First the big news: yesterday, this year's James Beard nominees were announced and Dallas has a respectable showing. Abacus and Rosewood Mansion on Turtle Creek received nominations for Outstanding Service, which may not come as a huge surprise considering these two Dallas institutions are known for ... More >>
Have you stopped into El Come Taco since it opened late last year? The taqueria run by Luis Villalva and his family had been turning out an increasingly interesting menu since opening its doors to the public on Fitzhugh Avenue. See Also: This week's review: A New Taqueria with an Old Soul in East ... More >>
The unofficial start of summer is here, and the three-day weekend promises smoldering grills, coolers full of beer, and if you stumble over to 20 Feet this weekend quick enough, the first of this season's soft-shell crabs. Let's get this week wrapped up. This week I reviewed Lark on the Park and ga ... More >>
Remember last year when we stumbled on Stephan Pyles' Twitter feed? The chef was traveling around Mexico, gathering ideas for menu items for Stampede 66, and tweeting up a storm. See Also: - Stampede 66 Teases Tacos de Chipolines Pyles snapped a picture of a bin full of grasshoppers and teased t ... More >>
Dallas chefs and restaurant owners looooove crossing their arms in photos. We should make it stop. It's the most important change that needs to happen in our restaurant scene. Seriously. Evidence:
It was a busy week on CoA. Lots of comments on lots of posts. I reviewed The Standard Pour and didn't like it, and then to make up for things I cooked a delicious steak in my fireplace. (A few commenters thought this was a bad idea, and I agree, but I just might do it again anyway.) Elsewhere on th ... More >>
There's a lot of hubub about the tacos served at Stampede 66, but I'm having a hard time embracing the enthusiasm. First of all, they start at $4 a piece, pricy no matter how good the service is at Stephan Pyles' latest restaurant, but they also lack the authentic, gritty edge I've come to expect fr ... More >>
I don't know how else to say it, y'all. There's been a veritable stampede of new celebuchef restaurants saddling up to compete for diners' dollars in this town. McCallister's FT 33, Tesar's Spoon and now Pyles' Stampede 66 are all as big of a deal as the famous chefs behind them. Stampede 66 may be ... More >>
To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. Ceviche may be one of Dallas' most abused dishes. Until a recent meal at Stephan Pyles ... More >>
An Oak Lawn newcomer tries to recapture the Centrum Building's spotlight.
Starring Stephan Pyles, John Tesar, Katherine Clapner, Kent Rathbun, Teiichi Sakurai and a dozen other local chefs.
FlickrThe four-start kitchen at Stephan Pyles.In its continuing effort to transition from a respected financial magazine to a full-time generator of mostly half-assed lists, Forbes released yet another list today, this time of America's four- and five-star restaurants, hotels and spas. The F ... More >>
Danny FulgencioStephan Pyles at work feeding the masses at Savor Dallas. See the full round of shots in Danny's slideshow. If we had gotten there 10 minutes later, we wouldn't have been able to get a parking space, which is shocking since the Savor Dallas International Grand Tasting on Saturday n ... More >>
The James Beard Foundation this morning released its list of semifinalists for its prestigious restaurant and chef awards, honoring hundreds of culinary visionaries and their home eateries -- including five in the Dallas area. Four entries on the list -- Stephan Pyles, The Mansion on Turtle ... More >>
It took four years and $1.8 million to complete the longest light-rail construction project in U.S. history -- says DART -- but a little more than one month since DART's Green Line opened, it's been for all intents and purposes a success. While the full line was officially opened on December ... More >>
Photos by Brooke NottinghamAll innuendos and dirty jokes duly noted, I prefer my food in compact ball-shape. I like cheese balls, sausage balls, popcorn balls and meatballs. Thanksgiving always has and always will find a Butterball in my oven (sorry, Stephan Pyles.) So for dessert my natural ... More >>
There was no shortage of ways to support Dallas Farmers Market Friends at last night's lively Hoedown, the organization's 16th annual fundraiser featuring food and drink from across Texas: Attendees could buy souvenir wine glasses, purchase spins on a wheel of chance or bid in a silent auctio ... More >>
Walk into Smoke early on any Saturday afternoon and you'll get the sense that the year-old restaurant hums along effortlessly. Simple preparations, a small, amiable kitchen crew, a mastery of the menu. Truth is, the food takes hours to prepare and there is meticulous care in the execution of wh ... More >>
Photo by Robert BostickTime was, the only chefs most of us knew by name were Julia Child and that Boyardee guy. Not anymore. With the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, t ... More >>
As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten on the che ... More >>
Sara KerensThis week Dave gets to know Stephan Pyles all over again, with a visit to Samar, his new Pan-Mediterranean-Indian spot on Ross.For more photos from inside Pyles' latest endeavor, please consult this week's Dish slideshow, shot, as ever, by Sara Kerens.
On The Range is a weekly exploration of the history and lore of Texas menu items.When considering chipotles, or any other piquant peppers, you need to keep two names in mind. One is Rolaids, if you're of a timid stomach. But you should also be aware of Wilbur Scoville, the chemist who almost a c ... More >>
Golden Spirits has come up with an idea so perfectly suited to the artificial luxury embodied by Dallas ultra-lounges that you'd think the Madison, Wisconsin distillery was based here. Well, to use the old bumper-sticker phrase, Million Vodka wasn't born here, but it got here as fast as it could. ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items.Puerto de Veracruz is a bustling metropolis of half-a-million located on the Gulf of Mexico. Its rich history stretches back to Pre-Columbian times, and it is sometimes called The Four Times Heroic City after resist ... More >>
LedelboyOn The Range is a weekly exploration of the history and lore of Texas menu items.Ceviche is marinated seafood, so it should come as no surprise that Mexico and nearly every country in Central and South America with a coastline features it in their cuisine.In an article entitled 'The Many ... More >>
The first Whataburger in Corpus ChristiRight -- this should probably be over on City of Ate, but I'll be damned if I'm not going to make this inexplicable (on my part) Esquire subscription count for something, so here goes. For the September issue, which just landed in the mailbox, editors asked ... More >>
The new executive chef at Stephan Pyles."I'm inexperienced. But my eagerness, I think, makes up for that." It's been almost two weeks since star Southwestern chef Stephan Pyles turned heads in the Dallas dining world by appointing Matt McCallister Executive Chef of his self-named restaurant downto ... More >>
Landsberg (left) and the folks behind Tillman's Roadhouse.After graduating from the California Culinary Academy, Landsberg cooked at restaurants in Sacramento and San Francisco. However, he became a star after moving to Dallas in 1996. Working alongside David Holben and Gilbert Garza, he help ... More >>
Not Russell, of course. But this is how he chooses to illustrate his Facebook page...He is responsible, indirectly, for the cooking in many of the city's restaurants. That's right--Hodges is one of those teaching chefs. Currently at the AIMS Academy and in the process of advancing his academi ... More >>
Earlier this fall, chef Nobu Matsuhisa passed through for a well publicized book signing...and rare visit to his restaurant. Sometime in the next few weeks, Wolfgang Puck's people--not the great man himself--holds a meet and greet session for the real chef at his soon to open Dallas venue.&nbs ... More >>
Frankie Carabetta brings N.Y.C. to Big D
Adventurous chef "Pyles" it on
We twist open 2005 for a nip. Is this a sign of things to come?
Why can't they make Texas food outside Texas?
What is soup kitchen food like?
Medici and Il Mulino founders join forces
Dragonfly works to avoid the bug zapper
New Maguire's to open in November
Patrick Esquerré offers some sinful delights at ungodly prices
Paula Lambert parlays a love of cheese into fame and life among the jet set
Chefs are taking detours
Fish hits some rough seas in satisfying Dallas' craving for quality seafood