Fried Pickles: A Vegetarian’s Solace in a Meat-Sodden City

Dallas, I’ve been feeling a little bit left out. You’ve been great to me so far: The bars are plentiful; my rent is cheap; my boss sent me on assignment to a strip club. Everything should be awesome, right? Not quite. Frankly, eating’s been a little bit of a problem. Here’s the…

Blue Fish Mini Treat Great for Dieters and Drinkers

About a month ago, Blue Fish Japanese Restaurant put a bite size version of its most popular item, the Ahi Tower, on its happy hour menu. According to Benny, a server at the Las Colinas location (925 W. John Carpenter Freeway), customer love ordering the Ahi Tower because it’s “something…

Hooray for the Red, White and Blue. Now, Pass the Tums.

Should you be the sort to stick blueberries and strawberries on top of a pound cake and call it patriotic, or arrange crudités so they look like fireworks, get out now. Realize that blue cheese isn’t as terrifically blue as everyone likes to say it is, so we ask that…

Bath House Picnic: Some Things Are Worth Braving the Heat

More than 300 people came together at the Bath House Cultural Center on Sunday to support White Rock Lake and the Red Cross, as well as to take part in the Chef’s Picnic (part of the Beach Party of the Century). Red-checkered tablecloths covered the tables and Deep Eddy was…

Denton Square Donuts: Baked That Way. Maybe Stewed, Too.

Normally, a new doughnut shop isn’t exciting to anyone except for shareholders of the “diabeetus” testing supply company that Wilford Brimley shills for. But two married couples in Denton are upending the doughnut shop formula: Starting in late July or early August, Denton Square Donuts will be staying open late,…

Final Words from Suze’s Jeffery Hobbs

For more from our Q&A with Suze chef/partner Jeffery Hobbs, check out parts one and two. What are your top five rules of the kitchen? Always taste your food. Work clean. Work fast. Be nice. Be quiet. What are your top five favorite cookbooks? Modernist Cuisine The Making of a…

Dear Food Diary: I Hate You

It’s hard to find people who agree with me here, but food diaries are worthless. A food diary is a log of everything you ate, where and who you ate it with and what you were feeling as you ate it, (Everyone who jots down “hungry” gets a C. Dig…

Central 214 to Host VIP (Very Important Pet) Party

On Thursday, June 30, Central 214 is hosting a VIP (Very Important Pet) Pooch patio dinner-party with proceeds benefiting Operation Kindness. That night, party-goers and their canine friend(s) are invited to dress to impress and strut down a paw-printed red carpet, where they’ll be greeted by the pup-parazzi. Central 214…

Spicing up Happy Hour at Malai Thai-Vietnamese Kitchen

Where: Malai Thai-Vietnamese Kitchen, 3699 McKinney Ave. #319 When: 4 p.m. to 7 p.m. Monday-Friday , all day Sunday What: $5 specialty cocktails, $5 selected wines, $3 beers Why: Because the post-work happy hour can go boring quickly, going to the same old pub week after week. Since it’s been…

Suze’s Jeffery Hobbs: Everybody Get Together Now

Yesterday, Suze chef/partner Jeffery Hobbs told City of Ate about himself. Today, he shares a few thoughts on dining in Dallas. What are the five Dallas restaurants you go to most often? Maple & Motor, for a bacon cheeseburger with charred jalapeños. Rafa’s, for Steve’s Steak Tacos. Drip Coffee. Parigi,…

Coal Vines Off-Menu Pizza Strikes a Vein

Sure, any pizzeria somebody walks into technically offers off-the-menu items; the chefs will sprinkle some cheese and random toppings on a pie and voila! This being said, we weren’t on the hunt for elusive eats when we met some friends for pizza at Coal Vines in Uptown last week, but…

Blogger in Taiwan Jailed for Calling Food “Too Salty”

Remind us not to write about the food in Taiwan. On Tuesday, a blogger in Taiwan was sentenced to a month of detention and two years probation for writing that a restaurant’s beef noodles were “too salty.” From the Taipei Times: “The Taichung branch of Taiwan High Court on Tuesday…

Pecan Lodge: Just Like Heaven

This summer, one of your friends will inevitably drag you to the Dallas Farmers Market because, “Ohmahgawdy’all!! Texas peaches are in season!!!!” Yeah, that’s great. You know what’s also in season? SWEATING ASS CRACKS. I don’t know if you heard, but the high was 315° Eff yesterday, with a heat…

The Commissary & The Table: No Standing O’

Cute, isn’t it, how chefs-turned-restaurateurs name their joints now? They slap plain and unpretentious words on the marquee to fool you into thinking they’re selling uncomplicated grub at a good price. The Commissary and its reservations-only fancy eatin’ room, The Table, are like that. Chef John Tesar, formerly of The…