Bolsa’s introduced an interactive twist to its popular Wednesday night cocktail event. The Oak Cliff restaurant’s still offering five cocktails for $5, but each drink now incorporates a customer-nominated ingredient along with the evening’s featured spirit. On Thursdays, Bolsa announces the liquor for the next “cocktail challenge” via Facebook, and…
Restaurant owners are growing increasingly excited about the prospects for breakfast pizza, but breakfast tacos don’t show any signs of making significant inroads nationally. Breakfast pizza is typically a tomato sauce-less concoction of eggs, cheese and meat — sort of like a breakfast taco unrolled and flattened. According to a…
Everybody knows pastrami. Everybody knows lox. But Lisa Giannopoulos, owner of Gio’s Café, a new deli in North Dallas, reports even customers who cut their teeth on knishes are baffled by pastrami lox. “It’s new to them,” Giannopoulos says of the Nova-style salmon that’s prepared like pastrami. Rarely seen outside…
Southern cheesemakers were shut out of the Good Food Awards, a new initiative to recognize the best-tasting artisan edibles made in accordance with sustainable principles. In a weekend ceremony hosted by Alice Waters, eight awards were given in the cheese category to producers from Oregon, Vermont, California and Wisconsin. “The…
It’s understandable that the Hyatt Regency, which last week announced it was opening a new bar and restaurant “just in time for the big game,” would want to take advantage of Super Bowl traffic. But a longtime member of the Foodservice Consultants Society International group says it’s not always advisable…
Wine writer and Texas wine booster Jeff Siegel, who blogs as The Wine Curmudgeon, last week raised the interesting question of whether there should be a certification process for wine writers, as recently proposed by fellow wine writer Pamela Heiligenthal. Siegel thinks the concept’s corked. Writing isn’t medicine: Even when…
The National Cowgirl Museum and Hall of Fame is now giving restaurant apron collectors the chance to beef up their Fort Worth holdings. In conjunction with its showing of “The Apron Chronicles,” a traveling photographic exhibit managed by The Women’s Museum of Dallas, the museum’s raffling off autographed aprons from…
A commercial for a new Kraft macaroni and cheese product claims the family-sized meal kit could save moms from the embarrassing situation of having nothing on the stove when their husbands unexpectedly bring a client home for dinner. Gee, Kraft, how would women find time to get dinner ready when…
A San Francisco chocolatier has added Dallas to its roster of popular city-themed tins. Bridge Brands Chocolate plans to debut its three tins adorned with images of the Dallas skyline at the Winter Fancy Food Show this weekend. Dallas is among 10 cities getting its own “landmark tin” from the…
It was dark and cold yesterday morning when I biked past the empty storefront alongside Press Box Grill, so I elected not to check out the brand new permits posted in the window. But D Magazine’s Tim Rogers is obviously a better — or at least warmer — cycling newshound…
Valentine’s Day means chocolate, Thanksgiving means turkey and Martin Luther King Jr. Day means somebody gets in trouble for serving fried chicken. Last year, the Denver Public Schools issued an apology for putting “Southern-style chicken” and collard greens on its cafeteria menu under the heading “In honor of M. L…
There’s no shortage of good food in Deep Ellum, but does The Green Room’s extended vacation mean fine-dining restaurants can’t make it there? The Green Room hasn’t gone out of business yet, although circumstances surrounding its unannounced closure were sufficiently suspicious to excite the blogosphere yesterday. After Sidedish’s Nancy Nichols…
Rise No. 1’s co-owner Hedda Gioia Dowd says she isn’t worried customers will stop flocking to her restaurant after reading the secrets of soufflé-making in her new cookbook. “We have people who are pregnant, delivering babies the next day, come here for their last meal,” Dowd says. “We have people…
My first meal at Saint Ann, the subject of this week’s print review, was marred by sloppy service, gummy pasta and — most memorably — a hair in my chicken. As human products go, hair is relatively innocuous. There are far worse bodily secretions in food that no eater can…
How you feel about Saint Ann may depend upon how you feel about Jägermeister ice cream drizzled with a Red Bull reduction. As that sugary debacle demonstrates, the new Uptown restaurant has a firm grip on its young and trendy clientele. Saint Ann is designed to appeal to diners who…
I took my martinis with olives until I read The Hour, Bernard DeVoto’s classic homage to his favorite drink. According to DeVoto, misguided drinkers put olives in their martinis because “in some desolate childhood hour, someone refused them a dill pickle and so they go through life lusting for the…
Jason Russo doesn’t want eaters who don’t like a product he sells through Texasfood.com to just tell him about it — he’s looking for them to share their opinions on his website. Russo took to Twitter yesterday to recruit writers for a new review blog, which will be linked to…
The Texas Burger, released last month at McDonald’s restaurants across Japan, proved so popular that the fast food chain’s already issued a sequel. Spokeswoman Melissa Daly describes the Texas 2 Burger, available now in Japan, as featuring “flavors of the Lone Star State with spicy chili beans, bacon, fresh onions,…
Spiral Diner’s staffers aren’t letting an award from PETA distract them from their work slinging tofu scrambles and mixing soy milkshakes. “I really don’t know,” a man who identified himself as manager of the Fort Worth branch said with a snarl when City of Ate called to ask how the…
Foodways Texas, the new organization that aims to “preserve, promote and celebrate the diverse food cultures of Texas,” has announced an event that should help make sense of all the fancy words in its ambitious mission statement. Tickets for the group’s first symposium in Galveston go on sale tomorrow. For…
While a vast majority of Texans still haven’t sampled whiskey legally distilled in-state, an owner of Ranger Creek Brewing & Distilling in San Antonio believes Texas bourbon could become a nationally recognized category. “We really believe the concept has legs,” Mark McDavid says. “Our goal is to compete with Tennessee…
The New Orleans Saints’ elimination from Super Bowl contention this weekend devastated members of the Who Dat Nation — and deeply disappointed the DFW restaurants looking forward to serving them. Robbie Connell, manager of the Humperdink’s in Arlington, which hosted the official LSU Alumni pre-game tailgate party before the Cotton…
