Mark Stuertz

Find Stories by Mark Stuertz

Browse by:

Category:

Year:

Latest Articles

Preston's: Comforting, Casual Food in an Uncomfortable Setting.

By Mark Stuertz
Jun 10, 2010

The fact that Park Cities Prime, a pricy steakhouse with all the trimmings, couldn't survive in the belly of the capitalist beast of the Park Cities is a testament to something. Of what specifically, it's hard to say, but in the wake of popping economic bubbles, Park Cities Prime could...
Hector's On Henderson: "Date Night" Restaurant Fails to Arouse

By Mark Stuertz
May 27, 2010

In the annals of branding it doesn't exactly sing out, but this is the line that Hector's on Henderson flaunts. "It's a great place for date night," owner Hector Garcia says in a KDAF-TV Up All Night segment. He repeats it. So do his minions. Like ingesting fish oil, "date...
Dallas Chop House Breathes Beefy Life into Downtown's East Side

By Mark Stuertz
Apr 15, 2010

Since the age of the Cro-Magnon, Dallas has had the hell whomped out of it by all manner of steakhouses serving all manner of wet-aged, prime, wagyu, Angus, choice, dry-aged, and just plain horseshit beef. But we've never had a wet red meat romp quite like Dallas Chop House. DCH...
Artin's Grill Brings a Touch of the Sublime to Plano Dining

By Mark Stuertz
Mar 18, 2010

Artin's Grill is a gush of earnest, approachable sophistication wreathed in a blast of hickory smoke. At Artin's, no detail is overlooked: faux wood parquet tiles line the section dividers, only they're made of brass, which means the faux is fancier than the thing being faked. The banquette complex is...
The South Rises Again

Screen Door swings both ways, melding traditional Southern cooking with modern cuisine

By Mark Stuertz
Aug 14, 2008

Screen Door bills itself—in the parlance of some of the finest whiskeys—as a blend, a melding of modern culinary wisdom with decades of tried-and-true grit from the hot, sticky South. The result is the modern Southern kitchen. But what does this mean? That's hard to decipher. The food isn't so...

More Articles by Mark Stuertz »