There’s a new chef at The Landmark, an upscale modern American restaurant inside the grand Warwick Melrose hotel, and we got a peek at the new menu, which will become available Feb. 8. According to his Linkedin, chef Patrick McElroy was previously executive chef at both Hotel Dallas and Hilton Dallas…
Fellas, let’s get real: Yes, ladies love chocolate and yes, as Valentine’s Day gifts go, it’s definitely not the worst — ill-fitting lingerie wins that title. But when it comes to lovey-dovey Hallmark holidays, no one’s in the market for a gift that makes her say, “Why thank you, this…
Barley & Board, a brewpub on Denton’s historic town square, is hip. It occupies the third incarnation of a building that burned and was rebuilt, only to burn again. The original space housed a hotel and a livery stable where Sam Bass once worked. And while the current space retains…
Piecaken exploded onto the Internet this holiday season, and since then, I’ve been trying to get someone in Dallas to make one. My attempts at pressuring restaurateurs into creating one of these dessert bastards were met with many “We’re super busy already”s and “That would take so much time — we…
Sitting playfully atop Uchi, chef Tyson Cole’s first and incredibly successful foray into the Dallas dining scene, Top Knot opens Wednesday, Feb. 3, poised to please. Inside, there’s a stark contrast between clean and light, raw wood surfaces and a whimsical, colorful art installation that stretches across the length of…
Sometimes you want to satisfy your sweet tooth but you don’t want to leave the house. It’s too cold for that nonsense. Plus going places can really interfere with one’s binge-watching. Luckily for the housebound (and the lazy), online ordering means top-notch desserts will come to you without the hassle…
Recently, I attended a Dallas Supper Club dinner, and I ate chef Robert Lyford’s food for the first time. It was great. Like, freakin’ great. I loved the food, and I fell head over heels in love with his strawberry apricot jam. I know that’s a strange thing for a…
With an inbox full of more press releases packed with more monkey puns than you can throw your poo at, please allow me to drill down to a manageable number of food-focused ways to celebrate the Chinese New Year here in town, from the low to the high end. Experience…
The Dallas pizza scene can’t get much better. Name a style, and you can find it. Neapolitan pies, Roman-style crusts, New York, Chicago deep dish and, thanks to ZaLat, even a bowl of pho on a pizza. But we want to make sure you have another of our city’s strengths…
Dallas frequently gets knocked by newcomers for its lack of a good Jewish deli. The response, usually, is to cite Deli News, the north side’s outpost of New-York-style bagels and pastrami on rye, but another North Dallas landmark offers an equally old-fashioned experience from another center of Jewish culture: Israel…
It was wonderful news when Village Baking Co. opened its doors on University Boulevard. After all, it’s not like we have a ton of bakery-only establishments around. At least, that’s what plenty of people in Dallas like to complain about, and they have a point: Visit San Francisco and compare…
Powered by a belief in “Kermit-ology,” a GoFundMe page, and an eyes-roll-into-the-back-of-your-head great Dr. Pepper chocolate chip ice cream, Howdy Homemade opened its doors to Dallas’ lovers and dreamers last month. The brain-child of Tom Landis (owner of two Texadelphia locations), this is ice cream with a mission: to provide…
Venues throughout Deep Ellum will open their doors this evening for a special pin-up girls edition of the Deep Ellum Wine Walk. For $10, walkers will receive a glass which will be topped off they meander through participating venues. The very first Mr. and Ms. Deep Ellum Wine Walk will…
Adisil, a fast-food chain based in North Carolina, has opened its first Texas location in Irving. The chain’s goal is to be the Indian version of Panda Express, and judging from a quick lunch visit, they have the “food” part down. The “fast” part is more of a work in…
Some of us are lucky enough to have had high tea at The Hotel Adolphus, or perhaps we’ve attended a pre-wedding bridesmaids luncheon featuring tea service. Maybe we’ve been yelled at about the proper way to take our English breakfast by a certain angry Englishman who used to write for…
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 Auric Goldfinger had been a food critic, the Bond villain might have said: One restaurant is happenstance. Two restaurants is coincidence. Three restaurants is a trend. With Filament, Dallas officially has a new trend, kitchens that infuse Texas classics with international flavors. Filament flips through the pages of a…
Welcome to How Hipster Is It, in which we try food and drink from popular Dallas bars and restaurants to evaluate their trendiness. 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 Murray. This week: How…
“Oh mah God, y’all. There’s goats. Like, real goats.” The things you overhear during your meal with Dallas Supper Club will be a calculated step away from the ordinary. Dallas Supper Club was created in 2015 by Sean Granfield and is a “membership based community of food lovers in the…
Today, from 11 a.m. until 10 p.m., Dallas Grilled Cheese Co. is offering their Classic Grilled Cheese sandwich for $1. Here’s the address: 310 W 7th St. That’s all you really need to know, but I wrote more words if you’d rather read about food than jam it in your face…
There was good news and bad news about the burger at Wayward Sons, the new Greenville spot from Hibiscus’ chef Graham Dodds. The good news is the flavor of the 44 Farms patty is decisive and bold, like running a highlighter over your brain. The bad news: It didn’t come…
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…
