As we told you yesterday, Chef Dan Landsberg puts an inventive twist on American-style fare at Tillman’s Roadhouse in Oak Cliff. For a further peek at the mind behind Tillman’s down-home/upscale menu, today we pose a few questions about the chef’s likes and dislikes, his methods and his taste in…
I was thinking about hitting up Offshore’s Nextdoor for a late lunch, so I perused its menu online. As soon as I came across “nap 30” on their menu, I knew I had to check the place out. Unfamiliar with the term? I’ll school you: “What time is it after…
With an abbreviated schedule tailored to the weekend sailing crowd, Dinghy Bar & Grill doesn’t have much trouble maintaining the lively Parrothead vibe that’s critical to the success of a restaurant most patrons reach by boat. The deck bar’s crowded with fanny-packed sailors fleeing midlife crises and old salt-ettes, droopy…
As teased last week, after months and months of waiting (and false starts), Fort Worth’s Rahr & Sons Brewing Company is finally ready to reopen to the public with regular brewery tours, beginning today from 5 to 7 p.m.Tonight’s featured specialty beer is a cask-conditioned take on Rahr’s Blind Salamander,…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Despite living down the street from the restaurant, I’d never ventured into Naga Thai. There are only a handful of Thai restaurants at which I will eat, and something about a Thai restaurant in Victory Park created images of high-priced, bastardized ethnic food in my mind. My stance softened when…
In the beginning, there was Tillman’s Corner. This was in the era B.C. — before cool — when roosters still roamed the ungentrified land of Oak Cliff without fear of city code inspectors or the heedless, speeding wheels of a yuppie’s Trek. It was 1992, and Ricky and Sara Tillman…
Most important meal of the day, right? The Associated Press announced Burger King’s new business plan recently to add nine more breakfast items to their masterpiece of all-things-obese menu. The Sun-Times reported that Burger King’s breakfast menu provides 12 percent of the chain’s revenue, while McDonalds gets a whopping 25…
A new spice shop opening this weekend in West Village stocks sugars, salts and 150 types of spices, but a company spokesman says most customers come for their blends. The top 10 sellers at The Spice & Tea Exchange, which has 14 locations nationwide, include “Tuscany Blend,” “Signature Blend” and…
Balcones Distilling’s True Blue corn whiskey, which City of Ate told you about yesterday, is not bourbon. “I accept that criticism,” says head distiller Chip Tate, who’s proud that he uses copious amounts of blue corn in his mash bill and uncharred oak barrels for aging. Bourbon, of course, sloshes…
Ms. Magazine took on food politics this month, arguing in a cover story that women aren’t getting enough credit for their contributions to the changing culinary landscape. Author Jennifer Cognard-Black fingers a “fantastic foodie four,” an all-white, all-male group of food thinkers she claims are “eclipsing the many women in…
Discovering a collection of old recipe booklets my late grandmother saved and used for decades has inspired me. Can I replicate some of those now-forgotten dishes the way they used to make them? First up: Prune Whip. It’s a chilled dessert, or at fancier tables way back when a palate…
Josh Ozersky, not so long ago the subject of this open rant from a sister paper, has a new crush: Dean Fearing. The author of The Hambuger: The History visited Fearing’s Ritz-Carlton namesake for Time and decided it’s the bestest restaurant in all the land when it comes to haute-cuisine…
Not satisfied with winning “best taste” honors at yesterday’s Big Tex Choice Awards, fried Frito pie inventor Michael Thomas has implied he’d like his concoction to become a concession stand staple. “The deep-fried Frito pie is a game changer for fair food,” Thomas told The Dallas Morning News. As all…
Balcones Distilling has released the blue corn whiskey it’s always intended to make, but head distiller Chip Tate’s been too busy fixing broken equipment to tell too many folks about it. Asked whether the cask strength spirit has been well-received, Tate says: “It has, and it hasn’t. Every person who’s…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Although the staff at Abacus doesn’t consider the restaurant’s lobster scallion shooters a beverage, the Food Network this week featured the liquid dish on its drink edition of The Best Thing I Ever Ate. “It’s not actually a drink,” Kent Rathbun’s assistant Abir Sower said. “I don’t know why they’d…
An upcoming dessert promotion is a good deal for diners, but may be an even better deal for the pastry chefs responsible for the free sweets. Bravo has partnered with OpenTable to offer free desserts at restaurants in 10metro areas — Dallas included — on September 15, the night its…
Just because summer is over doesn’t mean barbecues and cookouts are no more until next summer. We mean, come on, this is Texas, any time is barbecue time. On October 2, The Dave Kenoly Show on CNN Radio 1190 AM, will be host its First Annual Military Appreciation Cook-Off to…
Waterfront dining is one of the great mysteries of the universe. For reasons unknown to us mortals, the Great and Powerful Spiritual Being of Oneness and Things of the Like has decreed that all restaurants within 20 feet of a body of water will serve mediocre food at ridiculous prices…
Once known for making inconsistent, if not downright weedy wines, Texas winemakers have been slowly but surely improving quality as the vineyards become established, the vines get older, and the winemakers themselves receive better education, training, and practice in their craft. Also, learning to plant the proper grapes for the…
One of Santa Fe’s most highly rated restaurants is readying to open in Dallas. Chef Eric DiStefano, co-owner of Geronimo, confirmed two versions of the 18-year-old restaurant — which touts itself as “New Mexico’s only Mobil four-star, AAA four-diamond restaurant” – are Dallas-bound. Geronimo’s will open later this year in…
