The sign at 2001 Flavors reads: yogurt, stuffed potatoes, rotisserie chicken, salads. A summing-up of 90s gastronomy. Inside, it looks like a yogurt store, but yogurt isn’t the only thing you can get with mix-ins anymore. The deal here is you choose a base, like a potato or chocolate yogurt,…
I once had a cat who ate cantaloupe. I didn’t have to coax her to eat cantaloupe–she naturally craved it. You couldn’t sit down to eat a fruit salad without Bip caterwauling until you gave her some melon. Eddie and Edie, the current cats-in-residence, could care less about cantaloupe or…
I hate to repeat myself, and it hasn’t been very long since I reviewed Breadwinners in this space. You might remember–it was a new restaurant on McKinney whose name reflects the emphasis on baked goods. (The tomato basil bread is terrific.) At that time, it served only breakfast and lunch;…
Welcome the return of the legendary pool. Every kid with a fake ID in the ’50s knew that behind the padded red doors of The Vagabond Club, there was a glimmering turquoise swimming pool–what could have been more alluringly exotic? Greenville Avenue Country Club built a theme and a party…
My colleague at the Dallas Morning News reviewed Monterrey months ago, when it was new, and she predicted it would fill to overflowing as more and more people discovered it. She suggested we all wait and give it time before overwhelming it with enthusiasm. That’s the way it should have…
I hope everyone has noticed that I’ve been making a conscientious effort to stop complaining about driving to Far North Dallas, a recently capitalized destination which, according to various irate readers, I frequently confuse with Plano. It seems that Far North Dallasites are extremely sensitive about being mistaken for Plano…
Sometimes, you come across a bit of unexpected excellence that makes life, as you know it, worthwhile. In a recent case, for me, it was a breathtaking meatball. People often ask if I’m jaded, if I expect too much from a restaurant or if I go in with a slash-and-burn…
Who can say what’s going to work in this business? Everyone says you can’t make it without location, location, location, and then you find a place like Cremona. Down a dead-end street, tacked onto a dying ex-flea-market mall–why should this place stay in business? What kind of real estate is…
Chip’s new location in the former International House of Pancakes on Lovers is bound to give Harvey Goff across the street a run for his money–the burgers are better, the French fries are better, and the atmosphere is free and easy, a little less like an outpost of the Citadel…
Waxahachie is the perfect distance for a springtime day trip, and it’s full of antique and curiosity shops. The only problem has been, where to eat? Cafe d’Amici is the answer. The old Rogers Hotel was empty for years. In fact, they used to use it for a Halloween haunted…
I’ve pointed out before that while nam pla and kim chee have become household words, the mother of all cuisines, French, is increasingly hard to find in Dallas. So I bring to your attention this week a French restaurant you might have forgotten or overlooked: Watel’s. To be entirely accurate,…
Babe’s is a family-style restaurant, so we descended on it in full-strength family style, which, frankly, can be formidable. Our waitress was not one to be intimidated, however. She was tiny, young, and sassy, with a clever comeback for every query or comment. About half of our extremely extended family…
As I write this, it’s been just a week since Andre Soltner retired. Now that’s hardly big news to the general population (raise your hand if you know who he is), but to folks in the slice of the pie chart that makes food and wine its business, this is…
Quick–before it gets too hot. It’s the time of year when one should forego the restaurant lunch and take a sandwich to the park. And here are some of the great sandwiches of Dallas: any of the panini at Arcodoro; the chicken salad at Marty’s; the incredible layering of tomato,…
I was supposed to meet friends for supper at 7 that evening, leaving everyone time to do their laundry later. But my meeting ran late, then my after-meeting ran late, and then I found out my car was threatening me with that irritating fuel light which means that, in reality,…
The return of the Noonday onion to the market and table is as sure a sign of the season as azaleas and Easter lilies (though perhaps not as poetic). The number A&M gave to its Texas version of the honeyed Vidalia onion strain is 1015; Noonday onions are 1015s grown…
When the man whom I usually refer to as “my dining companion” first started traveling to Japan on business 11 years ago, he stayed at the luxurious New Otani Hotel in Tokyo. He would come back two weeks later, his bags stuffed (no, not with towels) with presents for me…
Have a good time and do a good deed, all at once. Share Our Strength’s “Taste of the Nation” is the restaurant industry’s effort to stamp out hunger. Every year, in the same week, food and wine tastings take place in more than 100 cities nationwide, with the proceeds going…
Driving north on the Tollway last week once again, I made a vow: I won’t complain any more about going north. No more diatribes about cookie-cutter developments and Dallas clones, I promise. I’m sure you’re as sick of reading them as I am of writing them. I’ll just make the…
Okay, walk east on the sidewalk in front of San Remo (the one on Frankford Road) and you’ll come to the Rice Boxx. It’s just a Chinese take-out, but since I happened to know it was designed by some talent, and since I also knew it was owned by the…
Warnings are a big topic these days–when the world is such a hazardous place, and we can’t seem to be trusted to take care of ourselves anymore. I read in the paper a week or so ago that because of a tragedy involving children and balloons, a watchdog group is…
There’s one good thing about Tuesdays: hot duck fat. Le Char-donnay serves confit of duck every Tuesday, and if the week looks long, I suggest you stop in for lunch or dinner and take comfort in confit. To prepare confit, a country specialty of Burgundy, you cook the duck meat…
