It's always wise to eat where waiters eat
It's always wise to eat where waiters eat
Who knows why everyone takes such delight in gingerbread houses? The fate that befell Hansel and Gretel--or nearly befell; we only know the story through Bugs Bunny--when they encountered such a structure was none too pleasant.But last night, the Rosewood Crescent Hotel put the final bit of icing on ... More >>
She opened the Mozzarella Company way back in 1982, after returning from Italy frustrated--not at the city's lifestyle or our inability to gesture frantically while holding normal conversation, but at the shortage of good, fresh cheese. Back then Lambert's fledgling company produced no more than 10 ... More >>
Chicken Lollipops. Red India Bistro, you had us at Chicken Lollipops.That menu item, one of many at the brand-new Indian-Chinese fusion restaurant in Addison, certainly caught our attention. What kept our attention however, was the bistro's other notable qualities implemented by owner Pramod Pro ... More >>
Don't call it McSushi, but finding a reasonably priced roll in the DFW area is about to get really, really easy. A restaurant with the convenience of fast food and low price points of grocery store sushi, Wylie-born Avocado California Roll & Sushi is already rolling for our neighbors in Dento ... More >>
Cyclone Anaya's3211 Oak Lawn Ave.214-420-0030Recent visits to this popular outpost of the Houston-based chain inspire two observations.First, bars and restaurants in Dallas consider the Margarita a child's drink. Order the famous Tex-Mex cocktail and, with a few exceptions, they bring out something ... More >>
The first of a series documenting Chris Meesey's personal quest for authentic Tex-Mex. But we'll let him tell you more... I'm a genu-wine Texan, born and bred. In fact, I began life at Nix Hospital, San Antonio--less than one mile from The Alamo, the acknowledged epicenter of the Texas Universe. ... More >>
One thing you will never see on City of Ate or in Observer reviews--except perhaps in mocking form--is the word 'foodie.' In part, this is personal preference. The cute diminutive nickname just sounds so damn childish. But my distaste for the term stems from something decidedly generational (and alm ... More >>
I made a rather startling discovery while continuing my quest into the origins of Tex-Mex. For some reason I had assumed fajitas were a California addition, perhaps because of their ready adoption in to the presumably healthier Cal-Mex lineup. But no--legend credits Ninfa's in Houston, although a ... More >>
Dwight Eisenhower (right) took Mamie for a Tex-Mex combo plate at The Original Mexican Restaurant in San Antonio before WWILet's get one thing straight: Tex-Mex has never pretended to represent Mexican cuisine in its entirety. In fact, according to Robb Walsh, author of The Tex-Mex Cookbook, the ge ... More >>
Beans for breakfast? Are you kidding?Ah, but according to the indispensable tome The Tex-Mex Cookbook, here in the Lone Star State a pot of beans was often used to break a cowboy's fast on the long trail, whether plain (as preferred by eminent Texas writer J Frank Dobie) or with a little bacon and ... More >>
Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime ... More >>
Taverna3210 Armstrong Ave.214-520-9933You can imagine Europe from a table inside Taverna, especially on a dim and sputtering March evening. The drafty windows, the clicking of rain, the homey clutter--it's like you've drifted somehow into an old world cafe...until Uptown boy walks in.He saw fit to c ... More >>
Reikyu Sushi5321 E. Mockingbird Lane214-823-3772Has there ever been a craze as pervasive as sushi? America's passion for raw fish began to build sometime in the very early 80s, which means it's closing in on 40 years. That tops disco fever by 34 years. Our bitterness toward Japan for that faux pas a ... More >>
Andiamo4151 Belt LineAddison972-233-1515Andiamo is the dining equivalent of television's Life on Mars or Ashes to Ashes--an unexpected and momentarily confusing step back in time. The decor probably hasn't changed at all since the place opened in 1990. The menu includes staid, old-school dishes like ... More >>
Let's face it: A true Tex-Mex establishment succeeds or fails on the strength of its enchiladas. I realize I'm speaking only for myself, at least as far as popular dishes go. Many patrons of an El-or-La-something-or-other (as Rosemary Kent dubbed Tex-Mex restaurants in her Genuine Texas Hand ... More >>
Corn or flour?Depends on the filling. This comes from Alison Cook, author of "Taco Capitol, USA," a groundbreaking Texas Monthly cover story on the subject of Tex-Mex cuisine, who notes that while flour tortillas are better suited to Northern Mexico-style grilled meats and to breakfast tacos, "certa ... More >>
A hat tip to the writers of Dude Food, who this February ensured that good ol' meat-eatin' men could dine successfully at Eatzi's. So, it turns out, can veggie-eating types. Eatzi's is one of those Oak Lawn institutions whose charming perks have given it staying power. It could be the outdoor ... More >>
A hat tip to the writers of Dude Food, who this February ensured that good ol' meat-eatin' men could dine successfully at Eatzi's. So, it turns out, can veggie-eating types. Eatzi's is one of those Oak Lawn institutions whose charming perks have given it staying power. It could be the outdoor ... More >>
A hat tip to the writers of Dude Food, who this February ensured that good ol' meat-eatin' men could dine successfully at Eatzi's. So, it turns out, can veggie-eating types. Eatzi's is one of those Oak Lawn institutions whose charming perks have given it staying power. It could be the outdoor ... More >>
A hat tip to the writers of Dude Food, who this February ensured that good ol' meat-eatin' men could dine successfully at Eatzi's. So, it turns out, can veggie-eating types. Eatzi's is one of those Oak Lawn institutions whose charming perks have given it staying power. It could be the outdoor ... More >>
These noodles come with an authentic twist—mostly
These noodles come with an authentic twist—mostly
These noodles come with an authentic twist—mostly
A new Highland Park souffle joint is blowin' up
A new Highland Park souffle joint is blowin' up
In corn vs. flour, wheat gets a smackdown
In corn vs. flour, wheat gets a smackdown
In corn vs. flour, wheat gets a smackdown
Spice and everything is nice at a new Indian eatery
Spice and everything is nice at a new Indian eatery
Spice and everything is nice at a new Indian eatery
The "O" is for original and organic.
Herrera's sensational tortillas and fiery salsa will keep us coming back.
Clean, minimalist, delicious and sort of Italian
The Fish could use a touch of poison to spice up its menu
Straightforward, simple and delicious, Zen Sushi delivers without fussiness
Pepe & Mito's solid food is nice, the liquid diet even nicer
Try a little Mexican food without the gloop and refrieds
Try a little Mexican food without the gloop and refrieds
Try a little Mexican food without the gloop and refrieds
Try a little Mexican food without the gloop and refrieds
All good things come from Texas—in food, anyway
Skip the food and fire up a hookah instead
In excess
Tradicion can't shake the ghost of restaurants past
The sherry, baby, will make you come out tonight to Café Madrid
Sushi Sakana is a strip-mined gem
Eddie GarzaThey say Green Papaya isn't authentic Vietnamese. I say: When I first moved to New York, my oldest friend introduced me to her cousin, who also lived there and was also a journalist. We hit it off immediately, and one of our shared passions--aside from writing, reading, watching Proje ... More >>
