David McMillan

The Best Places in Dallas to Try on a Beer Before You Buy One

During one of my meals at Union Bear (pictured above), downstairs at the basement bar, I sat next to two bros who were swilling suds between repeated runs to their truck out front to smoke a joint. They were characters, and after every beer they finished they spent a less than optimal amount of time ... More >>

Meddlesome Moth Chef Moves To Cafe Pacific; Chef Dave McMillan Steps in at the Moth

When Chad Kelley left The Oceanaire Seafood Room in 2009 to open the Meddlesome Moth he was quickly met by a stiff review from Hanna Raskin here at The Observer. I've dined at the restaurant a bit more than I should (the beer list is very seductive) and felt about the same. And over the past year, I ... More >>

(Hopefully) Saying Goodbye to the Small Plates Trend With Massive Legs Of Lamb

I'm having a hard time sitting on a recent fantasy regarding Meze, the new spot to be opened by the Ziziki's folks in One Arts Plaza. The Commissary may have been plagued with consistently poor service and other snafus, but they actually plated up an exemplary burger. Its recent shuttering was a lo ... More >>

The Screen Door Closes This Saturday: The Second In A Week For One Arts (Updated)

The Screen Door will be the second restaurant in One Arts Plaza to close this week. A reader who tried to make a reservation for next week was told that the popular Southern cooking restaurant would serve its last meatloaf sandwich on Saturday. I just called chef David McMillan to try and nab a quot ... More >>

The New, More Expensive Commissary Burger

When I checked in with chef David McMillan back in March, he told me some significant changes were taking place with for John Tesar's legacy CVap burgers at The Commissary. For one, they were supposed to be thinner, so the coloring would be more consistent throughout the center of the patty. He also ... More >>

Does Dallas Not Love The Communal Table?

While talking with David McMillan about CVap burgers this week we took a small detour after he told me the Commissary was ditching the massive communal table that graced the dining room. For whatever reason, communal tables didn't really work in Dallas like they might in other cities, according to M ... More >>

At the Commissary, a New Chef, a New Burger

When the Commissary first opened, John Tesar's burgers were all the rage. Big, luscious hockey puck-shaped patties, cooked a rosy crimson all the way through, helped earn the him a Best New Restaurant award in D Magazine. The burgers were so good the Jedi of self promotion even got a pass on his not ... More >>

The Must-Have Thanksgiving Dishes of Dallas' Top Chefs

We all have our favorite dish at Thanksgiving. Maybe it's sweet potato casserole, cheesy mashed potatoes, Jello salad or cornbread dressing. No matter that crazy great-aunt Melba came up with the recipe 47 years ago; if it's not on the table when the bird is served, then just call the whole thing of ... More >>

Screen Door Chef David McMillan on Italy, the Navy, Plus Lessons Learned in LA

Screen Door Chef David McMillan​In part one of our interview with Chef David McMillan of the Screen Door, we learned about his childhood in Berkeley, California and early his penchant for Chinese food. In part two we discussed the Dallas food scene. Today we hear some good Navy stories. Afte ... More >>

Before You Start Drinking, Relive a Big Week in Dallas Food News

​Have you been outside much today? While the weather was nippy this morning, the sun has warmed things up, resulting in some seriously beautiful fall weather. As soon as I get out of here I'm going to grab a thick jacket and engage in some excessive patio drinking. But before I work on my nex ... More >>

Screen Door Chef David McMillan on the Magic of Tei An and the Fall of Alma

​In part one of our interview with Screen Door chef David McMillan, he told us about his youth in Berkeley and explicit calling to cook at an early age. In part two we discuss the Dallas and Colleyville food scenes, including some of his favorite spots. What are some of your favorite restaur ... More >>

Screen Door Chef David McMillan on Overcoming Dad's "Shit on a Shingle"

Screen Door​When Chef David McMillan first came to Dallas he was the chef of the Anatole's five-star restaurant Nana. A few years later he opened his own place, 62 Main, in Colleyville, and he's now at the Screen Door in One Arts Plaza, which is a modern southern kitchen. Over the next three d ... More >>

There Will Be Bacon Cotton Candy at One Arts This Weekend. Guess We'll See You There, Eh?

Bacon Cotton Candy​Hold ye ol' britches because this bit of food news could blow them right off. This weekend at the One Arts Plaza Fall Block Party (details in a few), Chef David McMillan of the Screen Door will whip up some "bacon cotton candy." In my quest for more information on this uni ... More >>

Screen Door Eclectifies Southern Comfort

Kristy YangScreen Door's chef David McMillan presents a new twists on Southern dishes, or Southern twists on old dishes, perhaps.​Eclectic, per Merriam-Webster: Composed of elements drawn from various sources. At a menu-revamp unveiling last night, that is the word Screen Door's chef David ... More >>

Screen Door: If Mama Cooked This Good, We'd A-Stayed Home

Hash Over: One Arts Plaza Block Party, Wining & Dining with the Dallas Observer, Rusty Taco Finally Opens, and More

www.oneartsplaza.com​Is it just us or does a lot seem to be going on this week in the world of Dallas dining? It seems like some type of foodie event is happening everyday. Good thing we're here to tell you about, right?One Arts Plaza will be throwing its first annual block party this Sunday, Apri ... More >>

The Souper Bowl

Revolving Doors: A Howling October

​Seems there's always much ado about little in the restaurant news. So it was in October: Lazare became Lemon Bar and will, most likely, become something else before long. Ten 15 Elm (or 1015 Elm, I was never sure) decided to call itself Thrive instead. The ballyhooed Jean-Michel's, coming to down ... More >>

Davids On The Dole

Does the city have something against chefs named David?​David McMillan, recently ousted from Consilient restaurants. His long career includes Nana and his own 62 Main.​David Gilbert, didn't fit in at Lazare. The rising star left and was replaced by his sous chef, Ryan Carbery.​David Uygur, wil ... More >>

Closing The Book: Some 2008's Best (And Most Lamented) Restaurants

Two days off, one day at work, then a weekend to recover...For our purposes the new year begins on Monday, when we resume the normal City of Ate schedule of columns, dubious wine pairings and other bits of inspired banality. Today, we close out 2008 with a list of the sorry year's top openings and c ... More >>

A Tough Year for Local Restaurants Sputters to an End

Victor Tango

Tristan Simon's and David McMillan's latest restaurant was meant for sharing

Southern Discomfort for Screen Door

Life's a Strip

Apple- or hickory-smoked bacon: Is there a difference?

Very Little Italy

Bravo Italia offers nothing offensive, nothing spectacular

Deep Easy

Laissez les bon temps rouler at two new restaurants

Kink Lit

Zest is Best

Spice things up with ZestFest

Better In The 'Burbs

Plano restaurant delights with authentic Italian

International Boundaries

We're going to Europe. What should we drink?

Remember the Main

62 Main has a wood-burning oven, and they're not afraid to use it

Starring Roles

Why don’t we have a nationwide restaurant rating system?

Deeds Redone

The Burning Question crew's year in review

Best Fancy Restaurant

Nana

Sit, Stay

Fetch some cash for our four-pawed furry friends

Supermarket Smackdown

Is Central Market worth it?

But is it Art?

Imagine all the people who think so

Great Shakes?

Do expensive salts really make a difference?

Reality Bites

Authentic cuisine requires trust, vigilance...and a trip overseas

Cook Out

Do chefs really prepare your meals?

The Babe's Back

Nana gets a makeover

Buttering Upscale

Are expensive butters really worth it?

Bonny Dude

Randall Grahm takes a different approach to wine

Staked

It's now all meatloaf