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 >>
Green Papaya's bo luc lacGreen Papaya on Oak Lawn was the first restaurant I ate at when I moved to Dallas nine years ago. My dad had driven with me to Dallas only to find out my apartment wasn't ready yet, so he suggested we stay the night at the Melrose Hotel because it was in walking dista ... More >>
Hope you guys like jazz. Otherwise, you're pretty screwed tonight.
Courtesy of Jasper'sKent Rathbun's résumé is too extensive to quickly gloss over. Like most chefs, Rathbun started his career as an apprentice working at La Bonne Auberge, a five-star French restaurant in Kansas City, Missouri. Rathbun then moved on to work in the kitchens of Mr. B's in Ne ... More >>
On this somewhat slow Monday night, you can go check out a decent touring show, particpate in a holiday-themed event or take in a weekly performance you might otherwise skip on a busier night. We'll get into specifics after the jump...
Joel Harloff, who headed the kitchen at Dali until the popular One Arts Plaza wine bar closed last week, has been named executive chef of The Green Room in Deep Ellum. "Joel was on our wish list, but not necessarily our short list," managing partner Taylor Allday says in a release announcing ... More >>
He cooked professionally for six years in Milwaukee before finally taking a break...to study at the Culinary Institute of America.Harloff then headed a string of highly rated restaurants in Wisconsin before heading south. Since arriving in Dallas just over a decade ago, he's developed quite a legacy ... More >>
2007 started with the scent of napalm in the morning
In the bag: Amuse Restaurant is--wait for it--amusing. Really, it is.
Tangerine finds new digs
Is there more to Spanish cuisine than tapas?
Franceschetti tinkers with new trattoria
How do chefs deal with kitchen catastrophes?
Are chefs very superstitious?
We're going to Europe. What should we drink?
Visit the Landmark and give credit where it's due
Are we choosing ourselves crazy?
With George Restaurant's austere environs, the food is even more alluring
Can you really learn to cook at a cooking class?
Landmark Restaurant & Original Pancake House
Roasted pheasant broth at Landmark Restaurant
Which is more revolting: haggis, scrapple or head cheese?
The Smithsonian brings modern artifacts
Café Italia hits some rough spots, but it just might have some potential buried under the bumps
Nana gets a makeover
Triple R Group lands its first chef
Tarantino restaurant to open in Main Street building
Why cant we get absinthe?
Come boom or bust Dallasites gotta eat--out, that is
The Landmark at the Melrose Hotel
Jeroboam flight; Panty wad; Hash mince
The Pegasus Room flies at low altitude
Venus fling trap; Mixed hash; List watch
Sometimes The Landmark misses
Kent's count; Mixed hash
Chef Avner Samuel and Bistro A fingered for filching tips
Buzz remembers the year that might have been and proves that not only the winners write the history
Meet Dallas literary agent Evan Fogelman, the brains behind the bodice-rippers
Barry Switzer testifieson booze, black men,and red wine
Emma writer-director Douglas McGrath jumps from Midland to Jane Austen