Robert BostickSuze's Jeffery Hobbs.Like many chefs, Jeffery Hobbs fell in love with the kitchen because both his grandmother and his mother were in it. Born in Indianapolis, the 40-year-old Hobbs spent much of his time as a kid in the kitchen peeling carrots and potatoes or in the family gard ... More >>
Check out our calendar for more event details.All right, all right, all right...So, we got this event tonight. An Iron Fork event, if you will. A kick ass night featuring bites from local restaurants like Kenichi, Lockhart Smokehouse, Torchy's Tacos and much, much more. This kick ass Iron Fork ... More >>
Seven years ago today Dallas' grand old fine dining destination was in its death throes. The Riviera would close for good in February of 2003, leaving as its legacy some of the finest chefs, restaurateurs and managers in the city.David Holben (now at Del Frisco's) and Lori Finkelman served as the ... More >>
Best is a matter of degrees, whether you're talking about the top chefs over the course of months or years.Certainly this city's kitchens are staffed with more than competent sorts: Brian Luscher, Jean-Marie Cadot, Marc Cassel, Joel Harloff, Graham Dodds...we could go on and on. So in defining ou ... More >>
To me, Dallas was a very different place ten years ago.Yes, there are names and places that seem to outlast the march of time. Gilbert Garza runs things at Suze, just as he did when the decade was young. Fearing and Pyles still top the city's list of true celebrity chefs. In 2000 people flocked t ... More >>
Almost a decade ago, I wrote this: "Every time this country ends up with a Bush in the White House, several things most assuredly occur: The government inflicts some regrettable incident on Japan, the nation tumbles into a recession, a presidential pet writes a book, and everyone worries about th ... More >>
Landsberg (left) and the folks behind Tillman's Roadhouse.After graduating from the California Culinary Academy, Landsberg cooked at restaurants in Sacramento and San Francisco. However, he became a star after moving to Dallas in 1996. Working alongside David Holben and Gilbert Garza, he help ... More >>
He's come a long way since he first learned to cook, helping his mom both in the garden and kitchen.Hobbs (left) with Liza Garza and Gilbert GarzaHobbs' resume includes stints at Celebration, Hotel St. Germaine, Toscana, and the Riviera, where he worked alongside chef David Holben. In his first exec ... More >>
This guy left the Mansion's kitchen. Will it fail as a result?On Friday, the Mansion's PR rep made the rounds by phone to confirm that rumors rebuffed earlier in the week were true--chef John Tesar was out the door to "pursue other opportunities."Stephanie Hutson, the suddenly harried spokesperson, ... More >>
In a generic strip mall setting, the chefs shine
Shrimp and scattin' on Greenville Avenue
Can great chefs cook ordinary food?
We're going to Europe. What should we drink?
Are Dallas diners fickle?
It's five for five at Tramontana
Why dont we have a nationwide restaurant rating system?
Does grass-fed beef really taste better?
The Burning Question crew's year in review
Though it's named after a dog, Iris is no mutt
Suze owner is in expansion mode
Monica's owner hopes to open a pathway to heaven
Is Central Market worth it?
Mixed cocktails and emotions
Why is Italian food so popular?
Do expensive salts really make a difference?
Are any kitchen gadgets worthwhile?
Authentic cuisine requires trust, vigilance...and a trip overseas
Do chefs really prepare your meals?
When the cork pops out, the value of wine plummets. So why do restaurants carry expensive bottles?
Restaurants and reviewers square off in an often acrimonious battle
Can you find cheap versions of fine foods?
Eccolo rises from the asphalt
It's all about romance
Online reservation systems are catching on, but at what price to privacy?
He finally did it
Rope twister; Mixed hash; List watch
How greed, incompetence, and allegations of fraud sank Dallas' FoodStar Restaurant Group
The Dallas scene was everywhere -- and nowhere -- in 1999
If only the warmth of Suze's restaurant could heat up its fine food
Galloping Gilbert Garza; D is for demise