Jeffery Hobbs

  • Blogs

    October 23, 2014

    How the Slow Bone Smokes its Sausage

    In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once. This week, for Shigging, we're switching meats. For the moment, we're moving on from brisket, and we'll be ask ... More >>

  • Blogs

    September 25, 2014

    The Meat Fight Meat Scavenger Hunt Starts ... Now

    Last year, tickets to Meat Fight (my barbecue competition that benefits the National MS Society) sold out in a flash. So, this year, we decided to have a meat scavenger hunt so that one lucky bastard could have easy access to our meat tickets before any other bastard. This is good for us for two r ... More >>

  • Blogs

    January 9, 2014

    AF B, the Much-Hyped Spot Helmed by Bolsa's Former Chef, Opens Friday in Fort Worth

    After a long wait (and we really mean long), AF B, the latest restaurant by Consilient Hospitality, will open this Friday, January 10, in Fort Worth. We first reported on the restaurant all the way back in November 2012, when Jeffery Hobbs announced his departure from Sissy's on Henderson Avenue to ... More >>

  • Blogs

    November 27, 2012

    The Dallas Dining Scene Loses Jeffery Hobbs to the Man

    When I talked to Jeffery Hobbs about his departure from Sissy's, he was on and off the record like a sauce pan is on and off the heat. All I could get him to say was that he was leaving to pursue his own interests. And that excited me.

  • Blogs

    October 31, 2012

    A Caption Fight for a Meat Fight! We Got Tickets to Give Away.

    Tickets to Meat Fight, the barbecue competition and fundraiser being hosted by Alice "Cheap Bastard" Laussade at Sons of Hermann Hall in Deep Ellum, are sold out. Never fear, though, because City of Ate has a pair of tickets that will let some lucky duo gorge themselves on delicious dead animal pa ... More >>

  • Blogs

    September 7, 2012

    Weekend Plans, Expensive Pizzas and Jerk: This Week In Dallas Dining

    Everyone's talking about the coming cold front, and the weekend is closing in. Sounds like a good time to get outside and explore. We've started offering a list of notable food events here, but before you make plans, we've got a week to wrap up. This week I reviewed Island Spot in Carrollton, notin ... More >>

  • Blogs

    September 6, 2012

    The Cheap Bastard Is Throwing A Party, So Brian Luscher Took A Leak On Cane Rosso

    Last November when I was a newly branded food critic, running around Dallas trying to figure out who had the best chips and salsa, Alice Laussade sent me an invite to a backyard barbecue. She called it meat fight, and while no punches were thrown, a fierce battle ensued as amateur barbecue enthusias ... More >>

  • Blogs

    September 5, 2012

    Jeffery Hobbs Leaves Sissy's To Pursue Own Interest

    Strauss Marketing, the Public Relations firm that represents Sissy's Southern Kitchen and Bar released an announcement today detailing a new lunch service that will begin September 18. The release describes pickled gulf shrimp, herb poached snapper and a New Orleans-style muffaletta but it neglects ... More >>

  • Blogs

    June 7, 2012

    Sissy's Is Hiking Up The Price Of Their Chicken. Soon!

    When I interviewed Jeffery Hobbs about his fried chicken at Sissy's I lamented the terrible decision he forced on his customers with his menu. Two pieces of fried chicken with a side cost $11, while a 10-piece bucket was only $20. It's a no-brainer to go for the bucket. The trick made me think of an ... More >>

  • Blogs

    April 20, 2012

    So You Think You're Drunker Than We Are: This Week In Dallas Food News

    Gloomy out there Dallas. Not just the clouds in the sky, either. Michael Martensen's tweet about Dallas' vapid drinks looms over Dallas' cocktail scene. Maybe the guy just needs another drink? I could use one. But let's take a look at the Dallas food news scene from this week before we kick off the ... More >>

  • Dining

    April 19, 2012

    Sissy's Serves Up Southern Charm the Texas Way: By the Bucket

    Get your bow ties ready: Garza's debut dresses (and tastes) the part.

  • Blogs

    April 18, 2012

    With Sissy's Fried Chicken, Like all Fried Chicken, It's All About That Skin-to-Flesh Ratio

    While interviewing Jeffery Hobbs about the fried chicken at Sissy's, the subject of this week's review, I asked a number of questions about his process. I've only fried chicken at home a few times (the smell!) so I'm not well versed it its mechanics. I did, however, page though all my cookbooks to l ... More >>

  • Blogs

    March 20, 2012

    Stuff Strangers' Chili in Your Face for the Benefit of White Rock Local Market This Weekend

    As we've mentioned before, the White Rock Local Market is a great place to buy local produce from local farmers, which might sound locally redundant but unfortunately it isn't always. This community-inspired market is held the second and fourth Saturdays at the Green Spot, at 702 North Buckner Blvd. ... More >>

  • Blogs

    June 24, 2011

    Final Words from Suze's Jeffery Hobbs

    Robert BostickJeffery Hobbs, chef and partner at Suze.​For more from our Q&A with Suze chef/partner Jeffery Hobbs, check out parts one and two. What are your top five rules of the kitchen? Always taste your food. Work clean. Work fast. Be nice. Be quiet. What are your top five favorite cookb ... More >>

  • Blogs

    June 23, 2011

    Suze's Jeffery Hobbs: Everybody Get Together Now

    Robert BostickSuze's Jeffrey Hobbs.​Yesterday, Suze chef/partner Jeffery Hobbs told City of Ate about himself. Today, he shares a few thoughts on dining in Dallas. What are the five Dallas restaurants you go to most often? Maple & Motor, for a bacon cheeseburger with charred jalapeños. Rafa ... More >>

  • Blogs

    June 22, 2011

    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 >>

  • Blogs

    May 11, 2011

    Parigi Owners to Launch Cafe Momentum, a Nonprofit Restaurant Staffed by At-Risk Kids

    ​Parigi co-owners Janice Provost and Chad Houser are opening a nonprofit restaurant concept called Café Momentum that will double as a culinary training facility for disadvantaged youth, allowing teens to work with real chefs. To get the word out and the funds raised, Provost and Houser are ... More >>

  • Blogs

    January 20, 2010

    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 >>

  • Blogs

    April 17, 2009

    Chefs Roundtable Sunday To Focus on Local Sourcing

    As mentioned below, The Second Annual Chefs Roundtable, 4 p.m. Sunday at the Dallas Farmers Market Resource Center (1010 S. Pearl Expressway), will focus on the concept of buying local food. In case you hadn't been paying attention to restaurant trends, the importance of using fresh, locally produce ... More >>

  • Blogs

    January 26, 2009

    Of Mansions And Men

    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, reported all this in very deliberate, almost somber tones. It ... More >>

  • Dining

    November 27, 2008


    In a generic strip mall setting, the chefs shine

  • Blogs

    November 14, 2008

    Burning Question: Which Ingredients Do Chefs Hate To Work With?

    How would you like to slice into these everyday? Lobsters are easy. We mean that in a culinary sense. Bind up the pincers, drop them in water and commence to melting some butter. Likewise steak: a dash of salt, another of pepper and a crackling grill—that’s all there is to it, pretty much. In f ... More >>

  • Dining

    September 11, 2003

    Garza's Gaggle

    Suze owner is in expansion mode

  • Dining

    August 8, 2002

    Ronco Busting

    Are any kitchen gadgets worthwhile?

  • Dining

    July 11, 2002

    Reality Bites

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

  • Dining

    December 28, 2000

    Playing Chicken

    Come boom or bust Dallasites gotta eat--out, that is

  • Dining

    October 26, 2000

    Roly-poly Fish Heads

    Chefs are taking detours