If you’ve spent any time in West Virginia, portions of western Pennsylvania or eastern Ohio, then you’ve likely heard of the greatness that is the pepperoni roll. Made with soft, slightly sweet bread, folded around slices or matchsticks of salty pepperoni, and sometimes with cheese, the rolls were a staple…
All week at City of Ate, we celebrate the magic of the taco. This story, by Taco Trail’s Jose Ralat Maldonado, originally appeared in the Observer in 2011, and the accompanying photos, by Danny Fulgencio, were honored by the Association of Alternative Newsweeklies. “Pistol-whipping” dick jokes, littered with chingas and…
Want to find the best tacos possible in Dallas? Look for handmade tortillas. Sure, there are a handful of great taquerias around town that don’t make their own meat hammocks, but chances are if someone is pressing or patting out masa within the confines of your chosen taqueria, the tacos…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? In this week of all things tacos at the City of Ate, we queried local chefs on their favorite spots to land…
On Thursday, Lakewood Brewing Company officially released the second brew of their “Seduction Series” with Mole Temptress, meant to commemorate Dallas’ most important drinking holiday — Cinco de Mayo. Mole Temptress actually started as a one-off cask last year. After a strong reception, the brewers decided to make it a…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? Street tacos are glorious in and of themselves, but there is something equally delicious being served out of carts in front of…
Happy Cinco de Mayo! Despite the commonly held belief that the fifth of May is Mexican Independence Day, Cinco De Mayo is a day to commemorate and celebrate The Battle of Puebla, where an over-matched Mexican army kicked the shit out of their French occupiers. In Mexico, the holiday is…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? Dallas is famously flooded with goopy Velveeta queso and sour cream enchiladas, and certain corridors are lined with taquerias. But sit-down restaurants…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? There aren’t too many places you can drop buck and change these days, and end up with something as satisfying as a…
As they surely do thousands of times a second the folks at Amazon have taken the time to analyze data about the cookbooks they sell, and this time they’ve broken the data down by regions in the US. A webpage set up about the project says they wanted to learn…
Martin House Brewing Co. Founder Cody Martin considers craft brewing a unique combination of art and engineering. Formally trained in the latter, he worked as an environmental engineer while simultaneously honing his skills as a home brewer until March of 2013, when he opened his brewery in Fort Worth. Here’s…
The folks behind the newest location of The Ginger Man have announced a tentative opening date of May 19. General Manager Jacob Bedford, who previously served as the assistant manager at the Fort Worth location, says work crews are wrapping up construction, laying hardwood floors, installing furniture and finishing the…
The Kentucky Derby is a Southern ritual, especially if you’re rich. In Kentucky proper, thousands of people will put on their Sunday finest and excessive headware to watch horses run around the track for exactly one and a quarter mile. Seems boring, but I’m pretty much down for any occasion…
As spring continues its brief appearance in Dallas, you’ve no doubt been making your way to your favorite area farmers markets to get your hands on the first spoils of the season. There’s a bumper crop of strawberries this year, as bright as ever. Asparagus is another popular early spring…
Kitchen LTO, the innovative “permanent pop-up restaurant” that set up shop in Trinity Groves last year, has helped some of the city’s most promising up-and-coming chefs hone their skills. As current Kitchen LTO chef Eric Shelton’s control of the restaurant comes to an end on May 31, the restaurant is…
As the national craft beer market expands, seasonals are becoming a major driver of annual beer sales. Fall and winter are the dominant months for seasonal beer releases, spurred on by consumer demand for pumpkin-flavored everything and the desire to drink a lot of dark, heavy beers during colder months…
In some ways, it’s a wonder how shrimp cocktail ever came off so regal. The most basic of restaurant dishes calls for boiled and peeled shrimp, presented in stemware like a martini with monster arms and paired with ketchup flavored so brazenly with horseradish it obliterates the delicate flavor of…
Anthony Bourdain’s recent culinary tryst to India for his show on CNN, Parts Unknown, left me in a bit of fit. Much in the same way it left Scott Reitz craving for kulcha, I too had dreams of freshly cooked naan (or kulcha) straight out of a tandoor. I also…
Yesterday on Twitter, the Texas Rangers Twitter account tweeted something awful. Something unbelievable. Something that’s just not true. When asked by a fan, “What state makes the best BBQ?” the Rangers account replied, “North Carolina… sorry!” You’re ellipsis-sorry for bashing Texas barbecue, The Texas Rangers? Oh, I’m ellipsis-sorry, too. Looks…
It’s already been a big year for Chef Omar Flores, and we’re only four months in. After running the kitchen at well-reviewed seafood spot Driftwood, Flores swooped into Trinity Groves with a modern concept for Spanish tapas. Then, the world noticed. In only the first six months of being open,…
When Shawn Miraki quit his job as an elevator engineer to open Olive Burger (451 W. Arapaho Road, Richardson), he knew it would be a gamble. He took this risk, he says, in the name of family — he wanted to encourage his hesitant father, Mark Miraki, to finally take…
When it comes to restaurants, the devil is in the details. Managers and chefs spend countless hours crafting menus, arranging tables and building ambiance to make sure that the diners in their restaurants have an incredible experience. If recent experience is any indicator, though, there is one glaring detail that…
