The Fairmont Hotel, one of the finest places to stay in the Arts District, has a bar to match. The Pyramid Bar, located just a few steps inside the front door, is shrouded in the hotel’s golden beige. The space, set apart from the hotel only by its wooden floor, features an open lounge area […]
North in Dallas Observer
Showing 1409 - 1430 of 1975
Chef Toby Archibald says restaurants like his Quarter Acre are plentiful in his native New Zealand, but this spot on Greenville Avenue in the former Rapscallion space is at the vanguard of some of Dallas’ most creative cooking. On its face, the cuisine may come off as pretentious, but a closer look reveals a playful […]
This two-story Uptown Crescent-City-themed bar shares its wrought iron and plant-filled patio (as well as some of its menu items) with its next-door neighbor and sister establishment, Bread Winners. The bar manager says there’s even one popular snack that’s not on the menu, but the bar’s regulars know to ask for the green chili mac […]
One of the most recognizable exported cuisines from the Motherland comes from the eastern side of the continent. The rise of Ethiopian immigrants arriving to the United States probably started in the ‘70s when the country was facing food shortages and political unrest. Over the years the numbers of East Africans have risen and as […]
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John Tesar’s upscale Design District cocktail lounge features bottle service and craft cocktails in a chic atmosphere.
Next door to her already lauded Roots Southern Table, Radici is chef Tiffany Derry’s homage to the Italian-style cooking with which she began her career. To develop Radici’s menu, Derry traveled to Italy for culinary and cultural inspiration, and shows in her interpretations of the Italian classics. Pastas are on point, but Radici’s real work […]
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One of the Dallas area’s newest churrascarias-where “gauchos” tote around skewers of roasted, simply seasoned meat and you dine until you explode-bears more than a passing resemblance to Texas de Brazil, which popularized the Brazilian steakhouse concept in the metroplex. The cuts of meat and even the items in the expansive salad bar are similar, […]
The two-story Ramble Room is an ode to classic American dishes located in Snider Plaza. The culinary director and partner chef is Stan Rodrigues, whose CV includes Danny Meyer’s Union Square Hospitality Group in New York and, locally, Nick and Sam’s, Sixty Vines, Whiskey Cake and Neighborhood Services. The Ramble Room’s menu has house-made pastas, […]
You can get ramen in a few places in Dallas, but the area was without a dedicated ramen shop until Ramen Hakata opened in Addison. True to Hakata-style, the soup is offered up at a low cost, without too many frills or extras. You can order extra noodles, soft-boiled eggs, garlic and other garnishes if […]
Like walking into an 80s night club, Randy’s Cherries hasn’t really changed in decades. Laser lights and fog machines still permeate the gay bar’s large interior. Shiny surfaces, glossy concrete floors and pool tables attract patrons looking for a place to drink, dance and mingle. Located just on the edge of Uptown, the gay bar’s […]
The famous Abacus chef turns his attention to more common fare, such as catfish and fried chicken-which is kind of like asking an accomplished concert violinist to play a fiddle tune. When he pulls it off, though, results are thoroughly satisfying. Polished service and a standout setting.
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When you do pull over, you’ll discover Raul’s Corral, a Tex-Mex restaurant that also claims to serve steaks. That giant longhorn out front isn’t actually in the Raul’s parking lot. It stands in front of the ghost town next door. It looks like something straight out of an old Six Flags. Walking inside Raul’s is […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]