The Dallas-based brand ambassador for Macallan’s single malt Scotch line is charged with an important mission: introducing whisky to a younger generation…of drinking age, of course.Before moving to this city, he spent seven years in the Big Apple as an events manager (with a small but steady role in One…
“The decor of the Anchor Bar calls to mind an Antiques Roadshow prop room overseen by a drunk with impeccable taste in late-twentieth-century detritus.” (John T. Edge,acclaimed writer and director of the Southern Foodways Alliance at the University of Mississippi upon his first visit to the birthplace of the Buffalo…
The state of some food these days is enough to make a man go hungry rather than risk consuming the contents of many processed and pre-packaged items. If it’s not salmonella-tainted peanuts, it’s energy drinks that turn your blood into syrup. Health Canada recently found that 96 percent of sodas…
Amid the tequila and the ornery boss, Dave finds salvation in sauces at Agave Azul, in this week’s Dish column.For a close-up look at their offerings, and the scene around the Carrollton restaurant, check out our slideshow here…
Sambuca2120 McKinney Ave.214-744-0820Sambuca is still around.It still has one of the more sophisticated courtyard spaces in Uptown and still brings in live entertainment. But the room appears somehow stale.As a restaurant slips into middle age–about four years without a makeover–pressure builds on the kitchen. Their work must contend with dulled…
Civilization begins with distillation.–Meridian Room motto, attributed to William Faulkner. (We would argue that civilization begins with brewing, but that doesn’t rhyme.)I wanted to visit the Meridian Room even before it closed and reopened back in the fall, but only managed to get there this week. Before as well as…
Last night, as Los Mavs stomped on Los Spurs, a tequila-specific lounge celebrated its grand opening, way up in the terrace level of the American Airlines Center.El Jimador Tequila Bar, to be really specific.So what can one say about this? The average sports fan has already been elbowed out of…
Demonstrated by Reza Anvarian of Southpaw’s Organic Café “There’s only two things I know how to do. My mother taught me how to work in the kitchen and my uncles taught me how to box.” Reza Anvarian opened Southpaw’s Organic Café in October of last year, taking a break from…
There’s a new grocer in town. Well, not really new. Just bigger, fancier and in a different location. Dallas’ newest Whole Foods Market location opened Monday to much fanfare. Yeah, the store is more than a little bit similar to existing siblings in look and product selection. But there’s a…
The city now boasts several experts so versed in wine they have passed a good chunk of the master sommelier exam. But for years, Lincicome studied the subject, offered recommendations and built a reputation almost without peer.He has served as a wine director for 15 years, most of his tenure…
“Consumer awareness for natural and organic foods is so much stronger now that more retailers want to imitate what we do.” (Mark Dixon, southwest region president for Whole Foods, staking a trendsetting claim. As quoted in a Dallas Morning News story on the opening of a new Lakewood branch of…
What is it about tamales? Lucky ones who grew up with tamales as a staple dish could script odes to the steaming cylinders of masa. Yet few big-time professional kitchens can match the comforting texture and warm, earthen flavors you get even ordering from some roadside vendors. Perhaps they balk…
Beans for breakfast? Are you kidding?Ah, but according to the indispensable tome The Tex-Mex Cookbook, here in the Lone Star State a pot of beans was often used to break a cowboy’s fast on the long trail, whether plain (as preferred by eminent Texas writer J Frank Dobie) or with…
Years ago, it was considered–quite loosely–a more sophisticated antidote to the usual fast food fare. Then Arby’s sorta drifted into roadside obscurity, the butt of Seinfeld jokes…until rescued by some clever advertising. Not that the roast beef haven ever disappeared. Taco Bueno and all the other quick service joints overshadowed…
As Victory Park proves less and less victorious in recent months, stories have circulated that Tom Colicchio was considering moving out of the W and plying his Craft elsewhere. To which the Top Chef head judge says: Not a chance. Continue reading on Unfair Park…
Think global; act coastal. That’s what Abuelo’s is doing during a limited-time, Mexico-inspired coastal celebration. And although we’re not too close to the coast, unless you count the shores of Lake Lewisville, we can still take part. A few of Abuelo’s celebratory offerings: · Shrimp Mojo de Ajo (angel hair…
Three things stand out instantly: her waifish figure, infectious smile and solid bartending skills. Maddox works at some of the hottest of the city’s hot spots. In the pre-recession heyday, you could find her slinging drinks at Nikita on Sunday nights, for example. Nowadays, she holds court at Mantis–then fills…
“It’s the muddy flavor of the wild-caught fish, coupled with the animal’s homely appearance, that long ago gave catfish a reputation in many parts of the country as a trash fish.” (Hunter Lewis, writing in the March issue of Saveur magazine, in what ends up as praise for bland farm-raised…
Melios Brothers’ Char Bar2026 Greenville Ave(214) 826-8800Dude Factor: 8, or Super Mario Brothers on a scale of 1 (George and Jeb Bush) to 10 (Frank and Jesse James)Regretfully, I had to knock a point off this joint right from the start for the misleading name. I was finally getting my…
Many pizza joints deliver, but how many bring the whole oven along for the ride?That’s right, not just a warming bag, but a wood-burning pizza oven on wheels. Jay Jerrier (of Campania Pizza) is now officially on the go with Il Cane Rosso, a mobile oven. The former backyard cook…
If you’ve been in Perry’s, you know him. For seven years, since the steak and upscale southern comfort restaurant opened, Bergus has served as general manager.New apartment buildings sprung up nearby. Other places opened and closed. But Perry’s keeps plugging along, unchanged…except for an upcoming name change imposed when a…
“We did not know that they didn’t have a state license for their processing facility. We were not aware that the state was not aware they were there.” (Greg Ingham, Plainview city manager, on the Peanut Corporation of America plant closure following a salmonella outbreak. The state of Texas has…
