I’ve been looking forward to seeing Horne & Dekker’s new menu since late September, when owner Flynn Dekker jumped in on a discussion over at Sidedish to say “I agree that there were things we needed to improve on after we opened our doors less than 3 months ago. Many…
Diners who’ve spent their meals at the new Green Room lamenting the old Green Room may have a chance this month to indulge their nostalgia. Park’s Marc Cassel — who served as The Green Room’s chef during its storied heyday — is getting the band back together for a dinner…
Mobile giving, which was touted in the wake of the Haiti earthquake earlier this year as a high-tech way of invigorating philanthropy, hasn’t panned out for the North Texas Food Bank. The hunger relief organization rolled out its text-to-give program this month, and has thus far collected only $660. But…
Eating too much turkey’s become a November tradition, but quail was once the fowl of choice for diners set on overindulging. As David Wondrich notes in his splendid new book, Punch: The Delights (and Dangers) of the Flowing Bowl, 19th-century sports were terrifically fond of the “betcha can’t eat 30…
Charitable contributions aren’t the only good thing emerging from the bushel of culinary benefits being held this month. Chef Jeff Harris last weekend created a duck cavetelli with Swiss chard and foie gras for Stephan Pyles Celebrity Chef Dinner, the 11th annual fundraiser for The Wine and Food Foundation of…
What’s a Fan Favorite title from Top Chef worth? In Dallas, an unemployment check. Teresa Gubbins yesterday reported that Go Fish Ocean Club, the North Dallas restaurant helmed by cheftestant Tiffany Derry, shut down after service Saturday night. Owners blamed the location for intolerably slow sales. Derry wrote on her…
In a soon-to-be-published survey of the top 50 Mexican restaurants statewide, Texas Monthly food editor Patricia Sharpe concludes Texas is shifting from Tex-Mex to Mex-Tex – and one of the best edible examples of the trend is found in Dallas. According to a teaser for the December issue story, the…
The North Texas Food Bank won’t face the same turkey shortages plaguing food pantries in West Texas. As KOSA-TV reported this morning, the West Texas Food Bank is scrapping turkey distribution for the first time in a decade, citing the high cost of turkey meat. Inflation and a poor harvest…
Thanks to a quirk of the new health care law, eaters may soon have to dash to chain restaurants to claim the unhealthiest foods on their menus. Starting next year, chains with 20 or more outlets will be required to add calorie counts to their menus and drive-through signs. Not…
Fellas, you may want to think hard before you nab a box of Godiva Chocolate Top Chef Just Desserts Collection for your wife this holiday season. One of the four chocolates in the set designed by the Ritz Carlton’s executive pastry chef Morgan Wilson, who won the Godiva deal in…
Sigel’s in Addison is putting together a line-up of liqueurs for its upcoming Holiday LiqueurFest that’s rarely seen outside frat houses. The store’s serving Baileys, Kahlua, Jagermeister and three kinds of Southern Comfort at its tasting event, which will also feature dozens of flavored drinks with more savory reputations. According…
Spike Lee’s at the University of North Texas tonight, and fellow Brooklynite Amaya Santos, 17, knows what she’d like to ask the filmmaker. “Spike Lee, what’s going on here?” was Santos’ first thought when she counted up 28 ads for Lee’s Absolut Brooklyn in the Utica Avenue subway station. Santos…
Locally owned restaurants are typically hip to holidays. Any sort of celebration is an excuse for a scrappy restaurant to promote a thematic tie-in, as the Rangers’ run for a World Series ring proved. But on Veterans’ Day, the major chains have the mom-and-pops beat. The only local restaurants that…
The day after Foodways Texas threw a party that some participants are characterizing as a secession from the Southern kitchen, voters in a CNN poll selected Tex-Mex as one of their favorite Southern foods. Foodways Texas is a new organization with the stated mission of preserving, promoting and celebrating the…
Texas oyster season is under way, and you might as well be greedy. The oysters emerging from the Gulf this year are plump and sweet, and they’ll probably be gone by Christmas. While the recent BP oil spill didn’t taint Texan waters, oyster eaters in Louisiana weren’t so lucky. To…
I once spent an entire birthday in the company of a friend who thought embarrassment was the greatest gift: Everywhere we ate, she recruited servers to clap, sing and flip light switches — ostensibly in my honor. I’m not eager to repeat that experience. But a birthday lunch today left…
Wine experts have pretty much given up the annual tradition of naming the perfect wine for Thanksgiving, acknowledging the array of flavors on the table — and diverse palates assembled around it — mean a good case can be made for just about any varietal. But if I was doing…
Taking a cue from pickle-happy high-end chefs, a few fast food chains are reassessing the role of the once-humble dill. The obligatory pickles slapped on burgers by the nation’s leading chains have long been thin, watery afterthoughts. But Wendy’s this week announced its planned line of premium burgers, now being…
John T. Edge’s profile of Greenberg Smoked Turkey in this morning’s New York Times no doubt whetted appetites nationwide for the Tyler smokehouse’s “spice-rubbed and hickory-burnished bird,” but the product’s long been a local favorite. As a newcomer to Dallas, I couldn’t fathom what John T was doing when he…
When writers Janice Shay and Helen Thompson set out to find a Dallas restaurant doing right by beef, they thought they’d end up in a steakhouse. Instead, the pair of former Texas Monthly contributors was most impressed by Smoke, chef Tim Byres’ upscale paean to down-home cooking. Byres shared his…
A whopping 65 percent of McDonald’s sales are transacted through the drive-through window. So why is the company opening a store with seating for 180 in Irving tomorrow? The fast-food chain long ago accepted the majority of its customers would rather not get out of their cars. For years, the…
It looks like salt may be the next weapon government won’t be able to pry out of conservatives’ cold, dead hands. Tea was the symbolic foodstuff of the just-finished election cycle, but recent comments from Governor Rick Perry suggest it could be supplanted by salt as the Republicans ready for…
