Scarlet Ibis14833 Midway, Addison972-661-8886Sometimes you feel sorry for well-meaning restaurants stuck in unfortunate locations. In this case, it’s a Caribbean spot hiding behind the sometimes decaying facades along Midway, surrounded by parking and wedged under insurance offices and other small businesses.Nothing could be more evocative of island cuisine.But you have…
Each week in ‘Knockers’ we order from a different delivery restaurant, assessing their efficiency and keeping a running score.Hong Kong Express4760 Preston, Frisco972-377-8850Promised delivery time: 45 minutesActual delivery time: 30 minutesScoring summary:Finding a place that delivers when you have no phone book and the Internet is useless: 19Classic ‘column A,…
Just the other day, we were in a supermarket in Frisco and thought, “You know, all this food is nice, but it sure would be great if we could pick up a diamond pendant for the wife and maybe an end table and some throw pillows while we’re at it.”…
This week, points for the first to locate the following:A restaurant with real “reality television” connections.”Cheaters” doesn’t count. Sound too easy? Probably is, but no one has found last week’s scavenger item, so…We’re keeping last week’s on the board, too:A restaurant or bar with a blue Dirk Nowitzki jersey hanging…
There’s Tuscany and Provence. Sushi and other dishes from Japan have circled the globe. People argue the merits of Argentine beef or Scottish salmon. But who ever says “I’d love a good Russian head cheese” or “let’s have some Irish food tonight”?Unless by that they mean Jameson’s.Closer to home, could…
OK, so I should have had this thing posted half an hour ago.But, you see, I just finished a long conversation with Jesse “Hophead” Hughey on the relative value of doing beer flights in a crowded pub. Before that I was involved in a discussion about rye whiskey. Then our…
Don McLean, you lied to us. Or, at the very least, you misled me. His “American Pie” hit the airwaves in 1971. How was a nine year-old listener supposed to know, first off, that good old boys really drink Bud–although maybe it was Schlitz back then–and, more importantly, that rye…
O gude ale comes and gude ale goes; Gude ale gars me sell my hose, Sell my hose, and pawn my shoon-Gude ale keeps my heart aboon! — Scottish poet Robert Burns, whose birthday is toasted annually on or around January 25With Burns Night coming up, what better time to…
This week Dave checks in with The Mansion’s new rising star chef Bruno Davaillon, who’s given new direction to the storied kitchen’s recent wandering ways.For more shots of creekside elegance and dessert, check out this week’s Dish slideshow from Sara Kerens…
We all find our places to sip a brew, tell a few lies, and hopefully forget the recent events that often plagues a working stiff. As a young child, my father would tell me that if you owe someone money, always pay them back in a bar. Preferably during happy…
Smashburger4980 Belt Line, Addison214-884-1124The first of 30 or so planned Smashburger locations in the Dallas area opened about two months ago.Big deal, right? Just another burger chain that earned a following elsewhere (Smashburger is based in Colorado). Unlike some other popular operations, however, this one actually made it here–thanks largely…
Recipe Demonstrated by Tressa LeBouef of Citizen Sweet I have one. You have one. We all have one. Oh, the power of the sweet tooth and the way it takes over one’s soul. You may be sitting on the couch at night and something comes on the television and puts…
In the absence of Michelin stars, The Mansion on Turtle Creek serves as Dallas’ culinary measuring stick. The priciest restaurants are described as “more expensive than The Mansion.” When other kitchens list tortilla soup on their menus, people ask: “Is it as good as The Mansion’s?” And when people recount…
I heard about Chicago Hot Dog from a friend who knows food, so I was pretty eager to eat lunch there the other day—so eager that I showed up at 11 a.m. on the dot, right when they’re supposed to open. Only thing was, the door was locked, and the…
Each week, Pairing Off attempts to find just the right bottle of wine to go with ordinary food.This Creole staple is cooked slowly over low heat so vegetables, spices and beans melt into a richly flavored stew. Some people add andouille or ham before pouring it over plates of white…
Seven years ago today Dallas’ grand old fine dining destination was in its death throes. The Riviera would close for good in February of 2003, leaving as its legacy some of the finest chefs, restaurateurs and managers in the city.David Holben (now at Del Frisco’s) and Lori Finkelman served as…
On The Range is a weekly exploration of the history and lore of Texas menu items.There’s no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and vegetable dish traditionally cooked in (and often eaten from) a large, shallow pan. However, early versions…
Gordon Biersch 8060 Park Lane 214-369-2739 Dude Factor: 5, or David Hasselhoff, on a scale of 1 (Adolphus Busch) to 10 (Charles Bukowski)I can almost imagine the German-American (I’m guessing) restaurateur who founded this chain irately shouting down a customer who asks if they serve any beers besides those brewed…
If Memory Serves chronicles moments from my dining past, perhaps explaining what’s wrong with me.It’s a common dish in Lithuania, though not one that really sells the cuisine.The dish consists of wet dough grated from raw potatoes, molded around gristly meat and boiled for however long it takes to turn…
Bombarded with work and handicapped by a restrictive schedule for the past few weeks, the blog writer had been subsisting on a diet of pizza and Subway. Nights consisted of depressing jogs on treadmills in artificially lit fat labs, followed by nightly visits to her local chain deli. Cold, wet,…
Anyone with the means can travel the villages of Tuscany, visit tasting rooms in Napa Valley or hit Belgium’s chocolate shops. In fact, certain places are so well known as culinary destinations, even those with only the faintest interest in an authentic experience will book tours.Some gourmands go a little…
An odd question came to mind the other morning as I sliced into eggs benedict dressed in a not-from-scratch Hollandaise: if the only two options were a commercial (and partially artificial) dish with really good flavor or the same from fresh ingredients but decidedly less impressive in flavor, which would…
