To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. You can find croissants all over town, in grocery stores, coffee…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Cubans are blowing up menus all over Dallas. The toasted sandwiches,…
As I stood in line waiting for my order to be assembled, I couldn’t help but wonder what the poor baguettes did to deserve such a treatment. A woman pulled the loaves from a toaster oven, lopped off the end and used a tongs in a twisting motion to liberate…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. I know what you’re thinking: This one isn’t even a dish…
It’s been more than a year since I talked with Gigliola Aguilera about the salteñas she planned to cook occasionally in her tiny kitchen at Joyce and Gigi’s. I called Aguilera out for not putting the stew-filled pastries on her menu, mostly because they’re delicious but also because the delicacy…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Trying to pick a favorite elotes stand might be the most…
Summer is traditionally slow for the restaurant industry, but you wouldn’t know that if you’ve been dining in Dallas this year. A number of high profile of restaurants have opened since our last heat check, and since then we’ve welcomed a new steakhouse, a restaurant devoted to the entirety of…
I feel like we never made it out of the honeymoon phase. Bonchon opened late last year, promising mountains of Korean fried chicken, bowls of crispy pickled radishes and mug after mug of ice-cold beer. I reviewed the restaurant early this year, watched a few football and basketball games at…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. When a reader recommended I head to Spiral Diner to try…
Staring down at my plate at Jon Stevens’ newly minted Stock and Barrel in the Bishop Arts District, it’s hard not to conclude, suddenly and depressingly, that I got the shaft as a child. When I was growing up, meatloaf was a callous and passionless dish wrought from lean ground…
When Paolo Cavalli opened Cavilli Pizza, his first pizzeria, in Irving in 2007, he was sure to contact the Associazione Vera Pizza Napoletana (VPN), the group of Neapolitan pizza nerds who certify the world’s pizza shops as being Naples-approved. His was the first Texas pizza to be VPN certified, and…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Look at the bottom right corner of the tray in the…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. I’m a little late to the game. Tiffany Derry and her…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. A handful of plates leaving the kitchen at CBD Provisions will…
Uptown may be one of Dallas’ most recognizable neighborhoods. It’s also got a reputation for being a bit of a minefield, filled with towering heels, excess hair product and a slew of mediocre or downright terrible restaurants and bars. Despite the reputation, though, there are some great finds along and…
This week, John Tesar’s new steakhouse, Knife, was reviewed by Leslie Brenner, the longtime critic at The Dallas Morning News. Brenner awarded three stars, an assessment that translates to “very good: a destination restaurant for this type of dining,” according to the paper’s review and listing policy. You might think…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. I could argue that if Mesa is good enough for Jay-Z…
Until recently, the recipe for a steakhouse hasn’t been much more complicated than the recipe for perfectly cooked steak. Fill a sizable dining room with leather booths and a sharp-looking staff, put some dry-aged rib roasts on display in a meat locker and wait for the Bentleys to come test…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Pizza is one of the most abused foods Americans are subjected…
Each summer, the restaurant business slows to a crawl as temperatures rival convection ovens and monied customers flee for Colorado. Some restaurateurs use the downtime to close their businesses and give their employees a breather. Some trim employee hours and do their best to make a profit through the slow…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Everyone loves a Reuben; it’s what the sandwich will do to…
It was The Libertine Bar that set me off. I was craving a BLT, but what I got was a failed attempt at a fancy “BLT” riff. Pork belly stood in for bacon and was soft, thick and sweet. The lettuce was shredded and fell from the sandwich with every…
