Around the end of one year and the start of another, most food blogs focus on two types of posts: the best things of the previous year and what will maybe be the biggest news of the next year (i.e. fortune-telling). Most food writers have probably missed the soon-to-be-biggest trend of 2014 though: ... More >>
A few glimmers shine through lackluster execution.
It's been exactly a year since Babb Bros. BBQ opened in Trinity Groves, kicking off the restaurant development project that hopes to anchor future growth in the West Dallas neighborhood. Hoffmann Hotts, a casual hot dog restaurant soon followed, and then openings slowed down until recently, when Kit ... More >>
A proper salad can be so much more than just a salad. It can have layers, depth, a mix of distinguishing ingredients as unique and special as the creator itself -- your soul in a bowl. Well, maybe that's a stretch, but for a fast healthy lunch, a tailor-made salad can stave off dullness. That's the ... More >>
Dallas restaurateur Phil Romano opened the first Macaroni Grill in 1988 and thus began the schooling of waiters around the country on how to write their name upside down. (That was a thing the waiters once did there. Not sure exactly why, but people seemed to like it.) In 1989, just a year after op ... More >>
Earlier this year we reported that the Zaccanelli Food Group, who includes Frank Zaccanelli, Phil Romano and Roger Staubach, purchased the Syracuse, New York-based Hofmann Sausage Company. See also: - Hofmann Sausage is Bringing Snappy Grillers to Dallas - Shepard Fairey Caught In the Act Hofmann ... More >>
Gubbins got the scoop on a new restaurant going in Tiramisu at 19009 Preston Road (between Frankford Road and the PGBT). Jack MacDonald will transform the spot to Jack Mac's Swill & Grill. McDonald previously owned the Press Box in downtown Dallas and was also involved with Iron Cactus, Romano's Ma ... More >>
Nation's Restaurant News reported yesterday that eatZi's will open two new spots in the 'burbs. The first will open on May 17 in Grapevine and will occupy 10,000 square feet "of freestanding retail space in a former Luby's Cafeteria site." The Plano store will be a newly constructed 10,000 square- ... More >>
A couple weeks ago we met Abraham Bebell, the bar manager at Oak in the Design District. At the end of the interview, I asked Abe who in the local restaurant and bar scene I should meet next. He told me about Rich Allison, bar manager at the very popular Victor Tango's on Henderson. He quickly profe ... More >>
Spent a few hours today with Phil Romano, Stuart Fitts and Larry "Butch" MacGregor at their Singleton Boulevard HQ at the foot of the Calatrava bridge. It's the brick building painted red -- one of three on that side of the bridge now decorated with Shepard Fairey's handiwork. When I pulled up a ... More >>
Jason Maddy is the executive chef at the recently opened Oak in the Design District. Maddy grew up in Austin and, after attending culinary school in New York, worked at David Bouley's Danube, then the Driskill in Austin. A few years ago he was recruited by John Tesar to work at the Mansion, where he ... More >>
More changes afoot at MCrowd. Three months after Chief Executive Officer Greg Good's replacement with Michael Cox, Matthew Dunn -- former Stephen Pyles and Central Market chef and famously one of the few Dallas chefs to cook at the James Beard House -- joins MCrowd as director of culinary ope ... More >>
About three years back we stumbled across the mother of all modern manses being built where Northaven Road turns into E. Ricks Circle, only to discover it was the future residence of country singer Darren Kozelsky. Hadn't thought of it since, not till I drove past it again a couple of weeks ago. ... More >>
Photo by Robert BostickScott RomanoSince the Observer recently named Charlie Palmer at The Joule the city's Best Fancy Restaurant in this year's Best of Dallas issue, we thought now would be a good time to get a look at the man behind the kitchen, executive chef Scott Romano. Like many of th ... More >>
Surprising(ish?) news late today: Brinker International just announced that a year and a half after it unloaded its majority interest Romano's Macaroni Grill to San Francisco-based Golden Gate Capital, it's selling On the Border to the equity firm as well. For how much? The press release doesn't ... More >>
Sorry--it's getting on in the afternoon. I should have started this sooner, but I've been working out some statistics.See, last week one of our dozen or so readers, TLS, failed to make our list of non-winners. She then vowed to sprinkle her comments with the word "cougar" until she reached the s ... More >>
Kristina BowmanThe News is reporting that Norman Brinker died this morning while on vacation in Colorado Springs; he turned 78 last Wednesday. Brinker, of course, is the Colorado-born chairman emeritus of Brinker International -- and the man who, in 1984, took Larry Lavine's Chili's concept public; ... More >>
Think your server deserved a good tip? How 'bout the manager back there chatting up that cute trainee all night? Or the chef who overcooked your burger? The question of who gets a hand on your tip dollars just cost Dallas-based Brinker International a good $270,000. The company behind Chili's and Ma ... More >>
And then there were three. Eleven days after analysts predicted Brinker International would indeed unload Romano's Macaroni Grill despite the lousy credit market, it's happened -- for about $88 million, which doesn't seem like a lot of pasta for a chain with some 220 eateries worldwide (as in, Egypt ... More >>
No one knows who murdered Brent Gutheinz. Thanks to a sloppy investigation, it's likely no one ever will.
Suburbs looking to get wet
"Sophisticated" Medici set to open in October
When restaurateurs mix with lawyers, things get messy
Romano closes Lobster Ranch
Eatzi's founder breaks from Brinker International
Dallas' pent-up lust for exotic foods has finally been met with the opening of Central Market. Will shopping ever be the same? Will our appetites?
At Lobster Ranch, the main course claws its way to the top
The master showman knows how to turn theme-park dining into sensual drama
How can Phil Romano, the "Steven Spielberg of the food business," become even more successful? By opening more restaurants, making more money--and feeding the homeless.
Dallas independent restaurants learn from Addison, eye Frisco
Phil Romano stays cool when We Oui chef Nick Badovinus jumps ship
We Oui is a no-no
Nick & Sam's is poised for greatness. Will it take the final step?
At Cappellini's, more is not always the merrier
Looking for a good, reasonably priced steak? Texas Land &Cattle Co. has your beef