The ninth annual Taste of the NFL: The Ultimate Cowboys Tailgate Party is this Sunday, April 21, at the Glass Cactus at the Gaylord Texan. You’ll need to get on your fancy-pants for this event, since you’ll be mingling with some football players, Dallas Cowboys cheerleaders and some of Dallas’…
Haystack Burgers & Barely is moving into the Richardson Heights Shopping Center, just a couple doors down from the Alamo Drafthouse that is currently under construction. Owned and operated by Richardson locals Kevin and Jenny Glavan, along with Rob and Christine Wondoloski, Haystack will open in mid-April. It will have…
Remember that whole Iron Fork thing? Last year we had a blast gathering some of the area’s best restaurants under one roof, and hosting an epic battle between two great local chefs. Iron Fork is back, and this year’s event promises to be even better than last. See also: -…
This is a stickup, see? At least that’s what I picture the guy saying. The Oak Cliff Advocate is reporting that a gunman has held up five local Burger King restaurants. Dallas police robbery detectives are asking for the public’s assistance in identifying and locating the suspect involved and have…
Love Shack of Denton and its glorious Bigfat-burgers-with-a-bigfat-egg-on-top were laid to rest in October when Tim Love decided to close the doors and revamp the space with visions of dry-aged steak and white tablecloths dancing in his head. Fast forward to now and Queenie’s steakhouse (115 E. Hickory St.) is…
I hope you didn’t miss the farmers markets this weekend. While this year’s season is still in its infancy, plenty of beautiful vegetables are sprouting at nearby farms. Greens are king right now, and this Swiss chard is a great example of garden fresh produce that beats anything you can…
In a recent New York Times Magazine, Mark Bittman endorses Taco Bell’s bean burrito. Well, not really, but he does point out that from a nutritional standpoint the “mushy beans in that soft tortilla” are a lot better than the alternatives. Bittman uses the anecdote to launch into an appraisal…
I hope you’re planning on having a nice weekend. Baseball is back, and the weather looks stellar. It’s definitely a great week to check out your local farmers market. But before you head out, you know the drill — it’s wrap up time. This week I reviewed Ascension, the chic…
You don’t walk into Henry’s Ice Cream in Plano by accident. Plano is far. You’re here on purpose. On a mission. And because you made the pilgrimage all the way out here, your expectations are stupid high. Your toddler stares at neon signage of Henry’s Ice Cream and thinks to…
Modern Farmer, a new quarterly print magazine that will hit the stands on April 15, has just recently launched an online site. The publication and site aims to cover a wide breadth of issues like the farm-to-plate movement, sustainability, global food issues, farming, chicken coops, legislation and, occasionally, photos of…
Odom’s BBQ is an interesting site. I really like it. You pull up outside, having driven past the vastly inferior Babb Bros. just a mile down the road (over the bridge of many names), and realize you have gone from the Babbs end of Singleton (nicely landscaped, trees with lights…
I have made exactly two pecan pies my entire life. You’re looking at them. Truth be told it’s all that high-fructose corn syrup most recipes call for that keeps me from baking them more often. That just may have to change though, now that pecan pies are the official state…
Arlington has added a few amenities that might coordinate well with pre- or post-game Rangers activities. We’re building off this list we created last year with a couple new spots that add a little character to central Arlington — if used car lots weren’t enough character in the first place…
Gloomy weather got you down? Need a heart-warming pick-me-up? Check out this video produced by the Natural Resource Defense Council. It highlights the four recent recipients of this year’s Growing Green Awards — an annual celebration of some pretty special food people. One of them you’ll know for sure, or…
Andrew Zimmern. Marcus Samuelsson. Marc Murphy. Brian Malarkey. Tim Byres. Tre Wilcox. Tim Love. Aaron Franklin. Paul Qui. Where can you hang out with the likes of these national and local food greats all in one place? The answer is The Austin Food & Wine Festival, coming up at the…
Each week (or thereabout) we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Boss Lady and Pitmaster, Diane and Justin Fourton of Pecan Lodge. 1. What are your three favorite cookbooks? The…
Yesterday I received a box full of suburban “camping” gear and a couple of sample beers from Shock Top, a package that stands as the perfect symbol of Anheuser-Busch InBev’s utter contempt for and cluelessness about the culture of craft beer. Packed inside a shock-resistant SwissGear Synergy laptop backpack, which…
Dear Mot Hai Ba: You better bring it. There is a massive hole in Dallas’ dining scene that you could exploit, and I know if you do this city will be all the better for it. The announcement of your coming existence in a Culture Map blog post was a…
The White Rock Local Market has gotten off to a robust start this spring. Every year the size, selection and general merriment grows for the “Only Growers, Only Makers, Only Local,” market. And that makes us happy. In a few weekends, Saturday, April 27 to be exact, the market will…
Earlier this week, Scott Reitz reported on the very untimely passing of chef and restaurateur Randall Copeland. Last night, Teresa Gubbins at Culture Map reported that after one last dinner service for friends and family to commemorate Copeland’s passing, Restaurant Ava has permanently closed. Copeland certainly seemed to share a…
Two major local beer events are slated for the next ten days that beer drinkers of all shapes, sizes and manner will certainly be excited about. The Big Texas Beer Fest is Saturday at the Fair Park Automobile Building, where 100 different breweries, including 20 from Texas, will be pouring…
Russell Hayward pours a measure of preheated water into a small, bulb-shaped boiling flask and carefully sets it over a halogen heating element. At the flick of a switch, the element glows amber, dimly illuminating the glass from below like a watery Edison bulb. As the water approaches a boil,…
