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Blogs
May 17, 2012
Quotable B-Sides With Chris Jeffers: "Centro-matic is Like a Four-Man Assassin Team"
Chris Jeffers, the subject of this week's music feature story, is a quote machine. It's tough to translate his enthusiasm to written word. Raspy sentences pour out of him like grand statements.I asked if I could follow him around for a day a few weeks back, and he politely obliged. We went to his ot ... More >>
Music
April 5, 2012
The Overserved: There's A Patio in Dallas For Every One of Us.
Chris Jeffers, the subject of this week's music feature story, is a quote machine. It's tough to translate his enthusiasm to written word. Raspy sentences pour out of him like grand statements.I asked if I could follow him around for a day a few weeks back, and he politely obliged. We went to his ot ... More >>
Blogs
April 5, 2012
Looking For a Patio To Sit On This Weekend? Check Out The Overserved's Handy Guide.
Spring Fever is casting her spell and I can already see the telltale signs. We all find excuses to quit a little earlier and our patio-dwelling hours get a little longer. But there is more to the Art of Patio than a nice deck and outdoor seating. Indeed, you can match one for every mood, so this spr ... More >>
Blogs
April 3, 2012
Chicken Scratch, McCallister's New Adventure and More Openings from a Busy March
As usual, last month was a busy one in the Dallas restaurant scene. Read on for the full slate of opening restaurants, and be sure to share tips about restaurant openings or closings in the comments section below or at dish@dallasobserver.com. Openings: Chicken Scratch (2303 Pittman St.): Tim Byre ... More >>
Blogs
March 23, 2012
Spring Is Here, and Summer's Coming: This Week In Dallas Grubbing
If you went out for lunch today, you're well aware that spring is here. Summer probably isn't too far off, which has me thinking about crab shacks, lobster rolls and other things near the shore. Maybe that's why I decided to review Sea Breeze Fish Market and Grill. The Plano restaurant has no surf o ... More >>
Blogs
March 20, 2012
Chicken Scratch, Tim Byres' New Chicken-and-Tetherball Joint, Opened in Oak Cliff Yesterday
Chef Tim Byres, chef and owner of upscale meat palace Smoke and the latest recipient of Food & Wine's People's Best New Chef award, opened his new fast-casual chicken joint on Monday at Pittman and Fort Worth Avenue in North Oak Cliff. Chicken Scratch is a small, corrugated-metal-and-glass buildin ... More >>
Blogs
March 13, 2012
Tim Byers Is The People's Chef. Plus, Meat Photos!
Last week we told you about Food and Wine's People's Choice Contest featuring two local chefs, Tim Byres and Tre Wilcox out of 100 chefs across the nation. Yesterday, the news came out that Byres took the big prize. Not just best chef for the Southwest (is Dallas really the south west?) but the best ... More >>
Blogs
March 5, 2012
Tre Wilcox and Tim Byres Nominated for People's Best New Chef by Food & Wine
Today Food & Wine magazine announced that two Dallas chefs have been included in the People's Best New Chef program, which is designed to recognize up-and-coming chefs who have run their own kitchens for no more than five years. Tre Wilcox at Marquee Grill & Bar in Highland Park Village and Tim Byre ... More >>
Blogs
March 2, 2012
Chop House, OcaTaco and More Openings and Closings in February
February was a busy month in the Dallas food scene. The highly anticipated Off-site Kitchen finally opened its doors, along with a handful of other eateries. Read on for the full opening and closing slate and be sure to share tips about restaurant openings or closings in the comments section below ... More >>
Blogs
February 24, 2012
Brisket Tacos, Crazy Sandwiches and Fernet: This Week In You Are Soooo Fat
Some winter, huh? I'm wearing short sleeves and it's still February. That means we're going to be eating peaches a little sooner, so long as a hard frost doesn't come in and burn those little blossoms. Before you get out there and enjoy the beautiful weekend weather (I'm ready for some patio drinki ... More >>
Dining
January 19, 2012
The State of Dallas Dining, As Told By Its Chefs
Starring Stephan Pyles, John Tesar, Katherine Clapner, Kent Rathbun, Teiichi Sakurai and a dozen other local chefs.
Blogs
January 6, 2012
You Say Guanciale, I Say Delicious: This Week In Fatness
Well. Here we go. Hope your tree and other decorations are taken down and put away. The "New Year" is quickly becoming the plain old month of January. We've got a lot of eating to do. And we're starting with burgers. Alice Laussade and I both tackled Stackhouse this week. And we both liked it, too. ... More >>
Blogs
January 4, 2012
Smoke's Tim Byres Tapped to Keep High-End DC Restaurant Rogue 24 Running
When Tim Byres visited Washington D.C. last summer in support of Share Our Strength, a non-profit seeking to end hunger and improve nutrition for American children, he bumped into R.J. Cooper, who was then the chef at Vidalia, a high-end concept devoted to Southern cooking. The two hit it off and ha ... More >>
Blogs
December 2, 2011
Pig Parts, Happy Endings and More: The Week in the Dallas Food Scene
I'm thinking the cool and damp weather warrants a pot of hearty braised lamb shanks and lots and lots of red wine. Or maybe I'll get around to making my first pot of chili since moving to Texas -- anything to counter the clouds and mist that looks down-right Xanax-inducing. But first there's ... More >>
Blogs
June 7, 2011
Tim Byres Brings Cool Summertime Fun to the Supper Club
Supper Club at The Kessler (presented by City of Ate) returns Wednesday with chef Tim Byres of Smoke. Byres' summer-inspired four-course-meal will be paired with four wines from California-based Wente Vineyards. Austin-based bluegrass/indie act MilkDrive will provide the tunes for party-goers to ... More >>
Blogs
June 1, 2011
Supper Club! Smoke Chef Tim Byres Sends Along His Menu
Tim Byres of SmokeSupper Club at the Kessler, (presented by City of Ate)our dinner series that features local chefs whipping up bad ass food alongside local tunes, is happening soon (June 8 y'all.) This month's chef is Tim Byres of Smoke. Oh yes, we're excited too. Chef Byres will prepare a four- ... More >>
Blogs
May 23, 2011
In Honor of Supper Club: The Top 5 Meat Photos From Smoke
Sara KerensNot exactly meat, but we sure do like Smoke's "heavy handed" pancakes.Next month's Supper Club, our monthly dinner and music series with local chefs, is showcasing the raw meat talent of Chef Tim Byres of Smoke. Later this week, we'll post Chef Tim's menu for those lookin' to get ... More >>
Blogs
April 8, 2011
Photos: City of Ate Kicks Off Supper Club at the Kessler Theater
All photos by Nick RalloHi there, molten chocolate cake. After we finished a light salad, touched with olive oil and fresh goat cheese, Marc Cassel entered a halo of light at the Kessler to introduce his fine meal: beef tenderloin with wild mushroom stroganoff and bright parsley, followed by a ch ... More >>
Blogs
March 29, 2011
Tim Byres Sparks John T. Edge's Barbecue Epiphany
Smoke's Tim Byres may not have won Food & Wine's The People's Best New Chef contest earlier this year, but according to the current issue of Garden & Gun, he recently pulled off perhaps an even greater feat: He made John T. Edge rethink barbecue. If John T., the director of the Southern Food ... More >>
Blogs
March 2, 2011
The Dining Public Chooses Tim Byres as the Southwest's Best New Chef
Tim ByresThe people have clicked, and Smoke's Tim Byres is the winner of the Southwestern division of Food & Wine's People's Best New Chef contest. But Byres didn't rack up enough online votes to claim the People's Best New Chef crown, which belongs to Jamie Bissonnette of Boston's Coppa, a ... More >>
Blogs
February 23, 2011
Dallas Chefs Emerge as Leaders in Food & Wine Poll
With one voting weekend left in Food & Wine's People's Best New Chef online poll, the Southwest category's shaping up as a three-way contest, with DFW darlings Casey Thompson and Tim Byres leading the pack. As of this morning, Thompson and Byres were locked in a vise-tight race, with Thompso ... More >>
Blogs
February 18, 2011
Smoke's Tim Byres Knows What Voters Really Want
Tim ByresTrounced in his first two campaigns for a seat in the Virginia House of Burgesses, George Washington adopted a winning strategy in 1758: He bought booze for voters. Treating is no longer tolerated in political elections, but there's nothing stopping contenders for Food & Wine's Peop ... More >>
Blogs
February 15, 2011
Two DFW Chefs in the Running For Food & Wine Prize
Brownstone's Casey ThompsonProving once again that Austin has a Justin Bieber-like hold on culinary chroniclers' heartstrings, chefs from the capital city scored four of the ten slots in Food & Wine's online "The People's Best New Chef" competition. For the first time ever, Food & Wine's add ... More >>
Blogs
January 31, 2011
(30K) Millionaires: Where to Spend Your Cash This Week
If you have the cash, you could watch the Super Bowl with this old boat captain.Let's pretend you're a big spender who can't score tickets to the Super Bowl. What do you do with all that cash next week? You could blow it all on one awesome party, perhaps the Leather & Laces event at Hotel Zaz ... More >>
Blogs
January 24, 2011
Safety Tips for Smoke's Oyster Shucking Contestants
If attendees at Foodways' Texas first-ever Dallas event at Smoke tonight are able to rouse themselves from their chairs after feasting on Tim Byres' lengthy menu of gumbo, roasted oysters, raw oysters, grilled shrimp and fried fish, they can compete to shuck the most oysters in one minute - a ... More >>
Blogs
December 20, 2010
Foodways Texas and Smoke Let You
Step Out of Your Shell
One of the best invitations I've received this year was an e-mail beckoning me to College Station for the founding of Foodways Texas. Now, you too have the opportunity to support the organization, as august a group of chefs, food writers, scholars, fishermen, pitmasters, chuckwagon cooks and ... More >>
Blogs
November 17, 2010
Smoke's Pork Jowls Get a Kiss
Food & Wine has showered some of its list-love on Smoke's Tim Byres, naming his smoked pork jowls with pickles a best restaurant dish of 2010. As Editor Kate Krader describes the dish: "He slowly smokes cured pork jowl over pecan wood and serves thin slices of the luscious meat as an appetiz ... More >>
Blogs
November 9, 2010
Smoke: The Non-Steakhouse of Steakhouses
When writers Janice Shay and Helen Thompson set out to find a Dallas restaurant doing right by beef, they thought they'd end up in a steakhouse. Instead, the pair of former Texas Monthly contributors was most impressed by Smoke, chef Tim Byres' upscale paean to down-home cooking. Byres share ... More >>
Blogs
October 1, 2010
Tim Byres Big Reveal: How the Sausage Gets Made
Photos by Robert BostickAs we learned from Smoke's Tim Byres earlier this week, he enjoys making his own charcuterie. The day we visited the chef he had just finished carving up half a hog for use in the restaurant's various barbecue recipes. And that was just for a single day's use. We w ... More >>
Blogs
September 30, 2010
Smoke's Tim Byres on Why Good Barbecue Is About More Than Just the Food
Photo by Robert BostickTim ByresYesterday, we profiled Tim Byres, chef at Smoke, the restaurant in the Belmont Hotel that serves what Byres describes as "heritage inspired cuisine." (Traditional style cooking, smoking, canning a preserving updated for modern palates, served with a touch of So ... More >>
Blogs
September 29, 2010
Chef Tim Byres Goes in Search of Himself and Finds Smoke
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 >>
Blogs
September 17, 2010
Cedar Tequila and Homemade Grenadine: Smoke's New Cocktail Menu
Merritt MartinGirl Drink Drunk downed some Smoke Cocktails last year.Smoke has extended its scratch-made philosophy to its bar, debuting a new cocktail menu heavy on house-made jams, preserves and syrups. "My focus is doing away with any purchased beverage bases," chef Tim Byres writes. "It ... More >>
Blogs
July 15, 2010
David Uygur Flexes His Mussels To Win Bastille On Bishop Cook-Off
Photo by Kristy YangA beret and an accordion -- can't get more French than that, right?As you can see in our slideshow, Go Oak Cliff and Alliance Francaise De Dallas celebrated Bastille Day yesterday with a Francophile street festival featuring crepes, wine, a mussel cook-off, French maid obstacl ... More >>
Blogs
May 12, 2010
The Belmont's Smoke at the Beard Foundation is a Big, Hairy Deal
Danny FulgencioThe crew at Smoke: Chris Zielke, Tim Byres, Christopher and Jessica JeffersCelebrated local chef Tim Byres is en route to New York City as we speak with a hell of a carry-on: dinner for 80, plus booze. Executive chef of the Belmont Hotel's posh barbecue outfit Smoke, Byres will coo ... More >>
Dining
March 18, 2010
Artin's Grill Brings a Touch of the Sublime to Plano Dining
Danny FulgencioThe crew at Smoke: Chris Zielke, Tim Byres, Christopher and Jessica JeffersCelebrated local chef Tim Byres is en route to New York City as we speak with a hell of a carry-on: dinner for 80, plus booze. Executive chef of the Belmont Hotel's posh barbecue outfit Smoke, Byres will coo ... More >>
Blogs
October 12, 2009
Why Do We Love Oprah? Because We Also Love McDonald's
I've spent some effort avoiding this day, hoping it would never, ever come. But all of my valiant, last ditch efforts--a quick search for an apartment in Allen, begging to work from a Starbucks in Oklahoma City for a day or two--fell through.Now I'm trapped. Although I've spent much of my adult l ... More >>
News
September 17, 2009
The owners of Bolsa are at it again—launching another hot, new restaurant while keeping their demons in check.
I've spent some effort avoiding this day, hoping it would never, ever come. But all of my valiant, last ditch efforts--a quick search for an apartment in Allen, begging to work from a Starbucks in Oklahoma City for a day or two--fell through.Now I'm trapped. Although I've spent much of my adult l ... More >>
Blogs
September 14, 2009
Meat And Greet: The Grand Opening Of Smoke
Best line overheard (well, shouted to our face) at the Smoke grand opening Friday night: "Who cares about resurrecting Deep Ellum when we've got this?!" The gushing party-goer was referring to the booming Oak Cliff renaissance, of course. Granted, a great big free shindig at a buzz-worthy new ... More >>
Blogs
September 8, 2009
Hash Over: Bolsa And Smoke Celebrate, Dine On The Line, Raiser Grazer Resumes And More
It's hard to believe Bolsa has only been open for a year, as it already feels like a Dallas institution for locavores and those who enjoy fascinating food creations at reasonable prices. It's gotta be true, though, as the restaurant will celebrate its first year of business with "Bands, Bru ... More >>
Blogs
July 1, 2009
Cliff Cafe Gets The Sack
Word on the street has Hotel Belmont's Cliff Cafe shuttering its doors for a couple of months while Bolsa partners Chris Zielke and Christopher Jeffers renovate the space.Their plan? Turn Cliff Cafe (or whatever they end up calling it) into a semi-upscale barbecue joint, adhering loosely to Bolsa's ... More >>
Blogs
March 29, 2007
Standard Remnants Slowly Digesting
Word on the street has Hotel Belmont's Cliff Cafe shuttering its doors for a couple of months while Bolsa partners Chris Zielke and Christopher Jeffers renovate the space.Their plan? Turn Cliff Cafe (or whatever they end up calling it) into a semi-upscale barbecue joint, adhering loosely to Bolsa's ... More >>
Blogs
July 25, 2006
Dueling Boutiques
Word on the street has Hotel Belmont's Cliff Cafe shuttering its doors for a couple of months while Bolsa partners Chris Zielke and Christopher Jeffers renovate the space.Their plan? Turn Cliff Cafe (or whatever they end up calling it) into a semi-upscale barbecue joint, adhering loosely to Bolsa's ... More >>
Blogs
June 5, 2006
Pass the Salt Grains
Word on the street has Hotel Belmont's Cliff Cafe shuttering its doors for a couple of months while Bolsa partners Chris Zielke and Christopher Jeffers renovate the space.Their plan? Turn Cliff Cafe (or whatever they end up calling it) into a semi-upscale barbecue joint, adhering loosely to Bolsa's ... More >>
Dining
October 6, 2005
Something Brewing
Big D taste in Big Sky country
Dining
August 18, 2005
Higher Standard
Byres' reborn restaurant still goes above and beyond
Dining
December 9, 2004
Ferré Chef: Cheerio
Plus: Standard Snafu; Drink This
Dining
July 1, 2004
Moving On
Deep Ellum crime sends Standard 2706 on its way
Dining
June 10, 2004
Starring Roles
Why don’t we have a nationwide restaurant rating system?
Dining
October 9, 2003
New Standard
Deep Ellum eatery masters "hang-time food"
Dining
June 12, 2003
Standard Setting
New bistro to open in Deep Ellum
More >>

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