Anyone who has curled their knuckles over the back of an onion, obsessed over every detail of a grilled cheese sandwich or taken any other step to produce anything remotely edible in their own kitchen, has somewhere in the recesses of their minds harbored a fantasy of opening their own…
For the past few years, an increased focus on local produce has dominated menus across the city. Chefs began to move away from using the bland produce that is available year-round in favor of a more seasonal approach that makes fresh produce shine on the plate. No restaurant has been…
Rabbit Hole Brewing released its first beers at the end of 2013 and hosted its first brewery tour this past January. At the time, I had many questions. For example, why would someone open a brewery in Justin? Where exactly is Justin? Was Mike Modano born in Justin, and is…
Back in April, John Doumas announced the Pop Star Handcrafted Popsicles he and his wife brought to area farmers markets and other events was gone for good. The news was a shock. It seemed like Doumas had just gotten started, leaving a successful business career to become successful in frozen…
After Chef Eric Shelton cooks his last meal at Kitchen LTO on June 1, a new chef chosen by the people will start fresh with a brand new concept. Last week, owner Casie Caldwell held a tasting and voting party where diners could choose a winner from the five semi-finalists…
It was over a year ago, in March 2013, that Joel Malone announced a Kickstarter campaign for Bishop Arts Cider. He’d already been working for more than a year to get his fledgling cidery running. He’d been paying rent in the Bishop Arts for nearly as long, but was delayed…
Buying fish can be hard. The selection at grocery stores is often lacking in terms of both variety and sustainability, and the quality often leaves a lot to be desired. I’ve dropped a bundle of cash at Whole Foods or Central Market on supposedly fresh fish that has actually been…
It was 11 a.m. on Sunday, and customers who had been waiting, some for hours, were expecting Justin Fourton to emerge any minute from the kitchen of Pecan Lodge, and ask the first in line to ring the triangle that hangs near the register. The clanging iron has announced the…
There’s certainly a lot of talk about meat, and rightly so, when it comes to Chef John Tesar’s Knife Modern Steak, opening soon in the Hotel Palomar. But what about the hotel guest with a sweet tooth, or the film geek who wants to break down the third act after…
Jamie Fulton of Community Beer Co. got started in brewing because of his love for food. After high school, he hopped the pond to study culinary arts at Le Cordon Blue in London. Side trips to the rest of the continent led to the discovery of craft beers throughout Europe…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four?Ah, breakfast tacos. They look so easy, right? Scrambled eggs are one of the first foods every kid learns to cook, just after…
Last night was a night of firsts for the Observer’s annual Iron Fork event. Held in Centennial Hall in Fair Park, it was the first time we had so much space to move around while balancing plates of food and drinks. Air conditioning was blowing full blast, and even the…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? There are many great taquerias in Dallas. There are also many taco poseurs. Weeding out the bad places from the good ones…
Last month, Gallup polled Americans to determine how happy they where in their current state of residence. Illinois, home to wicked cold winters and mass murderers that dress like clowns, was unsurprisingly the state Americans were most likely to want to leave. Montana and Hawaii, meanwhile, were the two states…
All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? The little slice of Korea up in North Carrollton, where 35 meets PGBT, is pretty sweet. It’s got a Super H Mart,…
Rahr Brewing Co. in Fort Worth has more than a few things to celebrate. As we previously reported, they took home a bronze medal at the bi-annual World Beer Cup for Stormcloud, their English-style IPA. The brewery also took home several more awards at the 5th Annual Denver International Beer…
First: What’s a Not Taco? A taco is that glorious lime-showered thing you dangled cilantro over. You already know that a taco can be novelty, like Cheeseburger enigma at Velvet Taco or Torchy’s Tacos’ Trailer Park taco, which has fried chicken and queso. You also already know that tacos can…
Eating Brain, Intestine, Head, and Tongue Tacos at El Come Taco from Voice Media Group on Vimeo. All week at City of Ate, we celebrate the magic of the taco. Check back for more interviews, essays and maybe a list or two. Or maybe four? El Come Taco is one…
Have plans this evening? Of course you do. You’re headed to Iron Fork, the Dallas Observer’s homage to local restaurants, anchored by an epic chef battle between James Beard nominee Matt McCallister and Richard Gras, who has been cooking at Oak in the Design District. If you don’t have tickets…
If you’ve spent any time in West Virginia, portions of western Pennsylvania or eastern Ohio, then you’ve likely heard of the greatness that is the pepperoni roll. Made with soft, slightly sweet bread, folded around slices or matchsticks of salty pepperoni, and sometimes with cheese, the rolls were a staple…
All week at City of Ate, we celebrate the magic of the taco. This story, by Taco Trail’s Jose Ralat Maldonado, originally appeared in the Observer in 2011, and the accompanying photos, by Danny Fulgencio, were honored by the Association of Alternative Newsweeklies. “Pistol-whipping” dick jokes, littered with chingas and…
Want to find the best tacos possible in Dallas? Look for handmade tortillas. Sure, there are a handful of great taquerias around town that don’t make their own meat hammocks, but chances are if someone is pressing or patting out masa within the confines of your chosen taqueria, the tacos…
