Simple Mediterranean-inspired plates designed for Park Cities palates.
Heritage TurkeyIn college I had to take a communications class, which involved giving a persuasive speech. Luckily, I don't remember mine. But, I'll never forget the girl who persuaded us not to eat chicken. It worked. She did a standing ovation-worthy physical interpretation of a chicken wit ... More >>
Turkey Stuffing -- Vermont? Seven days. I've got seven days till the greatest holiday of all time commences, and I haven't done a thing to prepare. Once an avid home cook, I've prepared, no exaggeration, one meal since I moved here in July. A bowl of steel cut oatmeal, laced with sweet Texa ... More >>
Come for the booze, stay for the booze at Henderson Avenue's latest.
Everyone's got the right to make their own decisions when it comes to food choices, so why not take the opportunity to show all your vegetarian friends that you made the right one by eating Dallas' most hedonistic protein dishes. Don't just eat meat but gorge on all the delicious animal parts ... More >>
FlickrEarly Phoenicians believed that a primeval egg split open to form heaven and earth; I believe eggs were created for pizza. Peperoni? That's a topping made in America. You won't see it in Italy anywhere. Some thinly-shaved ham is nice. I like basil and cheese, too. But a lightly cooked e ... More >>
From the guys who brought you Medina, a new menu and a new neighborhood show a different side of Morocco.
Each week, Justin Bitner goes hunting for DFW's most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he'll check it out. Venue: Coppell Deli The Sandwich: The Reuben ($6.29) Bread: Ever so delicately toasted Rye Toppings: Corned beef, sauerkraut, Swiss ch ... More >>
After changes and a tragedy, an old Oak Cliff favorite presses on.
You can't put lipstick on a pig. Well I suppose you could, but then we'd have another set of issues to discuss. At any rate, this is the phrase that jumped into my head when I tore into the chicken-fried steak at Tillman's Roadhouse a few weeks ago. The kitchen used filet mignon in the recipe -- br ... More >>
Lesson No. 1: Show up hungry.
Last night the Winspear Opera House played host to Kathleen Edwards, a Canadian folk and country singer, and Bon Iver. The opera house, a marvel of modern architectural and sound design, makes for a life-shifting experience when the music is good. I wish I could say the same for the food a ... More >>
Compared to modern bistros, The Grape's menu and dining room seem dated. That's why it works so well.
Mesa's rustic version of Mexico doesn't bring the heat, but it stays true to its roots.
Kristy YangR&G Lounge's humongous Dungeness crab. We'd hate to see the one that got away.(Here's part two of travelin' woman Kristy Yang's Walk the Really Long Wok from the Bay Area. Coming up shortly, something about Asian food closer to home. Check out last week's California Wok here.) San ... More >>
Try some local, organic, gluten-free food without a 'tude.
FoxPolyphonic Spree member Jennie Kelley competes on MasterChef.Jennie Kelley may possess no more or less an unusual background as preparation for being one of the latest contestants to face the kitchen fire of notable British hothead, Gordon Ramsay on his second season of the MasterChef seri ... More >>
www.tjhtees.com/tshirt/camping-sucks-tshirtsYes. Yes it does.With summer here, inevitably someone is going to suggest I give up the burden of air conditioning, properly prepared food, washed hair and a comfy mattress to enjoy the pleasures of sleeping on dirt, swatting mosquitoes and eating u ... More >>
Worth a stop if you're in the neighborhood.
Spice up your next swingin' key party with a tray of Schlitz "Malt Twisters" and a table full of Schlitz-marinated pork.Lady Hophead visited an estate sale on our street recently and picked up what has to be the greatest, most hilarious example of misguided beer marketing I have ever seen: a 1974 ... More >>
Shama lama ding dong! It's Passover time again. North Texas Jewish families who are preparing for the holiday, which begins Monday at sundown, will sit down for a ceremonial Seder dinner that is full of symbolism. Unfortunately for many, that means jarred gefilte. These spam-like fish balls a ... More >>
Mushroom Crowns Filled with Pesto ChickenIn part one of this week's Three Course Meal, we shared a profile of Executive Chef and Chief Culinary Officer of The Fresh Diet, Yosef Schwartz, as well as a short bit about Dallas head chef of The Fresh Diet George Shepherd. In part two, we asked Sch ... More >>
There are recipes for okra fritters, blackened catfish and benne wafers in Rebecca Lang's new cookbook, but there's not a word about fried chicken. "I'm really sad fried chicken is not in the book," says Lang, who will be demonstrating recipes from Quick-Fix Southern: Homemade Hospitality in 30 ... More >>
In part one of this week's Three Course Meal, we gave you a look at Salvatore Gisellu, executive chef at Urban Crust. In part two, we asked Gusellu to complete our thoughts for us. In today's final installment he shares a recipe for Black and Blue Pizza. Now, it won't be exactly the same as ... More >>
Photos by Andrea Grimes and Man O' The HourThe Cibus Benedict features creamy Parmesan sauce and, supposedly, crab.Sunday morning, as downtown restaurants were brimming with Super Bowl brunchers, the Man O' The Hour and I headed north into the sweet, consumerist bosom of North Park Center. There, ... More >>
Aaron McCargo Jr.Everything about Aaron McCargo Jr. -- a.k.a. Big Daddy of Big Daddy's House -- is larger-than-life, from those dueling, glimmering earrings to the ingratiating grin as wide as the Rio Grande to that infectious laugh that serves as constant exclamation point to every brashly f ... More >>
DiGiornoIt's not delivery. It's not anything else, either.According to DiGiorno's Official Facebook page, the frozen pizza chain is about to launch new, yep-these-are-real products: Pizza & Cookies and Pizza & Boneless "Wyngz*." Fascinating! It's a good thing they went with the mind-blowi ... More >>
In part one of this week's Three Course Meal, we gave you a look at Julian Barsotti, owner and executive chef of Nonna. In part two, we asked Barsotti to complete our thoughts for us. In today's final installment he shares a recipe for Fussilli alla Gricia. Barsotti says, it's "one of the wo ... More >>
Photo by Man O' The HourOur Taco Bell brunch pile included: two Beef Baja Gorditas, a Double Decker Taco, a Chicken Burrito and a Beefy 5-Layer Burrito.These things went into my belly on Saturday night: apple cider bourbon toddies topped with whiskey whipped cream. Mulled wine. Absinthe. Old Fash ... More >>
Whereas other families might have a Christmas turkey or goose, Puerto Rican families such as my own eat pork for their holiday meal. The meal -- actually a night-long party called Nochebuena -- is held on Christmas Eve and involves music, dancing, coquito (Puerto Rican eggnog), pitorro (Pue ... More >>
KFCIt's real, oh GOD, it's real.On April 12, 2010 a new product was released by KFC. It began as an April Fools' Day press release. A joke, people thought, it must be a joke. The nation denied its existence. Then the billboards came, and somewhere, deep into the bowels of YouTube, a commerc ... More >>
Julia LopezIn part one of last week's Three Course Meal, we gave you a look at Julia Lopez, corporate chef at La Duni. In part two, we asked Lopez to complete our thoughts for us. In today's final installment -- delayed by an editor's glitch -- she shares a recipe for one of her fave salads, ... More >>
Brooke NottinghamBalls of cheesy pork goodnessSausage balls are charming. I find something delightfully underdog-ish about a pan loaded with tasty snacks that bake up to smell so good but look like clumps of dirt. There's nothing particularly Christmas-y about these little nuggets, but I ass ... More >>
A couple of weeks ago, on an otherwise familiar route home from the gym, an unfamiliar sign caught my eye. There, next to the Potbelly and Starbucks on the corner of Lemmon Avenue and Inwood Road, was a Grand Opening sign for Ming's Place China Bistro. Hmm... While I will admit that a high ... More >>
In the third part of our visit with Casey Thompson, Top Chef star, former executive chef at Shinsei and current chef at Fort Worth's Brownstone, Thompson shares a recipe for a beefy pasta dish. For parts 1 and 2 of our interview with Thompson, go here and here. Pasta and Grass-fed Beef
Chef Jeff Harris' cavatelli, version 1.0, before it was dressed up with duck and foie gras.Charitable contributions aren't the only good thing emerging from the bushel of culinary benefits being held this month. Chef Jeff Harris last weekend created a duck cavetelli with Swiss chard and foie ... More >>
In part three of our look at Loft 610's executive chef Tre Wilcox, the chef shares his recipe for the Triple C -- Crispy Confit Chicken. He says it's the duck fat and the time the chicken spends in it that makes it so special. Not to mention that duck is the usual suspect when it comes to con ... More >>
One of the goodies on executive chef Blythe Beck's brand new fall menu at Central 214 is the Southern fave chicken and waffles. Luckily, this is no State Fair version. With its jalapeno gravy, it's more like South meets Southwest. (For this week's profile of Beck, click here. For a Q&A, click ... More >>
Sam MertenTexas Rangers spokesman John Blake just sent word: For World Series Games Three and Four at the Ballpark in Arlington -- oh, right, Game Five too, fingers crossed -- the team's done beefed up (heh) its sports menu. Also: The team's added more places to buy beer in the park, which, a ... More >>
Photos by Robert BostickScott RomanoIn visiting with Scott Romano, executive chef at Charlie Palmer at the Joule, we found out he enjoys his pigs. When visiting the restaurant you should consider the vast array of charcuterie offered by the downtown restaurant, but as today's recipe indicates ... More >>
Photos by Robert BostickAs we learned from Smoke's Tim Byres earlier this week, he enjoys making his own charcuterie. The day we visited the chef he had just finished carving up half a hog for use in the restaurant's various barbecue recipes. And that was just for a single day's use. We w ... More >>
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