A fire gutted Luna Tortilla factory in northwest Dallas this morning. Owner Fernando Luna said he first smelled the smoke about 10:30 a.m., but initially the odor was mistaken as an over-toasted tortilla or a grill running too hot. As the smell got stronger, so did Luna’s curiosity about its…
When Buddha said life is suffering and suffering was the path to nirvana, I’m pretty sure he was talking about fried chicken. Think about it. Eat your way through this list and you will undoubtedly suffer. But you’ll also experience moments of bliss that transcend the discomfort. Enlightenment in a…
On Saturday we were in quick driving distance of Hard Eight BBQ in Coppell, as were many other people. When we pulled in the parking lot, meaty smoke was pouring out from the roof onto the heads of a line that snaked out the front door. See also: –The Reuben…
If you’re a craft beer fan, you may want to charge up your cordless drill. On Friday Governor Rick Perry signed off on a five-pack of bills relating to the craft beer industry that will, in part, allow them to expand brewery operations. For over a decade the Texas craft…
Opening quietly just over two weeks ago, Le Bilboquet has confidence that can only come from experience, which makes sense, since the restaurant is actually a transplant from the Upper East Side in New York City. The original in New York is expanding, and expanding quite far to boot, since…
While the Lakewood Landing won best Bar Food in the Observer back in 2010, I’ve had mixed experiences at the bar when it comes to snacking. The nachos seemed a little soggy, the burgers were definitely dry and then there was that corn dog incident that really got me down…
As somewhat of an unsolicited fusion between Lauren’s fabulous list of Dallas’ best snow cones and Brian’s DC9 discourse on Denton’s own Baptist Generals revival, I present to you the most rewarding part of being a Dentonite in the summer: GreenHouse’s crafty offering of adult snow cones. Denton’s GreenHouse (600…
Back in January we asked in a blog post what would happen if we abandoned the tipping system that’s become the mainstream method for providing front-end restaurant staff with compensation. The post was spurred by a TEDx talk given by Bruce McAdams, a Canadian restaurateur-turned-professor who advocates the end of…
Not in a million years would we have ever guessed the words “Hell’s Kitchen” and “Toby Keith’s I Love This Bar and Grill” would be in the same sentence. Alas, FOX and chef Gordon Ramsay are casting a wide net over Dallas for new subjects for the next season of…
I have had some experiences in grocery stores that definitely make me feel like I’ll never want to step foot in one again. I’m sure you’ve been there. You get your heart set on some recipe you’ve just torn from the pages of whatever glossy food magazine you turned to…
David McEntire is a bartender at Bar 19 at the Four Seasons at Las Colinas and recently created a new locally focused drink, the Farmer’s Tan, made entirely with ingredients sourced within 100 miles of the bar. Recently, we got to chat with McEntire about local booze, how a drink…
The feature story of the July issue of Cooking Light, which hits stands today, highlights America’s 10 Best Food Adventures in Food-Tripping USA. The blossoming craft distillery industry in Texas made the list. Usually we work hard to find the holes in plans like this, figuring there’s some hilarious kerfuffle…
Hundreds of people lined up this past Saturday inside Shed 2 of the Dallas Farmers Market, all in hopes of sinking their teeth into some of the best barbecue in the country at Pecan Lodge. I was there, camera in hand, shooting some meaty behind-the-scenes shots for Scott Reitz’s Dish…
The producers of the Holy Grail proudly present The Life Of Bri … no, no that’s not right. It says here “FM Smokehouse”. I don’t remember that one being part of the canon, but then I guess no one really watched The Meaning Of Life either, despite that whole song…
Ben and Jerry’s is officially out of ideas. The company kicked off a campaign recently to market flavors based on cities across the country. The announcement led us to pose the question on Facebook: What would Dallas taste like as an ice cream? See also: – The Smells of Dallas:…
A Whole Foods Market in Providence, Rhode Island, recently took before and after pictures of what their produce section would look like in a world without bees. The view sans bees is quite depressing, as it should be. Of the 453 products, 237 were removed, including apples, avocados, carrots, mangoes,…
As North Texas temperatures inch towards triple-digits and seats at the bar patio become more off-putting and less of a commodity, the prompt delivery of a cold, refreshing beer is of the utmost importance. That’s where summer session beers come in. A session beer can be loosely defined as light,…
This Sunday is Father’s Day, and it’s hard to know what to buy that big old teddy bear to show your undying affection for teaching you what a man is. When lottery tickets and neckties have run their courses, a nice bottle of booze is always a good option. We…
Construction for the new Rudy’s Chicken started yesterday. Or at least a few spadefuls of dirt were tossed to kick off the effort. Council member Dwaine Caraway, Mayor Mike Rawlings and a number of others from the City Council came out to mark the project kickoff and get their hands…
This week, Scott and his harem of hungries braved the line at Dallas’ famed meat mecca, Pecan Lodge. While they were taking months off their lives, I was attempting a similar feat in Austin. Upon arriving in Longhorn Land with my dude and our dog, we resolved to do two…
Barbecued brisket is a finicky son of a bitch. Cook it too fast and you’ll be left with a dry, rubbery hunk of beef the size of your grandmother’s purse. Cook it too long and you can end up with a pile of loose, stringy meat. Smoke a perfect brisket…
The four of us entered with the best intentions. I’d gathered three friends to help me evaluate the barbecued meats of Pecan Lodge, and “the trough” seemed like the only way to go. The $65 plate (sides not included) offered plenty of everything the restaurant had to offer, and according…
