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Restaurants Reviews (582 Reviews)

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Uptown’s Geisha House Offers An On-Again, Off-Again Japanese Dining Experience. Try Going When It’s On-Again. Uptown’s Geisha House Offers An On-Again, Off-Again Japanese Dining Experience. Try Going When It’s On-Again.
Like so many Asian restaurants, Geisha House sets its tables with disposable wooden chopsticks, the kind you break apart before using. The things... More>>
By Dave Faries
Published: November 19, 2009
Smoke Gets In Your Eyes, Nose, Hair and Mouth--And That's A Good Thing Smoke Gets In Your Eyes, Nose, Hair and Mouth--And That's A Good Thing
Smoke is—and isn't—what you think it is. There's barbecue all right, just as the name implies: brisket, ribs, even pulled pork. Chef... More>>
By Dave Faries
Published: November 12, 2009
Chef Tre Wilcox, of Bravo and Food Network Fame, Wants to Make a Celebrity of his Restaurant, LOFT 610 Chef Tre Wilcox, of Bravo and Food Network Fame, Wants to Make a Celebrity of his Restaurant, LOFT 610
Tre Wilcox shrugs off the name recognition gained through appearances on some of television's most popular cooking shows. "My window has passed,"... More>>
By Dave Faries
Published: November 05, 2009
Smokin' at C.T.'s Real Deal BBQ Smokin' at C.T.'s Real Deal BBQ
Even over the phone, you can feel Corey Toney's smile when he talks about his South Dallas barbecue joint, C.T.'s Real Deal BBQ. "There's a brick... More>>
By Dave Faries
Published: October 29, 2009
York Street Gets It Right by Doing Everything Wrong York Street Gets It Right by Doing Everything Wrong
Sharon Hage went about everything the wrong way when she opened York Street way back in May 2001. Not only was she among the first to tie her... More>>
By Dave Faries
Published: October 22, 2009
In a City of Gaudy Prime Beef Palaces, Dragonfly Has No Problem Laying Claim to In a City of Gaudy Prime Beef Palaces, Dragonfly Has No Problem Laying Claim to "Best Steaks in Dallas."
Batman is suspended over the ocean waves with a shark clinging to his leg. Beating the beast on its nose fails to knock the 6-foot monster loose,... More>>
By Dave Faries
Published: October 15, 2009
Good Pizza Makes Good Neighbors at Urbino on Henderson. Good Pizza Makes Good Neighbors at Urbino on Henderson.
When David Pedack fires up his rickety ZAP car—a three-wheeled all-electric bug assembled in Hong Kong—and clatters down the street... More>>
By Dave Faries
Published: October 08, 2009
Tea Thyme & Tisane offers a taste of ’70s small-town Texas--and a big helping of 2009 Internet promotion Tea Thyme & Tisane offers a taste of ’70s small-town Texas--and a big helping of 2009 Internet promotion
As a kid, my parents subjected our family to a couple different themed meals on a regular basis. One was Dad's weekly catfish and hushpuppies... More>>
By Dave Faries
Published: October 01, 2009
Ah, Espana Ah, Espana
There's a boundary, a set of criteria, something that delineates those who like appetizers from those who quiver at the mention of tapas. Wish I... More>>
By Dave Faries
Published: September 24, 2009
Numero Eno’s Numero Eno’s
For some reason I can't get over the root beer float at Eno's. I know it's not a difficult thing to make—unless, of course, you follow my... More>>
By Dave Faries
Published: September 17, 2009
A lush patio makes the drive to the iffy neighborhood of Carolina’s Mexican Cuisine’s worth it. And so does the food. A lush patio makes the drive to the iffy neighborhood of Carolina’s Mexican Cuisine’s worth it. And so does the food.
There we were, sipping drinks on a lush patio behind some sketchy 7-Eleven when a sudden, sharp spurt of maniacal laughter interrupted our... More>>
By Dave Faries
Published: September 10, 2009
In Park's Kitchen, Prodigal Son Marc Cassel Makes His Return In Park's Kitchen, Prodigal Son Marc Cassel Makes His Return
In a famous biblical parable, a son takes his family inheritance and wastes it on riotous living in some distant land, returning home with empty... More>>
By Dave Faries
Published: September 03, 2009
The Long Good Bye to Lola The Long Good Bye to Lola
"It's kinda weird, honestly," chef David Uygur says of the impending closure of a restaurant he's been associated with for seven years. "It's... More>>
By Dave Faries
Published: August 27, 2009
Bella gives a little-known, talented chef a place to shine Bella gives a little-known, talented chef a place to shine
Everyone is familiar with Dean Fearings and Stephan Pyles and the other big boys of the Dallas dining set, but this year a group of relative... More>>
By Dave Faries
Published: August 20, 2009
Hula Hotties Holds Sway in Oak Cliff Hula Hotties Holds Sway in Oak Cliff
They don't mind telling you their story, the basic outline of which involves a graying couple moving from Hawaii to Oak Cliff and setting up a... More>>
By Dave Faries
Published: August 13, 2009
Lumi Empanada and Dumpling Kitchen Makes a Fine Case for Walking in Dallas Lumi Empanada and Dumpling Kitchen Makes a Fine Case for Walking in Dallas
Too bad no one can make it to Lumi. The restaurant is far more interesting than its immediate neighbors, although I say that with some... More>>
By Dave Faries
Published: August 06, 2009
Cobb Switch Barbecue Knows What’s Important: Meat, Meat, Meat Cobb Switch Barbecue Knows What’s Important: Meat, Meat, Meat
Whatever the dreary setting may do to your psyche, whatever hope may fade at the sight of cellophane-wrapped meat and kitchen staff trotting bags... More>>
By Dave Faries
Published: July 30, 2009
Rathbun’s Blue Plate Kitchen Brings Regular Folks' Food to the Park Cities Rathbun’s Blue Plate Kitchen Brings Regular Folks' Food to the Park Cities
Kent Rathbun opening a down-home Southern kitchen is a lot like asking an accomplished concert violinist—Joshua Bell, say—to play a... More>>
By Dave Faries
Published: July 23, 2009
Masaryk Hits a Solid Masaryk Hits a Solid "Mod-Mex" Note, Over and Over and Over
Remember that Charlie Chaplin film Modern Times? Industrial gears grind and turn, round and round, over and over, in a graceful yet ultimately... More>>
By Dave Faries
Published: July 16, 2009
Lemongrass Loves its Regular Customers. Newcomers Get Short Shrift. Lemongrass Loves its Regular Customers. Newcomers Get Short Shrift.
I can only gather and repeat admonitions based upon my own experiences at a particular restaurant. For that reason, I will never return to... More>>
By Dave Faries
Published: July 09, 2009
Cadot is Poised To Become One of the Best Mid-range Restaurants in Dallas Cadot is Poised To Become One of the Best Mid-range Restaurants in Dallas
There's a timeworn bit of wisdom regarding too many cooks in the kitchen. They get in each other's way, argue over the proper interpretation of... More>>
By Dave Faries
Published: July 02, 2009
Ava: A restaurant so good, Dave Faries might consider moving to Rockwall for...Nah. Ava: A restaurant so good, Dave Faries might consider moving to Rockwall for...Nah.
Just why would anyone drive all the way to Rockwall? I mean, unless they happen to be stuck to a mortgage there. Yeah, there's the big... More>>
By Dave Faries
Published: June 26, 2009
Salum: Paring Down Portions But Not Flavor at a Dining Gem Salum: Paring Down Portions But Not Flavor at a Dining Gem
Some months ago, Abraham Salum faced a couple of moderately serious problems. Business slipped, first of all, as the recession began to squeeze... More>>
By Dave Faries
Published: June 18, 2009
Naughty is nice at Central 214 Naughty is nice at Central 214
Chef Blythe Beck likes things naughty—in the kitchen, on the plate, even at home, the tawdry cook can never say no when there's some oil... More>>
By Dave Faries
Published: June 11, 2009
The Londoner serves up pub grub the way the Brits only wish they could The Londoner serves up pub grub the way the Brits only wish they could
Some decades ago, there was this little chippy up on Hampstead High Street, a short walk from our London flat. It was here I first encountered... More>>
By Dave Faries
Published: June 04, 2009
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