Food & Drink

In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. The beef rib is somewhat of an underdog in the barbecue arena. While pork ribs, with their easily-manageable…

In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. We recently asked some of Dallas and Fort Worth’s best pitmasters, meat slingers and pork pullers (plus this…

Late last week, news dropped that Smoke chef-owner Tim Byres and his partners Christopher Zielke and Christopher Jeffers had taken over American Outpost, the tavern located in the little Oak Cliff house with a front porch that was made for beer drinking. It’s the same spot that used to hold…

In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. One of the things that makes barbecue places great is that some of them are just so strange…

Only yesterday, it seems, did Trader Joe’s appear in the Greenville skyline, bringing with it the promise of a grocery experience unlike anything else in Dallas. But Trader Joe’s has shown that like all grocery stores, it’s prone to disease and the occasional recall. The California-based Glass Onion Catering is…

In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. The term “barbecue” holds a lot of different meanings to those who have tasted meat worked by the…

If you’ve driven up Oak Lawn Avenue recently, you know that a new Mattito’s is headed to the neighborhood. A banner has been hanging over the front of the Centrum building for a while now, promising the restaurant would be coming soon. But now the Eats Blog over on the…

I first stumbled upon duck fat as an everyday kitchen ingredient about five years ago. I was testing a particularly chefy set of recipes for a magazine, and two of them called for a tablespoon of the stuff. Since I couldn’t find it anywhere locally, I ordered rendered duck fat…

In its ever-expanding quest to make its restaurants more authentically Mexican, Chipotle has unveiled that it’s adding tofu to the regular menu. The vegan “sofritas” are made from tofu from Hodo Soy, shredded and braised with chipotle and poblano peppers. Chipotle, which is building a new store in the heart…

In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. Trying to compare two barbecue restaurants with meals from your distant memory is always tough. Eat at them…

In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. *** Yesterday, writer Steven Harrell had the unenviable task of defending barbecue sauce. Today, Professor Cleaver sets him…