In the land of Goodfriend Package, meat is king. On a crisp scroll of butcher paper, about as long as I can stretch my arms, there’s manifesto-of-sorts written in black marker. It’s entitled: “A Word or 2 About our Meat.” The first declaration is about pork belly, which is how…
Ever wonder what that giant eyeball sculpture downtown is looking at? Our theory: It’s staring longingly at Americano, the Joule hotel’s newest restaurant, wishing it had taste buds. If that thing ever sprouts legs (help us all), its first mission will surely be to step inside the former Charlie Palmer…
Grilled starch and cheese: Pupusas are a food so simple that everyone should love them. We’ve waxed rhapsodic about “the unsung heroes of Latin cuisine” before, and since that last update, the joys of griddle-fried tortillas stuffed with cheese remain bountiful. But that list of places to find pupusas focused…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate and…
Lakewood Smokehouse softly opened last week near lower Abrams Road arousing the neighborhood with whiffs of smoke. And there’s absolutely nothing wrong with that type of stimulation. While there is plenty of restaurants but no barbecue, owners Jason Hall (who owns 3 Stacks Smoke & Tap House in Frisco), John Patenburg,…
Dear McKinney: Congratulations. You no longer have to drive to Dallas when you want to leave the kids at home and have a nice meal out. Sugarbacon Proper Kitchen fits the bill. When you walk into the restaurant, you’re greeted by still-trendy industrial decor, tastefully balanced with thick-cushioned leather seating…
Welcome to How Hipster Is It, a new series where we try food and drink from popular Dallas bars and restaurants, and ask, how hipster is it? We evaluate the establishment’s general atmosphere, plus its most hipster menu item, using the world’s universally recognized unit of hipsterness measurement, the Bill…
On an otherwise gray Wednesday in Denton, the meat beacon shone bright from Locust Street as The Juicy Pig swung open its doors and its walk-up window for an anticipated, if brisket-less, soft opening. To be sure, even after The Pig hits its stride, which a couple opening-day issues say…
Our former Englishman in barbecue sauce, BBQ critic and web editor, Gavin Cleaver, had to return home to England many months ago thanks to pesky U.S. immigration law. He still keeps a place in his heart and stomach for Dallas food, though. Hear are six things that have him cranking…
I have a quick confession: In all my years of living in Dallas, I’ve never been to a Dallas Mavericks game. This was my first time in the arena for anything related to basketball, and it was for a cheeseburger. I’m not sure if that’s embarrassing or not, but there…
Cut a Texan open and she’ll bleed queso. The yellow kind, made possible by the industrial revolution and modern science — the darling of Tex-Mex. Texans love everything about this bastard of a cuisine: the cheese, the rice, the sopapillas drenched in honey, the sizzling sound of fajitas against cast…
There’s some kind of ever-present warmth at Kuby’s. The lighting comforts; the people glow; potato salad simmers. Sweater vests, once thought to be extinct, still keep patrons warm and homey. As a whole, there’s a feeling when you’re inside Kuby’s like you’ve stepped inside a painting of a restaurant. In…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and…
Checking in at The Theodore’s film-inspired hostess stand, you imagine checking in at a hotel. You half expect to be given a key to access the lodge-like dining room, which features a vaulted ceiling modeled after Theodore Roosevelt’s summer vacation home. With a fire roaring in the psychedelic fireplace and…
Revered for his focus on local, seasonal ingredients, Chef Graham Dodds carries on this focus at his new restaurant, Wayward Sons. Joyfully, this “best of the season” approach extends to the dessert menu as well. For proof, look no further than the chocolate semifreddo. Wait, what? This is supposed to…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and…
If you woke up this morning, realized that Christmas is three days away and are freaking out a little because you haven’t bought gifts for anyone, well, good. You should be freaking out right about now, slacker. Luckily, a simple suggestion can help: Coffee. Not, not for you. You’re tense…
If you read up on chef/owner Avner Samuel before walking into Nosh Bistro & Bar in North Dallas, you may expect Southwestern cuisine with French flair à la The Mansion. And you’d be partially correct. In 1998, after cheffing at a jaw-dropping 20 restaurants around town in a career spanning…
If the piles of pie and cookies at every holiday party haven’t satisfied your sweet tooth yet, or if you need a dose of alcohol with your sugar, you’ve come to the right place. Here’s a wine nerd’s rundown of different types of delectable dessert wine you can serve to…
Hey kid, sweet gingerbread house! I’m sure you’re super proud of that, what with all the gumdrops and icing and skittles on the roof. I’d sure hate to ruin your Christmas, Kanye-style. But I’ve gotta, because kid, “Imma let you finish, but Andrea Meyer has made one of the best gingerbread creations…
Google “shrimp sausage” in quotation marks. The results, you’ll find, are recipes for shrimp and sausage as two separate ingredients, not one crazy thing. After five whole pages of results for “Creole shrimp and sausage,” paella, gumbo, pasta, jambalaya, kabobs and the like, finally one hit turns up for shrimp…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and…
