After years of lackluster barbecue, Dallas is finally home to some of the state’s finest barbecue joints. But as lines wind out the doors of Lockhart Smokehouse and Pecan Lodge, other barbecue restaurants are struggling to keep up with the rising cost of food, particularly the brisket that so many…
If you’re an Instagram user and a food fan you should pull up @mistinorris90 for a whole new sort of feed. The chef at Small Brewpub may not capture the most beautiful imagery (I can relate), but nearly everything Misti Norris posts to her account is interesting. Catch a glimpse…
Clark Food & Wine Co. is a difficult restaurant to pin down. The name suggests a casual but refined eatery — a California bistro, maybe? — and some of the plates leaving the kitchen support that guess. Roasted beets with goat cheese are plated with artistry and flair, and asparagus…
For some, the restaurant business is a passion that grew from their days as a pre-schooler, cooking alongside mom. The business was in their blood before they knew it, shaping their views on food, work and the world. For others, though, the calling to the nonstop insanity that is working…
Starbucks recently announced a new beverage meant to attract customers who are cutting back calorie consumption after the holidays. It’s called the flat white, and boasts stronger coffee flavor with less milk, making the drink easier on the waistline. Yes, the company that sells caramel Frappuccinos that clock in at…
In 2012 I described the sandwich pictured above as a nocturnal emission and the brainchild of Hunter Pond, a law school dropout who was not seduced by torts and grievances but instead had sandwiches and dollar signs in his eyes. He’d just recently opened East Hampton Sandwich Company. A dream…
From the moment you walk into the new Eureka! Burger, the California chain’s first restaurant in Dallas, a suspicious feeling works over you. On a chilly weekday night in the West Village, the place is dim enough to render everyone in shadows. A row of patrons seated at the bar…
The soda fountain-ish restaurant Remedy opened Friday night on Lower Greenville. The eatery and bar is the creation of Elias Pope, founder of the paleo-friendly HG Sply Co., located two doors down. Remedy doesn’t look like any bubbly soda fountain you’ve ever seen: Everything is sleek and gray, from the…
Even though Kitchen LTO was established to be a constantly revolving “permanent pop-up,” the restaurant’s current chef will be keeping her job for at least another four months. Following a successful Facebook campaign to extend her stay, called #KeepBlythe, Chef Blythe Beck will continue cooking at Kitchen LTO through the…
For more than a decade now, I’ve been spearheading a football playoff party that holds food in equal regard to first downs. It’s not a Superbowl party — everyone else throws one of those — but a playoff party that celebrates the AFC and NFC Championship games. Picture above is…
It’s been cold — the kind of cold that turns everyone in our city into a bunch of whining, sniveling hermits. After a few weeks of middling cold-ass temperatures, the end of this week plans to bring cold weather, ice, and snow like we’ve so blissfully missed out on so…
After the City of Dallas announced that it would be imposing a 5-cent tax on non-reusable shopping bags, most of us hauled the eighty-seven reusable bags out of our closets and put them in the car in anticipation of saving those nickels for more important things, like beer. Unfortunately, on…
It seems just a while ago, we were all sitting around and moping about the loss of Sharaku. In truth it was just last fall we heard that the Izakaya was closing: no more grilled pork skewers, no more chicken hearts, no more sake by the gallon. The horror. But…
So, what else? I find myself asking that question a lot this time of year, as my gaze shifts from retrospective mode during the holiday season to more forward-looking as I embrace the returning grind. Sure, Remedy just opened, which sounds great with its ice cream sundaes and sandwiches, but…
Working in the service industry inspires a special kind of misanthropy. You spend your day being bitched at by rude people who don’t tip, and often have to deal with all kinds of other work-related bullshit. But that doesn’t mean that servers should follow the lead of one Arlington server,…
Liquor stores are the grown-up equivalent of toy stores. These are the places that lushes are more excited to go to than anywhere else, and will happily plunk down a huge chunk of money on barrel-aged, triple-distilled ways to make our heads hurt really, really bad the next morning. We’ve…
It seemed like a long wait, but it almost always is. It was all the way back in March when we found out why Danyele McPhearson had abandoned her post at The Grape to join the folks at HG Sply Co. Owner Elias Pope was preparing to open Remedy, which…
You can walk into most taquerias in Dallas and order a torta, even if they’re not listed on the menu. That’s because the building blocks of the Mexican sandwich are the same ones used to assemble a taco plate. The only extra ingredients required are bread and a few condiments…
Wanna know what’s great about Texas? Grapefruit. This in addition to various styles of barbecue, fajitas, elotes, paletas, a wide selection of tacos, jalapeno-studded sausages and beanless chili, all of which are great in their own right. But we talk about brisket and skirt steak all the time, and heaping…
2014 was a banner year for Chef John Tesar. He’s battled his way back from being the designated “most hated chef in Dallas” to running one of the city’s hottest restaurants, his modern steakhouse, Knife. Before Knife opened, though, Tesar had been operating Spoon, a high-end and critically lauded seafood…
This here Beard-winning restaurant blog is looking for a part-time reporter and writer to help contribute to Dallas’ daily food and restaurant conversation. The freelance blogger will work with the Observer’s editors and food critic to identify, develop and write stories about the city’s restaurants, the people who run them…
When we published “The Battle of Texas’ Whiskey Makers and Fakers” in late 2013, everything was going well for Chip Tate. The craftsman behind the Balcones distillery jumped into a new copper still with a blow torch while cheerfully talking about revolutionizing Texas whiskey. And by all accounts, he has…
