4 days ago | Burgers
The challenge was elegantly simple: How do you toast the divot left in the crown of a hollowed-out bun? They asked themselves: Do we jet a flame right into the buttered dent? A top bun glazed in butter, the white bread’s sugars charred from grill ...
9 days ago | Best Of Dallas
It’s hours of crafting, and you mustn’t use machines. For Sandwich Hag owner and chef Reyna Duong, meatballs are nostalgia shaped by hand into tiny planet shapes. As a kid, she orbited around her aunts and sisters, gathering the troops for a break...
12 days ago | Eat This
It was around two years ago when David Haynes strode into work with UberEats on his mind. The business of kind strangers delivering food to our doorsteps was surging, much like it continues to do now, and the Stonedeck Pizza Pub owner had a need f...
19 days ago | Between the Buns
It started as nostalgia. Last year's golden age of burgers was heralded by the breaking of an American cheese cauldron over the nose of a ship made with ground brisket, short rib and dry-aged beef. The wistful memories of the drive-thru, some amid...
30 days ago | Burgers
On a list of the stalest phrases in the history of food language, “guilty pleasure” must rank somewhere near two-week-old bagel. It’s stone-dead. In 2018, “indulging in guilty pleasures” sounds more like something Bobby Flay announces with a creep...
1 month ago | Burgers
Peanut butter - found in unexpected places - is having a moment in Dallas right now. And you'll want a moment with Off-Site Kitchen's peanut butter bacon burger.