When Eater last published my picture, Nancy Nichols told the crowd at Sidedish that it looked like I needed to eat more. Her remark was perhaps snide, perhaps sexist, but definitely true. I’ve lost 10 pounds since moving to Dallas, a result of my nightmarish reaction to short Texas ragweed…
The catfish shortage that’s lately beset North Texas should be over by June, a catfish industry spokesman says. As NBC’s local affiliate first reported, all but one location of Babe’s Chicken Dinner House locations have scratched catfish from their menus, citing inadequate supply. Jeff McCord, a spokesman for the Catfish…
Chick-fil-A’s first store designed to meet environmental design standards, opening this week in Fort Worth, will feature energy efficient appliances, low-flow restroom fixtures and a cistern for plant irrigation, but the fast food chain’s still isn’t ready to institute unbleached paper napkins. David Farmer, vice president of innovation and service,…
Burgers are so popular in Texas that state Representative Dan Flynn recently proposed making the hamburger the state’s official state sandwich, but Food & Wine could only find one example worthy of including on its new “25 Best Burgers in the U.S.” list. Tom’s Perini’s Ranch Burger, served at his…
A Dallas cocktail bar that opened last month has already earned a spot on Imbibe magazine’s list of 100 best places to drink in the South. The Cedars Social, a swanky South Dallas lounge featuring cocktails by Michael Martensen and an elaborate punch service program, was named to the “Best…
While visiting my parents in Detroit this weekend, I’d planned to dine at Slows BBQ, a trendy smokehouse that’s earned praise from Bon Appetit and been credited by The New York Times with spearheading the city’s cultural resurgence. But since my planning consisted entirely of checking the address and showing…
James Holmes, the affable locavore chef behind Austin’s Olivia, missed out on the culinary scandal that unfolded last year when Time.com critic Josh Ozersky wrote about how much he enjoyed having restaurant chefs cater his wedding (while failing to mention he accepted their services for free.) Holmes was presumably too…
The Greater Dallas Restaurant Association is seeking a new executive director, according to an ad posted this week on Craigslist. Former executive director Jamee Jolly, who joined the organization in 2007, resigned last fall to become president of the Plano Chamber of Commerce. The Greater Dallas Restaurant Association, a local…
EatGreenDFW is amping up its efforts to list every local food producer and purveyor on its website — and hoping to make money doing so. Directory listings are still free, but organizers Brian Cummings and Rich Shoen recently acquired the software they needed to monetize their project by offering advertising…
Texas farmers worry non-farmers misunderstand them, but a new website designed to address the problem suggests the cultural confusion may cut both ways. The Texas Department of Agriculture this week unveiled its “Agriculture is Your Culture” campaign, an educational program centered on a website featuring examples of how farmers contribute…
There are recipes for okra fritters, blackened catfish and benne wafers in Rebecca Lang’s new cookbook, but there’s not a word about fried chicken. “I’m really sad fried chicken is not in the book,” says Lang, who will be demonstrating recipes from Quick-Fix Southern: Homemade Hospitality in 30 Minutes or…
A pair of college students has discovered traditional Texas cuisine can be used to fight foodborne illnesses. According to research presented at last week’s Texas Academy of Science meeting, a common strain of salmonella can’t stand up to chili powder or certain barbecue marinades — at least when tested in…
Daniele Osteria got a new name last week. New owner Carlos Munoz has rechristened the Oak Lawn restaurant “D’Carlo” and is developing a logo to match. “Working with the marketing team, they wanted something like my name,” Munoz explains. “It’s short and simple.” While the name’s changed, chef Daniele Puleo’s…
Hurricane Grill & Wings, a tropical-themed wing joint that first hit Florida in 1995, is planning to open dozens of outlets around Dallas. The restaurant chain, which currently operates 42 restaurants in six states, this week announced massive expansion plans. New development agreements call for the opening of 233 more…
As someone who spends a good bit of time in restaurant dining rooms, I’m accustomed to being told “Just let me know if you have any questions about the menu.” But the offer usually comes from my server, not a diner at a nearby table. What’s remarkable about Shinsei, a…
Hispanics represent a growing share of Texas’ wine drinking population, but wineries are still grappling with how to pitch their products to them. “No information is available about the Hispanic wine market,” Natalia Kolyesnikova, assistant director of the Texas Wine Marketing Research Institute told attendees at last week’s annual meeting…
Hula Hotties Bakery and Café is shaking off the last vestiges of its Hawaiian theme. As first reported by the Oak Cliff Advocate, the tiny eatery plans to reopen on March 29 as an Italian restaurant. The transformation marks the end of a gradual evolution, owner Jill Inforzato says. When…
In cities with significant Polish populations, Shrove Tuesday is commonly known as Paczki Day in honor of the pastry made with all the lard, eggs and sugar that had to be used up before the traditional Lenten fast began. But Dallasites without deep-fryers may have trouble participating in the festivities…
The State Fair of Texas last week announced its theme for 2011, but the real start of Fair-anticipation season might come next week when representatives head down to the Houston Livestock Show & Rodeo to scout out concession ideas. Concession area director Carey Risinger and Kelly Pound, producer of the…
A year-old project to encourage workers to “commit to a lunch hour of renewal” has found a new fan base in restaurant owners, who are enthusiastically backing The Energy Project’s call for people to leave their offices at lunchtime. Tony Schwartz, founder of The Energy Project and author of The…
The attempted iguana meat caper that unfolded yesterday at the Laredo border posed a pressing question for food enthusiasts: Just what did those confiscated iguana tamales taste like? U.S. Customs and Border Patrol seized 58 pounds of alleged iguana meat mixed with masa, citing restrictions on wild animal importation. The…
Dallas chef Tiffany Derry this week dove into the maelstrom surrounding financial assistance at for-profit colleges, arguing in an essay for The Hill that the government is threatening the culinary arts by withholding loans from students enrolled in career schools. The Department of Education is attempting to issue new rules…
