Over the weekend, The Loon had a private closing party. You weren’t there unless you had an invitation or snuck, which probably got easier as the night wore on. This weekend, The Loon will play host to a different going away party. This one is more significant because you can…
I’ve decided to go vegetarian for a month. Which wouldn’t really be that big of a deal, except that I love meat so hard. I love meat so much, I helped create a barbecue competition called Meat Fight. What drove me to this meatless idea? The taste of Matt McCallister’s…
Between bun bo hue and pho, it’s obvious why pho is the more popular of the bowls. Filled with an aromatic, clean-tasting broth and a wad of tangled rice noodles, it’s a distant cousin to American comfort food. Sure, some versions include strips of fuzzy bible tripe and gelatinous chunks…
Mutt’s Cantina will make you feel like the very model of a major American eater. I did, anyway, at the newish dogparkstaurant in Uptown, which I visited yesterday. What’s more American than eating a bacon cheeseburger while freshly live animals look on? An evening at Mutt’s, beginning to end, is…
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. Like most close relationships, my affection for the deep-fried bird appendages…
For decades, steakhouses have been the driving force behind the Dallas dining scene. As any experienced local chef will tell you, here, meat is king. Recently, though, an increased focus on lighter, produce-driven dishes has diversified menus and put the city on the radar of national food critics. With his…
Dearest SoM, We need to talk. This isn’t the first time you’ve done this to me, SoM. Back in the day (in your first place, which is now a Chipotle), I was a like a groupie, enduring a sub-par restroom situation just to sit on your teensy patio and eat…
Last night, FT33 hosted a guest chef dinner featuring Jason Dady, owner of the Jason Dady restaurant group in San Antonio, James Beard Award semi-finalist and general badass. The dinner was an 8-course, collaborative meal, “inspired by the season.” Headed into the dinner, I was excited about the possibility of…
This time of year, the temperatures in Dallas remind us why we all choose to live in Texas. The weather is beautiful, but it will soon turn into a sweltering inferno that will turn all of us into sweaty, pissed off jerks. When it’s 110 degrees outside, as it will…
Usually summer in Dallas is ushered in with 100-degree-days, slicks of perspiration and a general sense of suffering experienced whenever you walk outdoors. As this Memorial Day weekend approaches, though, it is surprisingly gorgeous out. Who knew such things were possible? Maybe summer in Dallas doesn’t have to suck –…
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. This dish was already one of the best dishes I’ve had…
I started homebrewing when I moved from Dallas to Fort Worth a year and a half ago, graduating quickly from a small pot on the stove to a mad scientist setup made from three old kegs, a propane burner and some fancy wiring. I have three brewing partners — all…
After more than nine months since the closure its Bryan Street location, La Banqueta, one of Dallas’ best taquerías, is open for business at its new location just a few blocks around the corner on Carroll Avenue. For taco enthusiasts, the wait has been a long one. Last August, Alberto…
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. One of the harder things about compiling 100 dishes over an…
Add Method to Dallas’ growing list of serious coffee shops. The shoebox-sixed storefront on the corner of Ross Avenue and Hall Streets opened Saturday to an enthusiastic bunch of java junkies. Maybe they were jonesing so hard because they waited so long. Owner Louie Corwin has been working on the…
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 know Tom’s Burgers and Grill is good because I reviewed…
After being praised for their barbecue prowess by what seems like every publication in Texas, Pecan Lodge owners Justin and Diane Fourton decided that it was time to stretch their legs and start serving their loyal fans in a bigger space. On May 12, the Fourtons served up the last…
Situated behind S&D Oyster Company in Uptown is the recently opened Bowen House. The structure was built in 1874 and named after its original owner, Ahab Bowen, and its story is appropriately commemorated on a historical marker located on the front patio. Within its 140-year-old walls now sits a room-length…
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 been two years since we last set out to find…
IT STARTED, as it often does, with an online order of a Domino’s Chicken Specialty. First, there were important questions to solve before punching in the credit card information: Do I want the jalapeños and pineapple on the Chicken Specialty “normal,” “light,” or “none”? I went with “normal,” because I…
The last time we published this list, back in February, you could still get a slumpy burger at the Village Kitchen. Turns out you can’t do that anymore, which makes it a pretty good time to revisit the 10 Dallas restaurants you should be spending your money in right now…
Whenever I hear the term “fusion” applied to food, I tend to roll my eyes. It’s not that I think that the merging of two ingredients or dishes only stands to dilute whatever was great about each of them in the first place; it’s that fusion is everywhere. There isn’t…
