Ryan Carbery

  • Blogs

    May 25, 2012

    How Dallas Chefs Grill: The Tools, the Meat and the Techniques

    We tracked down a few Dallas chefs to get a little insight on how a Memorial Day cookout in their backyard might look, taste and smell. From grills and smokers to favorite cuts of meat, plus some tips for the novice, let their words serve as inspiration as grilling season officially begins this week ... More >>

  • Blogs

    May 16, 2012

    My Childhood Hatred of Beets Robbed Me of My Dream To Play Professional Baseball

    When I was in elementary school our menu was extremely one-dimensional, relying on a handful of staples rotated throughout the week in a failed attempt to keep things fresh. We did not eat well. Fish sticks were prominent, and I remember watching in disgust as some of the other kids at my table slat ... More >>

  • Blogs

    December 1, 2011

    Piglet Alert: Crispy Pig Ears Spotted at Campo

    Flickr​Back in August, I wrote about RedFork's snout to tail plate, and lamented the lack of offal on Ryan Carbery's menu. The chef told me a head cheese terrine was received with mixed reviews; customers were more likely to order it when he called the charcuterie a pork pate. Shame. Head chee ... More >>

  • Dining

    October 6, 2011

    RedFork's SoulSearch

    The dissonance that caused its early missteps lives on in a dining room that can't find its identity.

  • Blogs

    September 13, 2011

    RedFork's Pizza Oven Finally Arrives. Will Consistency Come With It?

    ​More than a month ago, City of Ate reported on the quiet happenings at RedFork, in the wake of chefs Jeff Harris and Matt Balke's quick departure. Ryan Carbery was left to run the kitchen alone. In that story Carbery told City of Ate a pizza oven would be arriving any day. More than four we ... More >>

  • Blogs

    August 12, 2011

    Vegetables are Good, but Doughnuts are Better

    Sara KerensJonathon's Oak Cliff​This week, RedFork regained momentum, Denton students got healthier options, and one writer decided that doughnuts are tasty. City of Ate Can a restaurant with a minuscule kitchen and forgettable beef burger really be all that good? Scott Reitz pretty much said ... More >>

  • Blogs

    August 8, 2011

    After a Flailing Start, RedFork Is Ready For A Second Look

    ​What an idea it was: Take a handful of top-tier chefs fresh from Dallas' top restaurants, give them access to the best ingredients and turn them loose on pub fare. RedFork Tavern was one of the most anticipated recent openings in the scene. Local food blogs ran preview stories in the weeks th ... More >>

  • Blogs

    August 11, 2009

    Davids On The Dole

    Does the city have something against chefs named David?​David McMillan, recently ousted from Consilient restaurants. His long career includes Nana and his own 62 Main.​David Gilbert, didn't fit in at Lazare. The rising star left and was replaced by his sous chef, Ryan Carbery.​David Uygur, wil ... More >>

  • Blogs

    June 26, 2009

    Sloppy Seconds: Who Got the Hooch?

    Whether driven by an asinine Constitutional amendment, grand notions of urban planning or draconian dietary shackles, folks who find they have to suck it up, tug at their bootstraps and get down to business -- they're the ones who make the real innovations. This week, one way or another, from hooch ... More >>