Lobster rolls are inexplicably all over this town, even if we have to pay a claw and a leg to get one. Shrimp rolls make more sense. The Gulf of Mexico has plenty of shrimp, and not only are the shipping costs lower, the shellfish are more affordable. See also: The Problem With Dallas' Lobster Ro ... More >>
If you've dined lately at the Front Room, the "Park Cities Diner" shoehorned into the Lumen Hotel that flanks SMU, you may have noticed a significant shift in the menu. Chef Nick Amoriello left the restaurant earlier this summer. He's been replaced by Tim Bevins, who spent time producing the best ro ... More >>
If you shop at Whole Foods or any number of specialty shops like Scardello or Dude Sweet Chocolate around the Dallas area, you've likely seen a stack of Edible Dallas & Fort Worth on display for the taking. The free magazine is part of a network of more than 60 publications distributed around the co ... More >>
A news release announcing the push back of the closing date of Craft contains some additional details on the concept that will replace the W Hotel restaurant. The bar program at the new Cook Hall will be run by Belinda Chang, who won a James Beard award while working as a wine director at Modern, a ... More >>
I'm not much of a Ghostbar type, but I recently visited the club at the W Hotel for a farewell party for one of our writers here at the Observer. It was a Thursday night, and we arrived at 10 p.m. (pretty early by club standards) and the bar was empty. By 11, maybe 20 customers (including my entire ... More >>
Want to measure a chef? Look to his chicken.
At the W, Tom Colicchio's kitchen has undergone four chef changes since it opened in 2006.
Bolsa partner Chris Zielke hopes an upcoming fundraiser benefiting Paul Quinn College's Food For Good Farm will help change how people think about Oak Cliff. "From the Oak Cliff community standpoint, I want to show people it's more than just Davis Street," Zielke says. "There's a big area ou ... 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 >>
Dallas blogs spent the week wrapping up 2010 in a series of lists and predicting food trends for 2011. City of Ate Hanna Raskin feels diminutive in the face of a face-sized bland chicken breast at Kenny's Italian Kitchen. Alice Laussade edits four-letter words out of her vocabulary to de ... More >>
Photo by Robert BostickJeff Harris, back when he worked at Craft, like, a few weeks agoJust three months ago we ran that three-parter about Jeff Harris, executive chef at Tom Colicchio's Craft at the W in Victory Park. But Craft sends word this afternoon that Harris has departed, leaving in charg ... More >>
BravoTom Colicchio just called to talk about today's announcement that Jeff Harris is leaving Craft's kitchen to open a restaurant on Fitzhugh. Colicchio, who still controls Craft following that reworking of his deal with Hillwood in the spring of '09, made the decision himself to hire Tim Bevi ... More >>
No Fork over; Gorman gallops