In the third part of our look at John Tesar of Dallas Restaurant Group, the chef goes into the kitchen at Dallas Fish Market to make a few preparations for us. With temperatures still blasting past the century mark, Tesar chooses some cooling dishes to take advantage of seasonal produce…
In part two of our continuing three-part chef’s series we asked chef John Tesar a few questions while we visited with him at Dallas Fish Market. Chef Tesar was more than happy to discuss the birth of his son, Kim Pierce’s secret spot and Anthony Bourdain’s drinking habits. Tomorrow we…
With the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, City of Ate brings you Three-Course Meal, a three-part chat with some of the best, most inventive chefs in…
In one of those slow motion, cinematic moments that history brings us, a pancake went flying through the air as Napoleon (the impish emperor of France not the nunchuck wielding dweeb from the 2004 indie film, Napoleon Dynamite) attempted an intervention between his sausage-like fingers and the floor below. Sausage-like…
In part 3 of our interview with Matthew McCallister, executive chef at Stephan Pyles, he shows us how to create a cooling fish dish perfect for these sweltering summer days: Stephan Pyles’ Lenguado Ceviche. It’s a fairly straightforward to prepare, but one note: It requires fresh, smoked corn, so you’ll…
Yesterday, we profiled the fast-rising Matthew McCallister, executive chef at Stephan Pyles. In part two of our three-part series, today we pose a few questions to McCallister. Tune in tomorrow as McCallister demonstrates one of his recipes for City of Aters. CofA: What is your favorite Dallas restaurant and why?…
With the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, City of Ate brings you Three-Course Meal, a three-part chat with some of the best, most inventive chefs in…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Toque to Toque has made strides this year, delving into various cultures and cuisines. Some of our favorites included the mussel challenge, the soup dumpling debacle and the souffle cook-off where we met a former president. A chef friend recently told me that we shouldn’t call this Toque to Toque…
In the third part of our look at Second Floor chef J. Chastain, we go into the kitchen where the chef shows shows us how to create one of his menu items at home. Chastain enjoys combining fresh ingredients with simple techniques to create complex flavors. We wanted something to…
In part two of our three-part series, we lob a few questions at Second Floor chef J. Chastain. CoA: What is your favorite Dallas restaurant? Chastain: I can’t pick just one but I mainly enjoy restaurants that are chef-driven, highly creative but maintain a casual atmosphere. CoA: What is your…
Time was, the only chefs most of us knew by name were Julia Child and that Boyardee guy. Not anymore. With the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Angus Wynne Jr. is credited for many things in his long life and illustrious career. Besides developing a major portion of Oak Cliff in a post WWII building frenzy, he also played a major role in saving Love Field from the clutches of a monopoly that gripped the airport tightly…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Second Floor Westin Galleria 13340 Dallas Parkway 972-450-9278 The menu at the Westin Galleria restaurant Second Floor, developed by Dallas’ Bijoux executive chef Scott Gottlich and overseen daily by chef J. Chastain, has a clean and simple appeal that uses fresh, local ingredients dashed with house-made charcuterie to create simple…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
I am stepping out on a culinary limb today and pronouncing the end to all things taco. Well, not really. The taco is a delicious canvass for enjoying various meats and vegetables, and I think it has had a pretty good run, especially in these parts lately. Along with beer…
Toque has been craving a chicken-fried steak for some months now, but the dish has been on our no-fly list because it’s a grease bomb. A delicious, wonderful, traditional, heart-stopping, butt-expanding grease bomb. Deep-fried or pan-fried beef is slathered in cream gravy and served with mashed potatoes, also laden with…
Known for their unusual pita sandwiches, off-the-chart incredible pastries and cool cocktails, this establishment often goes unnoticed in it digs off the beaten path. As you arrive you will capture the unmistakable scent of wood wafting across the parking lot to set the mood for the evening. Possibly a good…
Men At Work might suggest these lyrics: Buying bread from a man in Brussels He was 6-foot-4 and full of muscles I said, do you speak-a my language? He just smiled and gave me a vegemite sandwich. They would be partially correct, but instead of muscles, it would be mussels…
The boys and girls on Madison Avenue would have you believe that nothing screams America more than hot dogs, apple pie and Chevrolet. Not sure about you, but I prefer my pies in the George Washington-approved cherry variety. And I cannot honestly tell you how long it has been since…
