While waiting for my burrito at La Victoria, a young man working the counter picked up the phone and grabbed his note pad. “Two Zack Attacks,” he confirmed, and then asked if it was “Zack” himself on the line. It was. Vicky was in the back, spooning a big wad…
To prepare for this fall’s Best of Dallas® 2012 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. My meal at Yutaka is months old but one memory is…
While the Los Angeles Times continues to bask under star-free skies, the Dallas Morning News and most other major daily publications continue to honor tradition anointing dining establishments with one to four, and sometimes five stars, to indicate the overall level of satisfaction a diner should expect when patronizing a…
Apparently summer is here, which means it’s time to start the hunt for the perfect rendition of the greatest summer sandwich of all time: the BLT. Every season, when tomatoes start to perk up, my BLT craving kicks into overdrive. Yet stellar renditions are scarce, even though the sandwich is…
To prepare for this fall’s Best of Dallas® 2012 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. Bijoux’s new menu makes for interesting exploration because most of the…
The first week of the unofficial summer season is slipping away, and I find myself craving BLT’s. The tomatoes I’ve been getting in some of my salads have started to come to life, and I hope it’s a sign that the summer fruit will fare better this year, compared with…
An article in Audubon Magazine regarding truth in labeling has me a little flustered. It points out that the labels that pepper our groceries with messages of good tidings and well being are mostly bullshit. It also implies that specific terms such as cruelty free, cage free and environmentally friendly…
For this week’s review I checked out Chicken Scratch and the Foundry, a one two punch in Oak Cliff that will certainly draw big crowds all summer long. The space is amazing, and I found myself hanging out there way longer than was required to evaluate the food. Chef Tim…
The Association of Food Journalists has announced the finalists in its annual competition, and Texas fared well. Dallas, Texas, even. Leslie Brenner of The Dallas Morning News was nominated for best newspaper restaurant criticism for her continued coverage of our local restaurant scene. And at the Houston Press, Katherine Shilcutt…
To prepare for this fall’s Best of Dallas® 2012 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. While working on my story about Jimmy’s we took a ton…
It’s a beautiful afternoon to eat and drink outside, and I’m sitting at a picnic table hewn of haphazard and reclaimed lumber, sucking oregano-tinged honey from the webbing between my thumb and forefinger. Dogs circle the tables from below, while a swarm of flies circle metal pie plates on the…
My post announcing the new ownership of Bryan Street Tavern drew concern. Under the last regime, the humble bar quickly earned its place as my favorite stop for wings. They plated up crisp, juicy chicken, sauced up with Frank’s and served with a top-notch blue cheese dressing. I was concerned…
Last week, Bundle, a website devoted to helping customers make spending decisions, released a study proclaiming Dallas the number one “eating out city.” The study analyzed credit card data and compared dining habits in different American cities. And it came to a surprising conclusion: Diners go out 70 percent more…
Here we go, Dallas. I know you’re excited to fire up your grill, don your Speedo and drink rosé, but we have a week to wrap up first. I promise to make it quick. No review this week, but Lauren offers up a great interview with Danyele McPherson, the sous…
Helllloooo summer! While some of you might go out this weekend and celebrate the last handful of days to be outdoors comfortably until sometime in mid-October, I’m going to do my best to enjoy what is traditionally the best season for leisure. And while some people (the smart ones) view…
Jimmy’s is one of the first iconic brands I encountered when moving to Dallas. While I’ve seen their sausage on many menus, my favorite way to enjoy the DiCarlo’s links is at home on a Sunday with a bottle of red wine and a mountain of spaghetti. If my story…
Downtown Dallas Inc. hosted a very large luncheon yesterday for those with a vested interest in the improvement of Dallas’ city center. I sat at table number 98, and there were ten place settings at each table. If everyone who signed up showed up, there were nearly 1000 attendees who…
To prepare for this fall’s Best of Dallas® 2012 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. Brisket Tacos: perhaps one of the few foods Dallas can take…
Tim Love, you cheeky monkey: Costco wasn’t enough was it? After announcing a line or sauces and rubs to be featured at the discount store, and endorsing Hellmann’s mayonnaise in a mock culinary competition, the Fort Worth chef known for his burger shack, Woodshed and the more polished Lonesome Dove,…
“Who’s that for?” I asked. The bartender at The Commissary did a quick double take and asked if I’d ordered the Black Metal. I nodded that I had, and he finished pulling off the top and grabbed a glass. I knew I was in for a long night. My hesitancy…
To prepare for this fall’s Best of Dallas® 2012 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. Union Bear’s beer list is a reason to go all on…
If you order a hoagie in Philly, there’s a good chance it will come on a Sarcone’s roll. Sure, other bakeries supply bread for some shops around town, but Sarcone’s has built a legacy out of its sesame-seed-studded bread and that chewy texture that’s a workout for your jaw. Order…
