Food & Drink

While dining at Artin’s Grill in The Shops at Legacy in Plano, I asked our waiter Clint why Artin’s is a good date place. He explained that “the family-style portions are good for sharing” and that “if a couple doesn’t want to come in for dinner they can always stop…

We don’t think there was any question last week that viewers had some issues with cheftestant Jamie Lauren being allowed to stay on Top Chef All Stars instead of our own Casey Thompson. Turns out we of Chef Tell and Cheap Bastard feel all sorts of the same way. In…

Saturday night ended with a glass of “buttershops,” the beverage I make when things look really, really dire on the home bar front. It’s brandy and butterscotch liquer, and generally by the time I get around to making it, “buttershops” is about all I can verbally muster. But we’d been…

I’ll gladly admit it: I’m a nostalgia freak. If I don’t answer my phone immediately, it’s because I’m gorging on the video I.V. drip of YouTube, jaw slackened as I watch old interviews with fave bands from the bell-bottomed ’70s. That same penchant for the grainy imaged past plunks me…

Dallas blogs spent the week wrapping up 2010 in a series of lists and predicting food trends for 2011. City of Ate Hanna Raskin feels diminutive in the face of a face-sized bland chicken breast at Kenny’s Italian Kitchen. Alice Laussade edits four-letter words out of her vocabulary to deliver…

Weatherford College is rushing to ready citizens of Weatherford, which went wet two short years ago, for an onslaught of thirsty Super Bowl-goers. The school’s work force and continuing education department is partnering with Wild Mushroom Restaurant to train new bartenders. While graduates of the weeklong course aren’t guaranteed employment,…

Richardson-based Wingstop is continuing its spread south of the border. After seeing much success with six locations in Mexico, expansion plans for twenty more stores throughout the country will begin this year. Wingstop in Mexico is franchised by WIS de Mexico S.A. de C.V. While the company initially started with…

In part one of this week’s Three Course Meal, we gave you a look at Anthony Bombaci, executive chef of Nana. In part two, we asked Bombaci to complete our thoughts for us. In today’s final installment he shares a recipe for Ceviche of Dublin Bay Langoustines. Great ceviche is…

All innuendos and dirty jokes duly noted, I prefer my food in compact ball-shape. I like cheese balls, sausage balls, popcorn balls and meatballs. Thanksgiving always has and always will find a Butterball in my oven (sorry, Stephan Pyles.) So for dessert my natural choice is cake balls. If cupcakes…

Sports bars and any restaurant with a giant-ass television will be packed tonight with football fans watching the Cotton Bowl, so head on over to Nana (2201 Stemmons Freeway) for Friday Night Flights. The popular monthly wine series is back with an evening dedicated to Syrah wines. Sample wines from…

Not sure if you’ve heard, but pie is totally the new cupcake. Yeah, it’s everywhere, dude. The New York Times even wrote about it, saying New York and San Francisco are centers of pie innovation. Not to be out delicious-ed, City of Ater Kristy Yang took a pie tour of…

The Girl Scouts’ cookie sales season starts this week. And while there aren’t any new cookies on the roster this year, the scouts are celebrating the 35th anniversary of Samoas — a caramel-coconut concoction that debuted in a year the organization might otherwise wish to forget. Girl Scouts have been…

Dallas’ dining scene is back in the national spotlight today, with Eater publishing its Dallas “heat map,” described as “a chronicle of the city’s restaurants of the moment.” Two-thirds of the restaurants were chosen by, um, me, in response to an e-mail soliciting names of the town’s most-discussed eateries. “Not…

Mexican or Latin American grocery stores are nothing new, nor is the fact that many of them operate internal cafeterias. Aside from Fiesta, you’d be hard-pressed to find a chain as big as La Michoacana Meat Market in Texas. The difference between the two major businesses is that not all…

On Wednesday, we gave you the goods on Anthony C. Bombaci, executive chef at Nana. Today, we ask Bombaci to finish a few sentences for us. Tomorrow, he shares one of his recipes. I was raised in…Central Wisconsin and the Milwaukee area.   My friends say…I am intense, focused, bonkers,…

Customers at Dallas area Subway restaurants will soon be able to ask their sandwich artists to hold the gluten. According to a release published on Celiac.com, billed as the “first site on the Internet dedicated solely to celiac disease,” Subway plans to test a gluten-free roll and gluten-free brownie in…

The U.S. Postal Service is giving letter writers a chance to express their inner culinarians. For occasions when a president or petunia won’t do, the USPS is releasing a stamp depicting a fork, knife and spoon. It’s one of a dozen stamps on a pane honoring “pioneers of American industrial…

If your happy hour plans for tonight include lame coworkers or a douchey bar in Uptown, you need to reconsider the definition of happy hour. If you want a truly happy hour, then go to the Whole Foods in Highland Park (4100 Lomo Alto) tonight for a free Francis Ford…

A little housekeeping first, yes? We were relieved from Top Chef All Stars blogging duties during the holidays, but not relieved by the elimination that occurred: Spike, cute and surly Spike, was sent packing after Jamie bailed on competing once again and left him to flounder in the last episode,…