I don’t know Lauren’s last name, partly because I was drinking while researching this post and partly because I was drinking while I was researching this post, but I’ll never forget her answer to my question. I’d just ordered a glass of Prairie’s Funky Gold Mosaic and was blown away…
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 hard to figure out even where to begin with this…
One of the keys to any good eating establishment is being able to find it. S&M Eats, newly opened and making use of The Grapevine Bar’s adjacent kitchen space, appears very approachable. Located just off Maple Avenue, S&M is painted an inviting how-do-you-do turquoise, which is offset by punchy neon…
Let’s be honest here. When the original Herrera’s left its first location on Maple Avenue, the one that eventually became the Grapevine bar, a lot of romance was lost.The second location, tucked into a strip mall that was slowly deteriorating on the other side of the street left a lot…
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. Contrary to popular belief there is an Oak Cliff beyond West…
Moving across the country to take an executive chef position at one of the country’s only permanent pop-up restaurants doesn’t exactly leave a lot of time for leisure. When chef Brooke Egger of Kitchen LTO made the trek from California to Texas, she had no idea what to expect about…
The corner of Lakeland Drive and Ferguson Road is among Dallas’ least romantic locales for a cozy neighborhood pub. Sure, many suburban strip malls hide the glimmer of romance lurking in killer bowls of pho beyond the city limits, but this particular sea of concrete plays host to a Dollar…
There’s no disputing that even though it’s relatively young, Zoli’s New York Pizza in Bishop Arts is one of the city’s best spots to buy a slice. After owner Jay Jerrier brought in born-and-bred New Yorker Lee Hunzinger to lead the kitchen earlier this year, the pizza there just got…
Here’s the deal. This is your last holiday weekend until the first of September, which means after this Monday, you’ll be trapped in your regular, mundane work week for nearly two solid months — all of this during the hottest weather of the year. You better make the most of…
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 chef has one. Some chefs have entire menus full of…
I was born a not-Texan, but I moved here from Virginia when I was 4. On one of my first trips to Dallas in the late 1980s, I napped under my dad’s chair while he and my mom voraciously ate Tex-Mex at El Fenix. I was a Texan. And yet,…
In a small and reliably stodgy restaurant scene like Dallas’, change isn’t something that comes easily. At Kitchen LTO, though, change is the only thing reliably on the menu. This “permanent pop-up” concept is now in its third incarnation, with a brand new chef, Brooke Egger, who’s largely unknown to…
I traveled north of The Wall (Frisco) last weekend and noticed that there are so many breastaurants around, restaurant owners are having to get creative with their boob-food themes. If you’re unfamiliar with the concept of a breastaurant, let me explain: It’s food + scantily clad female employees. It’s Bennigan’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. The food truck selection is always decent at Jason Boso’s Truck…
The next addition to Trinity Groves opens today, and I’m going to log it as the least likely restaurant in the group to serve as a pre-prom dinner locale. Potato Flats offerspotatoes baked until they’re soft and fluffy, topped with your choice of just about everything that’s been put on…
Ah, yes, Taco Bueno buildings. Such distinct architecture, so difficult to mask. But dammit if Habip Kargin, chef and owner of Pera Wine and Tapas, hasn’t tried. This particular former Taco Bueno, near the corner of Belt Line and Preston, has been reincarnated several times over the years. It’s been…
At restaurants all over town, elusive eats await under the radar. Menus are updated, new items are added, and sometimes the best things are not on the menu at all. Let Off the Menu guide you to some of Dallas’ lesser-known culinary creations. “Is Chris Young working? We hear he…
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. While there are a few more to come, this is the…
City of Ate thinks you should get out of your neighborhood rut this summer, even if only for one weekend evening. This is the first in a series of neighborhood guides. According to some people with access to spreadsheets, computers and maybe even some pocket protectors, Dallas is one of…
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. A freshly made paratha is a wonderful thing, even on its…
It’d be fair to say that I’ve never thought so much about what makes up a perfect burger more than the few hours after eating CBD Provisions’ cheeseburger. It may have started with Sam Sifton’s story for The New York Times, where a perfect burger means a deepening crust from…
Naeng myun, like revenge, is a dish best served cold. While there are many permutations of this Koreanchilled-noodle staple, the two main types are mul naeng myun and bibim naeng myun. Mul naeng myun is made with soft, buckwheat noodles and surrounded by icy pheasant or beef broth. This preparation is…
