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Blogs
May 25, 2012
The Dram Brings a Bit of Class to Henderson Avenue's Late-Night Scene
There are a lot of things that irritate me about clubs (long lines in the girls' bathroom, aggressively flirty dudes in Tapout tees), but the thing I hate the most is shitty, expensive drinks. Fourteen dollars for a poorly mixed gin and tonic made with well liquor that's guaranteed to produce a han ... More >>
Blogs
April 9, 2012
Let's Get Together and Fix the Mimosa
What the hell happened to the mimosa? What could actually be a light, delicate and refreshing morning drink has become the booze of choice for those so hungover they can't choke down anything else without booting. And with very few exceptions, they're consistently terrible. (Maybe it's because they' ... More >>
Blogs
September 22, 2011
Dallas' Snappiest Desserts, In Photos
Samantha GuzmanBolsa's "Chocolate Thingy" with almond brittle and Grand Marnier Anglaise: more in the slide show.We're mostly savory animals at the Observer. We like our fried things, cheeses and big burgers. In the last year, we've sent food photographers to shoot Dallas' meats, tacos and ch ... More >>
Dining
July 28, 2011
Mesa: Bringing Veracruz to Oak Cliff
Mesa's rustic version of Mexico doesn't bring the heat, but it stays true to its roots.
Blogs
July 22, 2011
Celebrating the Day the Margarita Died (In the City That Killed It)
Sunday is National Tequila Day, a "holiday" Dallasites can celebrate with extra exuberance as residents of the city that fucked up margaritas forever. Mariano Martinez birthed the margarita machine here, 40 years ago, after a frightening opening night nearly handed him his ass. Turns out his ... More >>
Blogs
July 12, 2011
Flippin' Out Crepes Will Help You Celebrate Bastille Day, Even If They're Not Sure What It Is
Monica BerrySo Bastille Day is coming up, on Thursday, July 14. And you actually have options on where to celebrate in Dallas. You could grab your beret and head to Bastille on Bishop in Oak Cliff. The Alliance Francaise of Dallas and the French American Chamber of Commerce are partnering u ... More >>
Blogs
July 5, 2011
Cibus: Try the Half-off Pizza and Drink Specials, if You Can Find a Cool Seat
Happy Eating brings you tips on the best deals on local restaurants' happy hour menus. Just like its North Park neighbor Kona Grill, Cibus has made some changes to its happy hour selections. Where: Cibus, 8687 N. Central Expressway, No. 1608 (in NorthPark Center mall). When: 4-7p.m M ... More >>
Dining
June 2, 2011
Dragonfly: It's a Beautiful Meal
Life is a cabaret at Hotel ZaZa's joint.
Blogs
March 16, 2011
The Pyramid Goes Retro With Season's Special Menu
Young chefs may have mastered foams and liquid nitrogen, but many of them are stumped by the classical dishes that once formed the core of kitchen repertoires -- or so claim The Pyramid's back-of-the-house veterans. "I have chefs who've been here 32 years," executive chef Andre Natera explai ... More >>
Blogs
November 11, 2010
Liquered-up: Holiday Treats for the Non-Frat-House Set
Grandma always said she bought Jagermeister during the holidays for cooking, not body shots. Yeah, right.Sigel's in Addison is putting together a line-up of liqueurs for its upcoming Holiday LiqueurFest that's rarely seen outside frat houses. The store's serving Baileys, Kahlua, Jagermeister ... More >>
Blogs
November 5, 2010
What, No Marshmallow-Topped Yams?
Thanksgiving Menus for the Non-homebodies.
Thanksgiving is just under three weeks away, which means it's high time to choose recipes, draft a shopping list and find the roasting pan. Or, alternately, make reservations. For folks without nearby relatives or an inclination to cook, a number of local restaurants are serving up Thanksgiving ... More >>
Blogs
June 16, 2010
A Natural Touch Boosts Deep Eddy Above the Wretched Flavored Vodka Market
Sweet tea vodka has its detractors, but few can make a better case against the typically artificial-tasting drink than a tea manufacturer. "You look on the backs of the bottles; they use high-fructose corn syrup, caramel coloring, red dye number five and rotgut vodka, pardon my French," says ... More >>
Dining
April 22, 2010
Arcodoro & Pomodoro Goes Fancy, but the Fundamental Remain Solid
Sweet tea vodka has its detractors, but few can make a better case against the typically artificial-tasting drink than a tea manufacturer. "You look on the backs of the bottles; they use high-fructose corn syrup, caramel coloring, red dye number five and rotgut vodka, pardon my French," says ... More >>
Dining
January 14, 2010
The Salvadorian Restaurant, Mario Sabino's, Suffers From An Identity Crisis, Lost Between The Sameness Of A Local Chain and The Authenticity of a Mom-And-Pop Shop.
Sweet tea vodka has its detractors, but few can make a better case against the typically artificial-tasting drink than a tea manufacturer. "You look on the backs of the bottles; they use high-fructose corn syrup, caramel coloring, red dye number five and rotgut vodka, pardon my French," says ... More >>
Blogs
October 22, 2009
Girl Drink Drunk: Matt's, Lakewood and David Cross
David Cross can work a room, and work over a heckler.I met with girl drinkers Marla, Melissa and my sis Tracy for a night of comedy and cheesy appetizers. And drinks. Of course there were drinks. We were all geared up to see the partly-cloudy comic with a side of soapbox, David Cross. Unfortunate ... More >>
Blogs
October 16, 2009
Handle The Proof: Which Liquors Burn?
auntcrazy.comYou still see a flaming shot every once in awhile. For the most part, however, bars wisely consider the close proximity of of fire and alcohol to be a generally bad idea.Why? An Australian bar owner related a story about the time some riotous types ordered a round of B-52s and excite ... More >>
Blogs
March 26, 2009
Short Orders: Avanti Neighborhood Bistro
Avanti Neighborhood Bistro5001 Addison Circle, Addison972-386-7800Duck confit consists of meat cooked in its own fat. The French developed a simple process rendering it perfect for storage over those occasional periods of foreign occupation. Merely by ramming it into a crock also packed with fat, du ... More >>
Calendar
December 25, 2008
Board-Game Casino
Avanti Neighborhood Bistro5001 Addison Circle, Addison972-386-7800Duck confit consists of meat cooked in its own fat. The French developed a simple process rendering it perfect for storage over those occasional periods of foreign occupation. Merely by ramming it into a crock also packed with fat, du ... More >>
Dining
July 31, 2008
Faking It
Avanti Neighborhood Bistro5001 Addison Circle, Addison972-386-7800Duck confit consists of meat cooked in its own fat. The French developed a simple process rendering it perfect for storage over those occasional periods of foreign occupation. Merely by ramming it into a crock also packed with fat, du ... More >>
Dining
October 20, 2005
Sweet and Lowdown
What is a good margarita?
Dining
July 28, 2005
An Uneven Slope
An Uneven Slope: Inconsistencies make for an unpredictable ride at Walnut Hill Grill
Dining
July 18, 2002
Chick Pea Smirk
Café Izmir founder dares to ask the question, "got hummus?"
Dining
February 21, 2002
Margarita Mix
What is top shelf?
Dining
November 15, 2001
Heavy Metal Nosh
The Mercury stands tall above its food court neighbors
Dining
October 4, 2001
Endurance Test
Arthur's has had more than its share of restaurant trials
Dining
March 22, 2001
Tarnished Silver
Disparity finds a home at The Silver Room
Dining
November 23, 2000
Urban Modesty
Jeroboam has it all
Dining
April 27, 2000
Lo-lo-lo-lo-Lola
This place positively croons
Dining
February 10, 2000
Cold wind blows
Tramontana gets some small tweaks. It needs bigger ones.
Dining
September 17, 1998
Food play
Nana Grill's new chef toys with compelling flavors
Dining
May 21, 1998
Service with a frown
A mediocre menu and lackluster service take the fine out of the dining at Mel Hollen's
Dining
July 24, 1997
Keeping the pita puffed
Hedary's Lebanese Oven & Grill offers reverent interpretations of ancient dishes
Dining
September 12, 1996
No questions
Ignoring food trends, Arthur's does it like it always has--with a flourish
Dining
June 27, 1996
French lesson
With Dallas' French cuisine in decline, Chez Gerard offers a survival lesson
Dining
September 14, 1995
The French master
Guy Calluaud's latest eatery on Lovers Lane shows off a stunning palette of cuisines

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