Also: Go Fish founder and chef have re-bonded
Is the 2006 invasion of culinary foreigners killing off our local character?
It's good for you
Ex-Go Fish chef feeling sagacious
Points for creativity, but simplicity is good seafood at Go Fish
Plano restaurant delights with authentic Italian
Anti-Gallic sentiments sway local eateries
Are Dallas diners fickle?
Manny's Uptown bringing its family recipes to Lemmon Avenue
Marc Cassel leaves Green Room for Dragonfly
Do chefs watch cooking shows?
Do expensive salts really make a difference?
Chef Chris Svalesen perseveres with 36 Degrees
Which dishes have been beaten to death?
This modest bar and grill dishes out good food with culinary glitter
Do chefs really prepare your meals?
Buddha Bar gets a new name
Dallas restaurateurs weather a year of many valleys, few peaks
Chris Svalesen is doing his best to keep 36 Degrees afloat. Now it's time to do your part.
Chris Svalesen is still waiting to rock and roll
The fish has landed
Over the years, little has changed at Gershwin's
It's now all meatloaf
Got beef?; Got Fish?
Fish stink; Dragonfly dunk
Evolving Fish soars and flounders
Still fishing; Mixed hash
Silenced partner; Mixed Hash
Fish story; Real blarney; Flipping out of burgers
Curtains for Joshelé Fish chef cuts bait
Environmentalists and some high-profile Dallas chefs say ocean food supplies are in crisis. But is their disaster cry simply publicity bait?
Fish hits some rough seas in satisfying Dallas' craving for quality seafood
Richard Fullington is trying to make a fortune in a slimy business
The name is Americana, but Chef Russ Hodges is home again on Routh Street
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