A couple of notable news items came across the desk this weekend while you were out grillin’ with Dad. Time to play catch up:Last Friday, June 19th, Nestle USA announced a voluntary recall of nearly four dozen Toll House refrigerated dough products. The action was prompted by an FDA investigation…
In case you didn’t get the memo, Oak Cliff is the city’s hot dining destination. Really. Need proof? It’s home to some of the most buzzy restaurants in town (Bolsa, Spiral Diner, the Belmont Hotel) and the Bishop Arts District–a buzz that extends to include shopping, attitude and more. Its…
Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA What is local food? Well, it ain’t a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state. And what about in season? Surely not a…
Okay, so it opened in November. Our bad. As of last week, we still hadn’t explored Legacy Books in Plano, an independent bookstore with a unique culinary program. But when the 300th person told us we had to go (and that person just happened to be a chef), we finally…
When one of the top pastry chefs in town hands you a chocolate bar and says she’s in love, you listen. In fact, I believe Rhonda Ruckman’s exact words about the Patric bar she gave to me yesterday were, “As far as Madagascar chocolate goes, this kicks Valrhona’s ass.” Coming…
Demonstrated by Chef Neville Panthaky of Bengal Coast For us North Texans, it doesn’t get more exotic than the Bay of Bengal. OK, Marfa’s kinda different, too. But half a world away, the triangular inlet of the Indian Ocean evokes images of burning red sunsets, sari-wrapped beauties and pristine beaches…
Demonstrated by A.J. Iammarino of Trader Vic’s Dallas Guess what? Marilyn Manson is now shilling absinthe. Yep, as if Cabo Wabo and Trump Vodka weren’t enough, now everyone’s favorite goth poster boy is in bed with the naughty green fairy. We’ll file it somewhere between the Danny DeVito Limoncello and…
Demonstrated by Brian Luscher and Karin Porter of The Grape Despite their reputation as the ultimate fast food, truly great French fries actually take some time. And they’re worth it. Anyone who’s gummed a gooey stick of the typical Dallas restaurant potato mush could tell you that. Thing is, while…
Tim McCallum wants you to eat at Vapiano. Partly because he owns the place, but also because he really thinks it’s great–which may again have something to do with the fact that he owns the place. But we don’t want to get into one of those circular ‘what caused the…
Demonstrated by Chef Brian Luscher of The Grape “How do we improve on an institution?” That’s a question Brian Luscher asks himself a lot these days. It’s been almost two years since he and his wife Courtney took ownership of The Grape, a cozy bistro on lower Greenville Avenue that’s…
Demonstrated by Margie Hubbard The best cooks aren’t always professional chefs. Sometimes they’re just regular people who like to prepare food and love to eat. Take Margie Hubbard for instance. As the author of Eating in Dallas, she’s a banking specialist by day and influential food blogger by night…and early…
Demonstrated by Sara Tomerlin of Spiral Diner It’s not just for hippies and health nuts anymore. Take a look around Spiral Diner any day for proof that veganism appeals to a wide range of folks for many different reasons. Maybe they like the idea of going all-plant once in a…
Demonstrated by Jon Sprague of Corner Market Tucked into a 90-year-old storefront on lower Greenville Avenue, Corner Market is like a little bit of Europe right here in Big D. Chuck Cole opened this restaurant-slash-flower shop two and a half years ago, aiming to recreate the feeling of neighborhood cafés…
Demonstrated by Michelle Carpenter of Zen Sushi After 21 years behind a sushi bar, Michelle Carpenter knows a thing or two about fish. “It’s very interesting–there’s a lot of thought that goes into it,” the owner of Zen Sushi says of her specialty, known for its delicate balance of textures…
Demonstrated by Jeffrey Kowitz of Taco Joint Ah, April. Time to gear up for another season of painfully polite pool parties and backyard cookouts set to the soundtrack of a pre-teen sleepover. Sigh. Might as well start the countdown to Oktoberfest… But wait–what if we told you that you might…
Demonstrated by Michael Tyler from Beyond the Box Pastry chef Michael Tyler is certainly not the sweet, gooey type. But the man makes a mean buttercream. At Beyond the Box Catering, Tyler bakes up everything from eye-catching occasion cakes to rich, flaky croissants for weddings, parties and corporate events. His…
Demonstrated by Jeffrey Kowitz of Taco Joint The name of Jeffrey Kowitz and Corey McCauley’s restaurant pretty much says it all–Taco Joint. This low-maintenance East Dallas spot isn’t about twisting, spinning or otherwise tricking up what was probably a good thing in the first place. Kowitz, the man behind Taco…
Kathleen Ellington of Kathleen’s Sky Diner After 21 years in the restaurant business, Kathleen Ellington can spot a trend. The energetic redhead behind Kathleen’s Sky Diner knows what’s coming, what’s going and what’s here to stay…at least for a little while. That’s why she and her husband Robert overhauled their…
Demonstrated by Reza Anvarian of Southpaw’s Organic Café “There’s only two things I know how to do. My mother taught me how to work in the kitchen and my uncles taught me how to box.” Reza Anvarian opened Southpaw’s Organic Café in October of last year, taking a break from…
Demonstrated by Chef Robin Gill Lacy of the Cliff Café Have you ever started dreaming while you were still awake? For breakfast lovers, those hazy moments between relaxation and rapid eye movement are the perfect time to begin pondering what pleasures the morning table might bring. Here in the South,…
Demonstrated by Jana Miller Jana Miller wants you to step away from the cheap sparking wine. A recent city wide epidemic of mimosa-centric brunch specials indicates a troublesome trend in post-party drinking preferences. Seemingly overnight, Dallasites have supplanted their traditional tonics with cloying nursery concoctions containing about as much hair…
Demonstrated by Chef Rhonda Ruckman Listen up, guys–this one’s for you. Any muscle-shirted mini-millionaire can make a fancy reservation, but the man who gets his hands dirty (kinda meant figuratively) will really score points on Valentine’s Day. A handmade gift featuring a certain melting mood enhancer will put her in…
