Food vlogger Mike Chen moved to North Texas early in 2021 and it was fun to watch him eat his weight in Buc-ee’s fare and dig into our vast culinary landscape. He’s amassed 1.4 million followerd documenting his travels and feasts on his YouTube channel,
Just when you think there isn’t a restaurant concept you haven’t heard of, here comes Whitehorse Steakhouse at Oak Meadow Ranch. At this property about an…
After spending decades at the Angry Dog in Deep Ellum, when co-owner Todd Dickerson opened BarNone he wanted it to be a quaint East Dallas neighborhood spot.
Earlier this week, we gave you a chance to fill up your calendar with Oktoberfest celebrations all the way into October. But if you need a break from ProÌst-ing, there’s still plenty to do this week. North Texas Beer Week runs through Sunday, Sept. 19. Many local breweries are hosting events,…
Right off the bat, there are several things that don’t make sense about the new Thunderbird Pies in Lakewood. First of all, only from the crackpot mind of pizzaiolo Jay Jerrier could we expect a new pizza restaurant
Last week I tweeted my regret about the $24 burger at Harper’s, a new restaurant in Deep Ellum. What I regretted, specifically, was how good it sounds and how much I want to spend $24 on a burger.
The Exchange food hall at the AT&T Discovery District in downtown Dallas has welcomed a couple of new neighbors to its ever-growing belly.
While the Texas barbecue revolution is burgeoning, the meat causing all the hullabaloo at the center of it all isn’t anything new. For decades barbecue restaurants have been anchors of communities, especially in small towns.
Those seeking a little taste of Hawaii will be in for a treat as Hawaiian Bros expands into five new locations this fall.
After a 16-month hiatus, Dakota’s Steakhouse is back and it’s beautiful, baby. New owner Meredith McEneny and chef Ji Kang are ringing in a new era of the iconic underground steakhouse.
Seasons 114 Kitchen, a first-floor addition to the incoming Westin Southlake Hotel, is a scratch kitchen with a vibrant bar that will serve Southern-influenced plates for breakfast, lunch, dinner and weekend brunch.
The summer season may have ended, but Suburban Yacht Club is looking to bring sunny beachy vibes to North Texas all year round. Opening just after Labor Day, Suburban Yacht Club is the latest addition to the Boardwalk at Granite Park,
Mot Hai Bai in Victory Plaza is no longer taking reservations. According to their profile on Open Table, they have closed for good.
We may all have fall on the brain, but the summer heat isn’t quite done with us yet. The good news is if you’re looking for a way to cool down, there’s a solution in Garland that’s sure to refresh, with a little kick.
The group behind some of the buzziest restaurants and bars in Dallas continues its vast expansion. Milkshake Concepts brands include Stirr, Vidorra, Citizen, Serious Pizza,
In the midst of a pandemic, social distancing and exposure concerns make running a restaurant where patrons feel safe difficult.
For some of us, it’s just how we’re wired. No matter how hard we try, we hate waiting. But, then there’s barbecue. It’s a fact that many of our great barbecue spots come with long lines. People stand and wait and stand and wait. And I’m always in awe of their fortitude.
The last two years have been bleak for restaurants. Just about everyone lost a bit of hope counting bills and waiting for government aid that never comes. Everyone except maybe chef Tiffany Derry.
Many of you twitterers who follow Cane Rosso, Zoli’s and Thunderbird Pies witnessed an epic smackdown this July when one loyal fan of the Detroit-style pizza being served at the “ghost kitchen” of Thunderbird Pies (i.e., Zoli’s Pizza) was upset he could only order his favorite pizza Monday through Thursday.
Four years seems like such a natural number between major events. In normal times, it’s how often we elect a president, how often the Olympics pop
Over the last few years, açai bowls have become a health superfood craze. The bowls are prepared from pureed açai berries grown in Central and South America and served as smoothies in a bowl, topped with fresh fruits, nuts, granola, or seeds.
Lilis Pramasurja, owner of Sugar Pine Creamery in Plano, has an “emotional attachment” to ice cream. This relationship was forged during her childhood in Indonesia, then later as she traveled around the world.
