Two weeks went by, and Braden and Yasmin Wages hadn’t received a delivery of fresh fish. Malai Kitchen’s menu is about 20% fresh seafood, and they couldn’t get a single shrimp sent to their 9-year-old restaurant. “It was a disappointment to our guests,” Braden Wages says through exhales. It’s been…

A cheese expert has never faced these obstacles. The biggest problem now is taste testing — it might be a small thing to us non-mongers, but removing the ability to watch a customer taste a tiny triangle of, say, aged manchego, turns a cheesemonger’s job into a Sherlock Holmes-level puzzle…

Reyna Duong needs a moment for family meal. Today it’s literally a family meal: On a Tuesday at high noon, she’s away from her restaurant, Sandwich Hag, after adapting the schedule to give her staff rest on Monday and Tuesday. Home is for mammoth plates of spaghetti. She’s made a…

Thursday afternoon, Caroline Perini is vacuum-sealing raw bacon. Air-tight packs of bacon are not a typical part of Easy Slider’s operations — she’d spend the average Thursday midday in her brick-and-mortar spot cycling down from the lunch rush and worrying about the beer cooler holding its icy temperatures. That was,…

Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. The door is wedged open, and blue tape runs along the floor of the Royal Blue Grocery in Highland Park Village. Masks and gloves are on, shoppers moving…

Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. Chef Ryan Ferguson has a new set of pet peeves right now. Ice cream and overcooked pasta are on the list. He’s wracked by nerves as he imagines…

Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. There are two sheets of paper taped on the window in the drive-thru at Bubba’s Cooks Country. It’s a typewritten note from the owners. It’s longer than you…

Welcome to Good to Go, a column in which our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers.

The restaurants of Nick Badovinus have been blessed with meat. There is a burger in all corners of his joints, and each specializes in its own feeling of comfort. Off-Site Kitchen is a summertime backyard utopia (see: peanut butter burger). A hulking cheeseburger nested on shredded lettuce, the red onion…

It’s been 20 years since his restaurant opened, and Mike Snider is just now finding the room for a cheeseburger. In 2000, he held a “restaurant shower” — the community showed up with booths and tables and slices of tile that were headed for the dumpster, because Deep Ellum adapts…

David Zhu was tired of the downtown grocery store dance. You’re probably familiar with the struggle if you live in the heart of Dallas: the eternal circling of Uptown, downtown and anywhere near the high-rises to find a single open parking spot. He’d been living at the AMLI in the…

The griddle at Maple and Motor should have its own ASMR channel. The shushing hiss that washes over you from beef frying in its own grease causes the same wave of “euphoric tingling” as the autonomous sensory meridian response videos out there. A minute after the doors unlock, before the music…

On the first day they threw open their doors after the tornado, patrons of TJ’s Seafood Market and Grill packed into the restaurant. It was Nov. 1, 2019, and Preston Royal Village limped but stood — shards of torn buildings and metal exposed by the tornado still stand. None of the destruction…

No more than five words are exchanged before the roll gets nuked. A glistening square of light reflects off the buttery shell — it’s a fresh-baked sight that causes a synesthesia. You can imagine the aroma and the rupture of a croissant. A minute goes by, maybe less, and the…

Maybe it sounds funny, but there are memories fused into Todd David’s bologna sandwich. He prefers it the old- fashioned way: Three-ish slices slapped onto white bread (the squishy, misted-with-whatever-chemical-that-makes-it-last-for-decades kind) with a swirl of spicy-sweet mustard. The best way to devour this version is in front of the open…

By the seventh day Popeyes completed their work, and they rested. The work had been done; the good news of a single sandwich’s return rolled through the air like thunder. The people clamored into the streets. Postmates drivers wept as dove-white smoke emitted from the Popeyes Basilica. The air filled…

It was around May when the shortage hit Liberty Burger. The demand for plant-based patties at the local burger chain skyrocketed and their cooler of Impossible-brand “meat” was bone dry. The 2.0 Impossible patty, a new formula for the burger that made it not taste like it had been fished…

The chain began in Austin, but Matt’s fried chicken sandwich was born in Dallas. Matt’s Rancho Martinez, the junior location to the original Tex-Mex joint in Austin (which opened in 1952), is no stranger to dipping things in a deep fryer. In 1993, Julia Child was knighted with chicken-fried steak…

When I find myself in times of trouble, sandwich fairies come to me. I whisper words of wisdom; let’s go to Eatzi’s custom sandwich bar. It’s nearing 2 o’clock on a weekday, and the bells of Christmas music toll inside the Oak Lawn market. The pizza ovens roar, swirling warm,…

There is only one good reason to swing your legs out of bed on the Friday after Thanksgiving — the day your body feels like lead from the waist down from a surge of tryptophan. Have the dreams started? Are you envisioning both elbows planted on the table, each hand…

Thanksgiving or not, I’m thankful for patty melts. Sitting at Dairy-Ette with a root beer, glass glazed with frost, iPhone’s predictive autocorrect hopes to change “patty melt” to “party melt.” Sure — that’ll do just fine. Do whatever you want, iPhone. Either way I’m having a buttery, toasted party melt…