I just consumed my last meal, consisting of a deliciously bloody flat iron steak with Boursin cheese and caramelized onions cooked in bacon fat, topped off with a fried egg also cooked in bacon fat. I’m not being marched off to my execution, though — my fate is slightly less…
To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we should try, leave it in the comments, or email me. Not every sandwich has to be a full-service gut bomb. Sometimes you…
To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we should try, leave it in the comments, or email me. Meddlesome Moth’s menu takes some careful navigation. The mussels are a safe…
Pizza and beer go together like everything else and beer, so it’s easy to deduce that pizza and pitchers of beer are even better mates. It’s the American way, right? Fireside Pies sells a lot of both pizza and beer, and I finally ducked my head in the Henderson Avenue…
The other day I was trolling about Burleson when a new burger joint called SandBurgs (that’s sandwiches and burgers) caught my attention. I felt like something special was going on inside, and again, my instincts were spot on. SandBurgs, it turns out, chicken-fries bacon. Yes, they take thick slices of…
Last month was a busy one in the Dallas restaurant scene. Read on for the full slate of opening and closing restaurants, and be sure to share tips about restaurant openings or closings in the comments section below or at dish@dallasobserver.com. Openings: Driftwood (642 W. Davis): Oak Cliff is home…
To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. NHS Tavern’s Cleaver and Block Burger has an unfair advantage over…
It’s 7 on a Friday night, and there’s something odd, eerie even, about the Bishop Arts District. There are these things called “pedestrians” here (pronounced “ped-ESS-tree-ans”), moving past crowded patio tables on long, limb-looking contraptions that are strangely devoid of mufflers. Elsewhere people are idling — standing, it’s apparently called…
It’s a bit tiresome to hear a critic gripe about all the food they’re forced to eat. (There are worse ways to make a living.) After reviewing near back-to-back Southern comfort restaurants, though, I felt pretty pummeled with fat and meat. I needed a break. While interviewing an Italian chef…
Baker’s Ribs in Deep Ellum has moved from Commerce Street and South Crowdus Street to a new location at 3033 Main St., at the intersection with Hall St. The new digs are decked out in Western décor and it’s every bit as bright, clean and nice as you would expect…
Sushi Axiom (formerly Fin Sushi) at 4123 Cedar Springs Road closed for good yesterday in a combined decision of the owners and business partner Monica Green. The spot will be combined with an adjacent space, which is owned by the same group, and will reopen as a Mexican concept. Sushi…
Trolling Yelp one night in search of ice cream near my apartment, I came across a listing for Creamy Bastard (no relation to our own beloved Cheap Bastard, although I’m sure Alice is creamy in her own right). Reviewers touted it as the best frozen custard around, but there was no…
The Arts and Jazz Festival should be called the My Chest Will Hurt On Monday Convention. Taking a step into city limits, you’re olfactory sense is assaulted with the undeniable, comforting aroma of all things battered and fried. If only Village Voice Media would invest in smell-o-vision…
I first encountered Velvet Hammer at Eno’s. I was wrapping up “research” for an upcoming review and wanted to unwind in Oak Cliff. If you haven’t had the chance to drink beer with Jake Reck, the super-bearded bartender who’s often working the upstairs bar, you should — Reck knows his…
Each week, Justin Bitner goes hunting for DFW’s most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he’ll check it out. Venue: Old World Sausage Co. Sandwich: The Italian Beef and Sausage Sandwich ($6.95) Bread: Good old hoagie Toppings: Home-stuffed Italian sausage, thinly sliced Italian beef,…
She says she wanted to try the food, but we think Cheap Bastard stopped by Moon Wok just to have an excuse to break out her fedora, single white glove and sequined ruby dancing shoes. You can find the place at 8670 Skillman St., 214-221-8888. Times I drove by and…
“You can always judge the quality of a cook or restaurant by roast chicken,” Julia Child once wrote. I’m not sure if she was the first to utter those words, but they have been hers ever since. They’re words I happen to believe in. I’ve devoted too much time to…
Potato skins really got a bad wrap. While the history of this iconic bar food is as debatable as the Genesis of buffalo chicken wings or the origins of the Reuben sandwich, it’s impossible to deny the popularity of T.G.I.Friday’s spin on the dish. It’s a shame because their potato…
Offering mussels on a menu is a lot like offering a burger. You see both everywhere, and each is highly dependent on the primary ingredient. Mussels are especially finicky — they’re only as good as they are tonight, and tomorrow they may be a complete disappointment in the same dining…
So there’s this burger. A burger that lives inside a sushi restaurant. Its creator claims its fame to every customer who will listen. The claim is that it’s the best in town. A co-worker told me about it a while back. I’d been to NAAN before, and it’s fine. Nothing…
DaLat, Dallas’ newest Vietnamese spot, held its soft opening over the weekend — without booze, sadly. Not the ideal situation, but owner Khanh Nguyen should be securing the restaurant’s liquor license soon, at which point those bar seats should fill up even faster. But don’t fret, lushes, there’s a Super…
The new seafood spot Driftwood, at 642 West Davis in Oak Cliff, is offering 50 percent off to Oak Cliff residents tomorrow. I spoke with owner Jonn Baudoin about the promotion. “We’re part of the community here now,” said Baudoin, “and we just want to show our appreciation.” As SideDish…
