Central Market announced today that its new store, at Preston and Royal in the old Borders location, will open on Wednesday, February 15 at 8 a.m. This will be the ninth store in the Texas-based chain. CM’s serpentine-flow, European-style layout and bountiful selection of produce, seafood, cheese, wine and literally…
When I first read the menu description for NHS Tavern’s Reuben, I was smitten. In-house corned beef, gruyere cheese, jalapeño and onion kraut on marble rye and Russian dressing? I’ll take two, please. But that anticipation was quickly replaced with disappointment when I took a first bite from the sandwich…
And yes, I flushed the toilet. After I took the photo, obviously. Priorities, friends…
Chocolate Secrets is at the corner of 3926 Oak Lawn and Avondale. It serves organic candied Black Forest bacon nestled in a sea of dark chocolate ganache (see more photos below). They’re among the most magnificent things I’ve ever eaten. We now return you to your regularly scheduled bacon programming…
Lakewood Brewing Company is nipping at the heels of Peticolas Brewing Company and Deep Ellum Brewing Co. to be the third Dallas-area beer maker, but it’s not the only start-up on the way. According to its Facebook page, Reunion Brewing Company last week signed a lease for a space in…
Oh, Paula, Paula, Paula. What happened? One day we’re fat and happy making ooey-gooey monkey bread, the next we’re being secretly photographed eating a burger on a cruise ship. Our gluttony has caught up with us. But Paula and I go way back. Ours is a tried and true relationship,…
It’s Girl Scout Cookie Time, bitches! I heard them say it on the radio, so it must be true. And it is! If you go to the Girl Scout cookies website, you can type in your ZIP code and they will tell you exactly how many minutes and miles you…
Organizers for KRLD Restaurant Week have announced the haul associated with last year’s event: $695,000, raised for the North Texas Food Bank and the Lena Pope Home. The previous year brought in $605,000, as reported on City of Ate. Pappas Bros. Steakhouse, Al Biernat’s and III Forks topped the list…
The Ion Network’s The World’s Greatest!… was filming for an upcoming episode at the Oak Lawn Avenue location of Eatzi’s today. The show profiles businesses that excel in the products and services they provide their customers. Adam Romo, the CEO of the store, had hoped Bakery and Market would follow…
Lisa Garza’s Sissy’s Southern Kitchen & Bar is coming. Press releases have been teasing the open of Uptown’s newest soul-food source for the past few weeks now. A post on the Eats Blog got me thinking not so much about fried chicken itself but fried chicken condiments … The duo…
During the last state legislative session, the Cottage Food Law was passed, clearing the way for home bakers to sell certain goods from their home. Guidelines were established, including limiting annual gross sales to less than $50,000, requiring in-person transactions and limiting sales to non-potentially hazardous foods. And boy did…
I got a kick out of this picture from Lauren’s Love Shack burger story earlier today. Maybe a decade or so ago, I used to buy an occasional six-pack of Pabst Blue Ribbon at a Giant grocery store near my place. I think I paid $4-something for that sixer. I…
A few weeks ago I tuned into an NPR broadcast out of DC. The Kojo Nnamdi show featured local journalists, and they discussed the state of dining in the nation’s capital. Tom Sietsema, food critic for the Washington Post, made reference to a survey that determined diners were more inclined…
As Scott mentioned earlier, Jack Perkins, founding partner of the Maple & Motor burger mecca — and once a proud provider of Dublin Dr Pepper on tap — is joining forces with Dublin Bottling Company to serve up the other sodas by the still-standing indie soda company. But that doesn’t…
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: Milk and Honey Sandwich: The Falafel Pita ($5.99) Bread: Fresh pita pulled straight from the oven Toppings: Falafel balls, Israeli salad, pickles, sauerkraut, hummus…
Here’s the thing about working in the Town of the Cow versus our more easterly hamlet: In these parts, when a group of people are waiting for an elevator in a downtown building, once our vessel arrives, everyone keeps their eyes straight ahead, makes haste in an orderly, yet all-business…
Jeff Kloster, owner of Dublin Bottling Works, didn’t sit on his ass and sulk after his company’s settlement with Dr Pepper Snapple stripped him of his top-selling product, Dublin Dr Pepper. The day after the news hit, he says, he picked up the phone and did the same thing he’s…
Jason Maddy is the executive chef at the recently opened Oak in the Design District. Maddy grew up in Austin and, after attending culinary school in New York, worked at David Bouley’s Danube, then the Driskill in Austin. A few years ago he was recruited by John Tesar to work…
“It’s like trying a drug for the first time,” my tablemate said, as she watched me take a careful bite from a grilled serrano pepper. The plate of chiles and onions had been laid out like a gauntlet, and the anticipation was only heightened by the antics of our waitress,…
Yesterday at the Meddlesome Moth, you couldn’t walk three feet without bumping into a brewer, beer blogger or beer-fest entrepreneur. The debut of Peticolas Brewing Company’s first commercially available product brought out an impressively dense crowd, especially for a rainy Tuesday, to try Velvet Hammer. These were some passionate, opinionated…
Over in the United Kingdom, healthy people who eat health food have been twisting up their knickers over Burger King’s new 966-calorie Smoked Bacon and Cheddar Double Angus burger. In addition to having a thousand calories, it has 58 grams of artery-waterboarding fat. Consumerist quotes a spokesperson for the National…
This week in The New York Times, Pete Wells reviews someplace called Parm. His intro points out the lack of coverage food snobs give Italian-American cooking — red-sauce pasta on red-checkered table cloths — despite that it’s a prominent comfort food for millions of Americans. That’s why it’s so painful…
