On Monday, Jimmy Martin, the Director for Code Compliance responsible for inspecting Dallas County bars and restaurants, gave a presentation to Dallas City Council about the program. The meeting was called in response to the failure of the Compliance Department to inspect restaurants according to city regulations. Martin’s presentation gave…
When the Commissary first opened, John Tesar’s burgers were all the rage. Big, luscious hockey puck-shaped patties, cooked a rosy crimson all the way through, helped earn the him a Best New Restaurant award in D Magazine. The burgers were so good the Jedi of self promotion even got a…
Processed-meat fever came to a head over the weekend. It started with a full-page ad, which appeared on Friday in the Wall Street Journal (and is on display below), paid for by Beef Product Inc. The company branded itself a paragon of food safety and cited “pink slime” libel as…
Remember when Oscar Mayer came out with the “bun-length” hot dog? They ran a series of commercials featuring white-bread Americans at cook outs wondering what to do with that bit of bun remained after they’d taken the last hot dog bite. This will not be a problem with the new…
If you went out for lunch today, you’re well aware that spring is here. Summer probably isn’t too far off, which has me thinking about crab shacks, lobster rolls and other things near the shore. Maybe that’s why I decided to review Sea Breeze Fish Market and Grill. The Plano…
Savor Dallas will be kicking off next week, and while it’s easy to focus on the pinnacle of the event, the grand tasting hosted in Las Colinas at the Irving Convention Center, there are a number of other, smaller events leading up to the finale. Last year, some attendees complained…
A number of articles have been published in the last few days as Safeway and Kroger have announced their intentions to stop selling ground beef products that contain lean finely textured beef. The ammonia treated additive has gotten significant attention after receiving the nickname “pink slime.” If you’re not familiar…
John T. Edge wrote about Tostilocos in Wednesday’s New York Times and describes the Mexican street food as Tostitos corn chips topped with shaved jicama, pickled pig skins and stumpy tamarind candies in one instance. Sounds a little like the Frito Pie we wrote about a few weeks ago, right?…
Sea Breeze Fish Market and Grill, the subject of this week’s review, has had me thinking a lot about seafood and freshness. While the flesh of every animal begins to deteriorate the second that animal dies, seafood is the most fragile of animal proteins. Beef kept under refrigeration actually improves…
While reviewing Campo, and bitching about truffles, I’ve been alluding to Matt McCallister’s new restaurant but not coughing up the name. A server squeaked while I was reviewing Campo, and when I followed up with McCallister, he asked I not print it. I’m glad I didn’t because I was just…
Last year Dallas was going to have its very own beer festival. Then it wasn’t. Then it was again. And now, finally, tickets have gone on sale for the April 14 event at Fair Park. General admission tickets are $35, and if you draw the short straw and end up…
Back in February, we noted numerous closings in the Knox-Henderson area and referred to the neighborhood as the restaurant Bermuda triangle. Fish City Grill, Horne and Dekker, Alma, Cafe San Miguel and others in the area had closed in less than a year, leading me to question why the neighborhood…
The first lobster roll I ever ate was purchased in a run-down seafood restaurant on Route 12, 60 miles outside of Boston, in a town called Fitchburg. I’d seen the sign on my way to a wedding in New Hampshire: “Lobsters, $3.99 a pound,” it read, and it sat next…
NOOOOOOOOO! A spritely tipster just alerted me to a phone recording she heard while trying to call in a breakfast burrito this morning. I called them myself and tried to transcribe as best I could. (Vicky talks fast!) Thank you for calling La Victoria. We are unable to answer your…
In 2009 the New York Times ran an article describing a trend taking over the city. Various shops were selling young coconuts, with undeveloped shells, liberated of their tops and served with drinking straws. “I think it’s stylish, it’s pretty,” said a Brooklyn shop owner who was selling cases of…
It was only a matter of time. First corn-batter dipped hot dogs and funnel cakes went into the frier. They tasted good, so vendors at the State Fair of Texas thought they should fry other things. Next thing you know, brownies, cookie dough, marshmallows, biscuits and gravy, salsa and chicken-stuffed…
I have no excuse for taking so long to write about this glorious ramen bowl. The soup had been recommended to me numerous times, but the chatter only got louder when I laid into Private Social’s version a whole back. So I ducked in Tei-An for a late meal after…
Truckstock is coming this weekend to the Sylvan | Thirty development site. The folks behind Def Star, a truck that sells t-shirts and other apparel while spinning records, have thrown together what I think is the largest gathering of food trucks Dallas has seen yet. Eighteen trucks are confirmed, according…
One of my greatest culinary achievements was borne out of necessity. I was in a late-morning haze and needed sustenance, and I found some leftover chana masala and some rice in the fridge. While the rice and curry was heating in the microwave (stay classy, self), I fried an egg…
Welcome to the longest weekend of your life. Between the parade, block party, concerts (stoked for Ryan Bingham by the way) English breakfasts, cabbage dinners, green beers, Irish pubs, whiskey shots, sunshine, crowds, food truck parties and other happenings, there’s a good chance some of us will never recover from…
The restaurant at 5760 State Highway continues its dance to please Plano natives. It first opened as Loft 610 with superstar Tre Wilcox at the helm, cooking Top Chef plates intended for fancy palates. Then Wilcox left for the Marquee Grill and Scott Siers bought the space. He renamed the…
Pete Snyder knows a little bit about food-borne illness. In addition to earning a doctorate in Food Science and Safety, he owns his own company that helps retail food operations improve their safety. NBC featured him in the report that uncovered Dallas’ failed code compliance system. He’s the one that…
