Think Your Restaurant Serves Dallas' Best Eats? Last Call For Iron Fork 2018 Participants

We're just a couple of weeks away from Iron Fork, the annual Dallas Observer food event that brings together some of Dallas' best restaurants for a night of food and drink sampling coupled with a live cooking competition. From 7-10 p.m. Wednesday, April 25, Centennial Hall at Fair Park will...

By Beth Rankin

April 3, 2018

A tasty bite from Iron Fork 2017. Alison McLean

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We're just a couple of weeks away from Iron Fork, the annual Dallas Observer food event that brings together some of Dallas' best restaurants for a night of food and drink sampling coupled with a live cooking competition. From 7-10 p.m. Wednesday, April 25, Centennial Hall at Fair Park will be a Dallas foodie paradise — but there's still room for more restaurants to join the fun.

Take a look at the restaurants already signed on for this year's event:

Arepa, TX
Asian Mint
Avoca Coffee
Chennai Cafe
Cuban Dulceria
Dallas Caramel Company
Dot's Hop House
El Come Taco
Fresh Art Foodie
Frost Gelato
Gather Kitchen
Go Loco Street Tacos & Burritos
Hash House a Go Go
Hutchins BBQ
Isabelly's
Luck
Meso Maya
Mozzarella Co./Empire Baking
Norma's
One90 Smoked Meats
Paul Martins
Pollo Campero
Pudding on Smiles
Sandwich Hag
Scardello Artisan Cheese
Snappy Salads
Sundown at Granada
Terra Mediterranean
Tortaco
Unrefined Bakery
XO Coffee

If you think your DFW restaurant has what it takes to win best restaurant (Y.O. Steakhouse took the title last year with its bacon-wrapped venison bites), email Molly Dondero, Dallas Observer marketing and events manager, stat: [email protected].

And if you have yet to buy tickets for this year's Iron Fork, get on that — ticket prices increase the day of the event.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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