Timing has never been kind to me. So it was just my usual temporal bad luck that Rice and Wheat opened its doors for business last Thursday. After seven years of living next to the building that now houses this new Vietnamese/Thai/Sushi restaurant, I am bidding adieu not only to…
Financing a brewery, either in part or whole, through crowd funding campaigns like Kickstarter is a fascinating phenomenon. Old-fashioned lengthy business plans with amortization charts, projections and risk assessments are buried at the bottom of the recycling bin, or better yet, under a box of hipster-cut, 100-percent organic cotton T-shirts…
When properly executed, the banh mi may be the greatest sandwich of all time. The balance of fatty flavors from mayonnaise, pâté and other meats, with acidic pickles, is the perfect backdrop for Asian flavors like soy sauce and cilantro. It’s surprising that these sandwiches aren’t more popular here in…
It’s American Craft Beer Week. For many of you, this means it’s business as usual. For some of you, it’s an excuse to imbibe in some craft beers all week long. The Brewers Association, a national non-profit group, created this “Mother of all Beer Weeks” to advance the beer culture…
The cluster of restaurants around the intersection of La Vista Drive and Skillman Street is about to get a new addition. A second Chip’s Old Fashioned Hamburgers is slated to open there by the end of this summer. If you’ve ever exited the Dallas North Tollway at Lovers Lane you’ve…
The documentary Cafeteria Man lays out the uphill battle faced by Tony Geraci as he took on Baltimore school system bureaucrats to overhaul the school lunch program. Geraci’s plan was a simple one, focused on the same local ingredients that many chefs have embraced over the years to build a…
With graduation ceremonies in full bloom, we contacted a few local chefs for some bits of wise advice for culinary school graduates. First, we asked them about their worst jobs after school, then for a few pieces of advice to help thrust new grads into a world of mildly socially…
Having déjà vu? Feel like we’ve been here before? Well, don’t pinch yourself. Be calm. You’re not crazy. We have been here before. For years the great cupcake bakers of Texas have fought for the freedom to sell their delicate clouds of sugar and butter to a hungry public. With…
James St. Peter obviously needs more friends. This has to be the real reason he decided to start having Bingo Night every other Wednesday night starting May 29. The press release quotes St. Peter: “Hypnotic is doing this because it is fun — that simple. We will have bingo on…
Yesterday The Dallas Morning News’ Biz Beat Blog broke the news that Trader Joe’s had finally announced the anticipated opening date for the Greenville Avenue location. Starting Friday, August 9, you’ll be able to buy all the Two Two-Fifty Buck Chuck you desire, right in East Dallas. See also: -…
Three rectangles of semifreddo in pistachio, mint and strawberry sat in a row like fat dominoes at Belly and Trumpet in Uptown. The chilled desserts looked good, with shards of green pistachio and two carefully placed strawberries, but they tasted rather dull and they were tiny. A longer rectangle of…
The brisket is out of the butcher paper. Texas Monthly posted their latest top 50 barbecue restaurants list and both Pecan Lodge and Lockhart Smokehouse made this year’s cut. A look at previous years show just how far Dallas has come in the world of barbecued brisket. A long, long…
If you’re a careful diner, you might have noticed the term “compression” attached to a fruit that’s featured in your dish or dessert. John Tesar added compressed heirloom tomato slices to a “burger” he fashioned for Eater a few weeks ago, and at Belly and Trumpet, compressed mango is featured…
Previously we told you about the Grapevine Craft Brewery. Gary Humble fell in love with Grapevine about the same time he fell in love with craft beer, so he decided to open up a (rather swank) craft brewery, which they’ve recently broken ground on. It’ll be the craft beer stop…
Private|Social, or P|S, or whatever it’s called now has been a shifty restaurant as of late. After Tiffany Derry left the kitchen at the start of the year, Najat Kaanache was announced as the follow-on chef. Kaanache brought global flavors and a whimsical approach to the menu that didn’t impress…
In addition to the weekly line up of culinary and drink-ary events, it’s American Craft Beer Week. There are so many things to do, you’re head will spin. Let’s get to spinning. Thursday, May 16 Cuban Dulceria International Bakery is hosting their 4th Annual Cuban Nostalgia event Thursday through Saturday…
USA Today just reported that there’s a great rib sandwich smackdown in the making. Burger King, which has been hustling to capture new customers recently with inventive menu items like bacon sundaes and Cinnabons, will roll out a rib sandwich this summer. Like the McD’s original, the BK rib creation…
If you’ve dined on the front porch at Belly and Trumpet recently, you’ve likely noticed some construction in progress on the lot just to the south. Nothing complements perfectly seared branzino and a white Burgundy like whirring saws and the staccato rapport of a pneumatic framing nailer. The patio of…
Recently we wanted to learn about the best places in Dallas to drink tequila. Not in the sense of slamming shots, but in terms of a robust or select collection. Honestly, at first the idea was to create a quick list of the best five or 10 spots. Then after…
Justin Anderson, founder of WOATS, is one of those granola kind of guys. Here’s a fact about granola: It can be like eating tiny bricks sometimes. And if you have braces, the snack can be a downright menacing. Anderson knows all about that. When he was 16 he bit into…
In the latest Encino-man-meets-fine-dining-restaurant, HG Sply Co brings the paleo diet to Lower Greenville Avenue. If you’re not familiar, paleo practitioners embrace a back to basics style of eating they say promises a litany of health benefits. This isn’t just farm to table back to basics though, we’re talking way…
If you follow food politics you probably haven’t heard very many nice things about Monsanto. Their agriculture products and policies have gained a surprising amount of control of the modern agrarian economy and changed a lot of the ways farmers work and do business. Monsanto’s Roundup Ready soybeans are now…
