Maytag Blue Cheese

  • Blogs

    October 14, 2013

    Cook Hall Has a New Chef and a New Menu, and They Want to Make You Fat (and Happy)

    When the W Dallas reopened its restaurant as Cook Hall, there wasn't much reason to get excited. Dry charcuterie, bland sliders, soggy shrimp and other dishes that seemed less than inspired made the closure of the hotel's old restaurant Craft, where even something as simple as roast chicken once see ... More >>

  • Blogs

    May 1, 2013

    12 Salads That Don't Suck in Dallas

    Like I said back in January, I like to experiment with healthy eating every once in a while. And when I do, I love to stumble upon a salad that makes me go mmmm. In honor of Salad Month (or is it BBQ Month?), here is a list of salads to try next time you get a hankerin' for health. SEE ALSO: 13 Dal ... More >>

  • Blogs

    October 1, 2012

    Sēr, the New Steakhouse to Replace Nana, is Open

    Dallas' newest steakhouse, perched on the 27th floor of the Hilton Anatole where Nana once resided, opens tonight. The cavernous restaurant radiates masculine elegance; it's decked out in dark woods and dominated by a grey and brown color-scheme that's accented by a splash of color (mustard high-bac ... More >>

  • Blogs

    November 3, 2011

    Top Chef Texas Recap: Highlights, Superlatives, and the Three Best Dishes

    Top Chef Texas "Booyeah bitches!"​Last night at La Grange, City of Aters had good beer, better tacos, and an hour of fantastic television on an enormous projector screen. It was the first City of Ate Top Chef Texas viewing party, and watching the show with a beer in hand, a selection of $2 tac ... More >>

  • Blogs

    March 29, 2011

    Rangers to Offer More Beef This Season

    One year after debuting a veggie sandwich, Rangers Ballpark in Arlington is beefing up its meat offerings with a pair of new steak sandwiches, all-beef hot dogs and beef sausages. ​"Beef and steak are taking an even bigger role in concessions," says Glen White of Delaware North Companies Spor ... More >>

  • Blogs

    February 18, 2011

    Urban Crust Shares Its Signature Pizza Recipe

    ​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 >>

  • Blogs

    May 21, 2010

    Top 10 High-End Stoner Dishes

    ​Ok, focus. Must...focus.The recent NY Times chronic-le about weed smokage in the kitchen was not shocking, to say the least, but it did spur a few imaginative thoughts: Do we have "haute stoner cuisine" in Dallas? Why is haute such an annoying word? The idea behind the Times' haute stoner cuisi ... More >>

  • Blogs

    April 30, 2010

    How to Make Maytag Blue Cheese Chips, Picture Version

    Photos by Sarah JohnsonMaytag Blue Cheese Chips as demonstrated by Chef Kent Rathbun of Jasper's.​Earlier this week, Sarah Johnson reported in Appetite for Instruction the recipe for Maytag Blue Cheese Chips as demonstrated by Chef Kent Rathbun of Jasper's. As a follow up, we have a complete picto ... More >>

  • Blogs

    April 29, 2010

    Kent Rathbun Chips in With a Recipe for a Cheesy Appetizer

    Photos by Sarah Johnson ​Maytag Blue Cheese Chips Demonstrated by Chef Kent Rathbun of Jasper's Does the name Kent Rathbun ring a bell? You may know him from the many Dallas restaurants he owns and operates like Jasper's, Abacus and Rathbun's Blue Plate Kitchen. Before gracing us with his presen ... More >>

  • Blogs

    January 20, 2009

    Beer-Is There Anything It Can't Do?

    Five course beer dinner at Oceanaire...

  • Dining

    November 9, 2006

    Alley Fat

    This grill requires a high-cholesterol billfold

  • Dining

    March 2, 2006

    Popularity Contest

    This grill exhibits pleasant mellowness

  • Dining

    December 9, 2004

    Eating a Life

    With George Restaurant's austere environs, the food is even more alluring

  • Dining

    June 17, 2004

    Comfort Loaf

    Crayton's gives you a reason to go out for meat loaf. That's right,meat loaf.

  • Dining

    January 8, 2004

    Out Back

    Jasper's revels in the new age of backyard cuisine

  • Dining

    April 10, 1997

    Dallas doll

    Barry and Jerry's place offers good food and a touch of their idea of class

  • Dining

    December 21, 1995

    Dining for grownups

    Take a break from casual chic at Roaring Fork

  • Dining

    October 19, 1995

    Strike up the band

    The Capitol's American melting-pot menu makes it cool to be a patriot