Food News: Tesar Drama, Japanese Barbecue in Deep Ellum and Science Says Brisket Is Good For You

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

In this week's DFW food news round-up: Knife drama, a new open-air market in Highland Park Village and brisket as health food:

  • Kansas City-style barbecue joint 18th & Vine won a food battle on the Steve Harvey Show this week, beating out Nashville's Hog Heaven in the “Great American Food Fight: Country Edition,” which pitted 18th & Vine's Matt Dallman against the Nashville pitmaster in a battle of pulled pork. 

  • Dallas-based taqueria Velvet Taco is about to expand big-time thanks to "a 'significant growth investment' from a Connecticut private equity firm," Dallas Business Journal reports. Craig Weichmann of Fort Worth's Weichmann & Associates, a consultant group specializing in restaurants, tells the Biz Journal that L Catterton’s investment is "part of a trend of private equity firms putting money into Texas-based taco brands." 

  • Highland Park Village is launching a new "open-air neighborhood market" that will feature live music, food vendors and produce from local farmers, according to a release:
  • Farm-sourced produce, artisan goods, games and live entertainment for the entire family debut with a new, charming twist at Local, Highland Park Village’s latest experiential event launching in September. A seasonal neighborhood market featuring a variety of Dallas-Fort Worth’s favorite vendors, Local will be held on the iconic shopping center’s property the third Saturday of each month, September through December.

    The market will be open 8 to 11:30 a.m. Saturday, Sept. 17, Oct. 15, Nov. 19 and Dec. 17 at Livingston Court, between Céline and Balenciaga, in Highland Park Village. Current vendors on the free market's roster include Bisous Bisous Patisserie, Kessler Pie Co. and Tribal Juice.

  • Chef John Tesar has a beef with a Chicago steakhouse that he believes ripped off the branding, logo and concept for his Dallas restaurant Knife, Eater reports. Tesar used Twitter to rail at chef Timothy Cottini, whose new Chicago restaurant Knife also specializes in dry-aged steaks:

    When Eater's Amy McCarthy asked Knife Chicago to comment on Tesar's accusation, owner David Byres told Eater that he'd "never heard of John Tesar." "As Byres notes, there are currently multiple restaurants named Knife across the world, including a steakhouse in New Orleans," McCarthy writes.

  • Some Texas A&M researchers say that brisket is actually not so bad for you, the Houston Chronicle reports, and in unrelated news, did the line at Pecan Lodge just get a little bit longer? Via Chron

Brisket has a high level of oleic acid which regulates cholesterol levels, according to Dr. Stephen Smith, a professor in the animal science department at Texas A&M. Oleic acid is an omega-9 fatty acid which helps reduce the risk of heart disease by raising your levels of high-density lipoprotein (HDL), known as "good" cholesterol. Oleic acid also has the added benefit of lowering low-density lipoprotein (LDL), known as "bad" cholesterol.

That acid, according to Smith, is also found in canola oil and olive oil. The professor told AgriLife Today that "Ground beef is not going to kill you. When you take the beef out of fat, it reduces LDL, but also reduces HDL. Our studies have shown that fat is a very important component of beef."   

  • Abacus has a new executive chef, according to a press release. Chris Patrick has officially been promoted into the role, which has been vacant since Kent Rathbun walked from his namesake restaurant group earlier this year. Patrick has been with Abacus four years, according to the release, and has been invited to cook for the James Beard House in New York City on May 11, 2017.

  • East Dallas will get a new cocktail lounge in a few weeks — Here is slated to open Oct. 1. Via a press release:

    An unassuming strip center on Garland Road is about to become a East Dallas hotspot when the HERE lounge and restaurant opens October 1st. It will serve creative cocktails, a "Southern refined" menu in a "West Texas-meets-Palm Springs" retro atmosphere.

    The spot at 9028 Garland Road is the culmination of co-owner Julie Doyle's vision to create a stylish yet relaxed place for adults to gather for drinks and dining in what she describes as the growing but underserviced area surrounding the Arboretum just East of White Rock Lake. Doyle, co-founder and manager of The Polyphonic Spree and co-owner of Good Records, discovered the dilapidated space more than a year ago, teamed up with longtime friend and fellow-musician Tony Barsotti, and the two went to work transforming it.

  • Deep Ellum is about to get yet another new eatery: Niwa Japanese BBQ, a "yakiniku" spot slated to open at 2939 Main St., near Monkey King Noodle Co., this fall, CultureMap reports. "Also known as Japanese barbecue, yakiniku is similar to Korean barbecue — or fondue spots, for that matter — in which diners receive raw ingredients such as meats and vegetables to cook at the table themselves," Teresa Gubbins writes. 

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.