Pop-up restaurants are, well, popping up all over the country, and Dallas is no exception. Outside of Dallas-based underground dinners like those put on by chefs like David Anthony Temple (Chef DAT), our fair city is attracting chefs from afar who are interested in bringing their cuisine to Dallas. Gwyneth…
By the end of January, folks who want to toss their New Year’s resolutions in the trash will have two new places to do it. Earlier this year, news broke that Dallas Grilled Cheese Co. would be peddling melty, gooey cheese sandwiches in the Bishop Arts District. The restaurant devoted…
There were plenty of excellent new restaurants that opened in the city over the past year, and their arrivals signified a shift in the Dallas food scene. But 2015 may be even better. With openings from chefs like Brian Luscher, Tyson Cole, and Shannon Wynne, there is potential greatness coming…
Forgive me if I’m a little late to this one, as I was busy sawing my way through an entire stump de noel and eating croissants, bagels and other chocolatey things in honor of the Christmas holiday. All those sugary calories have a way of clouding one’s thinking, while making…
Check out how the CBD Provisions famous pig head dish, our Dallas dish of the year 2014, is made with this amazing video from Kathy Tran. Mmm. Pig face…
Dallas has plenty of barbecue restaurants, but you’re going to find the same proteins and sides, prepared in the same way, everywhere you go. Each barbecue joint has its own rubs and preparation methods, but ultimately, Dallas’ pitmasters don’t offer much outside of brisket, ribs and sausage…
Put away your pleather pants and forget about the DJ: this year, everyone who’s anyone will be ringing in the New Year with a little lederhosen and a whole lot of rotkraut. Bavarian Grill in Plano will have two seatings, each of which will feature a prix fixe menu of…
Dallas has no shortage of burgers, that’s a verifiable fact. Outside of the usual chain restaurant suspects, there are what seems like dozens of Dallas restaurants who have built their entire concept around being able to elevate the classic combination of meat, cheese, and bun. Now, Fort Worth-based Rodeo Goat…
2014 was good to us, Dallas diners. We saw the opening of some of the city’s most exciting restaurants along with some pretty devastating closings, but overall, things seem to be trending up for the foreseeable future. As such, that means that there is going to be a lot of…
Christmas is a time for family and for making memories. Sometimes, though, you just need to extricate yourself from the people who share your genes and repress the memories you made with them. For those times, The Rustic will be open on Christmas night. They’ve fashioned a Christmas tree out…
Good barbecue is always a little pricey, but there are ways to make it work for $10. The main rule of eating good barbecue on a budget is order only meats. Meats with a side of more meats. On this day, you’re eating caveman style. You’re the Meat Hulk, with…
As Americans, it is our sworn duty to spend our days insulting and ridiculing other countries. But D Magazine’s food critic Nancy Nichols may have unintentionally gone too far and created an international incident when she called poutine, the best thing to come out of Canada since maple syrup, “gross…
There could be only one. Many new delicious plates graced the Dallas dining scene this past year, but none of them were talked about as much at the pig’s head carnitas served at CBD Provisions. No dish was posted with more exclamation points and stressed but joyous emoji faces, and…
The oft-overlooked Cedars district south of Downtown is known for some of the city’s best cocktails and beer lists, but there isn’t really much in terms of food options for people who live and drink in the area. You can find fancy snacks at Cedars Social and bar fare at…
There are some years that are better for restaurants than others. In 2014, we saw explosive growth as restaurants of all kinds opened all over Dallas. Many of the city’s restaurateurs have been very lucky this year as they took risks and opened restaurants in locations that seemed tricky, if…
Do you like wreaths? Of course you do. Do you like meats? OF COURSE YOU DO WOULD YOU LIKE A MEAT WREATH OF COURSE YOU WOULD BUY ELEVENTY!! “What is a meat wreath?” you ask (for what reason, I don’t know. I should have had you at “meat wreath”). According…
If you haven’t already wrapped up your holiday shopping, you’re probably very near entering panic mode. Who knows what you should buy your picky grandpa, but you’re still going to have to suck it up and find a gift before December 25. You could fight the crowds at the malls…
Despite the near-constant stream of restaurant news, 2014 wasn’t especially great for local restaurant openings. For a long stretch of summer and well into fall, the flow of actual openings and interesting, new restaurants dried to a trickle; the scene cracked and opened up like Texas clay in a drought…
“However, this bottle was not marked `poison,’ so Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast,) she very soon finished it off.” Clearly, if Alice were real and…
Whether or not you appreciate the come-and-go nature of restaurateur Casie Caldwell’s Kitchen LTO concept, you have to admit that it’s interesting. The idea of a constantly rotating slate of chefs has promise, especially in attracting new talent to Dallas’ culinary scene. Some of the restaurant’s components may get a…
As we’ve mentioned, 2014 has been the year of the young, up-and-coming chef in Dallas. The old guard continue to be successful in our city’s food scene, but it’s the youngsters who have really driven this period of innovation and revival in Dallas cuisine. Sometimes that innovation doesn’t even have…
Had the slice of sour cherry pie I ordered at Henry’s Majestic been served traditionally, I probably would have forgotten about it. The crust was flaky and tender, with a vaguely toasty flavor and a hint of salt, and the fruit was firm and plump, with just enough sugar added…
