 3, 2002

    Party's Over

    Dallas restaurateurs weather a year of many valleys, few peaks

  • Dining

    November 15, 2001

    Roughing It

    Chris Svalesen is doing his best to keep 36 Degrees afloat. Now it's time to do your part.

  • Dining

    August 16, 2001

    Bait Snag

    Chris Svalesen is still waiting to rock and roll

  • Dining

    April 26, 2001

    Chilled Venus

    The fish has landed

  • Dining

    February 22, 2001

    Standard Gear

    Over the years, little has changed at Gershwin's

  • Dining

    December 14, 2000

    Staked

    It's now all meatloaf

  • Dining

    June 8, 2000

    Hash Over

    Got beef?; Got Fish?

  • Dining

    March 30, 2000

    Hash Over

    Fish stink; Dragonfly dunk

  • Dining

    March 16, 2000

    Sink or swim

    Evolving Fish soars and flounders

  • Dining

    February 10, 2000

    Hash Over

    Still fishing; Mixed hash

  • Dining

    October 7, 1999

    Hash Over

    Silenced partner; Mixed Hash

  • Dining

    July 22, 1999

    Hash Over

    Fish story; Real blarney; Flipping out of burgers

  • Dining

    June 17, 1999

    Hash Over

    Curtains for Joshelé Fish chef cuts bait

  • Dining

    February 4, 1999
  • Dining

    January 14, 1999
  • News

    July 9, 1998

    Fish story

    Environmentalists and some high-profile Dallas chefs say ocean food supplies are in crisis. But is their disaster cry simply publicity bait?

  • Dining

    April 30, 1998
  • Dining

    April 16, 1998
  • Dining

    June 5, 1997
  • Dining

    March 13, 1997

    Catch and release

    Fish hits some rough seas in satisfying Dallas' craving for quality seafood

  • News

    February 8, 1996

    At a Snail's Place

    Richard Fullington is trying to make a fortune in a slimy business

  • Dining

    January 18, 1996

    Full circle

    The name is Americana, but Chef Russ Hodges is home again on Routh Street

Loading...