Gilbert Garza

Suze's Jeffery Hobbs: Making Something New from the Familiar

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 >>

Want to Iron Fork With Us? Or, Here's a Forkin' Giveaway!

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 >>

Days Gone Bite: The Riviera

​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 >>

The Year/The Decade: Best Chefs

​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 >>

That Was The Year That Was

​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 >>

Top 25 Food-Related Quotes Of The Past Decade

​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 >>

Cadot is Poised To Become One of the Best Mid-range Restaurants in Dallas

10 Questions: Dan Landsberg of Tillman's Roadhouse

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 >>

10 Questions: Jeffery Hobbs

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 >>

Of Mansions And Men

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 >>

Suze

In a generic strip mall setting, the chefs shine

I Keep Saying We Need to Eat at Suze More Often ...

Former Screen Door Chef Takes Reins at Dali Wine Bar & Cellar

The Cooking World is Tré's Oyster

Gumbo Jazzmatazz

Shrimp and scattin' on Greenville Avenue

Home Runs

Can great chefs cook ordinary food?

International Boundaries

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

Place-Setting the Scene

Are Dallas diners fickle?

Delicious Decadence

It's five for five at Tramontana

Starring Roles

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

Grazing Pains

Does grass-fed beef really taste better?

Deeds Redone

The Burning Question crew's year in review

In Bloom

Though it's named after a dog, Iris is no mutt

Best Place to Scrounge Free Lunch

Best Cellars

Garza's Gaggle

Suze owner is in expansion mode

Come High Water

Monica's owner hopes to open a pathway to heaven

Supermarket Smackdown

Is Central Market worth it?

Wash Away

Mixed cocktails and emotions

Boot Scootin'

Why is Italian food so popular?

Great Shakes?

Do expensive salts really make a difference?

Ronco Busting

Are any kitchen gadgets worthwhile?

Reality Bites

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

Cook Out

Do chefs really prepare your meals?

Costly Corks

When the cork pops out, the value of wine plummets. So why do restaurants carry expensive bottles?

Food Fight

Restaurants and reviewers square off in an often acrimonious battle

Best Chef-leveraged Buyout

Suze

The Not-So-Finer Things

Can you find cheap versions of fine foods?

The Whole Boot

Eccolo rises from the asphalt

Suze Does

It's all about romance

Big Brother's Diner

Online reservation systems are catching on, but at what price to privacy?

Best neighborhood restaurant

Suze

Suze cruze

He finally did it

Hash Over

Rope twister; Mixed hash; List watch

Fallen star

How greed, incompetence, and allegations of fraud sank Dallas' FoodStar Restaurant Group

Eat these words

The Dallas scene was everywhere -- and nowhere -- in 1999

Too cool

If only the warmth of Suze's restaurant could heat up its fine food

Hash Over

Galloping Gilbert Garza; D is for demise

Hash Over

Hash Over

Hash Over