Subject: Restaurant Reviews

• How 'Bout Something for the 469?

  October 13, 2006

• The Fixe is In

  October 9, 2006

• N9NE Minus One

  July 23, 2007

• Dallas Likes It Expensive and Often

  March 20, 2008

• Princess for a day

  October 26, 1995

• Dining in the dark

  November 13, 1997

• Grand hotel

  April 2, 1998

• Service with a frown

  May 21, 1998

• Food play

  September 17, 1998

• Let 'em eat loin

  December 31, 1998

• Thin line between love and hate

  April 29, 1999

• Hash Over

  May 6, 1999

• Hash Over

  July 29, 1999

• Best home cooking

  September 21, 2000

• Best lunch deal (tie)

  September 21, 2000

• Damn Yankee

  Daddy Jack brings Texas to New England

  February 7, 2002

• Cook Out

  July 25, 2002

• Best Fancy Restaurant

  September 26, 2002

• Food For Thought: 3.18.09

  "Our average check is lower, but transactions are up 10 to 15 percent." (John Hurley, owner of Garibaldi's Restaurant in Oakland, CA, on the value of a prix-fixe menu. According to Nation's Restaurant News, fine dining restaurants are increasingly turning to multi-course, set price dinners to combat the recession...a trend we've seen over the past month in Dallas, as well. The comment reflects what many local wait staff report: people spend less when they eat out these days--but they are eating

  March 18, 2009

• Ring Toss

  Royce Ring anxious to cut ties with Triple R

  February 27, 2003

• You Say Somalia

  February 27, 2003

• 10 Questions: David Uygur

  His name is synonymous with "tasting menu" in Dallas, thanks to his work with Lola's Tasting Room.He runs the main kitchen, as well. But the 10-course tasting ranks as one of the most impressive, spellbinding experiences in the city--at least as far as cooking goes. Uygur's emphasis on seasonal ingredients made him an obvious choice to represent the city at Terra Madre, the biennial gathering of World Food Communities, in 2006.Trained in Austin, the highly respected chef worked fine dining resta

  April 1, 2009

• Sal's: The Pizza's Good, But the Pasta's to Die For

  January 1, 2009

• Want to work for the Dallas Observer?

  July 31, 2008

• Want to work for the Dallas Observer?

  Current openings for Web editor and restaurant critic

  July 24, 2008

• Review: Charlie Palmer at The Joule

  March 27, 2008

• Hate Crime

  Bijoux is an endearing experience

  February 1, 2007

• Tacos y Mas

  November 1, 2007

• Ellumentary

  Comfort food in a reincarnated restaurant in Deep Ellum

  January 25, 2007

• Fertility Rites

  Spring breeds new dining establishments

  May 10, 2007

• Of Pop Rocks and Kobe

  Luqa's a culinary force of elegant simplicity

  March 15, 2007

• Gone Fishing

  Can tragically defunct become magically hip?

  December 7, 2006

• Birding Barcelona

  Vilaclara isn't afraid to be chicken

  September 7, 2006

• Road Wear

  Bye-bye, Volvo. Hello, Lola.

  May 18, 2006

• Red Sea Scroll

  How do restaurants build a wine list?

  March 16, 2006

• Is Screwing Hip?

  We twist open 2005 for a nip. Is this a sign of things to come?

  December 29, 2005

• The Name Game

  "Fine Dining" when they don't try too hard

  November 3, 2005

• Best Wine List

  Lola the Restaurant

  October 14, 2004

• Where's the Boot?

  Vino & Basso needs to merge its split personality

  February 26, 2004

• Best Billiards

  O'Riley's

  September 26, 2002

• Lights Out

  The food at Bistro Latino rises above the darkness

  March 28, 2002

• Bam Buddha

  The enlightened one makes his presence known at Bali Bar

  February 28, 2002

• Tent Chic

  Tabouli's found a gimmick, and it works

  February 14, 2002

• More Bang for Your 'Burb

  Legacy Grill offers a reason to say, "Let's go to Frisco."

  July 26, 2001

• The Whole Boot

  Eccolo rises from the asphalt

  May 31, 2001

• Eurotrash pickup

  Avanti Euro Bistro proves that a little smarminess isn't all bad

  June 15, 2000

• Too cool

  If only the warmth of Suze's restaurant could heat up its fine food

  October 28, 1999

• 10 Questions: Randall Copeland

  Hard at work in his stint at BolsaThe chef and co-owner of Ava, the new and much talked about Rockwall destination, got his start waiting tables right after high school. But it was his decision to enter El Centro's culinary program that really set things in motion.From there, the Dallas native worked in hotel and country club kitchens...until Colleen O'haire took over the Green Room and offered Copeland the sous chef position. Shortly after that, he took a job at Bradley Ogden in Caesar's Palace

  May 1, 2009

• 10 Questions: James Tidwell Of Four Seasons

  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 Culinary Institute of America. He and Barbara Werley of Pappas Bros. are, in fact, the only CIA grads to earn Master Sommelier designation. Tidwell also founded the Texas Sommelier Conference with Werley's

  May 29, 2009

• Hophead: When Pairing Beer, The Sommelier Is Helpful...Sometimes

  Mikal Beth HugheyGreat Brewers recently launched its "Beer Sommelier," an online program that purports to pair beers to a variety of meats, grains, vegetables, cheeses, breads and sweets. "Masterfully select the best beer styles to pair with any dish," the Web site boasts. With the Libertine Bar's Brass Knuckle Corn Dog Beatdown set for Saturday, it seemed an ideal opportunity to find out what beers would best complement a battered and deep-fried frankfurter. That's when the first problem arose:

  July 2, 2009