Food & Drink

The holiday season has a way of making even charity work a treat. Philanthropists around Dallas are letting you give back by giving to yourself. You just have to choose between s’mores, drink specials and cookies. The Thing: OMG S’mores The Cause: North Texas Food Bank Not like you need…

If you’re like us, you don’t make weekend plans five days in advance, and usually not before you’ve recovered from your Saturday morning hangover. Instead of sharing a week’s worth of events every Monday, we’re now going to have (mostly) daily updates on what events are happening around town. Mondays…

What happened to Austin? I moved away from the land of academic breakfast tacos in May, only to return this past weekend to find that parking’s as bad on East Sixth Street as it is Downtown and everything west of Congress Avenue looks like Uptown Dallas, but with better signage…

Who could possibly find fault with an urban farm designed to teach entrepreneurial skills to college students and provide fresh, healthy food to low-income eaters? On a slow day, Tom Spicer, who says he was compelled by a mixture of boredom and outrage to call out the management of Paul…

Some brief programming notes before we get into the deets of a few upcoming beer events… On tap for the next few weeks in Hophead are tasting notes on numerous beers, including some great holiday and winter seasonal brews as well as a hop-heavy Belgian import that is so far…

Now that we’re through with Thanksgiving, Dallas food blogs and food writers are warmed up and ready to get going with some serious holiday eating. The party started this week with Chanukah, and we expect it to keep gaining momentum right through New Years. Pegasus News Ever since Sidedish announced…

This year has been one of charity and fund-raising in the North Texas food world. So much so, it’s surprising chefs haven’t been hospitalized for Hollywood’s favorite “medical” condition, fatigue. One of this year’s most notable events (for its locavore emphasis) are Chefs for Farmers long-table dinners. Founded by Matt…

24 Diner, the farm-to-table comfort food spot that many Dallasites call their favorite place to eat in Austin, is moving ahead with plans to open a Dallas location. “We’ve started the process, yes,” says partner Scott Hentschel. “We’ve decided on the one restaurant per city concept, so the logical next…

Hey drunkards! Let’s all move to Boulder. Sure, it’s super cold in Colorado (because, for some reason, that state acknowledges that winter is a season) but they have one awesome thing we haven’t got: Hangover Helpers. We heard about these guys while listening to the Edge this morning and didn’t…

Chilean seabass, the poster fish for irresponsible seafood selection, is off the menu at Eddie V’s Prime Seafood. The uptown steak-and-seafood restaurant is now serving Hawaiian seabass instead, citing customer clamor for “additional sustainable, eco-friendly practices.” But the seabass affair illustrates why consumers often find seafood decisions confusing. Neither Chilean…

In part one of this week’s Three Course Meal, we gave you a look at Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. In part two, we asked Puleo to complete our thoughts for us. In today’s final installment, the chef shares…

Lee Harvey’s is venturing into knife-and-fork territory with a new steak entrée. The 10-ounce rib eye, priced at $14.99, is served with fries. The bar’s also adding a fried shrimp basket to its popular menu of sandwiches, burgers and tacos. “I just felt like we needed to do something different,”…

Two nights ago was the first night of Chanukah, and I decided it was time I made my first brisket–traditional holiday fare. I had no idea the best way to attack a brisket, and, after scouring the Internet, I only felt more confused. So, I did what I should have…

Sake’s not just for sushi, according to the latest promotion by the sake industry. “It’s a world class drink, not just something that goes down hot at a Japanese restaurant,” says Linda Kawabata of the Akita Sake Promotion and Export Council, which is hosting a tasting event in Dallas next…

When I was a kid, I helped my mom make latkes every year. But this was my first year going at it all on my own.Before oil met pan, I decided to investigate the online latke universe. And what a massive universe it is. People make them with everything from…

Bolsa’s bar may have riveted Oak Cliff’s attention last night, but the bar at the Belmont Hotel took its star turn today, showing up in Esquire’s “Eat Like a Man” blog. The blog profiled bar manager Brian McCullough for its “Bartender Wisdom” column. According to McCullough, “the world looks really…

After the bigotry in the rear-view mirror that made Dallas’ involvement with Top Chef Just Desserts not so sweet, last night’s debut of Top Chef All Stars was so very freakin’ awesome. There was drama, there was silliness, there was attitude, there was skill, there was fright…and there was Dallas…

Rex Banner would have had his hands full at Bolsa last night, as they celebrated the repeal of dryness with a Prohibition Era-themed party. Bartenders Eddie “Lucky” Campbell and Jason Cosmas, formerly of Neighborhood Services, whipped up cocktails like the “Manhattan Club” (rye, bitters, Orange Curacao and sweet vermouth) and…

Is restaurant scouting an open source activity? That’s essentially the question underlying local barbecue blogger Daniel Vaughn’s frustration with Dallas Morning News critic Leslie Brenner’s new list of the top barbecue joints, an entry in her “The Best in DFW” series. Vaughn, who posts barbecue reviews every other day at…

Each week City of Ate will give you the lowdown on a local happy hour in Quittin’ Time, with the details and why you should or shouldn’t take up the featured bar or restaurant on its drink specials. Where: Idle Rich Pub, 2614 McKinney Ave., 214-965-9926 When: 3 to 7…

Yesterday, we gave you the goods on Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. Today, we asked Puleo to finish a few sentences for us. Tomorrow, he shares one of his yummy recipes. (Puleo’s words are after the ellipses.) My friends…