Simmered down to an elevator pitch, Sissy’s Southern Kitchen and Bar might sound like a handful of other Dallas newcomers: Food Network contestant comes close but doesn’t win it; television near-miss spawns pseudo celebrity; fame spurs restaurant dreams and the masses come to eat. Mostly this model has been applied…
Yesterday The Dallas Morning News reported that food trucks serving the Arts District had received notices of violations. They were operating in a public right of way and that’s no good. The trucks responded by moving from where they were — a plaza across from the AT&T Performing Arts Center…
While interviewing Jeffery Hobbs about the fried chicken at Sissy’s, the subject of this week’s review, I asked a number of questions about his process. I’ve only fried chicken at home a few times (the smell!) so I’m not well versed it its mechanics. I did, however, page though all…
U.S. Food Trucks, a company that builds, leases, sells and consults on mobile meal makers, recently announced what it’s calling the first-annual state-wide Food TruckFest. The event combines approximately 30 food trucks from as far as San Antonio with a 5K race. (As if 3.2 miles could put a dent…
Chad Montgomery got a lesson in event promotion over the weekend. The operations manager by day, beer guzzler by night had never organized a large public event before, and he learned a few lessons with his inaugural Big Texas Beer Fest. One lesson is to take food truck commitments with…
Changes are coming at Oak Cliff’s beloved Mesa. The restaurant opened just before my arrival and was the subject of my very first review. I loved the place, and the very same week Leslie Brenner did too. It went on to become one of the most notable openings of the…
“Pie North Bishop is ours!” I just got off the phone with Megan Wilkes, proprietor of Emporium Pies, who told me she and her partner Mary Gauntt signed the lease for their pie shop yesterday. Wilkes’ pie pun — there are always pie puns — is a riff on the…
Downtown Dallas, Inc., announced this afternoon that Rusty Taco will take over the Main Street Garden Café space. Robert Wilonsky reported on the space’s need for a tenant over on Unfair Park back in February. Today’s release announces Rusty’s as the chosen vendor. The taco shack beat out a dozen…
The weekend is here, and it promises to be a good one with the Big Texas Beer Fest offering craft brews for the masses. I’m sure you guys want to get it started as much as I do, but first there’s a week to wrap. This week I reviewed Company…
Since January of last year, chef Brady Williams has been manning the ship at the Spillers Group, the folks behind Union Bear, Oddfellows and Eno’s. But Williams told me today that he’s got a new gig: chef de cuisine for FT-33, the new Design District restaurant from Matt McCallister. “It’s…
Update: I’m catching some heat in the comments by readers who defend the practice of projectile bottle opening. This photo (pictured above) just landed in my inbox. It’s an old fashioned made with whiskey, bitters, sugar, and citrus. It’s garnished with a metal bottle cap scooped from the ice bin:…
Poor, poor Sēr. The restaurant that befuddles html code for bloggers everywhere and requires pronunciation notes (it’s sear, get it?) has left a bad taste in Dallas’ mouth before it’s even served up its first plate. When the folks behind Nana announced the restaurant would shutter to reopen as a…
If you saw the story we published yesterday (after we published it the day before), you know Twisted Root is currently selling beaver burgers. The company announced that it had purchased 60 pounds of river rodent to be offered up as burgers for $7.99 each. I dropped in to order…
When Nick Badovinus announced that he was opening up Off-Site Kitchen, the addition marked his Neighborhood Services group’s fourth restaurant. The new place had a lot of buzz. Badovinus’ original location was banging out four-star cooking, and his Tavern was noted as having some of the best bar food in…
Fred Messick never intended to be a chef — at least not at first. He’d thought about cooking, sure, but culinary school seemed like a waste of money and time. So for five years he kept doing what he’d been doing since his high-school graduation: working construction with his old…
The American Meat Institute has stepped up its support for Lean Finely Textured Beef, aka Pink Slime, and yesterday the group announced a summit on the subject at its annual expo. Which, it just so happens, will be held in Dallas. After Beef Products Inc, the largest supplier of LFTB,…
Update: Yesterday we told you that Twisted Root would be serving beaver burgers tomorrow, which is now today. Today we’re told that the beaver burgers will not be available until tomorrow, which is still tomorrow. Are we clear? Crystal. Original item: Deep Ellum’s location of Twisted Root, the burger chain…
This Is Just To Say I have eaten the enchiladas that were in the icebox and which you were probably saving for lunch Forgive me they were delicious so spicy and so warm William Carlos William’s poem — his original is about about sweet, delicious plums — popped into…
Maryland-based beverage superstore Total Wine is coming to Dallas. The new store, to be located in the shuttered Office Depot location in Park Lane (9350 North Central Expressway), builds on the more than 80 stores the chain has opened in ten states. The recent expansion will add stores to Texas,…
When we told you back in December that Whataburger was releasing a new spicy ketchup, we warned that quantities were limited. We just had no idea this day would come so soon. Earlier today, Whataburger offered the following on its Facebook page: Would you like to win the final case…
What the hell happened to the mimosa? What could actually be a light, delicate and refreshing morning drink has become the booze of choice for those so hungover they can’t choke down anything else without booting. And with very few exceptions, they’re consistently terrible. (Maybe it’s because they’re served by…
The Katy Trail Ice House was a zoo on Friday. There wasn’t a single seat available, and there was a wait at the bar to get a beer. Despite the crowd, I was able to get in, order a Lawnmower, chug it and get out in about five minutes. How’d…
