When I first called Brian Luscher to ask about this year’s Stewpot Alliance, Soup’s On Luncheon, trucks with $10,000 of kitchen equipment had just pulled up to his soon-to-open restaurant in Deep Ellum. The chef was a little distracted, but not so preoccupied he couldn’t take a few minutes to…
A little more than a decade ago, in a party neighborhood called Adams Morgan in Washington D.C., kids got so drunk they’d have fist fights over huge slices of pizza that weren’t even good. The fights were almost understandable because everyone had been subjected to shooters the color of Jolly…
Well, it’s about to happen. After running FT33 successfully for just more than two years, chef/owner Matt McCallister has announced he’ll open his second restaurant by the end of this spring in Deep Ellum. Filament will borrow from the forage-friendly high-tech approach McCallister has made a trademark at his first…
Two weeks ago, I wrote about two different grilled cheese restaurants that will open soon in Dallas. The first is a small operation in Oak Cliff that promises to elevate a childhood favorite; the second is a chain that promises to stuff those childhood memories with some melted cheese into…
Spoon Bar and Kitchen shuttered December 31, 2014. The restaurant concluded its two-year run in the Preston Center with a packed dinner service that turned 144 covers, according to chef and co-owner John Tesar. The closure is primarily being blamed on diverging business objectives between Tesar and his partners at…
Belly up to a bar in Dallas these days (especially one that’s an industry hangout) and chances are high you’ll see shots of Fernet tossed back by the customers or staff. The Italian amaro has become an industry favorite, loved for its bitter, almost painful bite; it’s a bartender’s handshake…
Like many foods, elotes is interpreted differently in different regions. Depending on where you place your order it can be served on or off the cob, and the slew of toppings and condiments varies as well. When elotes makes its way into professional kitchens it is subject to a new…
If you’re an Instagram user and a food fan you should pull up @mistinorris90 for a whole new sort of feed. The chef at Small Brewpub may not capture the most beautiful imagery (I can relate), but nearly everything Misti Norris posts to her account is interesting. Catch a glimpse…
Clark Food & Wine Co. is a difficult restaurant to pin down. The name suggests a casual but refined eatery — a California bistro, maybe? — and some of the plates leaving the kitchen support that guess. Roasted beets with goat cheese are plated with artistry and flair, and asparagus…
Starbucks recently announced a new beverage meant to attract customers who are cutting back calorie consumption after the holidays. It’s called the flat white, and boasts stronger coffee flavor with less milk, making the drink easier on the waistline. Yes, the company that sells caramel Frappuccinos that clock in at…
In 2012 I described the sandwich pictured above as a nocturnal emission and the brainchild of Hunter Pond, a law school dropout who was not seduced by torts and grievances but instead had sandwiches and dollar signs in his eyes. He’d just recently opened East Hampton Sandwich Company. A dream…
For more than a decade now, I’ve been spearheading a football playoff party that holds food in equal regard to first downs. It’s not a Superbowl party — everyone else throws one of those — but a playoff party that celebrates the AFC and NFC Championship games. Picture above is…
It seems just a while ago, we were all sitting around and moping about the loss of Sharaku. In truth it was just last fall we heard that the Izakaya was closing: no more grilled pork skewers, no more chicken hearts, no more sake by the gallon. The horror. But…
So, what else? I find myself asking that question a lot this time of year, as my gaze shifts from retrospective mode during the holiday season to more forward-looking as I embrace the returning grind. Sure, Remedy just opened, which sounds great with its ice cream sundaes and sandwiches, but…
I ate a lot of bone marrow this past year, and the only dish that really wowed me was the one you see pictured above. It’s bacon-crusted bone marrow and it’s served with either uni or caviar, depending on the mood of chef John Tesar at his new steakhouse, Knife…
It seemed like a long wait, but it almost always is. It was all the way back in March when we found out why Danyele McPhearson had abandoned her post at The Grape to join the folks at HG Sply Co. Owner Elias Pope was preparing to open Remedy, which…
You can walk into most taquerias in Dallas and order a torta, even if they’re not listed on the menu. That’s because the building blocks of the Mexican sandwich are the same ones used to assemble a taco plate. The only extra ingredients required are bread and a few condiments…
Wanna know what’s great about Texas? Grapefruit. This in addition to various styles of barbecue, fajitas, elotes, paletas, a wide selection of tacos, jalapeno-studded sausages and beanless chili, all of which are great in their own right. But we talk about brisket and skirt steak all the time, and heaping…
When we published “The Battle of Texas’ Whiskey Makers and Fakers” in late 2013, everything was going well for Chip Tate. The craftsman behind the Balcones distillery jumped into a new copper still with a blow torch while cheerfully talking about revolutionizing Texas whiskey. And by all accounts, he has…
You’ll know Coconut’s Fish Cafe hails from Hawaii when the cashier greets you with an “aloha” as you walk through the door. There are no leis of jasmine blossoms, burning tiki torches or dancing hula girls with breasts concealed by coconut shells, but there is a warm aloha, semi-passionately offered…
By the end of January, folks who want to toss their New Year’s resolutions in the trash will have two new places to do it. Earlier this year, news broke that Dallas Grilled Cheese Co. would be peddling melty, gooey cheese sandwiches in the Bishop Arts District. The restaurant devoted…
Forgive me if I’m a little late to this one, as I was busy sawing my way through an entire stump de noel and eating croissants, bagels and other chocolatey things in honor of the Christmas holiday. All those sugary calories have a way of clouding one’s thinking, while making…
