Nestled between Crush Craft Thai and a liquor store, and across the street from Dee Lincoln Steak and Burger Bar, is the newly opened TnT Tacos and Tequila. The Austin-based restaurant comes from the same group that birthed the Blue Mesa chain. The polished industrial style of the interior delivers…
I am by no means a great cook. I do not own a lot of the things I should for some of the recipes I undertake, and I tend to get panicked and just start throwing things together and praying it works. Double boiler? Nope. I’m gonna boil some water…
If the baristas at Mudsmith in East Dallas are anything, they are curious coffee makers. I’ve developed a habit of newspaper-reading while sitting at the bar, and on a few occasions I’ve watched as they tinker with something new. There was a brief stage where mixing stout and coffee seemed…
Ten years ago, finding a good French macaron in Dallas was damn near impossible. In the last decade, though, bakeries across the city have been trying their flour-covered hands at the finicky French cookie, to mixed success. It’s hard to make a good macaron, but Bisous Bisous Patisserie cranks out…
Because we live in a culture where everything has to measure up to something else, we should probably pit Dallas’ neighborhoods against one another as a function of their gustatory offerings. Also, it’s useful: Say you’re out and about on an evening Uber is using its dynamic-pricing model, and you…
November in Dallas: You never know what you’re gonna get. One day, you’re leaving the house in cut-offs and flip-flops, wondering if the FOE pool is still open. A day later, warm weather seems a dim memory, as you trudge outside with a spatula to scrape frost off your windshield…
“I find the pastrami to be the most sensual of all the salted, cured meats.” George Costanza was right about one thing: charcuterie is damn sexy. Case in point: The Char Bar at Asador Restaurant inside the Renaissance Dallas Hotel…
DiDi’s Tamale Diner, a casual tamale and tequila joint, opened its doors in Trinity Groves last week. DiDi’s Tamale Diner was originally opened in Mesquite in 2011, earning rave reviews from local diners who have sorely missed the spot since it closed for the relocation to Dallas. From all accounts,…
Whiskey Cake, the Front Burner Restaurant Group’s ode to casual dining in Plano, has been open for almost four years now, and other than two new locations, not much has changed. When Hanna Raskin reviewed the restaurant for the Observer shortly after it opened, she described creative cocktails, mustardy deviled…
Earlier this week, when I told you Chennai was moving to Frisco, that was only half of the story. Or maybe not even half. The Eat’s Blog reports that owner Karthik Thambidurai is hanging onto the old real estate to open a new restaurant. A second restaurant by the owners…
I’m not so sure my first impression of Cliff’s Bar and Grill was a good one. When The Loon closed earlier this year, Cliff Gonzalez warned me the new bar would be different. “You’ll never be able to duplicate what’s been here for this long,” he said, back at the…
There’s no reason for Digg’s Tacos to have one of Dallas’ most addictive burgers, but they do. I’m there just as it opens for lunch, before the carnitas or queso has been fired, and the burger hits the cooktop with a blazing sizzle. A griddle press is placed on top…
Call off the Carb Police. Tell calories they can “see you next Tuesday.” Fuck fat. Just fuck it. Because Thanksgiving. It’s the Rex Manning Day of holidays for this turkey lover. It’s a time to get drunk and sit on the couch to watch all the sports (I hear). It’s…
Folks who enjoyed dining at Chennai but hated driving all the way to Plano are in for some bad news. The Indian restaurant known for its complex biryanis and thali specials has permanently moved further north to Frisco. The extra drive is surely a drag (unless you live in Frisco)…
After outgrowing it’s original facility in Rowlett, FireWheel Brewing has announced a grand opening event for a new, expanded brewery. Owner Brad Perkinson says he has reached the point where demand has outpaced his ability to fill kegs with beer with his first facility. The expansion was the only next…
After Dallas’ usual two weeks of beautiful fall weather the cold arrived with a vengeance and we skipped straight to an actual snowfall, in November. This means it’s time to do away with those wimpy summer beers you’ve been slurping on for the six straight months of Texas summer, run…
The restaurant business isn’t known for stability. Flux and dysfunction are built in to the gig, in menu and operational tweaks and makeovers, staff changes, backroom drama and bloodshed in the budget. Restaurants are more likely to close than they are to stay open during the first year in business,…
Even though they spend the other 364 days of the year cooking for other people, chefs love Thanksgiving. Whether it’s because they’re craving something much simpler than the fancy dishes cooked in their kitchens or they just really, really love cranberry sauce, many of Dallas’ best chefs are planning on…
For all we go on about brisket, the pork rib has a beauty all its own. Beloved in greater swathes of the country than brisket, it’s nevertheless shunned across the Lone Star state as an not so worthy of barbecue. Well, if Kevin Spacey on House of Cards is constantly…
Recently, my esteemed colleague wrote about the lack of available and palatable session beers, those beers that can be drunk during a long hot summer’s day. Do you know what I say? The lack of session beers is simply a sign that we’re all going in the right direction. I…
Local ingredients are certainly all the rage these days, but the best chefs don’t just use local ingredients, they use them intelligently. If you think the whole farm-to-table trend is played out, you’re right. That said, visiting Asador might just remind you why the trend began in the first place…
With a nationally recognized reputation as the creator of “New Texas” cuisine, 30-plus years of experience honing his craft and numerous awards to his name, Chef Stephen Pyles isn’t hurting for credentials. Still, he continues to impress, particularly with the reimagined South American flavors showcased at his newest restaurant, San…
