In this week’s Observer, Merritt offers her take on Otaru Nippon Collection Japanese Restaurant and Lounge, the Dr. Fish-owned spot where she says the “lounge” vibe pretty quickly takes over.As if to further emphasize the scene over the food, Otaru didn’t want our photographer photographing the food (instead, these artists’…
For all that I wrote last week about seasonal beers that fall outside of the usual dark and heavy winter warmer classification, the first thing I wanted once it was safe to send Lady Hophead on a beer run … was a porter. Along with a few old favorites, she…
If you haven’t swung past Avila’s on Maple Avenue in the last week or so, you might be surprised by the sudden turn that’s left the time-honored Mexican spot looking more This Old House than Diners, Drive-ins and Dives.It’s a stirring cautionary tale of what can happen when you let…
Pairing upscale design with fine dining is as natural as having a little sushi with your sake. But there are many ways to describe the handsome restaurants in the city, from ornate and ostentatious to clever and contemporary–and here we’ve included far more of the latter. (Think more Tom Brady,…
Jumbo Lump Crabmeat Nachos Demonstrated by Jose Cardenas of Cyclone Anaya’s It’s becoming more common for an athletes, both active and retired, to switch hats and become restaurateurs. For example, the Dallas dining scene has the popular sports-inspired Hully & Mo Restaurant Tap Room that was opened by Dallas Stars…
If you’re looking for organic vegetarian grub, you love iced tea and you need help with your hangovers, then perhaps this is the restaurant for you.Can you guess where I’m eating? (More clues after the jump.)…
Late one Friday we were seated for dinner in the central dining area of what seemed like a relatively quiet spot, Otaru Nippon Collection Japanese Restaurant and Lounge, located just off the Tollway. Coats off, drinks ordered, we settled in. Shortly after, we noticed the staff was not just tidying…
I discovered Pollo Fiesta while taking a Spring Valley detour to avoid the usual 20-car pile up on the High Five. (By the way, high five for naming this, Dude Who Named the High Five. And high five for all the wrecks it’s causing. High fuckin’ five.) Pollo Fiesta’s sign…
Back in the days of required home economics class–before it was called Life Skills or whatever PC term schools call it now–students (at least in the South) were at some point required to perform an experiment with an apple pie. But not just any apple pie…On the day the teacher…
Although typically reserved, Sally flutters her eyes and grins as she tosses her head back, her hair flailing softly across her shoulders as she moans with repeated and joyous abandon. As her tempo quickens, Sally’s neighbors pause with alarm. She rocks with repeated gasps and jolts. Sally’s excitement rings throughout…
Alligator Cafe4416 Live Oak St.214-821-6900Dude Factor: 10, or Justin Wilson, on a scale of 1 (Jared Leto) to 10.Today being Fat Tuesday and all, we decided to load up the Dude Food crew and head out to indulge in some fattening Cajun food. The fact that we missed out on…
I haven’t enjoyed Chinese New Year, aka Vietnamese Tet, since I was a child, when there was nothing to worry about except counting the monetary contents of the shiny red envelopes given to kids as part of a good luck ritual by their parents, grandparents, aunts, uncles and family friends…
In Venezuela, it’s called Carne Mechada. In the Caribbean, it’s known as Ropa Vieja. The Mexican version goes by the name Carne Deshebrada. In any case, shredded beef is an important component of the cuisines of several south-of-the-border countries. Here, we are talking about marinated, slow-cooked moist beef, as opposed…
Now that Pinkberry’s opened its new West Village location, the Dallas frozen yogurt invasion may finally be complete.Alongside Uptown competitors OrangeCup, Red Mango and The Yogurt Shop Formerly Known as Yogilicious, how many more yogurt shops can one neighborhood support?All these options can make choosing your yogurt stop a little…
On a bitter-cold Sunday afternoon, when a bad case of the drags and the more-errands-to-run blues has Roasted feeling down, there’s no elixir that can jazz us up quite like a double dose of straight espresso. Oh, those hot oily-black and caramel-sweet shots of liquid lightning – don’t even think…
Some think the best thing about February is Valentine’s Day and spending some romantic time with your significant with a box of chocolates and bottle of wine. Not us. We’d rather drink strong cocktails named after a tropical cyclone, eat fried oysters and do anything possible to have the most…
Let’s get one thing straight. Chewing the Scenery isn’t about critiquing the farm freshness of the organic veggies at Bolsa, the authenticity of the Japanese noodles at Tei-An or the political incorrectness of the high-fat Stodg Burger at The Porch. No. It’s about design. Whether it’s a gimmicky new trend…
The weekend’s big event may be out in Arlington, but the American Airlines Center’s still hosting the rookie challenge and the slam dunk contest tonight and Saturday, and the arena’s catering crew — who figured prominently in our list of DFW’s stadium-food surprises — are turning out a new menu…
Each week in ‘Knockers’ we order from a different delivery restaurant, assessing their efficiency and keeping a running score. Sushi Zushi 3858 Oak Lawn Ave. Dallas, TX 75219 214-522-7253 Promised delivery time: 60 minutesActual delivery time: 40 minutesScoring summary:Having my favorite food delivered: 25 Knowledgeable staff with good recommendations: 10…
With the exception of a few Saint Arnold’s Christmas Ale six-packs, recent trips to Central Market, Goody Goody and Applejack are proving that the bounty of holiday brews is but a fond memory. Only those wise souls who stocked up on Anchor, Scaldis Noel, Delirium Noel and other wonderful beers…
In this week’s Observer, we take a look at DISH on Cedar Springs Road, a new spot that’s generous with the ambiance and capitalization, but, Elaine says, short on attention to the food.It photographs well, though, as Sara Kerens ably demonstrates in this week’s Dish slideshow…
Demonstrated by Chef Timo Plaza of Rathbun’s Blue Plate Kitchen Pull out a pen and paper, City of Aters, we’re about to give you a quick lesson in shrimp. Did you know the term “shrimp” originated in the 14th century from the Middle English term “shrimpe” meaning “small of stature”–well…
