Latest Stories

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  As Dallas Restaurants Take a Punch, Many Answer With an Embrace

  April 7 at 4 a.m.

  The restaurant industry has certainly gotten rolled in the COVID-19 pandemic. According to the Texas Restaurant Association, more than 1.3 million Texans work at or for restaurants (normally). With the recent extension of the shelter-in-place rules through April 30 for Dallas County, no one would blame local workers, owners and...

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  Chefs and Restaurant Operators Respond to Dallas’ Stay-Home Extension

  April 6 at 4 a.m.

  On Friday, Dallas County Commissioners (most of them, anyway) voted to extend the county's Public Health Emergency through May 20, and County Judge Clay Jenkins announced the shelter-in-place rules would continue through April 30. Of course, Dallas restaurants have evolved drastically since in-house dining was stopped March 17. Shelter-in-place rules...

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  Afraid of the Store? Connect With Neighbors and Work Out a Trade.

  April 6 at 4 a.m.

  A few days ago, I traded a half-pint jar of raspberry-mango preserves for a butter roll recipe and some cookies — all via a porch drop with no physical contact. Next week, I’m following up on a lead to trade some jam for some tacos. When I got my hands...

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  The Dallas Food Scene Isn’t Excited for Its Newest Chinese Restaurant

  April 1 at 4 a.m.

  Ordinarily, a new Chinese restaurant opening near downtown Dallas, led by a chef who previously worked in the kitchens at Wu Wei Din and Royal China, would be front-page food news. Ordinarily, the prospect of ultra-experienced Weigou Cai cooking up mapo tofu, hand-pulled noodles and soup dumplings at a new spot...

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  The North Texas Food Bank Is Awesome. Here’s Why and How to Help It.

  March 31 at 4 a.m.

  While all of us are adjusting to new norms, food banks have hit the trifecta of woes. First of all, more people are in need of assistance because of lost jobs. Tricia Cunningham, president and CEO of the North Texas Food Bank, said last week that the need “grew exponentially...

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  Dallas Chefs Supply Hundreds of Meals to the Industry Amid COVID Impact

  March 27 at 4 a.m.

  On Lowest Greenville, just like the rest of the country, restaurants face empty dining rooms. Turned-over chairs sit atop tables, rooms are dark and signs reading “To-go only” are taped to exterior windows. But behind one of these quiet establishments, for three hours Monday through Friday, about 300 meals are...