It’s tough work starting a food truck. There’s the prep work, the broken knee after Jimmy “The Bag” hobbles you for falling behind on the Meat Tax, and managing Twitter. When the concept works, it can be an exciting food adventure that becomes part of the city’s culinary lexicon. An…
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. It’s a bit like a French bouillabaisse but with Mexican leanings…
Summer is picking up and that means the arrival of tomatoes that taste like nature intended. Not those lifeless cottony numbers picked while green and sprayed with ethylene, but those glorious summer orbs ripened right on the vine and delicious enough to be eaten all on their own. It’s a…
Everyone’s favorite booze-soaked, chain-smoking, adultery-laden television series is about to disappear until 2013; yes, Mad Men’s season five finale airs this Sunday on AMC. (If you need to catch up, the first few seasons are on Netflix. You’re welcome.) But there’s no reason that your thirst for Old Fashioneds and…
Now that the greyhoundy tequila tasting is postponed to next Thursday, I’m sure you’re all wondering where you can get your premium spirit this weekend. The answer, if you have cash money to spend, is at Abacus…
The Sandbar Cantina and Grill at 317 Second Ave. in Deep Ellum will have a soft opening this weekend. They’re hosting the College Beach Volley Regional Championships on Saturday beginning at 8 a.m. and some league play on Sunday. The guys behind Sandbar are a group of friends who have…
Wisely capitalizing on 45 million YouTube views of a nature video narrated by Randall, Red Mango has introduced a Honey Badger frozen yogurt. This new flavor, which is only being promoted through social media, is made with nonfat frozen yogurt and pure honey. To get a swirl, you simply stick…
I just picked up a special order I made from Pecan Lodge: a meat basket. It’s an idea I had a while ago when I was trying to think of something to get a guy friend who’s been sick. Didn’t want to get him flowers. And bacon roses seemed so…
Next Sunday, June 17, the Fort Worth location of the Flying Saucer will shut its doors on Fourth Street in preparation for their move to a new location at 111 East Third St. The managers at the location are planning a series of events in the coming days to say…
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. I wonder if I’d known what was about to happen if…
When I interviewed Jeffery Hobbs about his fried chicken at Sissy’s I lamented the terrible decision he forced on his customers with his menu. Two pieces of fried chicken with a side cost $11, while a 10-piece bucket was only $20. It’s a no-brainer to go for the bucket. The…
Who doesn’t love a birthday party? One of Dallas’ favorite dive bars, The Windmill Lounge on Maple, turns 7 and is celebrating this Friday with some hoopla and a bit of free grub. Easy Slider food truck, which just earned a solid four tires from Reitz, will provide some nourishment…
Realtor count: 3 Mom count: 2 After a serious workout sesh at Curves (beer dumbells), a manicure at Beauty Times (Yes, it’s actually called that. Makes me want to open Sick Times and Swim Times and Food-Eating Times.) and a three-hour browse at the LDS Books and Antique Bibles store…
Tracy Miller’s long awaited Rosemont (2912 Elm St., 214-741-6066) opened its doors today, an event marked quietly by a tangle of white balloons tied up out front under cloudy skies. I first learned of the new restaurant while interviewing Miller during my review of Local last November. A tipster alerted…
[jump] When I first wrote about Rex’s Lobster roll, a commenter jumped in to defend Sea Breeze’s offering, further north in Plano. I’ve had both of the rolls (I tried Sea Breeze’s while reviewing the restaurant and ate Rex’s only because I wanted to), but I hadn’t compared them directly…
Khanh Nguyen had a successful career as a local attorney when he decided to take a little time off, a sabbatical of sorts, between projects. During that time, he immersed himself in traditional Vietnamese cooking, spending months trying to perfect various recipes, mainly concentrating on pho, which is highly relevant…
To highlight regional specialties on its new Tour of America menu, Denny’s has launched a new “50 State Challenge.” The purpose of the challenge, which is managed through a Smartphone app, is to have customers check-in at Denny’s locations around the country while on their summer vacations. In return, customers…
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. These little parcels of pasty dough were on last year’s list,…
It was a small, unassuming, black plastic dish I might have overlooked had it not come with an ominous warning. My waiter was very clear. Be careful, this is spicy, he warned the table. The salsa was dark greenish-brown and flecked with the black blistered skins of deeply roasted habanero…
Update: This event has been postponed until next Thursday, June 14, because of weather. Tequila and dogs. They go together like wine and olives. Not particularly well. Except, of course, when you’re drinking tequila for an organization that supports four-legged friends. You can do just that at Maximo Cocina Mexicana…
I never rarely indulge in punish my body with fast food, but recently, after a long day of dealing with used car salesmen, a little Frosty and chicken nugget orgy sounded way better than actually cooking something. Sometime back in April Wendy’s introduced a new line of “Signature Sides” including…
If you’ve only eaten Italian food in Dallas, there’s a good chance you’ve never had real spaghetti carbonara. The traditional version of the dish turns eggs, cheese and fat into a delicious sauce that completely integrates with the pasta. Chefs have supplemented the dish with cream, herbs and sometimes booze,…
