Tim Burton, co-owner of Burton’s Maplewood Farms in Medora, Indiana, is a purveyor of Grade B maple syrup. Burton used to be in IT, but he moved out to the woods with his wife, where he’s now grown a fuzzy beard and schleps through snow to look at trees all…
Men’s Fitness has taken measure of our nation and, once again, growing girth is the trend. In the March issue, which is on newsstands but not online, the magazine uses fitness industry and CDC stats to compile a list of America’s 25 fattest cities. Houston is the fattest, which the…
After recently opening the new bar The Foundry, Chef Tim Byres is trying to finish out a family-style casual fried-chicken joint called Chicken Scratch, both of which are just around the bend from Smoke in north Oak Cliff. In the interview that follows, we discuss it all, including the best…
Today Ben or Jerry, not sure which one, updated their Facebook page that they have a new line of Greek Frozen Yogurts. I called the Plano scoop store to get the low down and it appears the Greek yogurts are replacing their old frozen yogurts (in scoops only, not pre-packs)…
The Huffington Post told the story yesterday of a restaurant in Georgia where the owners “respectfully ask that parents tend to their crying tots outside.” Essentially the place is banning crying babies. They pointed to unfavorable comments from other guests concerning loud children as their reason. Take note, they’re not…
Typically, tiny green leaves and small buds emerging on peach trees are an encouraging signs to farmers. Those little pink blossoms usually indicate that fruit’s not far behind. There’s one caveat, though. That process needs to happen in spring. Not winter. The business of growing fruits like peaches and berries…
With Fat Tuesday upon us, gluttony is the single goal of the day. While lots of shenanigans will surely ensue, as they do every Tuesday in this city, don’t forget to fill your ulcerated tummy with a bowl of hearty gumbo. I spoke with several local chefs on the art…
Whitehall Exchange recently opened in the Bishop Arts District, at the northeast corner of Bishop and West 7th Street. Billed as “bar and bites,” this refurbished spot retained the old charm of the building and enriched it with stain glass and dark wood, giving it a swank feel. Whitehall Exchange…
So, what to do. The banks are closed, the kids are out of school and some of us may feel compelled to celebrate the day with a little tip o’ the hat to a president. Like the first or the 16th, who both happen to have birthdays this month. Or…
Thursday evening The Hardline spent a segment tossing around ideas for a cooking show. Sure it has nothing to do with sports, but that’s nothing new for you P1s out there. Mike Rhyner brought to the table a cooking show based on headlights. Yes, headlights. Particularly on a sufficiently breasted…
As you surely know, ’tis the weekend before Fat Tuesday. Gluttony will run rampant in the streets as we, and everyone in New Orleans, prepare for 40 days of sacrifice that begin on Ash Wednesday. (Or maybe you focus on just the gluttony part? That’s cool, too.) On Sunday, Poor…
Rachel Stone at the Lakewood Advocate got the scoop on three new retail outlets at BLVD, the new luxury apartment complex at SMU Boulevard and Greenville Avenue that offers, among many of its amenities, valet trash service, a “sparkling pool and sundeck,” and 712 square feet of luxury living for…
The Tootie Pie Company will soon open a gourmet café at 5944 Royal Lane, on the southwest corner of Preston and Royal. Their sign is already on the marquee to tease us all. And from peaking inside the windows, it’s clear the build-out is slowly taking shape. For a little…
The new Central Market at Preston and Royal is now open, offering just about all the amenities of the other four local Central Markets but in half the space. Here’s a party tip: don’t fight the one-way serpentine flow. Once you decide to get in, you’re in. And focus. If…
Short of earning a Ph.D in bio-tech science, making sense of genetically modified (GM) or engineered (GE) ingredients in America’s food chain is almost impossible. Primarily because by law GM foods aren’t required to be labeled as such. So you literally need that degree along with a boatload of data…
Side Dish reported on Valentine’s Day that Nana, the restaurant in the Hilton Anatole, will close in June and reopen in September as a steakhouse. Yes. A steakhouse. Chef Anthony Bombaci has been promoted within the company, and the new chef has yet to be named. The place is also…
Chef Braden Wages of Malai Thai in the West Village is originally from upstate New York. He and his wife, Yasmin, who is from Weatherfod, met while in school at Cornell. Running a restaurant was a long-term dream for both of them. But the concept for that place was based…
Know what’s better than a pop-up restaurant? A pie pop-up, of course. Per Good Space and Go Oak Cliff, this weekend, during the Mardi Gras celebration in the Bishop Arts District, Emporium Pies will be doing a trial run of sorts. They’re interested in investing in a little real estate…
The Texas Organic Farmers & Gardeners Association (TOFGA), a non-profit educational organization that “supports farmers, ranchers and gardeners who grow food and fiber in a sustainable manner,” arrives this week for its annual conference, at the Mesquite Convention Center, February 17 through 19…
Chef Tim Byres, Chris Jeffers and Chris Zielke, co-owners of Smoke, have seen fit to transform the spacious old Jack’s Backyard spot to a beer garden called The Foundry and a chicken stand called Chicken Scratch. The latter isn’t open just quite yet, but the former — the drinking part…
Eating out on Valentine’s Day is like the fun house at a traveling carnival — all smoke and mirrors and unmet expectations. The bar is set too high, the pressure to perform too much, and in the end everyone feels duped. Yet every year when it rolls back through town,…
A couple weeks ago we met Abraham Bebell, the bar manager at Oak in the Design District. At the end of the interview, I asked Abe who in the local restaurant and bar scene I should meet next. He told me about Rich Allison, bar manager at the very popular…
