Daniel Kurzrock and Jordan Schwartz, two savvy economic majors at UCLA, wanted to find a way to repurpose the grains used in their home brews instead of throwing them in the dumpster or sending them to the cows). So the pair of hopheads partnered with several area breweries and invented…
Mexican Sugar is a new restaurant opening in The Shops at Legacy in Plano this November. Created and developed by the management group Fork It Over LLC, which also owns Whiskey Cake and Velvet Taco, this spot will focus on dishes from Central and South America, anchored Mexican food. Mexican…
The Cowboys couldn’t break the Broncos yesterday, despite what some are calling Tony Romo’s career-best performance. No doubt you spent the afternoon glued to your television with a pile of pizza crusts building beneath your feet. Or maybe you were at your favorite sports bar eating nachos and burgers, or…
Late last month, the Dallas Business Journal reported that a Mexican chain restaurant would be making its way to Dallas in the near future. While this may initially sound as newsworthy as the latest pothole to open up downtown, Salsarita’s got its start in Charlotte, North Carolina. An east coast…
Every new restaurant faces obstacles to open, but The Rustic had an extra challenge that many don’t. Owners Pat Green (country singer who likes Texas), Kyle Noonan and Josh Sepkowitz (Bowl and Barrel, Mutt’s) started planning with empty lot. The restaurant had to be built from the ground up, before…
It took years for Kari Gates to get a farmers market in Plano. After attending more council meetings than any farmer should have to deal with, the Plano native, who owns Spring Creek Organic Farms, finally got the all clear to open the Collin County Farmers Market at 3314 N…
I wouldn’t be the first to note that tacos are somehow disproportionately satisfying for their size and cost. Where else can you by a smile with a free side of hot sauce for just a buck and change? Wash one down with a fizzy Topo Chico and then order another…
I’m going to go out on a limb and say this one will not sell out as quickly as Meat Fight, but Chad Houser’s Cafe Momentum is always a big draw. The folks behind House of Plates, whose past parties have featured models, sweat, drunkenness and make outs, are now…
Federal employment is typically viewed as a pretty great deal. You get a pension, lots of holidays those corporate types never get, and an eight-hour work day that somehow feels like seven. You also a bunch of unplanned time off when the cronies on Capitol Hill fight, which could quickly…
Update: They sold out in 5 minutes. We told Alice to have it at AAC but no one ever listens to us. Tickets for Meat Fight went on sale at 10 a.m. this morning. The third annual event, with a guest-judging appearance from Nick Offerman, goes down at Four Corners…
While most of us are partial to the stories inside our beer bottles, sometimes what’s on the label is pretty interesting, too. So we surveyed a few craft breweries in North Texas to learn a little more about the stories behind their labels, starting with one of the most popular…
It’s not a stretch to compare our desire for chips and salsa to an addict’s lust for his drug of choice. We know they do us no good, and yet we pine. They seduce us with their golden sheen, glistening in the dim lighting of our favorite Tex-Mex restaurant. We…
The transformation of the old Village Marquee space will be completed with the opening of Toko V on Thursday. The renovation and re-branding marks the third attempt to open a successful restaurant in the space in less than three years. Earlier this August, the downstairs half of the renovation was…
Watching Anthony Bourdain talk Frito pie with the camera on his latest episode of Parts Unknown, you knew things were about to get ugly. He quoted The Boss’ “Blinded By The Light,” but the “deuce” he referenced in describing the loose chili dropping from a ladle into a bag of…
Hypnotic Donuts has a unique way of taking simple ideas and making them eccentric. Multiple cases in point include billboard signs, doughnut burgers, an eating contest that involves a dance with the devil and even a guerilla warfare fritter. See Also: Interview with James St. Peter of Hypnotic Donuts In…
Chef Nicole Gossling has been bringing farms to tables for several years in Dallas. The vegetarian from Carrollton attended culinary school in San Francisco, but she landed a job as a corporate trainer at BJ’s Brewhouse, where she spent her days training people on the fine science of preparing food…
One text or call could wreck it all, according to distraction.gov, a site that warns of the dangers of using a cellphone while driving. Eating and drinking are also listed as dangerous habits on the site, along with reading, adjusting your radio and grooming. And yet, amidst all this danger,…
I never expected freeze-dried food would cross my path as a food critic. I was in Park City, Utah for this year’s Association of Food Journalists conference recently, and food storage was the topic of one of the scheduled discussions. I was hoping the presentation would feature a cute old…
People came out in droves to Greek Fest at Holy Trinity Greek Orthodox Church over the weekend, to drink Greek beer, eat Greek-inspired food and celebrate the recent arrival of fall. In addition to the same dishes that have typically been served at the annual event, sliders stuffed with slices…
On Sunday evening as most people in the universe were watching a chemist rig a gun in his trunk, the West End Pub was preparing for its very own finale. After 25 years of business in the West End, the self-described “neighborhood pub without a neighborhood” shut the doors for…
Often when you go out to eat, your meal is simply viewed as a necessary means of sustenance — a vehicle for nutrition on the days you can’t even muster the energy to push the buttons on your microwave to conjure food from a frozen box. Days like these your…
Meat Fight is an annual celebration of meat, meat, and meat that raises money for the National Multiple Sclerosis Society (NMSS). The event started just three years ago as a back yard barbecue, then graduated to a bigger space that would allow for more meat for more meatheads last year…
