I was in a car on my way to Austin, tweeting about kolaches and blissfully ignoring my work email, when the DMN story on Monica’s Aca y Alla popped up on my phone. I promised myself I wouldn’t work while I was gone, but couldn’t resist the temptation to at…
Yesterday, Pizza Patrón announced a new pizza promotion: On Tuesday, June 5, from 5 to 8 p.m., Spanish speaking customers get what every Spanish speaking customer desperately craves — free pepperoni pizza. The press release tried to preempt any possible backlash by doing its best to invoke a jovial tone:…
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. When I leave a restaurant I’m reviewing, I immediately spend some…
After nearly a year without venturing outside the loop, I finally got out of town for a brief weekend. I toyed with going to Marfa, but I’m not yet Texan enough to drive eight hours for a weekend getaway, so I chose Austin, as much for its culinary diversity as…
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 first Texas brisket was eye opening. Back in DC, there…
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. I went back to confirm, after last week’s post. The Reuben…
This week over on the music side of the Observer, Daniel Hopkins interviewed Chris Jeffers, one of the owners behind Bolsa, Smoke, and more recently, The Foundry and Chicken Scratch. The piece pictures Jeffers on his new bicycle: a pimped up paletero cart with a hot rod paint job. I…
The beer festival in Irving this past weekend played host to many brewers who got most of the attention, but Bryan Street Tavern was there, too, saving beer guzzlers from death by super processed carnival food. Sure, the cheese on the sandwich pictured above is the same canned stuff you…
Brackets has closed. The restaurant that earned a scathing review from Hanna Raskin just over a year ago clearly never solved its identity issues. Raskin trashed nearly every dish, likening the crust on a passable pizza to Chuck E. Cheese’s, referencing a bloody and cold steak and calling nachos limp…
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. I was surprised it took me so long to find these,…
When I checked in with chef David McMillan back in March, he told me some significant changes were taking place with for John Tesar’s legacy CVap burgers at The Commissary. For one, they were supposed to be thinner, so the coloring would be more consistent throughout the center of the…
It’s a nice enough image. A sizable square of mahi mahi boasts perfect 90-degree hashes: the mark of a careful quarter turn on a searing hot grill. The visual perfection carries through to the very center of the fish, where my fork encounters firm and fresh flesh, cooked a moment…
When I was in elementary school our menu was extremely one-dimensional, relying on a handful of staples rotated throughout the week in a failed attempt to keep things fresh. We did not eat well. Fish sticks were prominent, and I remember watching in disgust as some of the other kids…
When the pink slime fervor began, Beef Products Inc, the largest national producer of what it prefers to call Lean Finely Textured Beef, halted production at a few of its plants. They claimed that free-falling demand, caused by Kroger, McDonald’s and other large scale retailers’ rejection of the ammonia-treated beef,…
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. I was worried I wouldn’t be able to include this dish…
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. Last year Cane Rosso’s pizza made our 100 Favorite Dishes list…
My first encounter with a session beer involved power tools. I was working on a kitchen project, and a both a reciprocating and circular saw were strewn about my front yard. The sun was beating down on me and my tools, and a friend dropped by with a case of…
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. It could just be the picture. I’ve admitted my obsession with…
Ready for the weekend? You should be. With a massive food truck festival to the north, and a big ass beer festival to the west, there are lots of reasons to get out of the house this weekend. We should probably wrap up the week before we start drinking, though…
I couldn’t sit on it anymore. Way back in January someone slipped me the news that one of Dallas’ greatest Reubens was gone. The Cock & Bull’s Reuben was legendary. I called Asher Stevens, the chef responsible for the sandwich, to find out the deal. Stevens: My vendor stopped supplying…
This January, the Houston Press ran a prophetic story about last summer’s drought and its coming effects on beef prices. Katherine Shilcutt’s story, like our own Brantley Hargrove’s story did a few months before, described Texas ranchers who sold off their cattle when the costs associated with raising them went…
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. And now the real reason I went to The Porch comes…
