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 >>
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 >>
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 >>
Mesa's rustic version of Mexico doesn't bring the heat, but it stays true to its roots.
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 >>
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 >>
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 >>
Life is a cabaret at Hotel ZaZa's joint.
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 >>
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 >>
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 >>
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 >>
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 >>
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 >>
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 >>
What is a good margarita?
An Uneven Slope: Inconsistencies make for an unpredictable ride at Walnut Hill Grill
Café Izmir founder dares to ask the question, "got hummus?"
What is top shelf?
The Mercury stands tall above its food court neighbors
Arthur's has had more than its share of restaurant trials
Disparity finds a home at The Silver Room
Jeroboam has it all
This place positively croons
Tramontana gets some small tweaks. It needs bigger ones.
Nana Grill's new chef toys with compelling flavors
A mediocre menu and lackluster service take the fine out of the dining at Mel Hollen's
Hedary's Lebanese Oven & Grill offers reverent interpretations of ancient dishes
Ignoring food trends, Arthur's does it like it always has--with a flourish
With Dallas' French cuisine in decline, Chez Gerard offers a survival lesson
Guy Calluaud's latest eatery on Lovers Lane shows off a stunning palette of cuisines