Subject:

Michel Richard

  • Blogs

    November 19, 2008

    Zagat's Great News for Fearing

    Dean Fearing, who clearly needs to work on his knife skills Dean Fearing's eatery in the Ritz-Carlton has been the recipient of myriad kudos from the likes of Frank Bruni in The New York Times (who called it "overwhelming," but in a good way) to Esquire, which, couple years back, hailed it as its ... More >>

  • Dining

    October 3, 1996

    Hot Dish

    Dean Fearing, who clearly needs to work on his knife skills Dean Fearing's eatery in the Ritz-Carlton has been the recipient of myriad kudos from the likes of Frank Bruni in The New York Times (who called it "overwhelming," but in a good way) to Esquire, which, couple years back, hailed it as its ... More >>

  • News

    October 31, 1996

    Bread and Circuses

    When food legend Julia Child came to Texas spreading her gospel of good eating, no one was spared. Not even Big Tex

  • Blogs

    June 22, 2011

    Scott Reitz, DC Food Writer, Ditches Real Job to Become Dallas Observer Food Critic

    Attention Dallas-area chefs: A Google image search for "Scott Reitz" brings up this photo. So if you see a guy sitting at your bar with an assault rifle, bring him an extra app or something.​We don't usually announce new hires. We assume you don't really care who fills up the cubicles around h ... More >>

  • Blogs

    July 18, 2011

    Hello Aters. I'll Be Your New Food Critic.

    Scott ReitzFinn, professional left-over consumer​ A little over a week ago I threw my belongings into a 16-foot Penske, drove down 16th Street past the White House, and headed west. Finn, my 14-year-old wonder-mutt, sat shotgun, along with a spider plant, a bottle of port, some Gatorade and a ... More >>

  • Blogs

    December 15, 2011

    Balls: They're What's for Dinner

    Flickr​If you consider yourself a lover of good food, you ought to check out NPR's Food Podcast. Every Thursday they drop 30 minutes highly digestible food news , and while some of it's a little campy, it's mostly quite good. Last week's podcast featured the next great food trend: meatballs. ... More >>

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