Though it's written in French, the list at Jeroboam is one of the most intelligently organized and readable we've seen. The first eight pages serve as a table of contents, with wines categorized under regional headings along with bottle and by-the-glass prices. There is also a bin number that cross-references to pages in the list with regional descriptions, tasting notes, and wine specifications. Fifty-six pages of maps showing districts and villages help describe the wines' origins. The prices aren't bad either.

We're constantly amazed to discover how many of our so-called friends have yet to eat at this charming restaurant, located next to Texadelphia. It really is one of the best restaurants in town, and one of the most cozy; it's one of those converted old homes that's lost nothing in the translation. And the food is exceptional: We're always torn between the buttermilk-fried chicken and the macaroni and cheese, the latter of which is served in the skillet in which it's baked. The former is soft and tender, the latter is smooth and creamy, and combined, they made us wish Mom had learned how to do more than turn ground round into a ball of "meat loaf" when were kids--how much we missed out on. The sugar snap peas made for an exceptional side dish, the mashed potatoes are a dollop of southern-fried heaven, and we'll even take a side of wilted greens when the mood hits us. And there's always dessert: The crème brûle is the best in town. Try it. It's all the proof you'll need.

It's hard to resist licking off the decadent half-inch of real butter cream icing before taking a bite of the dense, rich, cinnamon-infused pastry the size of a saucer. But resist you must to get the wicked, out-of-body experience when the icing fuses with the pastry in your mouth.
Sushi Yokohama
Kathy Tran
Love raw fish? We mean, do you really love raw fish, the kind so fresh it still wants to school? The sushi at Sushi Yokohama is so cool, silky delicious, and fresh, your neck will start fluttering like gills as it goes down. The tuna and hamachi lay across the rice pads like thick little wet tongues, and if you squint real hard, they'll flick at you, which makes them doubly good. The octopus is firm, tender, and tasty. For the heartfelt sushi lover, this is the stuff. The California roll-loving faint of heart will just faint.

Emerald Mist Restaurant & Pub
Sometimes a pint of warm, thick Guinness is hard to get down without the aid of a raw egg. This is especially true in the sweat-hog thickness of Texas summer, when the sky steadfastly refuses to tinkle on our heads. But when it's simmered for hours with some beef, carrot, and potato, Guinness takes on an air of smooth exuberance. This is the kind of hearty dish that makes fall and winter more bearable. Since North Texas never gets those seasons, see if you can get a bowl to go and enjoy it in an empty morgue drawer downtown.

You've got to taste them to believe them. No mixes used. Fresh-squeezed limes, top-of-the-line booze, ample servings and reasonably priced. The food's not bad, either.

Citizen's glazed duck is nothing short of stunning, which normally is hard to do with a duck unless you dress it up in a sequined gown, fishnets, and stilettos, and watch it doze off on one foot. Instead of garters, Citizen uses a dazzling soy plum demi-glace over slices of moist duck breast tucked near a set of duck landing gear. The sauce's gentle sweetness meshed seamlessly with the meat. It's enough to make you dine duck-like by tossing your tush in the air and diving for the main course.

Café Istanbul
The entire staff is from Turkey, and Turks not only know food, they have atmosphere nailed. Unique and authentic hookahs, rugs, and wine bottles adorn the walls and shelves. There is a library feel to this place in that everything feels so well-placed and so...cultural. They have a belly dancer who entertains while you eat, and scares the hell out of your children...especially your pubescent male ones.
Tramontana
It comes paired with potato-crusted calamari. But in this case the dunking medium is better than what's dunked. The dip is robust, rich, and lively with smoothness rippled by big chunks of blanched tomato. It's so racy, you could make lingerie out of it.

Chow Thai Pacific Rim
There's a curvaceous bar with a top made of stained concrete. The sector containing the bar is separated from the dining area by a screen made of chain mail, which kind of makes you wonder what the staff does with the cutlery when the barflies get riled. Chow Thai Pacific Rim also has a natty little entrance chamber, a kind of acclimation zone to help your body transition from the stylized asphalt strip-mall wasteland into this fusion fashion. Chow Thai Pacific Rim is a mishmash of Asian influences embellished with...God knows what. Slipped in there with the Pacific Rim rolls, ahi tartar, miso soup, and Hoisin-marinated chicken are New American dishes such as grilled lamb chops and frog legs with chilies. What's surprising is the number of thrilling risks they'll take.

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