Good to Go is a column where our food writers explore Dallas' restaurant scene through takeout orders, delivery boxes and reheated leftovers. It’s not a place where we’d look for a restaurant, even in good times. To the west, the six-lane road duc...

Every restaurant in the Dallas area has battled against an impossible spring. But one beloved Mexican restaurant in Oak Cliff is facing a tougher fight than most and doing it with more optimism, too. It’s no surprise that Maskaras Mexican Grill wo...

When the federal government opened emergency and Payroll Protection Program loans to small businesses, the funding appeared to be a lifeline. But even for the lucky restaurant owners who got a share of the money, the hard part is just beginning. J...

Yuki Hirabayashi, the sushi chef who opened Sushi Bayashi at Trinity Groves in 2014, is taking over the sushi bar at Musume in the Dallas Arts District. Hirabayashi, a native of Tokyo, came to Dallasites’ attention during a seven-year run at Kenic...

One of the few good things about coronavirus is the way it has challenged some common ideas about human nature. The global pandemics of fiction imagined lawlessness, mass looting, murder and chaos — not charity and voluntary quarantining. And on s...

Back in the good old days of restaurant dining, the idea of leftover barbecue was a little strange. You’re sitting at a long wooden table with a tray full of spectacular smoked meat, and you can’t finish it? How Texan are you? But in the time of c...