It's not hard to get good cheeseburgers or cheddar fries around here (Snuffer's is terrific on both of those fronts, but they employ a service system that tends to screw up your order and try your patience). Still, Fat Daddy's has about the best combination. Their half-pound cheeseburgers are as good as they come (they also have a full 1-pound burger for the especially hungry), and the cheese fries are loaded with artery-clogging cheddar. Plus, when you walk in, the staff screams, "Welcome to Fat Daddy's." A good burger, good cheese fries and a cheery welcome. That's service.
Martinis are clearly an acquired taste: You can pretty much expect to pay $6 to $10 just to acquire one of them. Even then, you have to get past their somewhat medicinal flavor, which in a badly made martini is something akin to rubbing alcohol. But if done right, they can be a cheap high because they are so damn potent. And if done right, they can also add an air of sophistication (it's the olives and the presentation) to your bar persona. Terilli's clearly does them right, using the best ingredients and a block of ice to cool down the vodka, which makes it go down smoothly and, yes, sumptuously. We must give first runner-up to Del Frisco's, which gets downright creative by placing blue cheese in its olives. Also Houston's on Preston can't be left out of the mix, because its chilling procedure causes ice crystals to form in the vodka, which gives it that same Terilli's effect. We would like to give an honorable mention to this other bar, but after conducting our nightlong taste test, we can't remember its name and scarcely remember being there.
As if to prove all the skeptics wrong, Dallas-based Internet food retailer Grocerworks.com apparently insists on making sure its customers get produce from the Web as high-quality as if they squeezed the little peaches and plums themselves at the store. The first time you place an order with Groceryworks.com, you get a bag of produce gratis. And after that they only deliver fresh, plump, and ripe vegetables and fruits. Go ahead, try it, the delivery staff won't even accept gratuities. "We aren't allowed to accept tips," they'll explain. "Our company doesn't want buying from us to cost any more than the grocery store."
Meatless in Dallas is sacrilege; like letting your speedometer needle slip below 70 on the Tollway (55 mph is permissible only when pitching change into a toll basket). So vegetarian restaurants are few. Good ones are downright rare. That's why when seeking out meals void of elements that once had supporting roles in Green Acres, it's best to seek out Indian cuisine. Indian food is so beautifully complex, it's hard not to be dazzled--even if there isn't a flank or a wing to be found. Its endless and exotic variations on pickles, chutneys and salads tickled with a vast variety of spices--many fiercely intense--such as cardamom, chili, cinnamon, garlic, cloves, saffron and tamarind, make for a meal that never suffers from a lack of livestock. Take Food for Thought, for example. The food is light and fresh, the sauces are vivid and the spices are expertly applied: robust yet balanced. In addition to dosai (crepes), pakoras (deep-fried chickpea batter fritters) and samosas (triangular pastries bulging with mashed potatoes, peas and fennel), Food for Thought has delicious mulligatawny ("pepper water" soup) and a lunch buffet packed with dozens of herbivore joys. Food for Thought also has thali dinners, those traditional Indian meals served on a circular steel tray with several small metal serving bowls filled with chutneys, rice, soups and such. Food for Thought proves it takes a lot of thinking to prepare food without brains.
Wolfberries are believed to be good for the eyes and enhance energy. Gingko seeds are swell for memory enhancement and urination promotion (not the same as urinal advertising). Lychee nuts are good for the skin. Gingko Tree China Bistro employs all of these healthful ingredients in its menu so that we can cease being forgetful sloths with eyesight that blinds us to our own bad skin. Plus we don't pee enough, or maybe just not in straight enough streams. That's why Gingko serves delicious dishes like lychee nut shrimp and gingko shrimp seasoned with seeds from the gingko, a Chinese ornamental shade tree. Gingko is Nuevo Chinese, in effect. It acknowledges that the great regional cuisines of China--Cantonese, Fukien, Honan, Szechwan, Peking-Shantung--are blurring, with aspects of some absorbed by staples of others. Gingko fare is designed to reflect the shifts in this hoary cuisine stirred by modernity. There are nods to the past, such as ants climb tree: rice noodles infested with stir-fried ground pork, bell peppers, scallions and tiny broccoli florets. There are crafty desserts such as fire on ice: seasonal fruit surrounding a scoop of house-made vanilla ice cream that's doused with Everclear squirts and set ablaze. Desserts like this simply underscore the need for proper bladder health.
Readers' Pick
P.F. Chang's China Bistro
Various locations