Stephan Pyles latest concept, Stampede 66 (1717 McKinney), opened in early November as an ode to southwestern cuisine from the creator himself. Pyles also helped create much of the Dallas dining scene with an honor-roll of students that studied in his kitchens; like Tim Byers of Smoke, Jeana Johnson of…
Ellen’s Southern Kitchen and I got off to a great start. Sitting at the bar, I had a nice conversation with what seemed like half the restaurant staff. I drank an ice-cold beer while waiting for my entrees and was alerted to the stuffed jalapeños the kitchen was working on…
Since we have been talking puffy tacos here on City of Ate, I had to point out this article I had sent to me from Tasting Table in Los Angeles about a new Tex-Mex restaurant that recently opened. See also: – Tracking Down the Origin of Dallas’ “Puffy” Tacos Bar…
I’ve been searching for this for quite some time. One of the greatest beverage combinations in the history of mankind (better than both chocolate added to milk, and beer added to hot sauce), is a nice pint of Guinness doctored with a freshly pulled shot of espresso. The flavor combination…
Wednesdays in January El Ranchito, 610 W. Jefferson Blvd., will host Elvis tributes and impersonations every Wednesday in January. Kraig Parker, who has been referred to as “the ultimate image of Elvis,” will shake things up on January 9 and 23. Then, on January 16 and 30 the floor will…
Because we try to be equal opportunity beer people … Budweiser has just announced a new beer called Black Crown. The story line goes that a year ago Budweiser sent memos out (presumably) to its 12 brewmasters to “envision their own unique version of one of the world’s most iconic…
Yesterday the company HapiLabs unveiled the world’s first “smart fork” that tracks eating behavior bite by bite. The creator of HAPIfork, Dave Graveline (who, by the way, is a skinny Frenchman), promises that by not eating too fast or too much, we will be “happier.” From the HapiLabs Facebook page,…
Gut bombs frighten me. I have enough of a food handicap because of my line of work, but professions aside, I’m not so good with self control when it comes to eating. I’ve been known on more than one occasion to follow the Louis C.K. school of consumption mechanics: I…
Who isn’t intrigued by the Oscar Mayer Wienermobile? It’s a fascinating piece of mobile Americana. Recently the hotdog all-purpose vehicle made a few appearances locally and Hotdogger Holly Nelson sent me an email that the Oscar Mayer team is currently looking for the next crop of seasoned drivers and ambassadors…
First, let’s slow down. Every time I write about the service industry, I catch the ire of bartenders and waitstaff who want me tarred and feathered for my thoughts on issues like bottle popping, steak cutting and valet parking. Let’s frame this blog post by saying this idea assumes that…
Yesterday on the Eats Blog, Leslie Brenner published a blog post about an yet-to-be named bar to be opened by Michael Martensen and Brian Williams, who own Cedars Social. The duo made news last October when they announced a new oyster bar, dubbed the Establishment, which was slated to open…
The Thomas Avenue Beverage Company has served its last beer in Uptown. A series of signs on the doors indicates non-payment of rent followed by a note from owner Russell Hayward that the spot is now closed. Hayward has dabbled in a variety of local restaurants, including Tom Tom and…
A recent article on Culture Map has caused a small ripple on the Internet. Teresa Gubbins’ story on Slow Bone BBQ, the upcoming restaurant from Jack Perkins, was filled with the confident, and perhaps cocky, language the burger-meister has become known for. “You can master this process fairly quickly,” said…
The Loon is a drinker’s bar. Walk in at noon and there will already be a handful of barflies perched on stools and muscling their way through their first stiff drinks — some may even be on their second. A guy to my right during a recent visit pulled a…
On my last trip to Austin, I was lucky enough to stumble into Tamale House before driving back home to Dallas. I’d read about the hole in the wall in The New York Times, but my friends who have spent time in Austin all tell me the taqueria is old…
Dallas’ newest brewery, Community Beer Co., located in hopeful optimism at 1530 Inspiration Drive, is putting the final touches on their new home and will have a grand opening brewery tour 2-5 p.m. Saturday, January 19 See also: -The North Texas Craft Beer Guide It’ll be a good day to…
Danyele McPherson, chef de cuisine at The Grape on Greenville, recently braved the tricky waters of reality TV by appearing on Bravo’s Top Chef: Seattle alongside two other local chefs, John Tesar and Josh Valentine. See Also: – Top Chef Seattle Recap McPherson grew up in North Carolina and after…
It’s over. All those special occasion dishes, all the festive cocktails, they’re all gone. It’s that time of year when were forced to come back to our desks and actually work, even if our desk tops have been pushed a little further away from our faces by a growing holiday…
This morning the HuffPo reported on a marginally successful cell phone restriction at Eva Restaurant in Los Angeles. The upscale spot offers a 5 percent discount for diners to put their cell phones away during meals. We’ve tackled this subject here before. Last year we lobbed the idea of a…
Not a minute too soon, let us begin our first full weekend of 2013 by taking a moment to ingest a few new bacon creations. One a matter of function, the other … well, actually, aren’t all bacon creations a matter of function? Of course, they are. 1. The Bacon…
Dammit, Dallas! Tesar went home this week on Top Chef. They even gave him an extra chance to stay and he came home. Most big of bummers. The QuickFire was a knife-skills challenge hosted by Bob Kramer, who is a “master bladesmith” and wins points for best job title ever…
Every day is a food holiday. There are calendars that compile lists of foods to celebrate and not one day is left out. Some of the holidays are real and recognized by the government, and some are purely fictional, but they always give us an excuse to to consume, write…
