A restaurateur flees the high rents of Manhattan for Texas, and Far North Dallas is all the better for it.
I'm often bitching about Dallas' bread culture: bad hoagies, worse cheese steaks, zippy bagels and a dirth of crusty baguettes. Some places work at it, though. At Carbone's, which I reviewed a few weeks ago, Julian Barsotti makes a likeable focaccia. It reminded me of the puffy breads that come out ... More >>