Why You Should Be Excited That Buc-ee’s Might Come to DFW

It’s probably surprising to everyone outside of Texas that people here get excited about a convenience store. But Buc-ee’s isn’t your average convenience store. Sure, other states have their truck stops and plain old gas stations, but Buc-ee’s is like an oasis in the middle of otherwise desperately boring Texas…

How Joseph’s Riverport BBQ Smokes Brisket

In “Shigging,” we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, we’re asking Stephen Joseph of Joseph’s Riverport Barbecue (201 N. Polk St in Jefferson and a joint that’s on…

The Nine Best Cuban Sandwiches in Dallas

Cuban sandwiches have been sliding off sandwich presses all over Dallas lately. They’re appearing on menus of taverns as pub grub and they’re coming out of fine dining kitchens with a brand new pedigree. They’re emerging from tiny takeouts, and that’s before you look at the Cuban sandwiches that have…

A Woman’s View of Wild Pitch

Butt cleavage. I knew there was no way I’d get through this series without finding myself surrounded by it at some point. And darned if we aren’t starting right here at Wild Pitch. Formerly Third Base, the sports bar sits between Stonebriar Centre mall and Dr Pepper Ballpark in Frisco…

San Salvaje Serves up Dinner and a Show

I’ve been served whole fish at plenty of restaurants, but I’ve never had one land on my table like the red snapper that greeted me at San Salvaje recently. Picture a sizable fish cut from belly to back with the head and tail still attached. The spine is removed and…

100 Favorite Dishes, No. 44: The Brisket at Pecan Lodge

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Pecan Lodge has really become an anchor for the Dallas barbecue…

A Letter to the Burger at Stock & Barrel

Dear burger, If you’re reading this, you are smart enough to realize what you are. You’re special. You’re a giant. If you’ve come this far, maybe you’re willing to go a little farther. It’s a tough road ahead in Dallas. There are a lot of great burgers here, many of…

The Dallas Farmers Market’s Extreme Makeover Is Almost Complete

Foodies in Dallas have long lamented the problems of the Dallas Farmers Market. A lack of consistent local vendors and general disinterest from the city of Dallas resulted in a lackluster farmer’s market that did not accurately represent the bounty produced by local farmers. In many cases, it just wasn’t…

¡C. Señor! Brings Oak Cliff a Brand New Cubano

Last week I decided to start working on a Cuban sandwich list. Everywhere I look I see a new one lately, which is what keeps me from publishing it. I’m convinced I’ll find a better one tomorrow. This Cubano, however is too good to sit on, and since its source,…

100 Favorite Dishes, No. 45: Italian Combo from Carbone’s

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Every time I walk into Carbone’s I do so resolving to…

Patrick Stark Casts a Wide Net After Leaving Sundown

Last week Patrick Stark announced he had left Sundown at Granada. For six years he turned out bar food for omnivores and vegans alike, but now he was done. Stark lead a charge against GMOs while at the bar and restaurant, garnering a lot of attention for his work to…

100 Favorite Dishes, No. 46: Beef Fajitas From Mariano’s

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. I’m blown away when Tex-Mex restaurants serve fajitas on a regular…

How The Slow Bone Smokes its Brisket

In “Shigging,” we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, we’re asking everyone’s favorite teddy bear, Jack Perkins at Slow Bone, how he smokes his brisket…

100 Favorite Dishes, No. 47: Banh Mi From Nammi

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. It’s common knowledge that the best banh mi sandwiches are found…