How To Shuck Oysters Like a Champ

Oysters may be nature’s most perfect food. They’re rich and sensual and best served with little intervention: freshly opened and raw, with a few drops of liquid sunshine from a lemon. But April is here, and while oysters can safely be harvested in northern waters year round, Texas oyster season…

Does Dallas Not Love The Communal Table?

While talking with David McMillan about CVap burgers this week we took a small detour after he told me the Commissary was ditching the massive communal table that graced the dining room. For whatever reason, communal tables didn’t really work in Dallas like they might in other cities, according to…

Reviewing the Review: Union Bear

The West Village, and perhaps all of Uptown, has a reputation for a rather homogenous following. When I first heard about Union Bear, the subject of this week’s review, a fellow staffer called it “Hipster Island,” referring to the customers the new restaurant was drawing in comparison with a typical…

Can Campo Survive without Matt McCallister?

When Campo Modern Country Bistro first opened, it did so to much fanfare. Owners Miguel Vicéns and John Paul Valverde built a charming space from a rundown bungalow in Oak Cliff, and they hired Matt McCallister to consult as a temporary executive chef. In the weeks preceding the opening, McCallister…