It was March 2013 when whispers of a cidery in Bishop Arts first slithered into the ears of thirsty Dallasites. Back then, in the middle of a Kickstarter blaze of glory, owner Joel Malone figured he’d be able to open his fledgling business a couple of months later and start…
On Saturday afternoon, the smoke was a beacon, luring cars and trucks from nearby Beckley Avenue as they drove towards Urban Acres. One truck hit the brakes hard to pull into the lot before passing by as owner Steven Bailey tended the coals that were putting up the thick, white…
For most chefs, the flavors that dominate their cuisine come from a very personal place, like a decades of mom’s home cooking or a few years of intensive training at a French culinary school. For others, though, that passion for a cuisine develops in relatively unexpected places. Braden and Yasmin…
Last week, Knife announced a new lunch menu at the Hotel Palomar. In typical hotel-lunch fashion, the menu promises a number of classic sandwiches dressed up with luxurious, hand-crafted ingredients, presented with precision and care. How else could you persuade a patron to spend $18 on a sandwich you can…
Chipotle needed a better vegetarian option. Until recently, the only thing a meat-adverse diner could order in the restaurant was a set of tacos or a burrito stuffed with black beans and a mix of grilled onions and bell peppers. The results were filling (everything at Chipotle is filling) but…
Today, John Tesar joins a small but growing contingent of people who are inking book deals and television contracts based on their ability to raise rabble on Twitter. Sure, Tesar has been working in kitchens for decades and is currently operating two wildly successful restaurants, but there’s no doubt that…
Since Lucia first opened, the Oak Cliff Italian restaurant has been honing its reputation as Dallas’ toughest reservation. Diners who want the opportunity to twirl a forkful of David Uygur’s cacio e pepe have to call the restaurant a month in advance to book a table. Prime slots are consistently…
Though the finicky weather of North Texas denies it, winter is approaching. And whether that winter lasts a month or three, you’re going to need to be prepared to make the seasonal food and drink switch. That means transitioning away from that iced coffee into something a little more hot…
Every couple days this summer, people pulled into an unfinished parking lot near Prestige Circle in Allen and asked whoever would listen when construction would finally be finished. “The city of Allen is behind us,” says Keith Ashley, owner of the Nine Band Brewing, soon to be Allen’s first craft…
Generally, we leave talking about music to our friends at DC9, but the food and booze this weekend’s Untapped Festival at Gilley’s may actually be more interesting than the music. Sure, Cake will be there, and Polyphonic Spree is going to show up in their robes, but that should only…
It’s 9 on Wednesday night when I drag my friend out to Joyce and Gigi’s in East Dallas. She’s in nursing school and should be writing a paper that’s due the next day, but fortunately one of us has her priorities straight: half-priced drinks and dessert to share. The restaurant’s…
When she’s not busy planning her new restaurant, Remedy, Chef Danyele McPherson likes to focus on the parts of her life that aren’t just in the kitchen. “Food is my passion,” says McPherson, “but I also like to do other things, too. I like to ride bikes around Dallas and…
A few days ago, something disturbing happened to me. The image is seared deep into the folds of my brain: I ordered a salad as a side of my burger. It was trumpet bright, fresh with good olive oil, full of radishes, and still light years from being as awesome…
In “Shigging,” we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, for Shigging, we’re switching meats. For the moment, we’re moving on from brisket, and we’ll be asking Jeffery…
Since 2009, some of Dallas’ best chefs have come together a few times a year to host dinners that showcase the bounty produced by local farmers. Organized by FT33 chef Matt McCallister (duh) and his wife, Iris, Chefs For Farmers dinners over the past few years have raised money for…
Lactobacillus fans, this one’s for you. As part of their Super Sour Power Week, Strangeways has 35 different sour beers on tap through Sunday, October 26. So what are you waiting for? Make like a wild yeast strain get at it. What it be: Super Sour Power Week When it…
I’m sitting at the bar at Proof + Pantry, which faces away from the hustle of the One Arts District, and the place is humming with its new lunch service. A man next to me is polishing off a lobster roll. He lets me know the salad I ordered with…
Danyele McPherson has been waiting for her turn in Dallas’ culinary spotlight for some time. After a stint on Bravo’s Top Chef and working in the kitchens of Stephan Pyles and The Grape, McPherson has finally landed her own soon-to-open restaurant on Lower Greenville. The highly anticipated Remedy is McPherson’s…
As sandwiches go, the meatloaf burger served at Urban Acres is a very good one. Filled with well-pedigreed ingredients, it tastes like a meat lover’s dreamwich. The puck of meatloaf in the center is made with 100 percent grass-fed beef, and it’s cradled in a sumptuous bun baked at Empire…
We get it: You’re too good to put sauce on your barbecue or ranch on your pizza. Us? We like our food better when it’s wet, especially when these condiments are involved. Have a condiment you like better? Dip your laptop in it or something. These are better. The BBQ…
News reaches us that Lower Greenville’s fanciest coffee shop/bar/place to look at people using Apple products is to branch out to the previously uncool downtown Dallas in a redevelopment on the 1500 block of Elm. When it gets there, it’ll take one look at its new building and notice it…
After well-received stints at two Dallas institutions and her currently-airing appearance on Gordon Ramsay’s Hell’s Kitchen, Rosanne “Roe” DiLeo is seemingly up for anything. This time, Chef Roe won’t be dodging pans slung by a cursing Englishman or setting a new standard for bar food at The Libertine. Instead, she’ll…
