The North Pole will be at its fullest tilt toward the sun this Friday, giving us the longest day of the year. It’s officially (cue Will Smith) … “summer, summer, summertime. Time to sit back and unwind.” Watermelons satiate summer thirst quiet like nothing else. Sometimes it’s hard to work…
Calling all aspiring farmers: Paul Quinn College’s “We Over Me Farm” would like to teach you a little bit about soil and how to make it better. If you talk to most farmers or ranchers, they would tell you they are actually dirt farmers. In fact, they spend quite a…
See also: Five Dallas Summer Session Beers to Drink Now If the summer heat has you craving that perfect blend of sweetness and spice that is Revolver Brewing Co.’s Blood & Honey, you’re not alone. The unfiltered wheat ale made with pure Texas wildflower honey has been flowing freely and…
City Hall yesterday approved the variance that will allow Jonathon’s Oak Cliff to expand its kitchen. Now a small zoning approval regarding an expanded parking requirement is all that stands between hungry brunchers and some crazy new waffles. Co-owner and chef Jonathon Erdeljac says months of planning should expedite the…
Each week (or thereabout) we track down a chef for a few burning questions. This week, chef Kenny Mills at Chop House Burgers and the new Chop House Steaks and Seafood in central Arlington was willing to participate. He shares with us a creative way to find unique recipes, a…
If you “accidentally” purchased 20 pounds of produce at the farmers market last weekend and only cooked a fraction of it, chances are you can pickle the rest. And what can’t be brined is likely perfect fodder for a jar of homemade preserves. Canning and jarring was once the way…
By now our lovely regular readers are familiar with Voice Places, the listings engine behind all of the Dallas Observer’s restaurant reviews and calendar picks. This week, that engine got a lot more powerful, with a new design that brings even more content to the fore. Take a look. You’ll…
It’s another beer festival. Are we getting tired of these? No! We’re not! That was totally a loaded question. Beer festivals are a great chance to try new brews. Instead of investing five, seven or 10 dollars in a beer you’re not sure you’ll like, you get to dabble in…
It was wildly unexpected when Colleen O’Hare and Jeana Johnson announced their latest restaurant. They’d already successfully tackled tacos more suited for gringos than for those raised on the streets of Mexico City. Authenticity be damned — those tacos were delicious, and Good 2 Go quickly became an East Dallas…
Richard and Tiffanee Ellman are at it again. Last year they opened Oak in the Design District. This year they opened Belly & Trumpet in Uptown. And this Friday PakPao will open back in the Design District again. The third restaurant from the Ellmans will feature Thai food cooked by…
Step away from the highly-processed tube meat. You know who you are. Your last-second planning has you trapped in the aisles of your local grocery store. There are red and yellow bottles in your cart, next to crappy buns cooked four days ago. Hot dog cookouts are supposed to be…
It’s a struggle to find new ways to describe the local beer industry — the “budding craft beer scene” just feels so repetitive and overused at this point. I think it’s safe to say it has, indeed, budded. It’s beyond “budded.” It’s blossomed. It’s gone through the entire pollination process…
TacoNaan is a new taco naan place at 928 Belt Line Road in Coppell serving variations of tacos and naan. The owners recently renovated the inside of this old convenience store — cleaned it up, slapped a fresh coat of paint on the walls, new tile floors and furniture and…
The Danny Balis (maybe-your-favorite-radio-talking-guy from 1310 The Ticket, King Bucks tambourinist, new-bar-haver) and his partner The Jess Barr (Slobberbone guitarer, new-bar-haver) have recently opened Twilite Lounge, a bar in Deep Ellum. You’ve probably already heard of it because you’re tapped into The Bar Scene like that. Maybe you’ve even done…
Tomorrow night (Wednesday, June 19), the Angelika Film Centers in Dallas and Plano are hosting a screening of a documentary SOMM, which is dedicated to the prestigious Court of Master Sommeliers (CMS). The CSM was first established in the 1960s in England as a way to “encourage improved standards of…
Some restaurant menus have items on them that nobody in their right mind should ever order. They’re like test items, so that your server can see if you’re batshit crazy or not. For instance, if you order the burger at a Chinese restaurant, your server immediately flags you as a…
Jonathon and Christine Erdeljac are experiencing growing pains in Oak Cliff. What was once a romantic kitchen fit for Smurf-sized cooks has become a burden for the duo, as a weekend brunch service has drawn a steady, loyal and absolutely ravenous crowd. See also: Big Plans From the Tiny Kitchen…
Well, goodness. We’ve been wasting the week and we only just realized it. Hopefully you got good sleep last night because the rest of the week just might be a tad on the busy side. Henry’s Tavern in Plano is celebrating a grand opening with … wait. Grand Opening? They…
Recently Brittany Nunn with the Lakewood Advocate covered the proposed new Promise of Peace garden in a three part series (one, two and three). The garden is set to take over some space in a parking lot at the White Rock United Methodist Church (WRUMC) in the Little Forest Hills…
It was just a few weeks ago that I walked into Teppo, the sushi restaurant on Lower Greenville Avenue, and stumbled on the Spanish mackerel tataki. The restaurant offers various chef’s selections, which are a decent way to introduce yourself to fish you might not have tried on your own…
I want to love the shawarma at Qariah, but they don’t sell enough of them. If you’ve ever seen the vertical spit at Bachman Lake Taqueria spinning full tilt, you know it’s a sight to behold. The meatsicle sizzles as it twirls, spitting fat at the burners, which hiss and…
Tasting a Santa Rosa Plum for the first time a few years ago opened my eyes (and mouth) to the fact that I had probably never really tasted a plum before. Sure, I had technically eaten things called plums, but in reality those were mushy watered-down purple round things disguised…
