Latest Stories

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  To Brunch or Not to Brunch? If You Do, Try Zaguán.

  June 25 at 4 a.m.

  There has been some talk about how the restaurant industry might look when we come out of the COVID-19 pandemic: Maybe QR menus should stay. What will happen to fine dining? Perhaps being able to purchase alcohol to-go from a restaurant could stick around. It’s entirely possible that months ago,...

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  Drink This: Gabe Sanchez Is Making Bloody Mary Mix

  April 8 at 4 a.m.

  Gabe Sanchez is one of the best people in town you could have making you a drink. Of course, he's not doing as much of that since Deep Ellum's Black Swan Saloon is closed along with all the other bars to help stop the spread of COVID-19. In the meantime,...

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  Bubba’s, Venerable Park Cities Spot, Still Turns Out a Fine Gravy

  March 12 at 4 a.m.

  With so much mediocre gravy in the world, finding a decent one can make your day. And you can at a spot in University Park — it’s a standby for fried chicken and has been there long enough to be an established staple. In fact, when I was 6, I...

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  Lucky’s Cafe Still Satisfies for Brunch

  March 2 at 4 a.m.

  I used to go to Lucky’s Cafe all the time in college. Despite my never really having lived that far from it, it fell off my rotation until recently. And that’s a mistake, considering the place is still pretty wonderful. For one, there aren’t a lot of places that feel...

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  Living La Dulce Vida Through Italian Brunch

  February 24 at 4 a.m.

  I can never get past eggs Benedict or pancakes when checking out a new brunch menu. It’s fun to see how differently two very basic breakfast items can be made. Plus, how could anyone choose between something savory versus sweet for brunch? That’s why it’s always good to bring friends...

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  Meso Maya’s Brunch Leaves Us Wanting More Flavor

  February 13 at 4 a.m.

  I remember when Meso Maya opened near downtown about eight years ago: There was hype. Walking in on a Sunday morning for brunch in 2020, that appears to still be the case. You’re asked if you have a reservation at the host stand, and look around with that tinge of...