It wasn’t long ago that one could jump on a green bike and make her way from the central business district to the eastern side of Deep Ellum — the quieter side where the beautification efforts by the city stay cleaner and there are fewer people trying to make Deep…
Elm & Good opened on the western edge of Deep Ellum in August with chef Graham Dodds at the helm. There was a hullabaloo with the news, but things seemed to have slowed down a bit: It’s not hard to get a reservation, and on our visit, the space had…
Greenville Avenue Pizza Co. frequently has pizza specials on the menu, but now it has a pie created with the help of interns from downtown’s Cafe Momentum. This news was supposed to come out months ago, “but then COVID hit so it got pushed back several months, but we are…
With some of our favorite watering holes closed or simply not feeling all that safe these days, more of us are drinking at home. There are countless options for getting cocktails to go — next time you order from your favorite restaurant, be sure to see what they’re mixing, as…
The upcoming cookbook by the Dallas 24 Hour Club is full of recipes from some of our favorite local chefs. On the cover, on the left bottom corner, you can see a slice of cheesecake, complementing a chicken pot pie. That cheesecake isn’t from one of the chefs in the…
Hopefully, a year from now, we’ll be publishing a slideshow of the festive hullabaloo that was the State Fair of Texas. This year, the folks at the fair have wrapped up a season that succumbed to the coronavirus pandemic and pivoted with a drive-thru experience. For 15 days, fair-goers waited…
It was just two months ago that we were talking with Chubby Dog Farm owners about how they were weathering the pandemic. Their pork is on menus all over Dallas, the quality is wonderful and chefs like them — for the product and the two people who own and run…
Dallas County Community College District brings together some of Dallas’ best chefs to fundraise for the district’s culinary, pastry and hospitality program. It’s the 12th year for the event, and it will look different thanks to COVID-19. (We’re working on finding new ways to word such news.) But it’s a…
Palmer’s Hot Chicken opens in the Hillside neighborhood of East Dallas Oct. 19, serving the spicy bird that continues its trend through Dallas. Observer writer Alex Gonzalez spoke with owner Palmer Fortune in June, when we got to learn a little more about what this Texas native, Nashville-bred restaurateur is…
There’s hardly ever a morning when a spicy guiso can’t hit the spot. One such place that accomplishes that is Morales Restaurant. Recent visits had us at the location on West Davis Street — on our latest stop, staff told us they’re closing this location and opening another on South…
A new spot for sweet goods is coming to West Lovers Lane this winter. J. Rae’s, a family-owned business out of Fort Worth, will serve cupcakes, cheesecakes, cake balls, cookies and seasonal desserts. Owner Audrey Dixon will open the bakery in the Pavilion on Lovers Lane, adjacent to the Devonshire…
This fall is different in so many ways, but one thing that’s making its usual return is Florida stone crab at Truluck’s. It’s a long season (and we’re thankful for that) running Oct. 17 through May 2. The restaurants work exclusively with their fisheries in South Florida to capture crab…
Yelp is issuing clear warnings when reports of restaurants displaying racist behavior pop up on the website. The platform for crowd-sourced reviews announced last week it has a new consumer alert for that purpose. When there’s a report of an incident involving racism, Yelp defaults to a general public attention…
It was years ago when I wandered into my neighborhood library, the J. Erik Jonsson Central Library, and stumbled upon a plethora of cookbooks on the shelves. It was overwhelming at the time: How would I ever have time to discover something I want to pursue, let alone cook my…
There’s something nearly magical about the reliable neighborhood restaurant. You find yourself craving it, you have a favorite item — even though you tell yourself you should venture out and try a different dish — and you end the meal happy that you’ve returned here. That’s the case with TJ’s…
Good to Go is a column in which our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. Weekday lunches these days can be great — I’ve perfectly cooked steak in the middle of a Wednesday and felt proud of myself. Other days, it’s tougher…
Café Momentum is expanding its efforts to help young people who have been caught up in the criminal justice system. The Dallas-based nonprofit/restaurant is partnering with Stand Together Foundation to launch Momentum Advisory Co. Stand Together has invested $1.9 million to support the effort, which will build programs to expand…
Encina has its planned opening date: As of Oct. 9 the North Oak Cliff spot by Matt Balke and Corey McCombs will be serving a menu with influences from Texas, California and the South. We’re particularly excited for the expanded, climate-controlled patio. Observer writer Alex Gonzalez has more to come…
Good to Go is a column in which our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. As critic Brian Reinhart reminded us last week, now is the perfect time to make your takeout meal a picnic, and a perfect choice for that is…
First, Kelly Ball wowed us with baked goods at farmers markets, then we heard she would open up her own brick-and-mortar. Ball had just gotten the dining room of Leila Bakery and Cafe running, then the pandemic swept over Dallas. “I think, as a bakery, we’ve been fortunate we haven’t…
Welcome to October. Opening Soon Basic Taco and Yellow Rosa cocktaileria will open Oct. 8 in Deep Ellum. This week’s release says these two concepts are “designed specifically with COVID safety guidelines and health protocols in mind” (which is nice when we see other restaurants opening with menus involving so…
Some of Dallas’ best chefs are focusing on pie this month. The FestEvents Foundation is putting together the Piehole Project, an online pie auction to support its culinary and hospitality scholarship program, Chefs of Tomorrow. With 25 chefs from North Texas participating, expect more than your regular flavors. While you…
