For this week’s Dish column, Dave makes a few visits to Fedora over at One Arts Plaza. For his take on the Italian offerings, be sure and check out his column.As has been the case in recent weeks, we’ve got a set of more photos from the restaurant in deep,…
It seems that the flu that Ms. Girl Drinker suffered last week was contagious. But just as her bout with the once-killer virus…or is it bacteria?…didn’t stop her from putting in a little quality time at her favorite watering hole, I would not be dissuaded from enjoying my beloved beer…
Nicola’s 5800 Legacy Drive, Plano 972-608-4455 Consistency is the sweeping corner at Monza known as the Parabolica–a deceptive right hand turn, it’s fastest line lurking somewhere just beyond each apex. Miss this line and the race car seems to teeter, as if fighting for balance on the edge of a…
With the proliferation of high-end cheese shops, not to mention the thriving local cheese and dairy scene, it’s pretty safe to say that Dallas has a taste for Stilton, cheddar, burrata–or any other variety, for that matter. Proof of that comes in the form of Scardello Artisan Cheese. When it…
Demonstrated by Jana Miller Jana Miller wants you to step away from the cheap sparking wine. A recent city wide epidemic of mimosa-centric brunch specials indicates a troublesome trend in post-party drinking preferences. Seemingly overnight, Dallasites have supplanted their traditional tonics with cloying nursery concoctions containing about as much hair…
For years, Dwight Harvey catered in his spare time…although the ever-increasing popularity of his barbecue didn’t leave him much room for rest.Along the way, he taught the trade to son Steven. Eight months ago, after Dwight retired from his day job, the pair opened Off the Bone Barbeque–which has very…
“Once the first freeze arrives in the fall, the supply of local produce in North Texas drops precipitously. We are left to survive until spring on pecans, Texas citrus, the occasional greens–and sweet potatoes.” (Kim Pierce in yesterday’s Dallas Morning News, sorta bringing up in her lead paragraph something I’ve…
Once upon a time, supper clubs ruled the American dining scene. These were fancy dress and cocktail destinations with cigarette girls roaming the aisles and big bands providing ambience. Now and again, someone will catch an old black and white film and be captivated enough by the elegance of such…
Firehouse Subs Fire pole count: 0 At Firehouse Subs, it’s clear that dudes decorated this place. They were like, “OK. Fireman theme. What says firehouse? Go!” and that’s when they came up with the Dalmatian-printed tables and hanging axes and multiple fire alarms on the walls because that totally goes…
In a windowless, climate-controlled chamber on the third floor of the Dedman Life Sciences building at Southern Methodist University, thousands of fruit flies are on a diet so someday you won’t have to be. The crumb-sized insects, weighing just 1 milligram each, live in slim glass and plastic tubes—100 flies…
This week’s Ground ‘Round features some leftovers on food freshness, the latest pet pampering trend and Michael Eisner’s new “porn” venture…After all our talk about stretching the life of expired foods, we’re afraid to find out just how overdue those eggs are in the back of the fridge. Well, we…
Perhaps I’m treading new and uncertain ground here. There’s nothing as American as hot dogs…except perhaps for baseball, apple pie and Chevrolet, although a couple of those are in the midst of death throes. And, of course, if we call them Frankfurters, they somehow become a German sausage.Otherwise, there’s nothing…
I made a rather startling discovery while continuing my quest into the origins of Tex-Mex. For some reason I had assumed fajitas were a California addition, perhaps because of their ready adoption in to the presumably healthier Cal-Mex lineup. But no–legend credits Ninfa’s in Houston, although according to Robb Walsh’s…
If you haven’t wondered, as we have, about the latest medicine show fad to sweep this land of ours, brace yourself for a slew of acai berry cocktails. As pointed out in our Chewing The Fat column, acai (pronounced ah-sigh-ee) flounders in VeeV, a 60-proof, sweet clear spirit probably guaranteed…
He wanted to be a chef since the age of six, when he would “surprise” his parents with self-taught recipes. Neel’s first professional role, however, was at the famous Ninfa’s in Houston–as a dishwasher.After working his way up to a chef’s apprentice role, he attended cooking school at Le Cordon…
“When we talk about obesity, people like to plant the source of the issue on away-from-home dining. But that raised the thought in my mind: Is that really the source of things?. . . . What has happened in what we’ve been doing in our own homes over the years?”…
You probably remember how last summer’s painful gas prices set off a ripple effect, jacking the cost of everything else, including your groceries. Now that gas prices have crashed back to a mere inflated-enough-to-fatten-Exxon-execs-and-their-political-friends level, you’re probably still waiting for your grocery costs to follow suit–especially as every day brings…
Hunky’s Hamburgers (Bishop Arts location)321 N. Bishop Ave.214-941-3322Dude Factor: 7, or “30th birthday” on a scale of 1 (65th birthday) to 10 (21st birthday)The hamburger is a staple of the dude diet. This wonderfully versatile sandwich can range from a simple 99-cent meat, bun and ketchup value-menu offering to double-digit-priced…
In these deflating economic times, some of us here at the Observer have been doing our best to, oh, dole out less dough for lunch. Hell with stimulating the economy. One of us announced recently that she’d spent $72 on lunches in one week–and unemployment rates continued to climb.So lunch…
Although it has added meal service incrementally yet steadily since its January 24 grand opening (which raised nearly $20,000 for the Dallas Children’s Advocacy Center, by the way), Maximo Cucina Mexicana & Margarita Lounge is set to plug in the last piece to its service puzzle this weekend. Beginning February…
He’s worked some of the best cellars in the city, either as wine buyer, director or sommelier.These include stints at the Crescent and Pappas Bros., before he teamed up with chef Anthony Bombaci at Nana.Last month he took over sommelier reigns at West End’s Y.O. Ranch Steakhouse. Charged with building…
“The burden is on the company to make sure they are complying with any local, state and federal regulations that apply to food manufacturing. Naturally, that’s not reassuring to the public. But we don’t have people driving up and down roads looking for places like this.” (Doug McBride of the…
