I once paged through a diet book that listed foods as good and bad. Salads dressed with not too sweet and not too fatty dressing were good. Steamed or boiled shrimp was good. According to the book you could eat as much of the good stuff as you wanted. Bad…
Am I in the clear yet? I just checked the weather report for the weekend and there’s a pollen alert, but I feel fine. I’ve never had allergies, yet everyone has told me Texas would be all to happy to provide me with some. So far I feel OK… How…
I recently took a trip to Las Vegas, Nevada. Maybe you’ve heard of it. It’s called The City of Shit I Lost All My Money Again Ooh Look There’s An ATM. What you might not know about Las Vegas is that it is also home to Serendipity 3, a restaurant…
Finally. We’ve been covering the red tide outbreak and its effect on oyster harvesting in the gulf for some time now. Last week the news finally shifted toward the positive. Many regions of the Texas Gulf shore have been opened to oyster fisherman. I talked with Chris Van Deusen, spokeswoman…
Last year, in an open letter to Taco Bell, we politely pointed out that it would conquer Earth and neighboring planets if it went national with the taco shell made entirely of Nacho Cheese Doritos (mostly because we wanted one). Well: hot, hot news everyone. Yesterday, Foodbeast reported that they…
A few nights ago I ducked my head into the Dram (2918 N. Henderson Ave.), Dallas’ newest drinking hot spot, tricked out in a sort of dark Victorian feel that is pretty stunning. It’s an impressive space, and that night it was filled with all the cool kids who love…
Thursday evening The Hardline spent a segment tossing around ideas for a cooking show. Sure it has nothing to do with sports, but that’s nothing new for you P1s out there. Mike Rhyner brought to the table a cooking show based on headlights. Yes, headlights. Particularly on a sufficiently breasted…
When I was a kid, I thought clams were irregular, long rubbery strips of sweet protein covered in cornmeal breading. It wasn’t my fault. Even though I grew up on the Eastern Shore, my parents grew up in central PA. They weren’t seafood people, so most of the seafood meals…
As you surely know, ’tis the weekend before Fat Tuesday. Gluttony will run rampant in the streets as we, and everyone in New Orleans, prepare for 40 days of sacrifice that begin on Ash Wednesday. (Or maybe you focus on just the gluttony part? That’s cool, too.) On Sunday, Poor…
Rachel Stone at the Lakewood Advocate got the scoop on three new retail outlets at BLVD, the new luxury apartment complex at SMU Boulevard and Greenville Avenue that offers, among many of its amenities, valet trash service, a “sparkling pool and sundeck,” and 712 square feet of luxury living for…
The Tootie Pie Company will soon open a gourmet café at 5944 Royal Lane, on the southwest corner of Preston and Royal. Their sign is already on the marquee to tease us all. And from peaking inside the windows, it’s clear the build-out is slowly taking shape. For a little…
This is normal, right? You’ve sat down to a meal, you bang out your appetizers, then your mains come. And then because you eat slightly more quickly then the rest of your table-mates, you reach that portion of your meal where you start to feel full but they’re still eating…
Wouldn’t it be great if one of the cheftestants completely blew their chance at winning, perhaps forgetting to put the lid on a blender, burning an entire pot of cous cous, even simply running out of time in an elimination challenge? We’re not even asking for a severed digit or…
Patricia Sharpe’s Where to Eat Now 2012 treats the Dallas-Fort Worth area well, with with of the ten restaurants in her list in either city. She also points out some interesting trends, opening with a confirmation that all the organ meat we’re seeing in Dallas isn’t just a local phenomenon…
The new Central Market at Preston and Royal is now open, offering just about all the amenities of the other four local Central Markets but in half the space. Here’s a party tip: don’t fight the one-way serpentine flow. Once you decide to get in, you’re in. And focus. If…
On a recent Friday, one of the cold ones, Del Frisco’s Grille had a nice little buzz going. Out front, women in ultra-short skirts bounced in place to keep warm, clinging tightly to the arms of starched-and-buttoned-down dudes as they waited on a lengthy valet line. Stacked orange box lanterns…
Yesterday morning, Pegasus ran a story criticizing the hiring practices of Lisa Garza as she ramped up for the opening of Sissy’s, her new Henderson Avenue fried-chicken joint. The story focused on a request in Garza’s job posting that instructed prospective front-of-the-house staff to submit a picture in tandem with…
Short of earning a Ph.D in bio-tech science, making sense of genetically modified (GM) or engineered (GE) ingredients in America’s food chain is almost impossible. Primarily because by law GM foods aren’t required to be labeled as such. So you literally need that degree along with a boatload of data…
Each week, Justin Bitner goes hunting for DFW’s most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he’ll check it out. Venue: Po’ Melvin’s Sandwich: Fried Oyster Po’ Boy ($9.99) Bread: Giant, soft baguette Toppings: Cornmeal battered and fried oysters, lettuce, tomato (mayo standard but nixed…
Side Dish reported on Valentine’s Day that Nana, the restaurant in the Hilton Anatole, will close in June and reopen in September as a steakhouse. Yes. A steakhouse. Chef Anthony Bombaci has been promoted within the company, and the new chef has yet to be named. The place is also…
Somewhere, Toby Keith is rejoicing. Coming soon to Texas, according to Pong Beer’s site, is the one, the only beer exclusively designed to receive a unsterilized, filthy college apartment ping pong ball. It’s Pong Beer! Or, the beer specifically for playing Beer Pong. It’s so real, everyone. How real? According…
Chef Braden Wages of Malai Thai in the West Village is originally from upstate New York. He and his wife, Yasmin, who is from Weatherfod, met while in school at Cornell. Running a restaurant was a long-term dream for both of them. But the concept for that place was based…
