Chef Taylor McCreary never made it to Deep Ellum to devour one of the city’s best sandwiches, and, technically, he never will. He’s been piloting the kitchen at the Braindead Brewing for a month since the departure of former chef David Pena to Goodfriend, around the same time Commerce Street…
The attempted reinvention of Victory Park continues. A week after the opening of Tracy and Kent Rathbun’s Imoto come details of a new restaurant opening in the neighborhood June 28: Billy Can Can. “The 4,800-square foot, 145-seat restaurant — a vibrant interpretation of a high-end late-19th-century Dallas dining saloon —…
It begins — as it should at your local bar — with cold beer. About seven years ago, the idea of what food would be served out of the White Rock kitchen was a question mark on a whiteboard. Whiskey and cheeseburgers, and the runners who would hustle the burgers…
You’re only three steps out of the car when the smell of barbecue smoke hits your nose at Panther City BBQ — possibly fewer, depending on where you park. It’s the olfactory signal that lets you know you’re in the right place. Barbecue fans familiar with this side of DFW…
One might not expect a speech-language pathologist and an architectural engineer to be the kind of people placating the Southern sweet tooth, but Scott and Meredith Layton did just that when they opened Buttermilk Sky Pie Shop. Knoxville, Tennessee, is home to the couple’s first shop, but you’ll find their…
Let’s face it: It’s summertime, it’s hot as hell and we’re not really all that invested in this so-called work thing right now — but we are invested in finding sweet new spots to while away the long summer days. Do just that at one of these new Dallas restaurants…
In this week’s round-up of DFW food news, one of the area’s biggest breweries sells to an Austin company, another brewery shutters, new restaurants are coming to West Dallas and more. Deep Ellum Brewing Co. had big news this week: The brewery has been sold to Austin’s Canarchy Craft Brewery…
In one of Uptown’s shiny, newer buildings, you’ll find another shiny, even newer restaurant offering brunch. Doc B’s Fresh Kitchen, a national chain, has clean lines in design, plenty of natural light filling the small dining room and abstract art adorning the high walls near the ceiling. It also features…
It’s been 18 months since it opened, and we’re still thrown for a loop when it comes to Smoky Rose, the chef-driven barbecue spot across from the Dallas Arboretum. If it’s the barbecue basics you crave, we found the ‘cue at Smoky Rose to be spot-on during our first visit…
Zaytinya, the new Turkish kitchen in Frisco from celebrity chef José Andrés, is the kind of restaurant where two tables can order completely different things and come away with vastly different opinions. A table that gets lucky will love their meal and tell all their friends; a table that guesses…
Consider the power of the Popsicle. For many, touching one to their lips sends the pitter-patter of childhood nostalgia racing straight to the heart. Its icy coolness instantly refreshes and shields the heat-weary Texan from the unrelenting summer swelter. To boot, it’s one of the most democratizing desserts there is…
It was a Saturday full of errands and eating when a sudden funnel cake craving hit. We were sure there was no place to get funnel cake this time of year, but a quick Google search proved us wrong. At the small Funnel Cake Paradise shop in southern Dallas’ Redbird…
Summer’s not all snow cones and pool bars. It’s also a notoriously dead season in the restaurant industry, which inevitably leads to some closures. These recent Dallas restaurant closures have us drowning our sorrows in frosé. Monkey King Noodle Co. CarrolltonMonkey King Noodle Co. is one of our favorite Dallas…
Standing in line for brunch is a beloved pastime in DFW, and a new breakfast spot in Addison will give diners the chance to do just that. Trust us: There will be lines. Snooze, an A.M. Eatery was launched in Denver in 2006 by brothers Jon and Adam Schlegel. Their ethos:…
Atheneos Greek Village Cafe in Mesquite may look to some to be an unimposing storefront tucked away in a shopping center next to a strip of chain restaurants, but this strip mall restaurant comes with a harrowing back-story. “As a young kid, you want to travel,” owner Emmanuel Mastrogiannopoulos says…
The Design District’s Wheelhouse just broadened its menu to brunch, and while the food’s good, the music is what makes the experience interesting. Each Sunday as Wheelhouse serves brunch, a DJ is set up at “center court,” the open-air courtyard between Wheelhouse and Sassetta, spinning vinyl. The result is an easy…
Peanut butter and jelly. Sunshine and shoulders. Art and booze. Some things just go together, you know? Experience the latter pairing — art and booze, that is — as part of Artful Pairings. This week, Artful Pairings heads to the Dallas Museum of Art, where a brewer from Noble Rey…
Five months ago, the Blind Butcher on Lower Greenville threw a Hail Mary pass and shared on Facebook that as neighborhood eateries were struggling, they were, too. “Truth be told, the last 18 months have not been kind to us, either,” the Blind Butcher’s owners posted. “Construction on Lower Greenville and more…
If you were drafting a dream team of Texas barbecue pit masters in 2018, your first two picks arguably would be Todd David of Cattleack Barbecue in Dallas and Aaron Franklin of Franklin BBQ in Austin. If ESPN covered this barbecue draft like it does football, hours would be spent…
When people hear the phrase “vegan restaurant,” they typically react in one of three ways. One — the vegan — is gleeful and full of excitement about the prospect of being able to eat a meal as it was prepared and without special requests or modification. Another reaction usually involves…
Dallas artist Shelby David Meier is fascinated by food. “I think about food a lot,” Meier says. “It ties to culture and experience. I also think about ideas of consumption. I also like the play around with the idea of taste.” Food has appeared in her work before. Her 2016 video “In…
Fusion has become a dirty word in the food world. High-end chefs line up on the field of battle, ready to trade words over whether fusion is the driver of innovation and cross-cultural exchange or a craven attempt by white Americans to profit off the cuisines of immigrants. But there’s…
