You know how some fast food joints have a “secret menu?” In order to make you feel like an exclusive, in-the-know customer, these places have come up with combinations of ubiquitous ingredients that most, if not all, of their employees know how to whip together. If you order a Quesarito…
The Scoop Blog reported moments ago that Club Schmitz, the beloved Dallas dive bar located on Old Denton Road, will close its doors forever on the last day of May. The news will undoubtedly sadden countless barflies and Dallas-style-burger fanatics. Of course, news of the closing does not come as…
It’s been almost three years since I brought a bag of Sichuan peppercorns into the office, and doled them out to an unsuspecting editorial staff. As everyone let the papery husks sit on their tongue they experienced a citrusy electric sensation — almost a buzzing. “That’s disturbing,” said one writer,…
Last week we reported on Yum! Brands’ new creation, which is appropriately dubbed Super Chix. The parent company of KFC, Taco Bell and Pizza Hut has reincarnated battered and fried bird strips, including this sandwich pictured above, in an apparent bid to take over the Chick-fil-A audience. On my first…
I’m obsessed with this series of YouTube videos titled Build It With Bruce. They feature Bruce Russo, whose design company B.Russo Designs is charged with the build out of Jon Steven’s anticipated Bishop Arts restaurant Stock and Barrel. The last time we checked in, Russo was walking us through the…
The first time you pull up to Gemma, it can be difficult to pin down what you’ve gotten yourself into. While you thumb your wallet for small bills to tip the valet, you’re assured you are most certainly still in East Dallas, but when you step into the dining room,…
In Happy Endings, food critic Scott Reitz travels part of the globe that says “Dallas” in search of great desserts and great places to eat them. This is the sixth in an occasional series. In a few of these Happy Ending columns, I’ve talked about restaurants whose sweet offerings are…
Kenji Lopez-Alt with Serious Eats is a prophet of smashed burgers. Yes, burgers that you press on a griddle, potentially squeezing out all the blessed juices. Now we know you just slammed your fist on your keyboard and spat Dr Pepper all over your screen, but hold on to your…
The cheeseburger chef Brian Luscher serves at Sunday brunch at The Grape on Lower Greenville was anointed the Greatest Burger in Texas, and he dishes up cozy comfort food to hundreds of devoted Dallas diners each week. That hasn’t gone to his head. But he is looking to grow. Although…
I think it was about a year ago that I played some bocce ball in Klyde Warren Park, setting off a wave of nostalgia for what I think is the greatest drinking sport known to man. In another life, in another city, I was involved in a league and regularly…
What a week for omens. At this point, the only way we’d top the amount of doomy metaphors is if Nostradamus was resurrected onto a 100 tortillas and the tortillas all rolled, upright like tires, to Stonehenge and burst into flame under a gaggle of crows. Here’s a quick snapshot…
Lakewood Brewing Co. has decided to turn over the distribution portion of its business in order to shift its focus solely on the craft of brewing beer. Andrews Distributing announced the new partnership in a news release this morning. If you’ve not heard of Andrews, you’ve almost certainly swilled a…
Every year, the Rangers roll out a whole bunch of stuff designed specifically to clog your arteries. It’s their public service, as a socially-minded ballclub, to cut down on the population explosion in DFW by culling those stupid enough to eat a two-foot sandwich. I am one of those people…
Every now and then Cane Rosso owner Jay Jerrier likes to throw a cog in the wheel. Sometimes by coming out against ranch dressing, other times it’s throwing an anniversary party where his certified Neapolitan pizza costs just one little dollar. There will be crazy. Promise. Jerrier has done this…
What to get some attention for your restaurant? Try brewing your own beer. Malai Kitchen announced they’d be serving their own house-brewed beer on tap at the restaurant and within two weeks they’ve gotten a mention in almost every food blog in Dallas. The Huffington Post even checked in on…
Last night as I was buried in my couch watching the season premier of Anthony Bourdain’s Parts Unknown, it occurred to me that we’ve done a lot of blogging about food-related television shows like Top Chef on City of Ate, (mostly when the show has a local participant featured) but…
Late last year Andrew Zimmern got a food tour through DFW with local barbecue editor Daniel Vaughn. Vaughn told us the show should run some time in April, and it turned out to be true. Dallas: Red Meat & Rattlesnakes airs tonight at 8 p.m. on the Travel Chanel. Vaughn…
From the menu description, the dessert at Victor Tangos sounded like it went against everything I stood for. It also sounded like a little bit of a train wreck. Apple bacon upside-down cake with caramel popcorn and bourbon ice cream had nearly 20 syllables and three components. But then my…
Because winning at beer is best, last week local breweries put their best foot forward at the World Beer Cup and three of them have been awarded for thier respective feet. The WBC is an international beer competition founded by Association of Brewers’ President Charlie Papazian, who is a nuclear…
You’ve probably read about other food shortages that are causing serious problems across the country. Limes are damn near a dollar each these days, and that’s driving up the cost of everything from margaritas to tacos. Now, though, something a whole lot worse is happening: A serious illness in pigs…
Andrew Smeeton and Jeff Douglas had a pretty good idea for their first brewery in Wylie, Texas. They’d purchased a house and spent a whole summer fixing it up. They redid the deck, and they could see themselves sitting there, watching their customers sipping amber from glasses and basking in…
When we broke the news that Primo’s would be closing, there were two primary reactions. One and was tinged with refried nostalgia; the sounded a lot like “good riddance.” Neither was particularly loud, though. It was like the air being slowly let out of a balloon. Primo’s replacement, by comparison,…
