Justin Bitner

In honor of Sunday's sold-out Meat Fight, we're celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. The beef rib is somewhat of an underdog ...

If you were to throw together a list of cuisines that are underrepresented in the population of Dallas restaurants, Cuban would have to be near the top of that list. There are a couple joints scattered about, but only to the effect that they leave...

There are few food and drink trends that have exploded over the past decade as much as craft beer, and Dallas is finally riding the frothy wave. And within the craft beer megatrend, there's been a niche that has seen even more voracious growth: "g...

Over the past few months, I've had the opportunity to travel to some of the noted U.S. ports of call. During my tiny tours, I've tried to pay attention to the various food environs, making stops in Chicago, Boston, DC and New York City. The latter...

It's Fourth of July Eve, the 12th-most popular eve of them all. It's also gorgeous outside, which means your favorite watering hole has broken out the patio furniture and the most deliberately gaudy piece of glassware: the schooner. I despise this...

If you could take a snapshot of fast food menus from 10-15 years ago and compare them with menus today, it'd be glaringly obvious that on-the-go joints are making a push toward healthier menus. Salads have acquired more real estate. Calorie counts...