"My shame will be absolute..." "I've never had a nervous breakdown before, but something fell apart down there..." Those lines might be in Anthony Bourdain's letter back to the Sicilian Department of Tourism after his little trip through the island for the latest installment of Parts Unknown on ... More >>
When Jay Jerrier first opened Il Cane Rosso in Deep Ellum in 2011, he was intent on making "authentic Neapolitan pizza." So intent that not only did he buy an oven from Naples, use a mixer from Naples, use flour and tomatoes from Naples, but he even recruited a Dino Santonicola who grew up making pi ... More >>
If you happened to be passing the corner of Akard and San Jacinto Monday night, the huge, blue LED lights spelling out "IDLE NO MORE" might have left you nonplussed. It was no coincidence that the demonstration, known as a light brigade, took place within a stone's throw of the Canadian consulate g ... More >>
How did a humble neighborhood bodega become the city's sausage king? With a recipe restaurants couldn't resist.
Yaser Khalaf, owner of Medina and Baboush in the West Village, traveled throughout the Middle East and Europe as a child. Then in college, he traversed America, Route 66-style, in a van in which he literally blew the engine. His life-long passion for food, culture and people helped mold him into a s ... More >>
Screen Door Chef David McMillanIn part one of our interview with Chef David McMillan of the Screen Door, we learned about his childhood in Berkeley, California and early his penchant for Chinese food. In part two we discussed the Dallas food scene. Today we hear some good Navy stories. Afte ... More >>
Nana's Anthony BombaciOn Wednesday, we gave you the goods on Anthony C. Bombaci, executive chef at Nana. Today, we ask Bombaci to finish a few sentences for us. Tomorrow, he shares one of his recipes. I was raised in...Central Wisconsin and the Milwaukee area. My friends say...I am inten ... More >>
Daniele PuleoChef Daniele Puleo and his fiancée are having dinner when we arrive at Daniele Osteria. When I called to let him know we're stuck in traffic, he tells me to take my time. "We'll go ahead and order," he says. I don't know who he's talking about at the time. But I am nervous to di ... More >>
Winemakers trying to woo Americans more comfortable with cola than Cabernet tend to lard their labels with extraordinarily user-friendly language: "The perfect wine for afternoons spent with friends," a description might read. "Enjoy with hamburgers or pizza." The problem is not every wine i ... More >>
The "O" is for original and organic.
Wade on in to Olivellas pizzas. Its worth it.
The truth is, Kavala is mostly a beauty
Come for the glitz, stay for the food
The Modern screens a mob flick
Josephine's Restaurant has appeal and gobs of potential
Time will tell if Daniele Osteria will leave its mark on Italian dining in Dallas
Antonio Ristorante revels in successful simplicity