Offering mussels on a menu is a lot like offering a burger. You see both everywhere, and each is highly dependent on the primary ingredient. Mussels are especially finicky — they’re only as good as they are tonight, and tomorrow they may be a complete disappointment in the same dining…
Eater reported the other day that Jason Kosmas, Marquee Grill beverage director, co-owner of Employees Only in NYC and author of two books, is now dabbling in showbiz. Kosmas confirms there’s a possible show in the making. “It’s basically a travel show,” Kosmas says, “where we go to a city…
First introduced in the 1660s for Champagne, the coupe glass reached the height of its popularity in the 1930s with the introduction of Prohibition-era cocktails, and in recent years its popularity is on the rise again, namely with a special class of drinkers called me. The coupe shape is a…
So there’s this burger. A burger that lives inside a sushi restaurant. Its creator claims its fame to every customer who will listen. The claim is that it’s the best in town. A co-worker told me about it a while back. I’d been to NAAN before, and it’s fine. Nothing…
DaLat, Dallas’ newest Vietnamese spot, held its soft opening over the weekend — without booze, sadly. Not the ideal situation, but owner Khanh Nguyen should be securing the restaurant’s liquor license soon, at which point those bar seats should fill up even faster. But don’t fret, lushes, there’s a Super…
While City Hall continues to make food trucks jump through hoops, and restaurants in Deep Ellum complain about unfair competition, someone finally figured out what to do with the city’s mobile meal makers: throw them a party. This weekend Ginger Man invited food trucks to come park in its lot…
Dear Potential Food Truck Entrepreneurs of Dallas,Please, for the love of Krishna, start an Indian food truck. Please park outside my favorite bars late at night (Deep Ellum would be a good spot) so I can fill my neglected belly with your spicy flavorful goodness. There’s just something about the…
A comment in my story a while back about phone stacking caught my attention. “In Japan they have ‘No Phone Areas’ in restaurants, bars and even the subway,” Wagner Gui Tronolone wrote. “I think it’s awesome!” It does sound sort of awesome. Sometimes a cell phone feels like a leash…
The new seafood spot Driftwood, at 642 West Davis in Oak Cliff, is offering 50 percent off to Oak Cliff residents tomorrow. I spoke with owner Jonn Baudoin about the promotion. “We’re part of the community here now,” said Baudoin, “and we just want to show our appreciation.” As SideDish…
Gloomy out there Dallas. Not just the clouds in the sky, either. Michael Martensen’s tweet about Dallas’ vapid drinks looms over Dallas’ cocktail scene. Maybe the guy just needs another drink? I could use one. But let’s take a look at the Dallas food news scene from this week before…
My recent investigation into the endless cycle of queso enjoyment promoted a question in the comments. After I described a bubbling plate of molten cheese primi timpano asked: A little surprised at the bubbling cheese as I thought cheese heated to these temperatures would result in broken proteins. Does Velveeta…
Earlier this week the Wall Street Journal published an article noting the increased demand for chicken legs at grocery stores. The story claims that shoppers have been driven by TV cooking shows that celebrate dark meat’s richer flavor and softer texture. Finally, people have realized: It tastes better. This is…
Today is April 20, also known as 4/20. I think we all know what that means: It’s finally Lima Bean Respect Day, yo! Have a fun and safe Lima Bean Respect Day, everyone. And while you’re funning, play some Four Twenty Bingo!…
Sweaty camel-toe count: 32 People post-workout high-fiving count: 5 On Northwest Highway, right next to Bicycle Works, a bicycle café called Bicycle Café (7510 East Northwest Highway) recently opened. When you walk inside and see all the bicyclephernalia on the walls and all the people still wearing their helmets while…
Chefs gathered along the sidelines of the Paul Quinn farm last night to serve food for the Community Cooks event. Over 400 guests attended, which was twice as many compared to last year’s inaugural feast, and college officials said the dinner raised over $250,000 for the farm. Paul Quinn College…
I’ve always been intrigued by restaurants known for one great dish. Is it really that good? How’s the rest of the menu? Is it worth waiting in line or making an expedition to unknown territory just to try this one dish? These are the questions I asked myself when I…
OK. It’s your first day at work at some random French cafe. You’ve never waited tables before, but you aced the interview and somehow convinced the manager that you were ready for the big time. Your first table is seated. It’s a four-top. Old ladies lunching. And after they place…
Dallas native John Kleifgen took his first job at a restaurant as a teenager because a gig carrying mulch at Calloway’s didn’t provide much entertainment. So, when a friend told him about a kitchen job for the Lakewood Country Club, he weighed his options and wisely chose a country club…
News broke Tuesday that local restaurateur Phil Romano is opening two new eatZi’s in the area. A Grapevine (at 1319 Hwy 114) store will open on May 17, and a lease has been signed for a new development in Plano. Today eatZi’s chef executive, Adam Romo, clarified a few more…
Bust out the sombreros (and whatever other ethnically irrelevant garb you might have), because the second-annual Margarita Meltdown is coming to the Bishop Arts District. Last year’s event drew more than 2,500 people, and founders Nico Ponce of The Chesterfield and Tony Fernandez of OC’s Espumoso Caffe hope to capitalize…
Each week, Justin Bitner goes hunting for DFW’s most interesting sandwiches. Only for the last few weeks he blew off this very important assignment to attend to way-less-important ones, including getting married. Apparently he was a little excited because he filed about 4,700 words about a chicken sandwich. I was…
Simmered down to an elevator pitch, Sissy’s Southern Kitchen and Bar might sound like a handful of other Dallas newcomers: Food Network contestant comes close but doesn’t win it; television near-miss spawns pseudo celebrity; fame spurs restaurant dreams and the masses come to eat. Mostly this model has been applied…
