We Texans love our “Mexican” food. That is, we love flour tortillas filled with breast meat and corn chips dipped in processed cheese. Who wouldn’t? Except, as we all know, that’s not really Mexican, now is it? (And sometimes, as our own Chris Meesey would point out, the concoctions we…
Check out more photos from the party here in our slideshow. Best line overheard (well, shouted to our face) at the Smoke grand opening Friday night: “Who cares about resurrecting Deep Ellum when we’ve got this?!” The gushing party-goer was referring to the booming Oak Cliff renaissance, of course. Granted,…
As the Julia Child renaissance rush continues, Joseph Mason of Borders in the West Village says Mastering the Art of French Cooking is flying off the shelves. He’s barely able to keep the classic best seller in stock, given the hoards of wanna-be French Chefs inspired by the hit movie…
Recipe Demonstrated by B.J. Foley We’ve had it up to here with jacked-up mac and cheese. Where’s the logic in declaring a dish the “ultimate comfort food”, then tossing in everything but the kitchen sink in an effort to gussie it up? Good sense told us to go straight to…
Sharon Hage’s petite East Dallas restaurant is always discussed with exuberance and awe. Since its debut in May of 2001, York Street’s 12 tables have become some of the most precious culinary real estate in the city. Hage herself is lauded as a trendsetter, one of the first area chefs…
How far would you go for a really great taco? Guess it depends on your definition of “great”. We’re of the opinion that taco perfection comes in many guises, whether tucked in the corner of a Tex-Mex combo plate or served through a walk-up window at a certain area truck…
We dine out, we dine in, we write about our food and we comment on the musings of other adventurous eaters. It’s fun–kinda like a sport only we don’t have to wear helmets or worry about paternity suits. Much.But as much as the food world revolves around glitzy new restaurants,…
Recipe Demonstrated by Dan Landsberg of Tillman’s Roadhouse Walk into Tillman’s Roadhouse and treat your eyes to a feast. Exposed pine walls and crystal chandeliers set off luxe designer fabrics and rough-hewn country accents in this unique Bishop Arts restaurant. Executive Chef Dan Landsberg describes Tillman’s cuisine as “gourmet chuck…
Say you wanna open a restaurant. You envision yourself cooking and smiling and rainbows are shining and somewhere in the distance a chorus of angels is singing. Or a chorus of Harleys–depends on what makes you happy.Anyway, you get the idea. We all know it ain’t that easy–but have you…
How are the hard-working folks who can make or break a restaurant meal cared for at the end (or beginning) of a long shift? Do they send out for pizza?Used to be, in the family-run restaurants of yore, the staff would sit down to a communal meal together each day,…
Much to our delight, the mini-burger craze has hit a bump in the road. Hey, don’t get us wrong–we’ve got nothing against two-biters. They’re cute and small and often even feature fancy meats. It’s just the “s-word” that grosses us out. But whatever you wanna call ’em, there seems to…
Many kids and young adults are heading back to school right now. Some lucky stiffs, however, will trade cracking books for grilling, baking, sautéing and flambéing. Ever wonder what it’s like? We have. Turns out, culinary school’s lighter on the Gordon Ramsay-style discipline than you’d think and heavier on the…
Recipe Demonstrated by José, Chad and Janice of Parigi In a town obsessed with new, there’s something refreshing about longevity. Dallasites love to flock to the latest hot spots, packing dining rooms three deep for about three weeks and then forgetting the place altogether. A classic like Parigi, though, which…
Urbino starts out with two strikes against it. First off, there’s the name. Oh, Urbino’s cute and all–but the third incarnation of Urbano Café sits just a mile away. (That’s Urbano with an “A”, not Urbino with an “I”. ) There’s also a new pizza joint in Plano called Urban…
Anybody can fry an egg. Well, not necessarily anybody. But why not start your day with something that’ll really put a smile on your face, something your Mom might not approve of? You know–like a chocolate waffle dripping with Kahlúa crème or a burrito the size of a duffel bag…
Back when we lived way east on 30 near Zion Road, we nicknamed that giant reservoir out there “Lake Ray Stumpy”, for reasons we probably don’t have to explain. The weather’s been kinder lately, though, and things are looking much fuller. Probably no coincidence that business there has reached high…
“How does this place make money?” You know you’ve heard that question dozens of times–whether from a friend or in your own head–when looking at the small, boutique purveyors so popular in the food world these days. We encountered it just yesterday on a trip to Scardello Artisan Cheese from…
Recipe Demonstrated by Scott Gottlich of Bijoux As we speak (or write, as it were), eager food-lovers across the area are anticipating Restaurant Week dinner reservations at some of the finest dining destinations in town. For just $35, they’ll tuck in to three special courses, with a portion of the…
No segment of the food and beverage industry so reflects the desire for smaller, more personalized purveyors than wine. Wine lovers want magic and prestige–not a mass-market bottle from a corner gas station (usually found in a cooler, right next to the Coors Light).But therein lies the trouble. What we…
As the food media world warms up for its busiest time of year, a trickle of new releases in television and print are whetting our appetites for the deluge to come. Here are a few of our favorite picks: WWBBD? The Food Network’s newest star is none other than Olympic…
This past Saturday, a sold-out crowd gathered at Le Cordon Bleu Institute of Culinary Arts in North Dallas for the first-ever DrinkLocalWine.com Conference. Hosted by website founders Jeff Siegel and Dave McIntyre and the Texas Department of Agriculture’s Go Texan program, the event drew wine makers, wine writers, bloggers and…
The more things change, the more we find ourselves scratching our heads at the stuff the powers-that-be in the corporate food world come up with. Pop Culture Vita Food Products, Inc. is the number one brand of refrigerated seafood products, sales-wise, as well as an industry leader in the smoked…
