Remember when I ate that fried Cuban thing that was more of an egg roll and less of a sandwich? Remember when Hanna Raskin hurked after biting into a ravioli of deep-fried beer? Remember when Alice Laussade pointed out that this whole oil-logged Big Tex Choice Awards were getting a little repetitive ... More >>
A familiar Uptown shop is reinvented through booze and bar food.
Yea, though I walk through the aisle of the cooking fats of Indo-Pak, I will fear no hydrogenation: for ghee art with me; thy full pockets and thy full belly they comfort me. A few years ago I watched a documentary on African immigrants. One man, recalling his first experience in an American groce ... More >>
Bishop Arts' latest spins passion from tired dishes.
I'm in a movie called Tavern. That's what you think when you walk into The Ivy Tavern, the new pub on Lemmon Avenue. It's the most taverny tavern ever, as if though you've accidentally strolled into the movie set approximation of a tavern filled with previously unused tavern props. There are two ... More >>
The first thing that happens at John Tesar's three-Brenner-star Knife, after you order a glacially-cold beer from an iPad, is a flight of complimentary crudités (fancy word for chopped, fresh vegetables with dip) hits the table. The place-mats look like woven, Elvish armor. Because this is Texas, t ... More >>
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. Those of you who like your beef cooked through to the color of wet newspaper might want to ... More >>
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. Every kitchen has its hazing practices. Jiro Ono of the famous Sukiyabashi Jiro makes youn ... More >>
Buying fish can be hard. The selection at grocery stores is often lacking in terms of both variety and sustainability, and the quality often leaves a lot to be desired. I've dropped a bundle of cash at Whole Foods or Central Market on supposedly fresh fish that has actually been chilling in a freeze ... More >>
When Shawn Miraki quit his job as an elevator engineer to open Olive Burger (451 W Arapaho Road, Richardson), he knew it would be a gamble. He took this risk, he says, in the name of family -- he wanted to encourage his hesitant father, Mark Miraki, to finally take the big leap and show off his cook ... More >>
Picture something vaguely like Tex-Mex, with a little less cheese and a lot more sunshine.
Kenji Lopez-Alt with Serious Eats is a prophet of smashed burgers. Yes, burgers that you press on a griddle, potentially squeezing out all the blessed juices. Now we know you just slammed your fist on your keyboard and spat Dr Pepper all over your screen, but hold on to your burger anger for one mor ... More >>
This Henderson Avenue mainstay has changed a lot since opening five years ago. It also hasn't changed at all.
Ramen is hot, but don't sleep on pho. At least not without a straw handy.
Traveling gives you some perspective, especially when you deeply invest yourself in one city's food scene. But I sometimes wonder if the excitement you experience while exploring a new destination has a way of coloring what you eat. Every blister on a pizza crust seems heightened, eggs gush with gol ... More >>
You'd be hard-pressed to find a more charming chef than Dean Fearing, the man behind Fearing's Restaurant at the Ritz-Carlton Dallas. Known fondly as the "father of Southwestern cuisine," he earned a world-class reputation as The Mansion on Turtle Creek's executive chef. He left that post in 2007 t ... More >>
With heady spices, fresh ingredients and loads of butter, this restaurant will send you home with a happy stomach.
For a couple weeks, all we knew about Miss Chi is that it was coming. The signs of its arrival were all there, specifically an actual sign with the name of the restaurant and a couple posts about it on the Facebook page for Tanoshi Ramen. Since then we've been waiting for more word about the latest ... More >>
I first stumbled upon duck fat as an everyday kitchen ingredient about five years ago. I was testing a particularly chefy set of recipes for a magazine, and two of them called for a tablespoon of the stuff. Since I couldn't find it anywhere locally, I ordered rendered duck fat from an online provide ... More >>
You've done so well keeping that swimsuit physique sharp and toned for the entire summer, but it's all about to come crashing down like a mountain of thinly shaved potatoes fried to something resembling perfection. The State Fair of Texas is back. And you're all going to die. Remember, these are ... More >>
Years ago, the spot next to the 7-Eleven at the edge of Deep Ellum on Elm Street used to hold Sambuca. That bar and restaurant moved to Uptown and the space has laid dormant for more than a decade. Then, four weeks ago ago a bar named WOЯK opened, forcing bloggers everywhere to pull out their ASCI ... More >>
Wok free at Mot Hai Ba
When Buddha said life is suffering and suffering was the path to nirvana, I'm pretty sure he was talking about fried chicken. Think about it. Eat your way through this list and you will undoubtedly suffer. But you'll also experience moments of bliss that transcend the discomfort. Enlightenment in ... More >>
Despite some misses, this mixed menu offers some of the best food in Uptown.
Bolognese next to pork belly with pickled mustard greens? Somehow, it works.
No doubt you've heard of Lockhart. It's a small, attractive town out somewhere south of Austin. It has an antiques shop that contains items from a more questionable period in America's history, a large building in the town square reminiscent of Denton and a gigantic metal fish that, while an attract ... More >>
This isn't your greasy stepfather's game any more.
Happy Aloha Tuesday, Dallas. There's a new Hawaiian barbecue place on Lemmon Avenue, and it looks pretty interesting. Aloha Hawaiian BBQ opened just last week with bamboo window treatments, a mural of the Hawaiian mountains painted on the wall, and Hawaiian radio playing over the sound system. I'd ... More >>
This week in Dallas dining, Les Dames d'Escoffier host their annual fundraising event, Dr. Suess gets a birthday brunch and several local brewers invite you out to imbibe in local beer. Wednesday, February 27 If you've ever wondered what all the beers from Deep Ellum Brewing Co. look like lined up ... More >>
When I was sitting at the bar at Lucia, slurping down exceptional hand-made pasta dressed in a creamy sea urchin sauce and garnished with salty, toasted breadcrumbs, I asked chef David Uygur where he got the uni. The chef gave me a sort of surprised and sarcastic look as he told me Kazy's up in Rich ... More >>
There's not much reason to go there otherwise.
So much food, so little time
Amidst other businesses fighting to serve alcohol on Greenville, this Lebanese restaurant ditches the booze.
East Dallas' newest Thai restaurant is a neighborhood gem.
When I compiled tips for grilling burgers this summer, I felt bad that I left out home cooks who don't have access to a grill. To make up for the shortcoming, I challenged chef Nathan Tate at Boulevardier to cook us up a burger like he might at home: no fancy wood-burning grills, just one man and a ... More >>
With burgers, like many things, beauty is in the mouth of the be-eater. While I've been running around town looking for my perfect burger, I realize that everyone has their favorites, and no amount of smackdownin' is going to change the mind of a devoted burger enthusiast. I polled the staff of the ... More >>
I love Club Schmitz. I think it's one of the best bars in Dallas, and as far as I can tell the hipsters have yet to ruin the place with Sunday night karaoke. This burger, though, needs some work if it's going to stand up to the history that's swaying the ceilings and rotting the floors. When actress ... More >>
Erin McKool's Take on Fast Food Feels Like the Begining of Something Big.
Grease is the good word at the State Fair of Texas.
It's here! Fried Christmas!!! That delicious waft of funnel cake corny dog world's biggest Frito pie horse-ish ladyman stank you'll get when you walk through the turnstiles at the fair is gonna hit you like a Lisa Frank double food rainbow. And you will love it. See also: Fried Jambalaya, Fri ... More >>
In early August, Braden and Yasmin Wages took their first vacation since opening their restaurant, Malai, to spend five days in Hanoi, Vietnam, immersing themselves in the local food and culture. "We really just wanted to refresh and expand our menu," said Braden. "We also wanted to re-center ourse ... More >>
Summer is gone, and standing beside a hot grill no longer feels like an act of torture. That means it's time to fire up the charcoal, and one of the easiest way to coax the most flavor out of your kettle grill is by cooking top-notch burgers. Skip the preformed pucks the grocery stores try and sell ... More >>
Finally, A Tex-Mex meal that doesn't require expandable pants.
With the brief, if glorious, respite from 100-plus degree weather, we took again to outdoor activities that, for many of us, have been shelved since late May. And though fall may be upon us, we have at least a solid three weeks, if not more, of summery weather perfect for cranking up the grill and c ... More >>
Sorry, Your Heart. It's time for the State Fair of Texas Big Tex Choice Awards. Finalists were just announced. Here's the list, plus a little about the history of some of this year's competitors. The eight finalists for the 2012 Big Tex Choice Awards (in no particular fried order): Deep Fried Jamb ... More >>
If you're not broke in college, then you're not doing it right. It's mandatory, like puking at the coast. College students should be able to pull together a weekend's worth of food and gas via a bone marrow donation and condiments at a 7-Eleven. They should also know stores that take several days to ... More >>
McKinney Avenue's newest restaurant is turning heads - and eating them.