It’s entirely possible that Dallas’ Sumo Shack hosts one of the only baos in America stuffed with a bacon cheeseburger. The pillowy steamed bun is typically filled with pork belly or Peking duck. Some research indicates that another cheeseburger-stuffed bao exists at Pho & Bun in London, but a stern Google…

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. A good pub began with steamed mollusks. About 20 years ago, Dublin-born Feargal McKinney returned to Dallas from…

Leading up to September’s Best of Dallas® 2017 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. The best bowls of noodles come with a super power: Once you dive in, slurping up good sauces…

About eight years ago, Cosmo’s veteran Jackson Tran crafted a menu that infused his background in Vietnamese comfort food into Lakewood’s long-standing dive bar. He called it a pop-up. Tran’s parents are also great chefs; they came from Can Tho in Vietnam’s Mekong Delta. Tran was born in a Red…

Pulled up to the bar at Hide and you feel an unmistakable energy: It’s bar food, thoughtful and elevated without pretension. One bartender plucks from an herb garden breathing light under a wall of Whistle Pig and other ryes and whisky. He clatters a cocktail with ice and pours out…

Leading up to September’s Best of Dallas® 2017 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. There are sandwich icons, like the BLT, that are probably best made at home. Texas tomatoes, crispy bacon,…

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. Every Texan has a fajitas routine. Do you paint tortillas with neon-green guacamole and shredded cheddar the…

Once a basket of Maple and Motor’s tater tots lands in front of you, there’s no stopping what happens next. These concentrated crave pods — hot, crusty, addictive poppables — will lodge in the center of your brain and cause minor blackouts as you devour them one at a time…

One of the best things you can do for yourself is put your face over a steaming bowl of pho. It’s the spa of the gods. Mot Hai Ba’s version has a rich and complex broth (fatty pork flavor with spices that pop out more and more as you dive…

You know what the fish and chips are like at 20 Feet Seafood Joint? They’re an ocean doughnut. Fresh, flaky cod is encrusted like golden rectangles or bronzed oblong orbs. Whatever shape they arrive in, 20 Feet’s fish and chips dunk magically and brilliantly into malt vinegar-loaded tartar sauce. Fries…

Leading up to September’s Best of Dallas® 2017 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. One of the best dishes at Knife does not include cow. It’s a simple and spot-on tomato soup…

Every arepa at Zaguan is a sensory experience. What’s an arepa? Owner Carlos Branger introduces us: It’s a sister to the gordita or the pupusa, as if an ear of corn and a cloud had a baby. Whatever arepas are stuffed with — eggs or marinated chicken and tomatoes —…

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. It’s hard to imagine another restaurant that uses the honor system for paying your check. At Aw…

There are no secret recipes at IdleRye. The kitchen window is permanently open, allowing a glimpse into the work. Co-owner and executive chef Ray Skradzinski dives into the inspirations behind his food with exuberance. “I enjoy doing stuff that reminds me of home,” he says. Skradzinski grew up in Alloway,…

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. The Inwood Theatre is a baby boomer, celebrating its 70th birthday in May, but few things are…

Every staff member who hears the order is beaming with excitement. Chef Nacho Zagala hustles over to the table, still in his apron. He’s also wearing a bright smile. Moments later, general manager Jim Evans approaches quickly with the same thrill. “You like it?” Zagala asks, extending his hand for…

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. It’s nighttime at Lee Harvey’s. It’s humid and there’s no breeze, so still you’d think we’re on…

A look inside the patty melt that’s become famous among Deep Ellum service industry folk.

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. The idea began with something like a dinner party. About 17 years ago, Carlos Branger, who had…

This has always been a cheeseburger to crave. It gets into the folds of your brain, sits dormant like a volcano and rumbles when you imagine ordering it again. It tastes, somehow, exactly like Independence Day fireworks, and is served with the exactitude of a NASA mission: A crimson dash…

Some call the Grapevine a gay bar or a dive bar or a hole-in-the-wall, but in reality, it’s so much bigger than that.