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Jorge's Tex-Mex reaches for the ordinary and beyond in its upscale digs.

By Dave Faries, December 24, 2009

Tex-Mex establishments usually thrive on the come-as-you-are crowd, drawing from a vast array of jeans and ball caps and, long about brunch on... More >>

Stephan Pyles is Back in Fine Form -- Again -- With Samar

By Dave Faries, December 17, 2009

A friend tells me that when she dined at Samar, the waiter was forced to reach around and serve wine from the wrong side—an act for which he... More >>

Urban Crust: Great Pizza. Great Bar. What More Do You Want?

By Dave Faries, December 10, 2009

"Where do you want to sit?" the waitress asks as I step inside Urban Crust. It hardly matters, so I shrug in response. The waitress—her name was... More >>

Hacienda On Henderson Has a Small Window And a Great Patio To Get Things Right

By Dave Faries, December 03, 2009

The people of Dallas love a good patio. But until places such as Dragonfly and Fearing's began sculpting refined enclosures and The Londoner... More >>

Craft, Despite the Economy, Just Keeps Plugging Along With its Simple Style of Minimalist Elegance.

By Dave Faries, November 26, 2009

Craft is the Forrest Gump of Dallas restaurants. Not that the sophisticated space on the W Hotel's ground floor is in any way slow or befuddled... More >>

Uptown’s Geisha House Offers An On-Again, Off-Again Japanese Dining Experience. Try Going When It’s On-Again.

By Dave Faries, November 19, 2009

Like so many Asian restaurants, Geisha House sets its tables with disposable wooden chopsticks, the kind you break apart before using. The things... More >>

Smoke Gets In Your Eyes, Nose, Hair and Mouth--And That's A Good Thing

By Dave Faries, November 12, 2009

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 Tim Byres... More >>

Chef Tre Wilcox, of Bravo and Food Network Fame, Wants to Make a Celebrity of his Restaurant, LOFT 610

By Dave Faries, November 05, 2009

Tre Wilcox shrugs off the name recognition gained through appearances on some of television's most popular cooking shows. "My window has passed,"... More >>

Smokin' at C.T.'s Real Deal BBQ

By Dave Faries, October 29, 2009

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 >>

York Street Gets It Right by Doing Everything Wrong

By Dave Faries, October 22, 2009

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 >>

In a City of Gaudy Prime Beef Palaces, Dragonfly Has No Problem Laying Claim to "Best Steaks in Dallas."

By Dave Faries, October 15, 2009

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 >>

Good Pizza Makes Good Neighbors at Urbino on Henderson.

By Dave Faries, October 08, 2009

When David Pedack fires up his rickety ZAP car—a three-wheeled all-electric bug assembled in Hong Kong—and clatters down the street on a pizza... More >>

Tea Thyme & Tisane offers a taste of ’70s small-town Texas--and a big helping of 2009 Internet promotion

By Dave Faries, October 01, 2009

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 >>

Ah, Espana

By Dave Faries, September 24, 2009

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 >>

Numero Eno’s

By Dave Faries, September 17, 2009

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 old... More >>

A lush patio makes the drive to the iffy neighborhood of Carolina’s Mexican Cuisine’s worth it. And so does the food.

By Dave Faries, September 10, 2009

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 >>

In Park's Kitchen, Prodigal Son Marc Cassel Makes His Return

The trendy spot is destined for success, though its menu is still a work in progress.

By Dave Faries, September 03, 2009

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 >>

The Long Good Bye to Lola

By Dave Faries, August 27, 2009

"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 >>

Bella gives a little-known, talented chef a place to shine

By Dave Faries, August 20, 2009

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 >>

Hula Hotties Holds Sway in Oak Cliff

By Dave Faries, August 13, 2009

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 >>

Lumi Empanada and Dumpling Kitchen Makes a Fine Case for Walking in Dallas

By Dave Faries, August 06, 2009

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 >>

Cobb Switch Barbecue Knows What’s Important: Meat, Meat, Meat

By Dave Faries, July 30, 2009

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 >>

Rathbun’s Blue Plate Kitchen Brings Regular Folks' Food to the Park Cities

By Dave Faries, July 23, 2009

Kent Rathbun opening a down-home Southern kitchen is a lot like asking an accomplished concert violinist—Joshua Bell, say—to play a fiddle tune.... More >>

Masaryk Hits a Solid "Mod-Mex" Note, Over and Over and Over

By Dave Faries, July 16, 2009

Remember that Charlie Chaplin film Modern Times? Industrial gears grind and turn, round and round, over and over, in a graceful yet ultimately... More >>