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  • Article

    Hash Over

    Ocean Grill chef squeezed out Ocean Grill Executive Chef Willem De Froy, a founding chef of Sambuca, was forced out of the Plano seafood restaurant by owner Anson Chan after De Froy and his wife Amy's attempt to take it over crumbled, says Chan, ...

    by Mark Stuertz on July 16, 1998
  • Article

    Resurrecting diner grub - Maybe Guthrie's needs a seance

    Chef William Guthrie likes cookbooks. He maintains a hardcover collection with volumes dating back as far as 1796. Selected outcasts from his compilation can be found on a wooden bookshelf in the rear of his new "historical" downtown diner, Guthrie's...

    by Mark Stuertz on July 16, 1998
  • Article

    Hash Over

    Cafe space resurrected After lying vacant for several months, the building that was once home to Coco Pazzo Cafe in Addison will open as a restaurant featuring South American cuisine September 1. The venue, tentatively named South Forks Grill, is...

    by Mark Stuertz on July 9, 1998
  • Article

    Is 'good for you' ever good? - The 'clean food' at Preston's comes close

    We've been infiltrated by lifestyle Nazis who want nothing but the best for us. They're everywhere, scrutinizing every cranny of our lives, browbeating us to be socially responsible and globally aware. These goose-steppers specialize in making mindle...

    by Mark Stuertz on July 9, 1998
  • Article

    Tapas attack! - Ketama and De Tapas hit Dallas with flamenco fury

    "Tapas" is a term casually tossed around by restaurateurs these days. Servings of everything from grilled sweetbreads with lemon to greasy buffalo wings to bowls of Wheat Chex mixer snacks are dubbed tapas in an effort to give the most lowly tavern m...

    by Mark Stuertz on July 2, 1998
  • Article

    Hash Over

    Pyramid Room chef dies Acclaimed Dallas chef John Edwards died early Friday in what police describe as an apparent suicide. A Dallas native and the father of two children, the 37-year-old Edwards joined the Fairmont Hotel in 1980 as sous chef in ...

    by Mark Stuertz on July 2, 1998
  • Article

    Hash Over

    Luscher to exit Routh Street Prominent chef Brian C. Luscher will depart Routh Street Brewery July 15 to join Mike McMahan of Mac's Bar & Grill as corporate executive chef. Through his company Mariah Corp., McMahan will upgrade Mac's Bar & Grill ...

    by Mark Stuertz on June 25, 1998
  • Article

    Four-point-oh - Bistro A scores straight, solid grades

    Funny things happen when people get on in years all flush and seasoned with life experience. Frivolous amusements lose their luster, and things like regularity and mutual-fund yields get our hearts pumping harder than Victoria's Secret catalogs or Ma...

    by Mark Stuertz on June 25, 1998
  • Article

    Good clean feed - Spotless Rigatoni offers ample helpings of fresh Italian food

    Rigatoni is one of those diamonds in the strip-mall rough--or at least a three-quarter carat zircon in a sea of mood rings. It's clean, crisp, and a little staged in the way restaurants get when things start to resemble a sub sandwich emporium or a M...

    by Mark Stuertz on June 18, 1998
  • Article

    Hash Over

    Pay up Just two days after New York-based Toscorp closed Coco Pazzo on McKinney Avenue on May 29, a creditor asked a U.S. bankruptcy court to force New C.P. Inc., the corporation formed to purchase the assets of the defunct Sfuzzi restaurant chai...

    by Mark Stuertz on June 18, 1998
  • Article

    Hash Over

    McKinney upheaval It's hard to tell whether the turmoil surrounding three well-known restaurants on or near McKinney Avenue that have either shut down or swapped owners is due to poor execution or shifting fortunes. And rumors are swirling that a...

    by Mark Stuertz on June 11, 1998
  • Article

    Bubbling up gold - Champagne and Gold Bar bring a touch of class to downtown

    Maybe beauty is only skin deep, but it sure makes everything taste better. Yes, many Dallas venues serve food good enough to make your taste buds do a Rockettes line dance. But far too many of them are lodged in strip malls. These locations often suf...

    by Mark Stuertz on June 11, 1998
  • Article

    Chinese slick - P.F. Chang's polishes Chinese fare with an American bistro veneer

    The first thing that will strike you about P.F. Chang's China Bistro is the interior. Unlike most Chinese restaurants, with standard-issue food service furnishings and dim lighting, this one is bright, crisply contemporary, and bristling with energy....

    by Mark Stuertz on June 4, 1998
  • Article

    Hash Over

    Champagne cuts back dinner After opening with nightly dinner service on May 7, Champagne, the nouveau-French restaurant linked with the Gold Bar in the building that once held the Titche-Goettinger department store on Elm Street, has temporarily ...

    by Mark Stuertz on June 4, 1998
  • Article

    A fine mess - Hyper-casual Rockfish rocks

    The first thing you notice about Rockfish is the tin washtub of peanuts near the entrance with a sign inviting diners to grab a tin bucket and fill up. The second thing you'll notice is that the floor crunches as you walk to your table--if there is o...

    by Mark Stuertz on May 28, 1998
  • Article

    Hash Over

    d5 McKintyre chef at Popolos Britton McKintyre, former chef at Sipango, will head-up the kitchen at Popolos, according to David Holben, executive vice president and executive chef of Foodstar Restaurant Group Inc., the company that purchased the ...

    by Mark Stuertz on May 28, 1998
  • Article

    Hash Over

    Fog City Diner closes Though the purchase has yet to be consummated, Fog City Diner shut down this past Sunday because of mass staff resignations in anticipation of a takeover by Truluck's Steak and Stone Crab in Addison. A spokesman for Truluck'...

    by Mark Stuertz on May 21, 1998
  • Article

    Service with a frown - A mediocre menu and lackluster service take the fine out of the dining at Mel Hollen's

    One of the things I love most about dining out is excellent service. I prize that coddled, back-to-the-womb feeling of knowing that someone cares enough to strive for that 20 percent gratuity by brushing the bread crumbs from my wingtips or wiping th...

    by Mark Stuertz on May 21, 1998
  • Article

    Hash Over

    Is the fog out yet? A rumor erupted earlier this week that Truluck's co-owner Steve Fields announced at a luncheon that the restaurant completed a deal May 8 to acquire Fog City Diner and that the McKinney Avenue restaurant would be Truluck's by ...

    by Mark Stuertz on May 14, 1998
  • Article

    Heading south for dinner - Americus spins Southern cuisine

    Americus defines its cuisine as "regional American with a Southern twist," which is something I'm not sure I get. How could something be regional with a regional twist? And does a double regional cancel itself out and leave us with nothing to eat but...

    by Mark Stuertz on May 14, 1998
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