Continuing our celebration of cheese week, we asked resident British person Gavin Cleaver to tell us about cheese in the U.K., because we are fascinated by a people who have no concept of smoked brisket. Plus, his answers are usually pretty strange entertaining. We have no idea how much of what he t ... More >>
I'm quite certain that an expat straight from England would scoff at this entire blog post, but it needs to be said. Ten Bells has a damn fine full breakfast on its weekend brunch menu.
Let's clear up a few things quickly for the sake of discussion. Yes, the tomatoes actually look like real tomatoe ... More >>
You want to appear the most Irish out of all your friends, right? That's kind of the point. St Patrick's Day is a "who can tenuously claim the most Irish heritage" festival. Well, my friend, have I got the solution for you. Here is some entirely true traditional Irish food. To be honest I wish I had ... More >>
Editor's note: Finally, to wrap up National Pie Day, Englishman Gavin Cleaver takes a break from huffing oak smoke to tell us about some of his nation's favorite filled pastry treats. Read this and ask yourself how English cuisine ever got such a bad reputation.
Wikipiedia (not a real ... More >>
Let's get a few things out the way up front. If you're looking for a nice bar in Uptown, British Beverage Co. is perfectly good. The beer selection is gargantuan; it's relatively well-priced, with Velvet Hammer for $5 or so; the bar is very attractively laid out and decorated; the menu has a nice se ... More >>
When the Observer emailed me with the offer to, and I quote, "continue our gross exploitation of your heritage" by somehow shoehorning together the two subjects of the Olympics and food, how could I possibly resist? I suppose this allows me to tackle that thorniest of subjects, British "cuisine".
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Mark Cuban has caused me to completely rediscover St. Patrick's Day. Gratuitous party-givers with no strings attached plays well into the whole theme of "friendliest day of the year."
So I tracked down my favorite Irish lass, Theresa Magee, earlier this week to have her show me how to make a prope ... More >>
The Triple 'Roni: a signature dish, but better that triple pork?I was at Fireside Pies up north, trying to slow-play a pizza dinner to make it feel like an Actual Saturday Night. I'd perused the very attractive menu and settled on my pizza: the Pork Pie. I chose this because it is called the ... More >>
Matt ReddickThe Libertine Bar may have earned last year's Best Bar Food award with Rosanne Dileo heading the kitchen, but owner Simon McDonald is trying to look at her departure to LaGrange as an opportunity. Matt Reddick, formerly of Nonna, starts work tomorrow."The big thing is that he's traine ... More >>
If Memory Serves chronicles moments from my dining past, perhaps explaining why I'm so damn strange.We lived just off Hampstead High Street in London.
This was back in the days when Brits in search of a decent meal headed for French restaurants. On trains you could buy tomato and butter sandwi ... More >>
The kitchen is partly green.Malarkey's Tavern
4460 Trinity Mills 972-931-7300
I had only been in the place for about ten minutes before the inevitable happened. That's right, in a pub listing some 100 beers from all over the world a guy sits down and asks if they carry Bud Light on tap.
Wh ... More >>
"While in many respects [Pringles] are different from potato crisps and so they are near the borderline, they are sufficiently similar to satisfy that test." (Britain's Value Added Tax and Duties Tribunal, presenting their case that Pringles are indeed potato chips. Procter & Gamble UK, makers o ... More >>