NHS Tavern’s Reuben: Better The Second Time

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…

I Fucking Love Girl Scout Cookies

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…

What Do You Put On Your Fried Chicken?

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…

A Requiem for Cheap PBR

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…

Tim Love’s Dirty Love Burger is So Very Nice

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…

From Mi Cocina to Mr. Mesero: Mico Rodriguez’s Comeback

“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,…

Who Will Build Dallas’ Best Meatball Hoagie?

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…