Belly and Trumpet opened this February in Uptown, creating a stir with its fresh take on small plates. Oak owners Richard and Tiffanee Ellman partnered with John Paul Valverde last year, when they opened The Bowery, an upscale hot dog restaurant that belly flopped. The team kept the Belly, added…
It was just over a year ago that Whataburger announced what turned out to be the temporary demise of its popular Spicy Ketchup. The company held a contest to give away the last case of the oh-so-slightly piquant condiment, under the guise that we might never see it again. See…
Jay Jerrier sent word this morning that they’re firing up the big white oven at the new Cane Rosso White Rock (7328 Gaston Ave.) tonight for the first night of official pizza business. “Seeing as it is raining and temps are supposed to drop down into the 40s with high…
Chef Kenny Mills knows a thing or two about running a steakhouse. His resume includes The Capitol Grille, Sullivan’s and Dallas Chop House. But a few years ago, Mills grew tired of the Dallas scene and took a chance on a burger joint in a pretty nondescript strip mall in…
It’s hard not to notice when you get to the office and there’s a pink piñata in the shape of a pig sitting on your desk. The massive piece of swag was dropped off to announce Chipotle’s new margaritas featuring Patrón tequila. Margaritas are nothing new at Chipotle — they’ve…
Jeana Johnson and Colleen O’Hare are opening a new Vietnamese restaurant named Mot Hai Ba tonight. I don’t know the days of the week very well, so I checked it out last night, before they were open. So, take a look, drool, and drive your mopeds there tonight. Behold: A…
Do you juice? Apparently more people do every day. The industry is growing at an incredible clip, anchored by New York and Los Angeles, the two cities credited with starting the whole trend. Here in Dallas, juicing hasn’t quite become the lifestyle it has out on the coasts, but the…
While soaking in the good times and general merriment just west of downtown Fort Worth at Untapped this weekend, I discovered something that all you legion of Buc-ee’s Beaver Nuggets followers should note. There’s some local competition, and it’s pretty good. See also: Beaver Nuggets, the Debate Sisters Andrea and…
Hypnotic Donuts will begin offering vegan doughnuts, according to a news release they sent out this morning. The new doughnuts are apparently the product of nearly six months of work testing out recipes to find the best way to make doughnuts without eggs or dairy. For now, the doughnuts will…
It seems as if every few months, Burger King throws something out into the marketplace that seems to say, “Ah, you know we’re just kidding everybody … unless it works, then we totally meant to do that.” It’s very similar to watching Ryan Lochte form a complete sentence. That seems…
Chi and Joey Le have expanded their N’awlins sandwich shop, Wicked Po’boys, to Dallas proper, after opening their first spot in Richardson (1811 N. Greenville Ave.) just last year. This second restaurant is in the heart of Preston Center (6030 Luther Lane, Ste. 130), which is ripe with new restaurants…
I’m obsessed with parsley. Not that curly-leafed bullshit sitting next to your petite filet, I’m talking about the flat-leaf variety that’s known for its tender texture and sweeter flavor. If you get some fresh from the farmers market you’ll notice a much more robust flavor than the grocery store varieties…
So cheese week happened. We’ve filled City of Ate with so much cheese news we looked like a full -on cheese blog. Even ol’ Lee Harvey up in the header there is eating cheese. This week we ran a porny slide show devoted to some of the better cheese boards…
Dave Eagle of Eagle Mountain Farmhouse Cheese in Granbury speaks with a strong Texas swagger and often in a very direct, to-the-point manner. Before becoming a cheese maker, he practiced law. And I suspect that if you were involved in some type of litigation, you’d want him on your side…
I first noticed them on a salad at Urbano Café: smaller, bright crimson tomatoes that exploded with flavor in my mouth. These weren’t the cottony, faded-red orbs I’ve been eating since last November. They tasted like the summer to come. If you’re a tomato freak you’ve likely noticed it too…
Two years ago we tracked the progress of cupcakes through the Texas Legislature, or more specifically, a bill that allowed home bakers to legally sell their goods under certain provisions. That bill passed and now there are many happy home bakers and full bellies around the state. But, equal rights…
If I were Actual Cheese, I’d be super annoyed by all the cheese poseurs in the grocery store these days. I bet Actual Cheese looks at Cheez Whiz in exactly the same way a 60 year-old dude from Austin looks at all the college kids who moved to Austin last…
Continuing our celebration of cheese week, we asked resident British person Gavin Cleaver to tell us about cheese in the U.K., because we are fascinated by a people who have no concept of smoked brisket. Plus, his answers are usually pretty strange entertaining. We have no idea how much of…
Last Year’s Iron Fork was a lot of fun, and as new restaurants step forward to participate in this year’s event, I’m only getting more excited. In addition to securing the Dallas Contemporary, a bad-ass space with lots of room to move around, we’re getting some really great eats. You…
Full Circle Tavern (1319 S. Lamar St.) is a new restaurant and bar now open on South Lamar, brought to you by Jennifer Bonner and Lara Whittington of EdiblEnvy Catering. This spot offers a tree shaded wrap around deck, plenty of local beer and a badass burger made with two…
The FDA recently held a shipment of Mimolette, an aged French cheese that has been shipped to America for decades. The cheese has a round, wrinkled and tough exterior hiding a bright orange center. Fans compare it visually to cantaloupe. The FDA hold on the 1,100 pound shipment means it…
Anne and Johnny Jones started Latte Da Dairy in 2005 with five acres of land and a wild cheese-making dream. Anne, a veterinarian by trade, bought just two goats to get started and named them Serenity and Rosemary. But, no kidding, things have really changed in eight years. On April…
