Babe fans may want to keep scrolling. Nick Amoriello, chef at Kitchen LTO and Chris Rubel, guest pitmaster, will team up for LTO’s first pig roast. Eat everything but the oink for $35 per person. Catch live rhythm and blues, Southern rock and gospel as you create an even sadder…
It was not long ago that eating at the mall meant co-opting the least sticky table at the food court for a slice of Sbarro. But not anymore. Malls are increasingly catering to consumers who want more from their eating experience than paper bags full of chicken nuggets. Nothing works…
When Shannon Osbakken flipped a century-old home into the Bearded Lady in 2013, it created one of the most celebrated craft beer bars in Fort Worth. The cozy spot is on Magnolia Street, which has a similar feel to Oak Cliff’s Bishop Arts, and it added something outside of the typical…
In a few words, Verts could be summed up as the Mediterranean Chipotle. The expanding Austin-based chain follows the now familiar model of fast casual dining by offering a limited, vessel-based menu with nearly endless opportunities for diners to create dishes catering to their specific tastes through the art of…
The open-air pavilion known as the Shed at Dallas Farmers Market is a lively place to stroll on the weekends. There are great local vendors selling produce, meats, eggs and cheeses, but the Market food hall across the street isn’t the only place at DFM to get a bite —…
When Corrado Palmieri was growing up in the “heel of the boot,” as he says, he was often elbow-deep in flour as he helped his grandmother bake pastries specific to Southern Italy and his home province of Lecce. Decades later, after years of business school and working in investment banking,…
In April 2015, nearly a year after originally planned, Bitter Sisters Brewing Co. opened its doors just off Belt Line Road in Addison. Named after owner and brewmaster Matt Ehinger’s wife and her sisters, Bitter Sisters is the only brewery in the Addison area. Before opening, Ehinger brewed at home while…
Apheleia Restaurant Group (El Bolero, Oak, Pakpao Thai, Quill) has announced that Oak, the upscale Design District restaurant that has had notoriously high chef turnover over the years, has named an executive chef: Joel Harrington, who became chef de cuisine at Oak in 2015. Before moving to Oak last year, Harrington was…
The strip mall at 1776 Teasley Lane in Denton has hosted a carousel of pizzerias over the past decade. The unassuming storefront, tucked in between a pet clinic and Vitty’s Sports Bar, has been a Zini’s, Preppy’s, Double Daves, Mr. Gatti’s, Olive Branch Pizza and Wings, and most recently Si’s Pizza…
When Uchi’s Dallas outpost opened in June, little was known about the sister restaurant that would come to occupy the second floor. Diners knew what to expect from Uchi Dallas. Its reputation, style and menu were all extensions of Uchi Austin and Uchi Houston, but less was known about the…
And so it went: Yesterday at Smoke, with meat hissing on the grill, three chefs, one hearty food foundation and a council of mushrooms set off on a quest to save Earth. The Mushroom Council was at Dallas’ Smoke looking to help the planet. This council is not part of…
On a recent Friday evening in Oak Cliff, people gathered on the Turner House lawn for a screening of Casablanca. As the sun tucked itself behind the trees, blankets were spread, wine bottles popped, picnic baskets inventoried. Charcuterie boards rose up like tiny meat mountains and when the breeze shifted,…
Located in the heart of Irving, Fenjani Mediterranean Grill is many things: a buffet, coffee shop, Hookah lounge, a great place to see live music, a perfect spot for a private party or family meal. In all arenas, it succeeds. Situated in an unassuming shopping center between an auto insurance…
The tasting of all tastings goes down Wednesday night at Centennial Hall at Fair Park, with dozens of North Texas restaurants cooking up bite-sized goodies, drink-slingers serving plenty of booze and local chefs throwing down in an epic cooking competition. On the center stage, a food-lover’s throwdown: Oliver Sitrin of…
Have you seen the weather forecast for this weekend? This is some code red, high alert, category five brunch weather: How can we North Texans best take advantage of this glorious pre-summer-meltdown weather? You could go exercise in a park, we guess, or maybe wander around smelling flowers, but let’s…
As Dallas heads toward a future where absolutely everything on Earth can be delivered to your door, Austin company Sourced Craft Cocktails launched in Dallas today with a curious concept — delivering everything you need to make a specific cocktail, right down to the recipe and glassware. Here’s how it…
At the end of dinner service on April 30, chef Stephan Pyles’ eponymous’ “New Millennium Southwestern Cuisine” restaurant will close its doors for good. Worry not, Pyles has plans for that Ross Avenue space: Flora Street Café, a reportedly upscale, more formal restaurant that will serve “elevated Texas cuisine.” He’s certainly…
This week in Dallas dining news: chef change-ups, new restaurants, drink specials and fried chicken. Here’s a rundown: Lower Greenville favorite Truck Yard has launched a new summer cocktail menu that features a dang ol’ bucket of mimosas. For $22.11, you get an ice-filled bucket with a bottle of sparkling…
Children’s literacy and gender equality are two incredibly important issues worthy of ou … hey, is that wine? The fifth annual In Vino Educatis (“in wine there is learning”) will be held this Thursday at Times Ten Cellars. Enjoy a glass of fine wine, live performances and auctions, all while…
Pear cocktails get a bad rap. Grey Goose Le Poire and Absolut Pear started a sick trend in which the poor fruit can’t win, because let’s face it, most drinks are doing it wrong. They use too much pear and not enough something else. Luckily Matt Tanner, Pappas Bros. beverage…
In Cameron, Texas, the afternoon’s rain clouds scatter from the sky as if by request. I’m rolling along in a truck belonging to Bob McClaren, president and CEO of 44 Farms. James Burks, 44 Farms general manager, is in the backseat. We pull up next to an area that looks…
We’re living in the age of the high-end cheeseburger. The Kraft single suddenly lives harmoniously alongside Wagyu. Jarred pickles are Dodo birds, extinct after a long reign of artisan pickles. Custom buns have been spotted in greater numbers. Looking at Dallas’ ecosystem, burger options range from American Revolution-era cheap to…
