Yes, the place gets a bit pricey as far as pricey places go, and, yes, it has a history of being a bit snobby as far as snobby places go, but look around and see what everyone is eating at Star Canyon. It's a big, fat, juicy hunk of rib-eye steak, and its been cooked with a tangy Southwestern sauce, and it's heaped with these amazingly thin onion rings, and the sauce and the rings mix and meld into a splendid goop of their own making. What can we say? It's just a great piece of meat that's worth the bucks and the attitude.

It's gooey, buttery, crunchy, tangy and warm. It's all of the delicious things your mother used to do to baked dessert that no professional can duplicate. And it feels so much better going down than that other buckle mother used to dish out.

They're golden, crisp, well seasoned, moist, ample, and they make a terrific palate prelude to the "kiss of mint" condoms this place passes out at closing time.

If it swims, dips, dives, plunges, splashes, surfs, crawls or propels, chef Tom Fleming and his kitchen crew will steam, sauté, broil, sear, poach, grill and shuck it until it sings all the way down and hums all the way out.

Soft, smooth, ivory-colored snowballs of fresh mozzarella move out the back door of Paula Lambert's The Mozzarella Co. headed for local groceries including Simon David, Whole Foods Market, Tom Thumb, Albertson's and Fort Worth's tiny, exclusive Roy Pope Grocery. Some of these cheeses are headed for the salad plates at The Mansion, too, where they might be sliced and alternated with juicy, red slices of ripe tomatoes, drizzled with extra virgin olive oil and topped with racked black pepper and a chiffonade of fresh basil leaves. "I love Paula's cheeses," executive chef Dean Fearing of The Mansion says, "and we were the first restaurant to carry them." Mozzarella was the first and only cheese Lambert made for a while, but now she's added a unique "Deep Ellum Blue" to her bill of fare. It's stacked in a cooler behind the small retail counter at the front of the shop, along with mozzarella rolls stuffed with prosciutto, green olives or sun-dried tomatoes; goat's milk ricotta; and goat cheese rolled in black peppercorns or chopped herbs. Lambert's first cookbook, The Cheese Lover's Cookbook and Guide, contains 150 of her favorite recipes plus textbook-quality, comprehensive sections on cheese history, nutrition, types of cheese, storing, serving and cutting cheese, and even a chapter on making cheese at home.

Everyone now knows that real Mexicans rarely eat a steady diet of nachos, burritos, stiff tacos, and Mescal worms. Real Mexicans eat limp tacos and veal short ribs braised in red mole--at least the haute ones do. Monica Greene's Dallas interpretation of Mexico City cuisine is at once intriguing, dazzling, and soothing--from the clay-pot fish entrées to the chicken tacos. Maybe they'll even drape a couple of Mescal worms on a salad every now and then.

Even those who cringe at the thought of reading the list of ingredients on a package of hot dogs should feel at ease with Angry Dog's namesake, an all-beef hot dog served with mustard, chili, onions and cheese and a side of fries. And with all the toppings, the perennial question of why hot dogs and hot dog buns aren't manufactured to be the same length won't come to mind, either.

Decisions, decisions. Can't make up your mind between the cheesecake and the chocolate raspberry truffle cake? Central Market knows that these are hard choices and makes it harder still by putting out hefty samples of both, so cruise by the bakery counter and conduct your own taste test before buying. (We vote for the chocolate every time.) Then try to get out of this carb-counter's nightmare without checking out the chunks of fresh zucchini muffin and slithers of toothy sourdough offered as samples on your way to frozen foods. If you can come out of this department without buying something sweet or yeasty, you have more willpower than we do.

Though the menu is more a Med hybrid than straight Greek grub, the food is clean, colorful and voluptuous. The wine program is excellent, and the brunch is terrific. Greek brunch? Yeah, and it isn't just a bunch of breakfast cereal characters standing in for Greek gods, either. Ziziki's brunch buffet slings eggs with feta cheese, croissants, bagels, muffins, slices of roast lamb and Greek salads. Plus, they serve a little champagne and orange juice for the Sunday bacchanalia. Ziziki's

In Lakewood, Deep Ellum, University Park, and elsewhere, the groovy diners of Café Brazil add character to neighborhoods and make for a great place to get everything from empanadas to blackened salmon and smoked turkey migas. Breakfasts are similarly excellent, and the French toast is a must. It's also not a bad place to snack on artichoke spinach dip or simply enjoy coffee. Though Café Brazil is multiplying in number, it has not yet lost its authenticity or neighborhood feel. It also has an excellent (and tasty) vegetarian menu.