Since the holiday season seems like a good time for scrimping — I’m still reeling at the price of postage for my holiday cards — I’ve twice eaten dinner at home this month. Neither experience has been as cost-effective as I’d hoped. To those of us who eat 19 meals…
The overall vibe at the just-opened Crossroads Diner is less Bone Thugs Crossroads, more Britney Spears Crossroads. They serve breakfast all day, which is pretty Bone Thugs of them. But they offer frittatas, which errybody knows is ungangster. “But, hey!” Crossroads Diner seemed to say. “We put fuckin’ chorizo in…
Say you play the oboe. Say you’re a regular oboe master and have designs on tooting your oboe in an orchestra. Your tryout will probably involve your plopping down behind a screen, so you’re unseen as you puff through a Mozart concerto: That’s because conductors aren’t supposed to care about…
Each week City of Ate will give you the lowdown on a local happy hour in Quittin’ Time, with the details and why you should or shouldn’t take up the featured bar or restaurant on its drink specials.Where: Gordon Biersch, 8060 Park Lane, 214-369-2739When: 4 p.m. to 6:30 p.m. and…
My only complaint about the Idle Rich Pub and Monday night’s Winter And Christmas Beer Tasting is something outside the control of the bar: Resident Parking Only areas are one of the most idiotic ideas shortsighted Dallasites have ever come up with, and they’ve spread like a cancer from a…
Each week, Happy Eating will highlight a different restaurant happy hour food menu, keeping you informed of what deals there are out there. This week we spotlight the happy hour menu of one of Dallas’ most beloved bistros. (For info on local happy hour drink specials elsewhere, check out Jesse…
On April 12, 2010 a new product was released by KFC. It began as an April Fools’ Day press release. A joke, people thought, it must be a joke. The nation denied its existence. Then the billboards came, and somewhere, deep into the bowels of YouTube, a commercial appeared. The…
Sometimes it’s better to leave the cooking to someone else, and we can’t think of a better day to stay out of the kitchen than December 25. It used to be hard to find anywhere open besides the neighborhood Chinese joint, but times have changed. We’ve compiled a list –…
She was working a corporate gig at Brinks as a marketing coordinator and had no restaurant background. Her brother was looking for a way out of the corporate death spiral. Even though her brother and his ex-wife once had a now-defunct Brazilian restaurant, it was a leap. A big one…
The responses to the recent story I wrote about Dallas dining have been fascinating: Surely it bodes well for eating in this city that so many residents are passionate about the topic. Many of those readers who took issue with my thesis that the city’s dining scene is broken fell…
The spirits company responsible for St-Germain, an elderflower cordial beloved by cocktail geeks, is adding another ingredient to Texas bartenders’ arsenals. Crème Yvette, now available in six states nationwide, is slated to be released in Texas next month. The liqueur — made from violets, raspberries, strawberries, blackberries and currants –…
The area developer for Tasti D-Lite, the frozen dessert chain that became a low-cal sensation when it opened in New York 23 years ago, says he isn’t worried about opening stores in a city dominated by yogurt shops. “Let me tell you something,” says Francisco Gomez-Palacio, a former telecom exec…
A new study showing the benefits of imaginary eating could help explain why few food writers are fat. The research, published in this month’s Science and reviewed on the front page of today’s New York Times’ science section, suggests the more you think about a certain food, the less inclined…
Sink the Bismarck! from BrewDog on Vimeo.Scotland’s Brewdog brewery made headlines early this year with Sink The Bismarck!, a 41-percent ABV quadruple IPA that surpassed German brewery Schorschbrau’s 40-percent ABV Schorsbock 40% as the world’s strongest beer. Schorsbock 40% had earlier one-upped Brewdog’s 32-percent ABV Tactical Nuclear Penguin as the…
Chestnuts aren’t the only food worth roasting over an open fire: An increasing number of home owners are starting to treat their fireplaces as cooking implements. The trend, chronicled in the Wall Street Journal this week, wouldn’t stun anyone who ate cooked food sometime before the rise of the cast…
Restaurant gift cards are slipping in popularity, according to a recent report by MainStreet. The financial blog quotes Kwame Kuadey, chief executive officer of GiftCardResue — a company that buys unwanted gift cards at up to 90 percent of face value — as saying restaurant cards are among the cards…
While mezcal’s been hailed as the “next big thing,” it hasn’t yet caught on in Dallas. But Jason Kosmas yesterday advised the city’s leading bartenders not to shy away from creating drinks made with the agave spirit and its more dapper cousin, tequila. “I think what’s important is where we…
A question I’m often asked is, “Where is the best dim sum in Dallas?” When it comes to this city, however, the question seems rather rhetorical, does it not? The common answer is always either Kirin Court or Maxim’s, and not necessarily because of the quality of the restaurants. Both…
Don’t have plans tonight? Well, now you do. Treat yourself to a five course dinner at Woodfire Kirby’s that features wines from Frog’s Leap Winery. The menu includes diver scallops with a Chardonnay smoked corn salsa, duck confit with a balsamic reduction and beef tenderloin with truffle mash. Finish it…
Dallas’ love affair with cupcakes continues. The force is strong in those miniature desserts, and a new aspirant has thrown its hat into the oven. And after having met the queen bee of the newest addition to the cupcake craze, I’m not so unsure that I didn’t just shake hands…
From classic institutions like Burger House, which has been serving paper-thin patties since 1951, and The Grape’s version, named the best example of the food by Texas Monthly in 2009, to the Dallas Burger Tour, burgers are big business in Big D. It’s no wonder, then, that mere months after…
Sausage balls are charming. I find something delightfully underdog-ish about a pan loaded with tasty snacks that bake up to smell so good but look like clumps of dirt. There’s nothing particularly Christmas-y about these little nuggets, but I associate their savory, peppery, sausage-stuffed and cheese-loaded flavor with the season…
