Celebration feels like a vacation. It has the smell of a hunting lodge, with lots of wood, stone and simple copper-topped tables. There are no appetizers, so decisions are focused. There are no reservations. Just rib-sticking meals you used to get at your great aunt's house before she discovered Emeril and sank your inheritance into a Viking range. You can even get seconds if you want them. Salads come in big bowls with tongs and an armada of croutons. Mashed potatoes, cheesed-out broccoli and squash come, too, plus rolls with a bowl of butter. Dessert? Berry pies and coconut cream are waiting to inflate your spare all-season radial. Take a whiff and wolf down.
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It seems Tom Landis, one of the founders of the Dallas Texadelphia chainlet, reached his student recruitment goal for the food-service English classes he has developed in conjunction with El Centro College and the Greater Dallas Res...
Celebration, the grandmother of hippie home-cooking restaurants, has been overwhelmingly popular since its opening. In fact, the only drawback to dining there is the bankable line and the no-reservation policy. The good news is that...
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