After years of serving serving pastas and steaks to happy customers, Uptown’s Arcodoro & Pomodoro closes its doors. In 2009, the Sardinian-Italian restaurant moved from its Routh Street location to the doomed corner spot in Crescent Court. Crave DFW broke the news this morning that after a long run, A&P…
Luis Villalva is a short-statured man with a round, happy face and a soft voice, and he may be Dallas’ most likeable taquero. He’ll happily describe the difference between his cecina and suadero, two chewy cuts of beef that end up in his tacos, and offer advice for toppings when…
“Darlin'” count: 250 Chance of wood paneling: 100 percent Average age of diners: 75 “Why is Fort Worth?” you ask yourself on a daily basis. I can now tell you, with much confidence, that the answer is, without a doubt: “Because Swiss Pastry Shop’s burgers.” Chef/owner Hans P. Muller is…
The latest stage in Phil Romano’s quest to take over the culinary universe is the planned opening of Sushi Bayashi, a casual sushi bar. Late last night, the Morning News scooped the latest addition to the gamut of fine dining at Trinity Groves. Romano is describing it as “an everyday…
And while we suggest you avoid calling the day “cheesy,” we’ve compiled a list of ways to celebrate the fake food holiday. Because this is a food blog.
In Happy Endings, food critic Scott Reitz travels part of the globe that says “Dallas” in search of great desserts and great places to eat them. This is the third in an occasional series. “This has been on your menu for a long time hasn’t it?” I asked my waiter,…
Honestly, I’m not sure why anyone would want to get in the food truck business. I’ve been fascinated with the concept since they first started rolling on the scene a few years ago, often chatting with owners, including here and here. I hear the same story line: long, exhausting hours,…
If Kyle Noonan and Josh Sepkowitz, the pair behind Bowl and Barrel, Mutts and now The Rustic, have achieved anything with their latest restaurant and music venue, it is the creation of the most outwardly Texan space in Dallas. They crammed the venue full of cattle skulls, reclaimed lumber that…
The Frank Kent Motor Company is ready to diversify its business model a bit. The almost-century old company out of the Town of the Cow is dabbling in the burgeoning food and wine scene in the trendy Near Southside district. This past fall, the company closed on an 8,000-square-foot property…
Jeff Harris is likely feeling pretty good after the opening of AF+B over the weekend. The chef left Bolsa last year to join Consilient Hospitality, the restaurant group behind CBD Provisions, Fireside Pies, Victor Tangos and others, and debuted his new menu at hit new home, sending out elevated tavern…
A little over a month ago, we reported that Acme F&B was going through some serious changes. The owners had changed the name to Acme Social Club, and the restaurant once known for its “whole animal allocation program” and killer pork chop was embracing Skittles shots — vodka infused with…
Like chefs who strive for consistency across each dish that leaves their kitchen, big time restaurateurs try to achieve consistency across multiple locations of their restaurants. They’re trying to create brand consistency in the hopes that customers who have fallen in love with one location will eagerly charge into the…
Maybe you’ve heard, Denton is pretty cool. And not just because of our close proximity to Canada. We’re so cool, in fact, that noted Dallas-y places like Rusty Taco and Hypnotic Donuts are starting to find their way north. Way north. Like, caught between the moon and Downtown Daaaaaallas. It’s…
After a long wait (and we really mean long), AF+B, the latest restaurant by Consilient Hospitality, will open this Friday, January 10, in Fort Worth. We first reported on the restaurant all the way back in November 2012, when Jeffery Hobbs announced his departure from Sissy’s on Henderson Avenue to…
Those who have spent the last decade or so calling Margaret Hunt Hill’s namesake a bridge to nowhere are running out of nothingness to shake their fingers at in contempt. Restaurants are sprouting out of a once-barren patch of ground in West Dallas, one after the other, each marked by…
You woke up today and though it was just another Wednesday, but wrong. It’s the King’s birthday. Elvis Aaron Presley came into this world on January 8, 1935, in Memphis. And 79 years later, the king of rock ‘n’ roll continues to be celebrated primarily in two ways: impersonation and…
In Happy Endings, food critic Scott Reitz travels part of the globe that says “Dallas” in search of great desserts and great places to eat them. This is the third in an occasional series. I always share desserts when dining out, mostly because I feel strongly that any one person…
Because there can simply never be enough sandwich shops — and because DFW, in fact, has a dearth of them — Fork in the Road has opened in Central Arlington (1821 S. Fielder Road). Chef-owner Josh Hopkins has worked in many kitchens around the area. He started as a busboy…
We all knew it was coming. When I reviewed Velvet Taco last year, owner/partner John Franke told me he had every intension of opening subsequent locations of the restaurant. The only thing that was surprising was how long it took. But tonight the wait ends. The second Velvet Taco will…
A week or so before the end of the year, I dropped by Nonna to soothe my soul with some pasta and pork fat, two ingredients that have been known to bring people together in ways that even the pope cannot. I had every intention of enjoying them together in…
Traveling gives you some perspective, especially when you deeply invest yourself in one city’s food scene. But I sometimes wonder if the excitement you experience while exploring a new destination has a way of coloring what you eat. Every blister on a pizza crust seems heightened, eggs gush with golden…
Here are a few food trends that have become ubiquitous and shed the sheen of novelty — now they’re just dull and sometimes annoying, in spite of exciting debuts. The Cronut Craze By his own account, Daniel alum Dominique Ansel opened a bakery because he saw gaps in New York’s…
