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"Tony is an unlikely restaurateur. A long goatee bound in rubber bands extends from his chin, and his accent's as thick as his borscht. His arms are covered with tattoos, and there's a scar on his midsection, which you will notice because he's shirtless more often than not."
This week Dallas Observer food critic, Scott Reitz took a trip up to Carrollton where he drank vodka, munched on house-made dumplings and spent time in a 200 degrees wood burning Russian banya. Here are some behind the scenes shots from The Russian Banya of Dallas, and you can check out Reitz's full review here.
Published on August 1, 2013