On a trip to Libertine Bar last night for a friend’s birthday celebration, we discovered some changes to the menu. No more Cuban sandwich, no more Iowa Skinny. New additions include a pulled pork sandwich topped with coleslaw, portabella fries on the side dish list and a smothered pork chop…
What to do on those inevitable slow news afternoons where even a call from Red Lobster regarding their “reinvented” brand seems interesting? How ‘bout a nod to Blue Collar Bar—not for their intentionally dismissive name, but for reviving (at least in name), the blue plate special…
The waitress attending my table one evening applied the ominous phrase “to die for” to almost every dish. Really, when I think about it, I’m not certain I want to die for my meal—although it’s always a possibility. As every veteran food writer will tell you, if a slider has…
With apologies to Orville from our usually unrepentant graphics guy. During the uncertain days of economic depression and the threat of global war, America needed a hero, someone to vanquish all wrong, to protect us from evil—someone fictional. So in 1938, the folks at Action Comics gave us Superman. Well,…
There was a day, we’re told, when stern instructors forced the fabled “three R’s” on students who walked varying distances through the remnants of vicious blizzards (or ravaging locusts, I forget which) for lessons. Then Baby Boomers, unwilling to subject their own kids to little traumas that may affect self-actualization…
Jake Barnhart, ladies and gentlemen, on the iPhone Hurritang lesson #3.7: In lieu of lost digital pics, use blurry iPhone ones. Greetings all, and welcome to the inaugural installment of Girl Drink Drunk. Just a little background: what will become a regular feature ’round these parts was inspired by a…
Yep, Christopher. He left us with the week’s best bit of reader commentary. In response to our search for a wine to go with KFC (Pairing Off), Christopher wrote: “Fried Chicken and Champagne: Dallas on a Plate.” He wins a packet of turkey gravy mix, sent to us by the…
Yeah, yeah—we heard the rumors. The Burning Question crew played one too many pranks involving Nair on our editor and found ourselves on a one-way flight to Central Europe and involuntary exile. But while we can neither confirm nor deny our, shall we say occasional, digs at management, stories suggesting…
I’ve been told that men are simple creatures—assuming “my eyes are up here” means something along the lines of “simple.” And a pig is, after all, a creature. Well, not so much been told. Let’s just say I’ve heard second-hand—yeah, that’s it—some of these untoward remarks. On the plus side,…
Dianna Wray Your waitstaff for election night tapas at the Hotel St. Germain. Journalists not forced to spend eight hours pontificating on live TV news broadcasts still face a daunting election night. By the time I arrived at the McKinney Avenue Tavern to attend the first of three grueling events,…
Robert Emery of Goody Goody in Addison hangs around with a few pretty strange types. Don’t believe me? “I know some people who drink Krug with KFC,” he says. Probably also runs in the ‘let’s take my C-Class to this weekend’s Oklahoma St. game’ crowd, too. But his comment begs…
Full admission: I rarely cook after working all day at the office. Heat up, yes. Pour milk onto cereal, absolutely. But full-on cooking is reserved for weekends and special occasions…oh and after I’ve gone to the store with a list instead of just running in to grab a loaf or…
In between errands one recent afternoon, I happened to walk—yes, walk—into Southpaw’s Organic Café. It’s lodged near Preston Road and Northwest Highway, across the street from Ross and Marshall’s. Although it’s a high traffic area, I was one of the cafe’s first ever customers. As the names suggests, Southpaw’s Organic…
Scoring from home on Dallas delivery options Angelo & Vito’s 4250 Frankford Rd. 972-381-1002 Promised in: 35 minutes Delivery time: 24 minutes The Score Food: -15 Delivery: 80 Degree of Difficulty: 5 Style: 10 Other: -3 Total: 77 So the real-life pizza doesn’t really match the photo. Instead of rustic…
Just why do the folks at Pescabar set a pair of metal chopsticks on each table? Yes, raw fish—I get it. The kitchen lauds its presentation of crudo, Italy’s version of marinated sashimi. But show me the South or Central American restaurant where diners scoop ceviche with chopsticks. For that…
If one of the waitstaff at Go Fish Ocean Club offers to “explain” some of the menu items, waive him off, say “no, we’re good” or pretend you hear the maître d’ calling the waiter’s name—anything. Otherwise, you must endure a discourse worthy of Edward Everett. (You know, the guy…
Here are my top-five year-round beers, in order: 1. Saint Arnold Elissa If you love crisp, bitter, hoppy beers, you will fall hard for this India Pale Ale (IPA) named after Galveston’s tall ship. 2. Live Oak Pilz Live Oak beers are sold on draft to select pubs and restaurants…
A friend of mine refers to “Tuesday night” prices and “Saturday night” prices. By this he means not some inflationary trick, like hiking gas prices for the summer or raising national security alarms before Election Day, as if that would ever occur to…rrrove…sorry, had to clear my throat. No, the…
What has yellow skin and writes? A ballpoint banana, of course. Stole that one from the classic 1966 version of Batman, the one where Penguin purchases a surplus nuclear submarine under the alias P. N. Guin to fool Navy officials, and the Riddler fires skywriting surface-to-air missiles. Usually Frank Gorshin’s…
The Burning Question crew hates to pry into someone’s personal, um, habits. Really. All we did was innocently ask for comment on the subject of pork slabs streaked with fat, cured and smoked and cut into strips. But Nick Badovinus, chef for such hotspots as Hibiscus and Fireside, dragged the…
Call it an extraordinary coincidence. We dropped by our editor’s office to let him know about the subject of this week’s investigation, and a set of Rangers tickets with VIP parking and club access mysteriously disappears from his desk. This, um, chance occurrence illustrates a peculiar outgrowth of conspicuous consumption…
Neighborhood joints, whether bar or restaurant, have always been difficult to define in broad strokes. A few become notable culinary destinations with adept staff and stunning dishes. More operate on our lives as Robert Frost’s mending wall. They set unnatural borders and bind locals with the dull safety of ritual…
