Chimayo Market Corn Demonstrated by Cosme Alcantar of Blue Mesa Grill During the months of May and June, Blue Mesa Grill has been celebrating seasonal fruits and vegetables by hosting the Corn and Peach Festival. The Southwestern-inspired restaurant chose two local farms, Larken and Cooper, to provide the corn and…
Cowboy Chickenmultiple locationsDude Factor: 7, or Ed Furillo, on a scale of 1 (Ira and Barry Shalowitz) to 10 (Curly Washburn)The first thing you notice walking into Cowboy Chicken is that the whole wood-fired rotisserie thing is no bullshit. It’s hard not to sit hypnotized by the two giant rotisseries…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Fuel City is over-hyped. Yeah, I said it. At a little over a dollar per taco, the food here is cheap, sure. But the tacos are just good. Not “MIND-BLOWING!” or “AMAAAAZING!!” like I heard they were going to be. I’m not kidding—everyone I know who’s been to Fuel City…
When our server at Ristorante Nicola finally ambled over to our table, scraping and shuffling just a bit to illustrate the depth of his deference to our dining experience, he apologized not for his belated arrival but for the private party presumably tearing into fat beef tenderloins and decanted Barolo…
When Parisians stormed the Bastille in 1789, they scored a victory for liberte, egalite, fraternite and mussel eaters. Francophiles around the world commemorate the July 14 holiday by indulging in classic French foods, and Go Oak Cliff is making sure Dallas diners have a chance to participate in the tradition…
Chef Tim Byres is still smoking at Smoke, the much-lauded paean to low and slow Southern cooking that opened last fall at the Belmont Hotel, but he’s now salting, curing and pickling too. “I’m trying to take the charcuterie angle,” Byres says of the restaurant’s new summer menu, which includes…
If we were to mention a duo named Anderson-Ingram from the 1920s it might invoke thoughts of a Scandinavian vaudeville act. You may be more familiar, however, with this team’s accomplishments than you might think. It was 1921 when restaurateur Walter Anderson met Billy Ingrim from Wichita, Kansas, and expanded…
Beef Jerky Outlet 4441 Bass Pro Drive #500 Garland 972-203-2337 Try: cherry cheesecake popcorn Don’t try: Buffalo Bob’s kangaroo jerky In Garland out by the Bass Pro, there’s a beef jerky outlet creatively named Beef Jerky Outlet. There, you’ll find a beef jerky shop clearly created by someone who jerks…
A few Dallas restaurants are gearing up to help out with Gulf oil spill. Executive chef Blythe Beck at Central 214 starts a new fundraiser today called “We Cook While They Clean.” The restaurant will donate $1 from every purchase of the chicken-fried Kobe steak dish to the Gulf Relief…
As if it weren’t hot enough already, summer officially began Monday. Temperatures are already steadily hitting the upper 90s and triple-digits mark. Delicious as a thick, dark, high-ABV Russian Imperial Stout or barleywine served just shy of room temperature may be in cooler weather, these days a cold, refreshing beer…
Just look at him. He is so lovely. His silvery hair is perfection. His French accent is startling considering the time he’s lived stateside. And the way he cooks a fish…my word.Used to be, I’d see Ripert pop up on an Anthony Bourdain’s No Reservations or as a guest on…
An Asian place, obviously. But what kind of Asian cuisine do they serve at today’s mystery establishment? Korean, Thai, Chinese, Japanese? Maybe a little bit of this and a little bit of that, served at a restaurant that shares part of its name with a famous person. Who could it…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
When Dallas Morning News’ restaurant critic Leslie Brenner guested on KERA’s Think this afternoon, her first call came from an unidentified maitre d’ who took her to task for criticizing restaurants that refuse her a 7:30 p.m. reservation. Brenner confided she sometimes accepts the 8 p.m. time slot she’s offered,…
Each week City of Ate will give you the lowdown on a local happy hour in Quittin’ Time, with the details on why you should or shouldn’t take up the featured bar or restaurant on its drink specials.Where: Bolsa, 614 W. Davis St., 214-367-9367When: From opening till 7 p.m. every…
Fire! A fire has been ignited by a new taco shop that opened today. Sure, another taco shop isn’t really breaking news, except these are exported from Austin. And they’re not just any Austin tacos. They belong to Torchy’s Tacos. First opened in August 2006, the original Torchy’s Tacos outpost…
Afghan Grill owner Matt Pikar hasn’t decided yet what he’ll serve Afghanistan’s ambassador when he dines at Pikar’s North Dallas restaurant tonight. “We’re going to give him whatever he desires,” Pikar says. “Maybe kebab with lamb, maybe lamb chops.” Said Tayeb Jawad, who first met Pikar in D.C., is scheduled…
In a bid to reshape Dallas residents’ image of The Sixth Floor Museum at Dealey Plaza, the museum’s promoting itself as a hip new spot to shop and nosh. The Museum Store + Café, opening July 1, will stock gift items made by local artists and serve coffee and sweets…
Early predictions for a record-setting peach crop seem to have been borne out by the harvest, the Texas Department of Agriculture reports. Spokesman Bryan Black says the state won’t know for sure whether the statewide harvest will surpass previous tallies until statistics are officially compiled in July, but it’s certain…
Maybe we can all come together and agree on something: The foods in this list were already delicious, horrifyingly so, but have recently become gourmet’d to some DEFCON- one level of decadence. You can rarely order a simple cheddar-based grilled cheese or macaroni and cheese dish anymore — now they…
To further my Texan food education, I ventured out this weekend past where my bike could carry me, making a red-meat pilgrimage to the state’s ‘cue capitals — and meandering just enough to make the acquaintance of a few other worthy foods. I’m still reeling from the chicken-fried pork chop…
