1. Morningstar Maple-Flavored Sausage Patties We both know you’ve glanced at their trademark green boxes when stacking dozens of Totino’s Party Pizzas in your cart. They’re in the frozen section, usually accompanied by a small smattering of Morningstar’s other products. Give them a try next time, pal. Unlike most other…
See also: *An Englishman Reviews the BBQ of Hard Eight for The English *An Englishman Reviews the BBQ of Mike Anderson’s for The English Note: Today’s blog from our resident Englishman, whose regular gig is sampling Texas barbecue, is best played in tandem with the “Let’s Get Farheinhammered” drinking game…
Remember that party last year with the monkeys and the flamingos and the beer? The Observer’s Brew at the Zoo drew thousands, as beer enthusiasts hit stall after stall sampling craft suds. It was a pretty damn good time. This year the event will move to the Downtown Dallas Arts…
Today is officially the first day to make reservations for KRLD Restaurant Week, which begins in mid-August. Scott Reitz will have a full run down on the restaurants participating this year soon. In the meantime, today if you make a $25 purchase at any of the five DFW Central Market…
Cafe Brazil announced the closure of their McKinney location at the end of the month. They were unable to negotiate a lease renewal with their landlord and decided to permanently close their doors instead. The restaurant has been serving up chicken fried steak and eggs, migas, pancakes and other breakfast…
To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Dolmas get a bad name because so many pre-made versions are…
As we prepare for Taste of Dallas’ opportunities for extreme gluttony, lets first look back on the week in Dallas’ Dining scene. Then it’s time to grab some kebab at Fair Park. This week I reviewed Pera Turkish Kitchen, a small suburban restaurant devoted to Middle Eastern cuisine with a…
See also: *Dear Bartenders of Dallas: Just Say No to the Bottle-Top Pop Since my call for the end to aggressive bottle top popping was so well received (to the tune of angry comments in the hundreds) I’m looking forward to hearing some feedback on my next great idea for…
See also: *Best Food Orgasm – 2006 President Ronald Reagan designated every third Sunday during the month of July as National Ice Cream Day. If you’re a true ‘Merican, you’ll follow the orders of our beloved Dutch and have a scoop or three. We have a list of a few…
To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Judi Restaurant and Bakery turns out a football-shaped Iraqi samoon that…
See also: The Food at Taste of Dallas 2011 Taste of Dallas takes over Fair Park this weekend, which means I’m coming up on a full year here in Dallas. Whoa. Last year, the list of participants seemed overwhelming. All I recognized at the time was La Madeleine and Jack…
I knew it wasn’t a good idea. Passionate decisions almost always bear a cost. I’d just watched scores of tweets extol the virtues of Snuffer’s cheddar fries with such enthusiasm I was incensed. Surely, there is no way something worthy of such praise can come from a dingy Greenville Avenue…
Dallas native Claudine Martyn is the regional governor of Slow Food USA for Texas and Oklahoma. Per their website, “Slow Food is an idea, a way of living and a way of eating. It is part of a global, grassroots movement with thousands of members in over 150 countries, which…
Chef Stephan Pyles’ new restaurant Stampede 66, which will be at Park 17 in Uptown (1717 McKinney Ave., northwest corner of Akard Street), is expected to open in early October. Chef Jon Thompson of Samar has been anointed executive chef. The concept: “Think modern Texas with a casual, creative and…
I’m often bitching about Dallas’ bread culture: bad hoagies, worse cheese steaks, zippy bagels and a dearth of crusty baguettes. Some places work at it, though. At Carbone’s, which I reviewed a few weeks ago, Julian Barsotti makes a likeable focaccia. It reminded me of the puffy breads that come…
Strawn’s Eat Shop first opened in Shreveport in 1944 as a diner serving home-style burgers, fried chicken and strawberry ice-box pie. The latter has garnered national recognition and a slew of salivating fans from far and wide. I didn’t know about the pie hoopla of Shreveport until I got an…
Richard and Tiffanee Ellman (the people behind Oak) and John Paul Valverde (one of the people behind Campo) started teasing a few weeks ago that they have made a move on the old Lumi space on McKinney Avenue. This morning they announced the name and some details about the concept…
News this morning from Goghee To Go, maker of Korean barbeque tacos at 2222 Inwood Road, is that the small drive through spot is now closed, but will open in a larger spot soon. The Goghee on Inwood was about as unassuming as a Korean-Mexican fusion taco place could be…
To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Usually when I’m done with a review I’m done with a…
See also *My Ten Minutes in Heaven with Australian Heartthrob Chef Curtis Stone *Craft And Ghostbar Are Gone, But Are The Next Concepts Dead On Arrival? *Private Social May Multiply, but Will People Come if Tiffany Derry’s Not in the Kitchen? I know what you’re thinking. First chef Curtis Stone…
If a hard freeze in April hadn’t annihilated northern Michigan’s tart-cherry crop, a little boy in Beijing might have been pouring Herkner’s Original Cherry Topping over his mung-bean ice cream right now. But the fickle weather forced Lynda Herkner, 74, and her sisters to delay plans to export their siren-red…
It was early in the morning on Father’s Day and Mark Bolten, the president of the German singing society that owns Millheim Hall, was sitting in a folding chair at one end of a 75-foot-long barbecue pit watching a 20-man crew tend the meat and douse flames. A handsome man…
