When British writer Elizabeth David’s A Book of Mediterranean Food was published in 1950 it introduced much of the English-speaking world to the concepts of Mediterranean cuisine.

“It’s all about the grind.” So says Lauran Weiner, owner of Big Al’s Smokehouse BBQ in Dallas, And though we’re talking about the simple salt and pepper rub that Big Al’s uses on its brisket, we could just as easily be reflecting on the work that Weiner and her team…

Food has the power to provoke our memories and help us create new ones, lighting up the dopamine centers in our brains.

We’ve been ogling the new LSA Burger building for a while, whether it was while we caught a show at Lava Cantina, as we barreled north on Highway 121, or spent an afternoon wandering through the Grandscape development in The Colony …

Robert Davis didn’t intend to bring tasty barbecue to The Colony, but it’s a move that seems to be working. Davis, along with his wife Kimberly, owns

Whether you realize it or not, much of what you experience when dining out has its origins in France. Restaurants themselves are a relatively modern creation and, notably,

Most Dallas natives and long-time residents will recognize the Sfuzzi name. The first Sfuzzi restaurant opened in 1987 and quickly gained a rabid following for its blend of great Italian …

Yes, we know it’s been 89 years since Prohibition ended, so there’s no legal reason to make your bar difficult to find. However, Dallas’ bar scene has become inundated with speakeasies …

We were just a few minutes into our chat with Doug Pickering about his new barbecue spot, Douglas Bar and Grill in Snider Plaza,

Let’s start this off by clarifying what Odelay isn’t. Odelay is not an authentic Mexican restaurant. There are no chapulines (might we suggest El Oaxaqueño) or birria (might we suggest Maskara’s) or carnitas (might we suggest Las Almas Rotas). Odelay is also not an attempt

At its core, barbecue is a study in heat and time and the transformative powers of both to turn something raw and unappetizing into something eminently

Of course there’s a motorcycle. With Nick Badovinus’ knack for transforming dining rooms into feasts for the eyes, we were anxious to see what was in store for National Anthem, his newest venture in Dallas’ East Quarter.

For 47 years, The Grape was a Lower Greenville institution in Dallas’ dining scene. Brian and Courtney Luscher helmed The Grape for its final dozen years in its role

A handful of Thursdays ago, the Observer’s food editor convinced me to join her and Texas Monthly’s barbecue editor Daniel Vaughn at TMBBQ Club’s “Meat Up” series at Terry Black’s BBQ in Deep Ellum. We consider ourselves pretty plugged in to the goings-on in Dallas-Fort Worth barbecue, but there’s no…

It wasn’t that long ago that downtown Dallas was a place for the 9-to-5 crowd to go to work and not much else. Downtown was viewed solely as a commercial district, and when the workers left their jobs in the skyscrapers at the end of the day …