Unlike the last chef at Kitchen LTO who was brand new to Dallas, Blythe Beck is intimately familiar with the food scene. Which is not surprising, considering that she worked in some of the city's best restaurants before moving away for a few years to pursue consulting opportunities. Now that she's b ... More >>
The cheeseburger chef Brian Luscher serves at Sunday brunch at The Grape on Lower Greenville was anointed the Greatest Burger in Texas, and he dishes up cozy comfort food to hundreds of devoted Dallas diners each week. That hasn't gone to his head. But he is looking to grow. Although the city of D ... More >>
Leading up to our annual Best of Dallas® issue, we're counting down the 50 most interesting restaurants in Dallas. These spots bring something unique or compelling to the city's dining scene, feeding both your appetite and soul. Find more interesting places on our all-new Best Of app for iTunes or ... More >>
Over the weekend, the sad news came in that Travis Henderson, the former chef and co-owner of the Place at Perry's, was shot to death by Dallas SWAT officer Samuel McDonnold. According to reports, the Carrollton Police Department was told on February 24 that Henderson planned to harm himself ... More >>
I'm a writer, not a photographer. And while I've certainly nailed some decent shots while out and about eating, there have been a lot of really bad photos to sift through. In my defense I've always tried to maintain a low profile while I eat, and it's hard to do that with a flash cracking off every ... More >>
After changes and a tragedy, an old Oak Cliff favorite presses on.
The Texas Department of Agriculture is compelled to promote all the permitted wineries in Texas, a mandate that doesn't resolve the thorny issue of how to address varying degrees of quality within the industry. But a recent event proposed by industry members has allowed the department to di ... More >>
Patrick MichelsAs a bouncer at Sambuca 360, Todd Wright's heard more than a few lines from people trying to sweet-talk their way inside.One evening about six years ago, as I stood at The Republic's bar ordering bourbon, I caught a glimpse of a woman's face scrunching in disgust. So I turned to he ... More >>
The Cheesecake Factory's newest dessert option. You know what Thursday is, right? Father-In-Law Day! That's right, every July 30, sons- and daughters-in-law are obligated to celebrate that most awkward of relatives.Other than that one embarrassing uncle. Fortunately for those stuck on gift ideas, ... More >>
Recipe Demonstrated by Executive Chef James Johnson of Pappas Bros. SteakhousePappas Bros. Steakhouse is known for meat. Dry aged in house for 40 days and seared to sizzling perfection, you'll find their Rib Eyes, New York Strips and Filets Mignon on just about any Dallas-area carnivore's Top 10 lis ... More >>
Last Wednesday, the folks at the Texas Department of Agriculture (an organization that definitely deserves a cooler name) took over Pappas Bros. Steakhouse for a big ol' photo shoot to promote the Go Texan Restaurant Program. Showcasing restaurants serving Texas wine, produce, shrimp and other ... More >>
He was the 100th American wine professional to earn the title of Master Sommelier, but that's not the only thing Tidwell can be proud of.After graduating from LSU with a degree in international trade and finance, this son of a small town preacher set off for culinary school at the prestigious Culina ... More >>
He's worked some of the best cellars in the city, either as wine buyer, director or sommelier.These include stints at the Crescent and Pappas Bros., before he teamed up with chef Anthony Bombaci at Nana.Last month he took over sommelier reigns at West End's Y.O. Ranch Steakhouse. Charged with buildi ... More >>
Over the weekend, folks at the Dallas Morning News had their knickers in a bunch thanks to a New York Times travel piece about this city. Granted, author Luisita Lopez Torregrosa put together a couple of suspect statements (see today's Food For Thought for one example). Her belief that "there are s ... More >>
We like our red meat nice and wet
Peanut butter and jelly seemed so easy--a kind of sandwich slam dunk; just slap it together and mission accomplished, right? Ah, but this holdover from grade school lunch is really a problematical beast. Before I even reached Kroger to pick up the necessities, several people had already bro ... More >>
The old Rick Stein's, soon to be the new Tre Amici. Every so often the planets slip completely out of alignment and all kinds of improbable things occur. Just yesterday, for example, Judd Fruia said of his soon-to-open Tre Amici restaurant in North Dallas, “the wine list is too big—I have to cut ... More >>
All Aboard the Fish Express
What's wrong with blended Scotch?
Do you have any stories of bad service?
Rick Stein's does steak right--as if we care
For Texas cattle ranchers, "What's for dinner?" is a touchy question
Which establishments have the best waitstaff?
Does grass-fed beef really taste better?
What's up with Kobe beef?
Three's company for trio coming to Mockingbird Station
The new smoking ban will work--if no one lights up
Rotgut responses to questions from the discard pile
Authentic cuisine requires trust, vigilance...and a trip overseas
McKinney Avenue Italian restaurant calls it quits
Food is art at Mirabelle
When the cork pops out, the value of wine plummets. So why do restaurants carry expensive bottles?
Fired Up installs a New Orleans grubbery in We Oui's old shell
Ernest Gallo is honored
Soprano's gets squeezed out
Venus fades away
Is prime beef really prime?
Pappas Bros. Steakhouse