From chef Andre Natera’s fictional archives: Wherever Elementary School Second semester report card, 1966 It’s a joy to have young Andre in class. He follows the rules, raises his hand and sits up straight. Oh, he’s such a good influence on all the other boys. Why, just the other day,…
A Hickory, North Carolina restaurant is mounting a significant challenge to Bavarian Grill’s status as “Best German Restaurant in America,” a title bestowed in an online competition. Plano’s Bavarian Grill last year beat out more than 400 German restaurants nationwide to claim its crown in a contest sponsored by an…
A mobile barbecue operation in Deep Ellum is readying to move into a permanent location on Commerce Street. Momma Raye’s Old Fashioned BBQ, which has been selling ribs and sliced beef sandwiches from a truck parked at Club Clearview, has been cleared by the city to take over the former…
The Wall Street Journal’s Lettie Teague, late of Food & Wine Magazine, was stunned by Dallasites’ wine habits when she was in town this week. Teague yesterday wrote about her recent visit to a Sigel’s Fine Wine shop in Frisco, where she picked up a $9 Domaine du Pouy -…
When Peg Bracken wrote The I Hate to Cook Book back in 1960, the former advertising copywriter’s admission that she’d rather enjoy a drink and good company than trim toast points was considered radical. “Add the flour, salt, paprika and mushrooms, stir, and let it cook five minutes while you…
Setting up shop in the shadow of Whole Foods Market seems like a risky proposition for a family-owned health food store, but a spokesperson for Natural Grocers — readying to open at Preston Road and Forest Lane on August 31 — says proximity to the natural food giant is a…
“What do you think of when you think of doughnuts?” Hypnotic Donuts’ owner James St. Peter asks me. Um, coffee? Nope. Sugar? “No, no, no,” says St. Peter, who’s obviously never going to pick me to be his Password partner on Board Game Night. “People like their doughnuts fresh and….”…
A new project at Louisiana State University may eventually extend the crawfish season through the fall, but a local seafood purveyor says many consumers don’t realize live mudbugs are already available through Halloween. “You can get crawfish from the Pacific Northwest,” Jon Alexis, co-owner of TJ’s Fresh Seafood Market says…
When Baskin-Robbins recently announced it was axing five of its 31 signature flavors, the resultant uproar centered on French Vanilla, a fixture since the company’s founding in 1945. More than 1000 people have joined a “Save French Vanilla,” group on Facebook, pleading with the company to keep the sundae-suited classic…
Kenny’s Burger Joint this month scored a colossal publicity coup, getting all the major media outlets in Dallas to report on the eatery’s new massive $50 burger. A Hamburger Today, the nation’s leading source of beef patty news, even picked up the story. City of Ate didn’t join the frenzy,…
As a remarkable number of press releases this month have pointed out, molecular gastronomy has made its way to Dallas. Stephen Pyles, who “detests the words” molecular gastronomy, is planning to trot out a few mad science techniques for a new tasting menu debuting in August; Urban Crust is serving…
A new pop-up restaurant in New York City is taking advantage of Northerners’ recent interest in Texas barbecue. The annual Big Apple Barbecue Block Party, which typically includes at least one Texas pitmaster, and Hill County Barbecue Market have helped introduce brisket and sausage to New Yorkers’ ‘cue vocabulary. But…
Dallas diners aren’t sake drinkers. So says Yutaka Sushi Bistro’s Yutaka Yamato, who’s rejiggering his Sharaku Sake Lounge to better accommodate local tastes. “I tried to sell sake because it’s a Japanese restaurant, but it doesn’t work well,” Yamato says. “A lot of people don’t know about sake. They drink…
The Southern Foodways Alliance, an 800-member organization that’s stimulated serious scholarly discussion of barbecue and pinto beans; produced dozens of movies on edible topics ranging from Sazeracs to pig ear sandwiches; rebuilt a New Orleans fried chicken shack devastated by Hurricane Katrina; and collected hundreds of oral histories from oystermen,…
The U.S. Centers for Disease Control and Prevention this week did its best to dampen summer fun by linking salsa to food poisoning. According to the much-quoted press release, one out of every 25 cases of foodborne illnesses picked up at restaurants originates in a bowl of salsa or guacamole…
By far the easiest part of my job is rounding up dining companions. No matter how forcefully I emphasize the rigors of a review dinner—there’s no ordering what someone else at the table has already claimed or bogarting a dish, even if you were the one to find the world’s…
Editor’s note: Apparently, feeding kids is a lot more complicated than tossing them a box of Pop-Tarts and a 3-liter jug of root beer. Who knew? For the breeders among you readers, here’s a wrap-up of newsy, nutritional items Hanna shipped in from the School Nutrition Association conference under way…
Spicy foods, much like bikinis and personal cell phones, aren’t just for adults anymore. Young children are increasingly demanding school lunches dabbed with jalapenos and chipotle peppers; dishes on display at the School Nutrition Association conference in town this week included green chili pork and curried chicken. “It’s a crazy…
Perry’s Steakhouse, which I praised in last week’s Dish column, isn’t typically associated with dainty portions. On Fridays, when mammoth pork chops are sold for just $10.95, the exiting crowds, armed with giant rope-handled leftover bags, look like successful shoe shoppers. But Perry’s has brilliantly downsized its cocktails, a move…
No matter how many talented chefs Michelle Obama invites to the White House, or how many vegetable costumes Jamie Oliver dons, it seems unlikely school nutritionists will ever be able to strike pizza from their cafeteria menus. “You can’t stop buying pizza for kids,” says Sherry Brokenberry, food service supervisor…
Organizers are calling this past weekend “Taste of Dallas” an overwhelming success, despite heavy rain on Friday that depressed attendance and aggravated vendors. While official numbers won’t be available for days, spokesperson Suzanne Gentry Slodin characterized the turnout as “amazing,” citing the 200 people who lined up for an 11…
Today’s the official start day of KRLD Restaurant Week’s reservation season, a surprisingly meaningless date to some of DFW’s most serious gourmands. Although the list of 132 participating restaurants was officially unveiled today, prospective diners who accessed the list through the Open Table online reservation system this weekend discovered all…
