Know what’s better than a pop-up restaurant? A pie pop-up, of course. Per Good Space and Go Oak Cliff, this weekend, during the Mardi Gras celebration in the Bishop Arts District, Emporium Pies will be doing a trial run of sorts. They’re interested in investing in a little real estate…
Dallas’ restaurants will buzz with Valentine’s diners tonight, but not every dish is built for impressing a date. As a public service, we’ve compiled a list of some food items to avoid at some of our favorite date spots. Gloria’s (above) makes for an ideal date spot, with its numerous…
I don’t usually get into making predictions, but this one’s just too easy. Off-Site Kitchen, the new breakfast-and-lunch spot from the Neighborhood Services group, opened today, and word is getting out fast. They don’t have many seats inside, maybe eight or nine stools, but they’ve got loads of patio seating…
Last November we reported that Smithfield, the world’s top pork producer, had recommitted to phasing out gestation-crate confinement at all of its facilities by 2017. Soon they could have incentive phase the questionable practice out more quickly. McDonald’s announced yesterday a new initiative to phase out the use of gestation…
The Texas Organic Farmers & Gardeners Association (TOFGA), a non-profit educational organization that “supports farmers, ranchers and gardeners who grow food and fiber in a sustainable manner,” arrives this week for its annual conference, at the Mesquite Convention Center, February 17 through 19…
Foodbitch’s inboxes fill each day with a metric shit-ton of offers, flash sales and discounts. Here are some of this week’s foodfull best. Google Offers: $6 for $12 of sweets from Kokopelli Creations Been to the West End lately? Yeah, you’re not alone; nobody has since last year’s TX/OU Weekend…
By now you’ve probably seen/heard/drunk that Shiner has a new pale ale running around out there called Wild Hare. In smart Internet marketing fashion, they’ve also debuted a trio of ads that have a Wes Andersony, mock-documentary feel. So, on that note, what does everyone think of the beer? If…
Two simple words possessed me to fight rush-hour traffic and patronize loathsome valet parking for a Friday happy hour in Uptown: Skittles Sangria. Perusing Yelp for a new-to-me drinking spot, I’d stumbled on the Common Table’s drink menu, and my inner alcoholic child was awakened by the promise of a…
Chef Tim Byres, Chris Jeffers and Chris Zielke, co-owners of Smoke, have seen fit to transform the spacious old Jack’s Backyard spot to a beer garden called The Foundry and a chicken stand called Chicken Scratch. The latter isn’t open just quite yet, but the former — the drinking part…
It’s Monday again, and after a few treacherous Tex-Mex experiences, I’m ready to celebrate with a meatless meal I actually enjoy. One place on the table is Judi Restaurant and Bakery, which quietly opened last summer at 850 South Greenville in Richardson. I’m surprised there hasn’t been more fanfare. The…
Eating out on Valentine’s Day is like the fun house at a traveling carnival — all smoke and mirrors and unmet expectations. The bar is set too high, the pressure to perform too much, and in the end everyone feels duped. Yet every year when it rolls back through town,…
The Coppell Deli is a shack-like restaurant on a quiet street in a quiet neighborhood of its namesake town. I walked in and was happy to see only four people in the cafeteria-style dining room, two of whom were behind the counter. It’s a really plain-looking space: surrounded by white…
The good people of the UT Southwestern campus are about to be slapped in the mouth with slow-cooked meat. Jack Perkins and part of his Maple and Motor team expect to open his new taco assembly-line concept, ocaTaco, sometime this week. (According to Facebook, it’s looking like Wednesday.) And yes,…
We made it. Another week has come to a close, and after spending a decent amount of time recovering from my Super Bowl hangover, I’m ready to do it all again. But first there’s a week to wrap. Endive, perhaps? This week I reviewed Private Social and bitched about tepid…
I’m getting ready to embark on a pretty serious brisket taco excursion. The thought is: Trying the same dish at many different restaurants provides context about how individual restaurants interpret a particular preparation. Basically, I’m about to spend an entire day eating nothing but tortillas stuffed with stringy beef. Before…
Earlier this week I heard that Matt McCallister, the chef at Oak Cliff’s Campo, had put in his two weeks. I tried to call the chef to confirm, but we’ve been playing phone tag for days. I did get in touch with a manager there, who basically told me the…
Michelle Obama joined the folks from Top Chef this morning, as part of her tour celebrating the second anniversary of her “Let’s Move!” initiative. The folks from Bravo staged a mock cooking competition in front of scores of crumbsnatchers (who didn’t look that fat to me, by the way) from…
A couple weeks ago we met Abraham Bebell, the bar manager at Oak in the Design District. At the end of the interview, I asked Abe who in the local restaurant and bar scene I should meet next. He told me about Rich Allison, bar manager at the very popular…
For generations, people have been nervously asking, “Is a fast-food pizza chain the best place to make my marriage proposal?” Now Plano-based Pizza Hut is offering an answer. Their $10,010 package, according to the press release, (via Eater) includes a “stunning ruby stone flanked by shimmering diamonds,” a limo service,…
Marie Tedei created Eden’s Organic Garden Center and CSA farm for several reasons. One was self-fulfilling: She’s a studied horticulturist and has a passion for living clean and healthy off the land. But the primary reason was to have a place where the local community and farmers can create a…
Johnny’s Pizza House has opened its first North Texas location in Addison, at the northwest corner of Belt Line and Midway. Johnny’s is originally out of Monroe, Louisiana, where they have a fairly devout following. Their thick crusts are loaded with gooey cheese, and piling on the toppings is encouraged…
Valentine’s Day is coming, which pretty much sucks for everyone. If you’ve got a special someone, you’re guilted into going out and having your wallet gutted by a triple-digit, prix fixe, mediocre meal. Have fun with that. And if you’re not coupled up, you get to spend the evening alone…
