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  • Article

    Instant Karma - Why do we buy drinks for celebrities?

    Stars are everywhere in Dallas. And that's not just some really lame pun, either. At some point or other, everyone who eats out or drops by a bar in Dallas--this obviously excludes parents with young kids--eventually will bump into someone famous. ...

    by Dave Faries on February 8, 2001
  • Article

    The Way of All Flesh - Heaven for meat-on-a-stick lovers

    Eating at a churrascaria is eating by wandering around. Or at least having many people wander around and pester you with weapons while you try to eat. Because it often seems there isn't much eating at all to go with all of that wandering around. Once...

    by Mark Stuertz on February 1, 2001
  • Article

    Sunken Island - Gozo gets shuttered up

    Isola Gozo, that tiny Northern Italian restaurant next to Tiffany's and adjacent to Neiman Marcus in NorthPark Center, is gone. The once cozy restaurant is nothing more than a terra cotta-tiled, mahogany-paneled storeroom holding stacks of chairs, di...

    by Mark Stuertz on February 1, 2001
  • Article

    Naked Lunch - Paying the price for strip club freebies

    Is there such a thing as a free lunch? Mothers and presidents once dismissed the notion of a free meal as pure fiction. Yet a number of "gentlemen's clubs"--topless bars to more honest people--around the Dallas area promise just such a thing. Billbo...

    by Dave Faries on February 1, 2001
  • Article

    On the Prowl - What are the best bars in Dallas for those seeking to get laid?

    "When they walk in, they're all prim and proper, but give them a couple of hours...," says Scott Blythe, bartender at the Whisky Bar on Greenville, his voice trailing off into a knowing smirk. "It's funny to watch." Blythe is referring to the men an...

    by Dave Faries on February 1, 2001
  • Article

    Easy Sell - Ajiya Sushi & Grill

    Ajiya manager and sushi chef Ray Lin stands behind the sushi bar and slaps a flounder down onto the cutting board. It's an ugly fish, like a mutant beetle that impels itself via belly flops, the kind of insect you might find under a rock or a pile of...

    by Mark Stuertz on January 25, 2001
  • Article

    Open This Door - Behind the door lies nearly flawless food

    The front door of Samui Thai Cuisine is a fascinating contraption. This is a good sign for a restaurant, because if the front door is compelling enough to stop you and invite you to fiddle with it, think of what the food must be like. The huge 500-po...

    by Mark Stuertz on January 25, 2001
  • Article

    Near Beer - The fad fades, but brewpubs survive

    Beer occupies a spot of heady importance in our lives. It accounts for 88 percent of all alcohol--by volume--consumed in the United States. We bowl "beer frames," see through "beer goggles," and develop well-rounded "beer bellies." We drink, on a per...

    by Dave Faries on January 25, 2001
  • Article

    Passing the Bar - How do you get a bartenders attention in a crowded bar?

    Deep in the snows of North Korea many years ago, a division of U.S. Marines, vastly outnumbered and almost surrounded, fell back toward safety. When asked about the retreat, a Marine officer reportedly snapped, "We're not retreating. We're advancing ...

    by Dave Faries on January 25, 2001
  • Article

    Speak Up - Soon we'll all be speaking English

    It seems Tom Landis, one of the founders of the Dallas Texadelphia chainlet, reached his student recruitment goal for the food-service English classes he has developed in conjunction with El Centro College and the Greater Dallas Restaurant Associatio...

    by Mark Stuertz on January 25, 2001
  • Article

    French Kiss - Paris in Plano

    Mignon postures as a Yankee's notion of Paris during the '60s: Audrey Hepburn, Catherine Deneuve, hip American jazz, and pill-bug Citrons that would look way cool in 21st-century Plano if they didn't have the reliability and durability of communist-b...

    by Mark Stuertz on January 18, 2001
  • Article

    Goddess Takes a Holiday - Venus fades away

    It might have been a tip-off when general manager Karim Alaoui packed it in for Lombardi Mare in Addison. Then again, maybe not. But just a few weeks after Alaoui skipped the "swank" Venus Steakhouse & Supper Club, a message on the restaurant's phone...

    by Mark Stuertz on January 18, 2001
  • Article

    Missing Manners - What are the rudest things Dallas diners do?

    Decorum. Grace. Poise. Elegance. Manners. You can pick up the basics watching old movies--Henry Fonda in Fort Apache, Paul Henreid in Casablanca, films in which men dressed for dinner, sat upright, ordered precisely, and never belched. But that was ...

    by Dave Faries on January 18, 2001
  • Article

    Head East, er, North - Rasoi Indian Restaurant

    Maybe I'm dim, but I recently found myself doing endless Central Expressway service-road laps--not to outrun the white Ford pickup I cut off exiting onto Campbell, but to find Rasoi, an Indian restaurant hugging Central Expressway. It's not that the ...

    by Mark Stuertz on January 11, 2001
  • Article

    Inquiring Minds - India Palace Restaurant & Bar

    The best thing about India Palace, aside from some of the food, is that the press kit contains a sheet of "frequently asked questions," or FAQs in contemporary parlance. No fooling. There's this question about owner Pardeep Sharma: Q: Is Mr. Sharma f...

    by Mark Stuertz on January 11, 2001
  • Article

    Tongue-tied - Gringo Lingo gripes

    Dallas Texadelphia founder Tom Landis seems a little annoyed with his fellow Dallas restaurateurs these days. The burr? He's underwhelmed by the enthusiasm with which they've embraced his 3-year-old pet project: food-service English-as-a-second-langu...

    by Mark Stuertz on January 11, 2001
  • Article

    Shout Out Loud - Small-time restaurants battle for recognition

    The Varsity in Atlanta serves some of the greasiest fries this side of a school cafeteria. Their burgers taste like several pounds of burnt vegetable oil. The attraction of this landmark restaurant is the contrived rudeness of the restaurant's staff,...

    by Dave Faries on January 11, 2001
  • Article

    Bowling for Calories - What are our favorite football foods?

    Psychologists say football brings out our basest instincts, brutal and animalistic. Historians equate the sport with ancient Rome's gladiatorial contests. Anthropologists find ritualistic behavior. Ah, to hell with them. If you want to discover the...

    by Dave Faries on January 11, 2001
  • Article

    Code Red - Caribbean Red

    If there's one thing Caribbean Red does with exhausting ardor, it's play with its name, at least the latter part of it. Stroll into the place, under the blazing scarlet neon sign, past the little vestibule strewn with litter, and you'll enter an expa...

    by Mark Stuertz on January 4, 2001
  • Article

    Jumping Fish - A new gig for Marc Haines

    Restless chef Marc Haines has a new spatula gig. He has vacated his post as executive chef of Cuba Libre and has assumed the task of giving Fish restaurant a face-hoisting. (The place has been without an executive chef since George Greiser departed f...

    by Mark Stuertz on January 4, 2001
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