With the coming cold weather, it’s time to get serious about winter warmers. Soups, stews, braises — basically anything meaty and preferably scalding hot. We’ve covered pho a decent amount here on CoA, and everyone with a blogging platform has beaten ramen to death, so it seems like a good…
We get it! David Uygur, Teiichi Sakurai, Matt McCallister and other highly lauded chefs are worthy of infinite praise. They’ve opened restaurants that have defined the Dallas dining scene and offer cooking that demonstrates unparalleled refinement. They were also the chefs we celebrated last year, and in some cases the…
This month, Deep Ellum Brewing Co. re-released their Oak Cliff Coffee Ale in cans and on tap. Oak Cliff Coffee Ale made its first appearance last winter and was generally well received, but here at the Observer we were too busy falling all over ourselves to drink as much of…
The Blind Butcher probably isn’t the first place you think of when you’re craving something sweet. They’re a self-proclaimed “Beer + Meat” Mecca, and they’ve rightfully earned a spot on Scott Reitz’s list of “100 favorite dishes” with their pastrami egg rolls. Yet, this is where I found myself on…
How much would you pay today in order to have three beers a day for the rest of your life? It probably depends on how long you plan to live (and how much beer might shorten said life expectancy), but a brewer in Garland is hoping that a few type-A…
It’s 9 a.m. on a Friday and the energy at Murray Street Coffee is a little more buzzy than usual, and the nervous energy has nothing to do with caffeine. Earlier this week, landlords for the space delivered a letter informing owners Elizabeth and Doug Davis that they were behind…
The folks at the Blind Butcher laminated a new menu recently, adding a number of options for beer drinkers stumbling around Lower Greenville Avenue. Not to worry, the same meaty theme is in full effect, there’s just a few new items to round out the menu and close off your…
I am generally skeptical of any cocktail that a bartender describes as “savory.” Drinks should not taste like dinner. That kind of sensory dissonance is fine for trying weird new foods, but getting drunk should be a much more pure pursuit. Even if I’m being interesting, the drinks that I’m…
It was 5:45 in the morning, on March 2, 2010, when a fire began to gut Terilli’s on Lower Greenville. It spread quickly, becoming a nasty, four-alarm beast that ate Hurricane Grill, Mick’s and one of Dallas’ oldest bars, the Greenville Bar & Grill. The only reported injury, according to…
The Herrera’s location that closed recently on Maple Avenue has been revived and then some at its new address in West Dallas. Touted as the original Hererra’s, as a slew of spinoffs have opened and closed around the city, the new location opened for business yesterday and bests its previous…
It’s that time of year, when the sky clouds over, everything gets damp and everyone’s immune systems start to fall apart. The clerks at CVS are fronting the NyQuil section every other hour, noses are red and taste buds are shot. It’s inevitable that either you or someone you know…
Even for restaurateurs, Josh Yingling and Matt Tobin are incredibly busy. When they’re not running their successful restaurants and plotting new ones, they can’t just survive on artisanal sausages and brisket-topped burgers alone. Despite their insane schedules, they still manage to make it out for a meal from time to…
In theory, Thanksgiving is the time of the year when you get together with your family to be grateful, watch football, and eat yourself into a coma. Unfortunately, though, this holiday often ends up being more about listening to your racist Aunt Edna rant about ebola and Obama, and worse,…
The past three years have been kind to Josh Yingling and Matt Tobin. After opening Goodfriend Burger House in East Dallas to rave reviews and a dedicated neighborhood following, the duo struck gold a second time with Greenville Avenue gastropub The Blind Butcher. Whether it’s the unlikely ascent of the…
Specials typically have a less-than-savory connotation within the restaurant industry. If a chef orders too much meat for Friday and Saturday night dinner services, he might throw what’s left in the grinder the next morning, creating the makings for a meatball special for Sunday brunch. Day-old fish covered in a…
Just looking at this bowl of Halloween candy has my stomach in knots. There was a time when I could be found traipsing around my neighborhood collecting candy like a pro. Screw that lame plastic pumpkin pail, I rolled with a pillow case over my shoulder and I was out…
Last week, Goodfriend Beergarden and Burger House announced a new menu was in place. Owners Matt Tobin and Josh Yingling worked with chef Eric Salome, who used to work at the Omni Hotel, to develop new menu items that include a number of new burgers, a changing seasonal salad and…
In a week or so, you’ll be able to order a pig’s foot that’s been stuffed with ground pork parts at the Meddlesome Moth. Trotters, as they’re called, can be found on a few menus across the country, but they’re hardly commonplace, especially in Dallas. Chef Robbie Lewis says he…
The folks behind Fireball whiskey are in damage-control mode after European countries issued a recall. Food-grade propylene glycol is safe for consumption, according to the FDA. But that didn’t stop Norway, Sweden and Finland from pulling their product from the shelves, as false rumors spread that Fireball is actually made…
Short Rib Frites is one of the share plates at Ten Bells Tavern. Crispy fries are topped with gravy, a velvety Mornay (basically a Bechamel cheese sauce), and a pile of juicy short ribs. The short ribs have a light crisp to them, and a shower of chives give it…
Last week, Leslie Brenner, the restaurant critic for The Dallas Morning News, officially gave anonymity the middle finger, publishing an interactive feature on the News’ web site complete with portraits and video. In the story and video, Brenner announces that after years of masticating dry-aged steaks in the shadows, the…
The greatest thing about sandwiches, beyond their hand-held portability and general deliciousness, is the infinite variety of sizes, shapes and flavors they come in. There are wraps, deli sandwiches, heros, paninis and more, and they come filled with just about anything you could otherwise consider edible. A sandwich can sate…
