<< Previous Page  |  1  |  ...  |  133  |  ...  |  266  |  ...  |  399  |  ...  |  478  |  479  |  480  |  ...  |  532  |  ...  |  534  |  Next Page >> 9561 - 9580 of 10664

  • Article

    Opening the Tap - Knox Street Pub & Grill coming soon

    Frankie Carabetta, the virile bar magnate who has sown taps and shots all over Uptown (there's even a bar on McKinney Avenue, Frankie's, named after him that he has absolutely nothing to do with), is busy pumping out more progeny. At this time next w...

    by Mark Stuertz on October 2, 2003
  • Article

    Playmakers - What are the odds of hooking up?

    A reporter's little notebook is everything. Etched inside are scribbled records of events and the words of people great and unknown. Without a notation in some worn tablet, the world would never remember such lines as Patrick Henry's "give me liberty...

    by Dave Faries on October 2, 2003
  • Article

    Eddie's Red Adventure - Eddie Merlot's is a clich with elegance

    Like chardonnay, merlot is a wine that is simultaneously subjected to derision and gushing plaudits. While the masses lap it up, those with discriminating noses and fat wallets sneer at the stuff, even as they shell out thousands of dollars to promin...

    by Mark Stuertz on September 18, 2003
  • Article

    Flaunting Royals - "Sophisticated" Medici set to open in October

    Nick and Sam's owners Joe Palladino and Phil Romano have a name for their 4,000-square-foot, semiprivate nightclub scheduled to open the second week in October. It's Medici, which is Italian for affluent, royal family. Hmm. Could that moniker come of...

    by Mark Stuertz on September 18, 2003
  • Article

    In the Drink - My Martini drips wine on the parched prairie

    My first taste of North Texas was a nibble of Arlington. I was staying in a tract home in a neighborhood with far too many tricycles and souped-up Hyundais. I'm not sure if this was the cause, but I soon developed a potent thirst for wine. In Arlin...

    by Mark Stuertz on September 11, 2003
  • Article

    Garza's Gaggle - Suze owner is in expansion mode

    Chef Gilbert Garza, who's been holed up in his tiny restaurant Suze for the past couple of years, hasn't been making much noise. He is now, though, because his kitchen is crowded. "Garreth Dickey has been cooking in my kitchen for the past three week...

    by Mark Stuertz on September 11, 2003
  • Article

    Comparing Apples - What are the trendiest drinks in Dallas?

    There's a scene from the Monty Python classic Life of Brian in which a mob mistakes an underachiever either for the messiah or an Alabama judge; it's been awhile since we've seen the film and we get the two confused, anyway. Brian of Nazareth implore...

    by Dave Faries on September 11, 2003
  • Article

    Civics Lesson - After a few changes, there are more reasons to become a citizen

    When Citizen opened roughly four years ago, its mix of neo-Asian fusion with a traditional sushi bar threw off so much heat that it was nearly impossible to get near it on a weekend night. The bar area, with banks of white televisions (now converted ...

    by Mark Stuertz on September 4, 2003
  • Article

    The AA List - Who are the best bartenders in Dallas?

    Ah, to be the best. Fools try to earn the sobriquet through years of dedicated labor. The younger generations, their attention spans schooled by technology and sound-bite journalism, simply proclaim themselves the best at their craft. It worked ...

    on August 21, 2003
  • Article

    The Twain Meet - Waka puts a new twist on Japanese cuisine

    There's no sushi bar here. (But there is sushi.) There's counter seating equipped with an expansive view of the square open kitchen. It's like watching ballet, the daredevil kind with knives and flames. Orders come in, and chef-owner Seiji Wakabayash...

    on August 21, 2003
  • Article

    Butt Fires - Crime taking toll on Deep Ellum dining

    Texadelphia founder Tom Landis says he hopes last week's Dallas Observer cover story by Zac Crain on Deep Ellum crime ("Cruising for a Bruising") will light some fires under a few butts that park in City Hall. It sure lit a flame under his. "While ou...

    on August 21, 2003
  • Article

    Drip Dry - Mi Piaci is a still-fresh classic

    Great things can disappear in an instant as some momentous burp rattles mankind and alters the face of history. Pompeii, a town southeast of Naples, Italy, built on a spur of prehistoric lava, is just one example. In A.D. 79, it was destroyed in a fl...

    on August 14, 2003
  • Article

    See Dean Run - It's been a good year for Preferred's McSherry

    This may be the age of Deans. One Dean beat the odds and bolted to the top by out-sneering a pack of Democratic dwarfs with an Oval Office jones. Another Dean is mining millions from a restaurant industry sweating through the post-tech-bubble-9-11 ma...

    on August 14, 2003
  • Article

    Shrunken Head - Closed by fire, Royal Tokyo re-emerges in a new, improved version

    Royal Tokyo is a piece of history, forged on griddles and refined over seaweed strips, that reaches its crowning summit on a slab of creamy beef. This curious route began three decades ago. It was elaborate, fabricated by Japanese master carpenters a...

    on August 7, 2003
  • Article

    Free the French - Jeroboam makes a transition

    It's not only freedom fries and a plunge in American tourism and wine sales the French have had to contend with. Now they have to cope with the marginalization of their grub. Although Whit Meyers, who oversees food and beverage for the Entertainment ...

    on August 7, 2003
  • Article

    Euro-Hash - Who has the worst cuisine in Europe?

    Cuisine emerges from a culture and its environment. Or so we're told, anyway. Self-styled "foodies," members of the slow food movement and agitators who decry globalization tend to be rather scathing in their opinion of processed meals, super-sized...

    on August 7, 2003
  • Article

    Cosmopolitan Reach - Local is a slice of culinary dazzle

    Tracy Miller and Alice Cottrell believe their restaurant is haunted. They've heard stories from construction workers, toiling well into the wee hours, telling of eerie sounds humming through the spaces in the historic Boyd Hotel where their restauran...

    by Mark Stuertz on July 31, 2003
  • Article

    Corner Pocket - Consolidated set to acquire Bamboo Bamboo space

    Dallas restaurant legend Gene Street, chairman of Consolidated Restaurant Operations, confirms he's set to gobble the servings of another Dallas magnate: Scott Ginsburg. According to Street, Consolidated is close to sewing up a deal to pick up Ginsbu...

    by Mark Stuertz on July 31, 2003
  • Article

    At Any Cost - How do restaurants set their prices?

    Let us admit something right off: As kids, we hated equations of any kind. We barely passed "math for athletes" in high school and found a loophole in college that allowed us to slide through four years...well, technically six...with nary a course in...

    by Dave Faries on July 31, 2003
  • Article

    Thai Sigh - Coppell's Siam Thai Cuisine is a dry run

    Some of us have peculiar habits. Some of us suffer under peculiar rules. Abstaining from wine with dinner is a peculiar habit. Dry is a peculiar rule. This was brought home to me on a recent visit to Coppell when I stepped into Siam Thai Cuisine, a...

    by Mark Stuertz on July 24, 2003
<< Previous Page  |  1  |  ...  |  133  |  ...  |  266  |  ...  |  399  |  ...  |  478  |  479  |  480  |  ...  |  532  |  ...  |  534  |  Next Page >> 9561 - 9580 of 10664

Find A Restaurant

Join My Voice Nation for free stuff, dining info & more!

Click for our favorite Dallas dishes

From the Print Edition

Stock and Barrel's New America Stock and Barrel's New America

Staring down at my plate at Jon Stevens' newly minted Stock and Barrel in the Bishop Arts District, it's hard not to conclude, suddenly and depressingly, that I got the… More >>

John Tesar's Knife Is More Than Another Dallas Steakhouse John Tesar's Knife Is More Than Another Dallas Steakhouse

Until recently, the recipe for a steakhouse hasn't been much more complicated than the recipe for perfectly cooked steak. Fill a sizable dining room with leather booths and a sharp-looking… More >>

Steel City Pops Sizzle and Chill

From behind the counter looking out onto Greenville Avenue it’s hard to tell where the line for ice pops ends. One or two customers prop open the door, obscuring the… More >>

Loading...