It’s a little hard to find, but find the new J. Crew on McKinney Avenue and, with any luck, your nose will lead you the rest of the way. Bisous Bisous, a tiny West Village patisserie, opened for business this week, and the exhaust fans are perfuming the streets and…
Some restaurants are so wine focused that they employ someone solely to procure, store and serve hundreds, if not thousands, of bottles of the stuff. Other restaurants place such value on cocktails that they’ll bring in a consulting bartender to design their drink menu, if they don’t hire a full-time…
Last Fall, the Dallas area got its very first Vertskebap. The doner kebap chain, based in Austin and spreading across Texas like a brushfire, opened a location in Addison, alongside the Flying Saucer, Gloria’s and a slew of other restaurants in that maze of a development called Village on the…
Red velvet and coffee macaroons, gold-dusted chocolate pot de crème, miniature vanilla bean cheese cakes: these are just a few of the desserts Gianni Santin and Tida Pichakron have been inadvertently using to tease potential customers at their Trinity Groves bakery. The pair opened Haute Sweets Pattisserie, a catering kitchen…
Ever move away from a place, and then come back a few years later and say something like, “man, I hardly recognize a thing?” A lot of people are going to say that about Jefferson Boulevard in the coming years; I’ll bet you a crispy taco on it. Right now,…
It would be difficult to deny that Denton’s Fry Street has a reputation. The complexity of the drinks served at its somewhat-charming, mostly-grungy cluster of college bars rarely exceeds dropping a shot of something into a glass of something else. You’d be lucky to find anything on an area food…
I’ve written about so many new burger restaurants opening I have a story template permanently saved on my desktop. All I have to do is enter in whether the meat is ground on-site or not, the address, who bakes the buns and the word “pink” here and there, and the…
There are a few things to absorb when you enter Melios Char Bar on Greenville. There’s the board that announces the chicken-fried steak special, hand-drawn and bordered with cartoon vines. There’s the classic, bold ’80s GYROS sign in Santorini blue. Bulging firehouse brick is stacked behind the short order cook…
It’s midnight on Saturday night and you’ve been out on the town getting likkered up. You’re not ready for the night to end, so where do you go? You could swing by the Taco Bell drive-thru, but you’d probably regret that decision in the morning. Plus, they don’t have beer…
Americans have an unhealthy obsession with Italian cooking: Unhealthy not only because the American interpretation of boot-food features an excess of mozzarella, Parmigiano-Reggiano and meat, but also because Italian American is one of the most popular imported cuisines. The pizza served stateside may bear little resemblance to the rounds served…
As food writers, critics, bloggers, instagrammers and otherwise overly food-obsessed folk, it’s often easy to get wrapped up in the idea that food is somehow more important than it is. Yes, food nourishes our bodies. Food can be delicious, comforting and even healing. Food can be beautiful and often it…
Scott and Gina Gottlich, owners of Bijoux in Inwood Village, have announced the closure of their small French restaurant. The couple says they are closing Bijoux to focus their energy on their other restaurant, The Second Floor in the Galleria. Which means the veal cheeks terribly depicted above will no…
Our food critic thinks chefs should start one restaurant when they’re 22 and work there until they die and only open a second outpost if there’s a nice space with lots of parking in the afterlife. But that’s boring! So instead, chefs, at least the ones with access to lots…
Randall Warder’s second restaurant on Greenville Avenue will officially open its doors February 10, he said this week. C’viche, which will serve ceviche, lands on the heels of Clark Food and Wine, which Warder opened late last year next door. Clark offers a variety of smoked meats, sides and appetizers…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Dusty Christmas decorations count: 27 Warm, cuddly, Tex-Mex fuzzies count: 400 Some days, you need a food hug. And not just a side-hug food hug…
Remedy Burger? My density has brought me to you. What I meant to say is: I’m your destiny. I’m sitting at a table on the clangy metal second floor of Remedy, the new upscale homage to a soda fountain on Greenville, and all I can think about is George McFly’s…
One of the most effective tools in a chef’s arsenal is the element of surprise. Whether by disguising one dish as another to alter perception and fool the palate, or by combining flavors and textures in ways that defy expectations, these little direction-changes have a tendency to become lasting food…
In 2009, Tim Byres opened Smoke in Dallas. Byres, who once worked as executive chef at Stephen Pyles, billed Smoke as an upscale barbecue restaurant, a place where brisket and wine could be at home on the same menu. Smoke has since settled into a nook of barbecue fandom, garnering…
A few weeks ago, Henderson Avenue Country Club opened its doors. The space was previously occupied by Nick Badovinus’ Tried and True, which closed last year. The Country Club is brought to you by the same folks that opened nearby Henderson Avenue Taproom, whose customers spilled out onto the patio…
“This will be our last weekend at Barter,” started the Facebook post that announced the second restaurant to close at 3232 McKinney Ave. The address was first home to the much-hyped Private Social, which opened in 2011 and closed two years later. Barter had an even shorter run. The closures…
A new burger joint is expected to open on Columbia Avenue just north of Carroll Avenue any day now. The sign for the restaurant went up late last year, and lettering in the window solicited employees. Harvey G’s sports a retro facade, and the inside of the restaurant is dedicated…
The bar at Henry’s Majestic is all subway tiles, wood-paneling and exposed piping — it’s got the feel of old New York. On the night I pulled out a barstool, I was one of the first to arrive. I sat close enough to the mixologist’s herbs to smell them, and…
