Saravana Bhavan’s dining room will never win a beauty contest. The building at the corner of MacArthur Boulevard and Valley Ranch Parkway in Irving reminded me of a miniature Holiday Inn Express or some corporate diner when I first walked in the door. Or maybe a Bank of America? The…
“Never talk money, politics or religion” in polite conversation, they say (whoever “they” are). Add “cake” to that list — opinions on the subject quickly fire up debate on opposing sides. For some, it’s all about the icing. Whether you prefer a thick, grainy buttercream, an airy, whipped frosting, or…
Firebird Restaurant Group announced a new expansion late last week. Owner Mike Karns is responsible for Meso Maya, La Ventana, Snuffer’s and scores of El Fenix locations among others. Now he’ll have two new restaurants in Fort Worth, a third Meso Maya and a new concept called Tortaco are expected…
Dallas’ pizza scene is light-years ahead of where it was just a few years ago. The addition of Zoli’s, Zalat and Cane Rosso finally means that Dallasites (and transplants from places with actual pizza) can enjoy a decent slice that doesn’t make them want to hop the next plane to…
It’s pretty clear that the Dallas Cowboys season is going to be a real stinker, but that doesn’t mean most of us won’t keep watching them play. We’re just going to suffer. Luckily, CBD Provisions is providing some pretty swank eating options to help you forget what’s happening on the…
Michelle learned to love ramen as a teenager, growing up in Singapore and traveling around Asia with her family. Brian is newer to the scene: He didn’t even try instant ramen in college. Together, they’re hunting for DFW’s best ramen. The Shop: Sushi Bayashi in Trinity Groves The Atmosphere: While…
It was a hot day in Dallas (like those are hard to come by). I had spent minute after sweltering minute wandering Klyde Warren Park aimlessly from booth to booth tasting and photographing and smiling and eating and searching and chatting and all I wanted to do was dunk my…
Beau Bellomy’s estimate for a late summer opening for Rex’s at the Market was a bit too optimistic. Bellomy stopped working at his father’s original location of Rex’s on Lovers Lane this spring. Then rains pushed back construction of the common elements of Shed 1 at the Dallas Farmers Market,…
Flower Mound has a new restaurant opening today. The Table is the work of Bruce Wills, Ty Wellborn and chef Ray Skradzinski. The team worked together recently in that great restaurant up in the sky Five Sixty. The Table will serve a lunch and dinner menu of modern American cuisine with…
Give John Franke credit. The corporate chef at Fork It Over Restaurants listens and moves quickly when he hears something is amiss at one of his restaurants. Between my visits and the writing of this review, Franke and his team have made considerable updates to the menu at Ida Claire,…
The first thing you notice on the Armoury D.E. brunch menu is the French Toast Von Chocula. That’s the classic Count Chocula cereal living gloriously in French toast. One cocktail comes with cookie crisps and a whole egg. Beyond brunch, there’s the awesomely named Darkwing Drums: Five duck wings, deep…
When Jonathon Erdeljac created his first monster burger at his Oak Cliff cafe Jonathon’s, it nearly killed one of our writers. “The Nooner” boasts a half-pound beef patty, a handful of ham, Swiss, thick-cut bacon, American cheese, tomato, mayo and a fried egg plus a huge side of fries. The…
If there’s one thing Dallas needs, it’s not another burger joint or barbecue spot. As we’ve lamented plenty of times here, our city could use more culinary diversity and global flavor. Fortunately, Monkey King Noodle Co. will be bringing their unique brand of Asian noodles, soups, and dumplings to —…
On October 15, 2015, Shake Shack, the beloved restaurant chain, released a white, Angus beef smoke from their burger conclave, signaling that a new Shake Shack location has been chosen. The new location for Shake Shack will be in Uptown Dallas. As the people rejoiced in a cavalcade of horse-drawn…
This week the 50 Most Interesting Restaurants I compiled over the summer leading up to our Best of Dallas 2015 issue were bundled together in a cover story that makes Dallas look like a pretty great dining city. There are enough restaurants to keep diners going for months without hitting…
The menu at Tacoqueta makes bold claims for a neighborhood taqueria. The tostada pictured below is the best in town, for instance. And the garnachas pictured above is one of the best antojitos to make its way out of Veracruz and into the States. I won’t endorse any superlative descriptions…
There’s no such thing as too much of a good thing, and that’s especially true when it comes to barbecue. For too long, in the pre-Pecan Lodge era, Dallas was a wasteland of inferior smoked meats, but we have made major strides in the last few years. There are now…
Chefs for Farmers is a culinary event that began five years ago with a simple dinner alfresco, and has grown to a three-day festival that supports local farms by raising much-needed money and awareness. This year, there are two all-new events that lead up to the main event, at Lee…
I’ve eaten a fair number of parathas. The rich, buttery breads are served at countless Indian restaurants and can be delicious if they are made properly. The breads are rolled in layers with butter or ghee, a little bit like French pastry is “turned,” resulting in flaky layers. Unfortunately, most places…
On a recent Friday evening, one when the summer heat had broken and a cool breeze ushered in the coming of fall, the dining room at Kin Kin felt practically empty. The new Oak Lawn Thai restaurant had quite a few diners, but not enough for its size. Kin Kin…
Americano opened last week, completing the family of restaurants that complement the Joule hotel downtown. CBD Provisions and Weekend Coffee have become as much a destination for everyday Dallasites as they are for customers staying at the hotel. Americano looks poised to draw just as many locals, if only for the…
Before I moved to Texas, pulled pork was the center of my barbecue universe. I smoked shoulders in my back yard a few times a year, serving the shredded meat on cheap white bread buns with creamy slaw. For the first few years of my barbecue endeavors I’d offer half…
