Bowen House Trades Vintage Skirts for Chicken Wings

Trading Vintage Skirts for Chicken Wings A familiar Uptown shop is reinvented through booze and bar food. Uptown was dealt a bit of a blow when Michael Longcrier announced he would be closing his business. For more than 30 years, his store offered shoppers what was regarded as Dallas’ best-curated…

House 34 in Uptown Has Closed

It’s weird how things work this way. Just last week I was driving up McKinney Avenue and a traffic light stopped me right in front of House 34. There were two people on the porch, which is more or less the number of customers I saw enjoying themselves every time…

100 Favorite Dishes, No. 39: Barbacoa At Barbacoa Estilo Hidalgo

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Snagging a barbacoa taco from Estilo Hidalgo isn’t easy. They’re only…

A Guide to Eating Out in Frisco

Our own not-so-little neighbor Frisco was named the second fastest growing city in America this year, right behind Austin. And while a lot of Frisco is composed of the sprawling housing developments that keep popping up to hold all of these people, those people have to eat, too. And some…

Houndstooth Coffee Finally Arrives in Dallas This Week

For most of 2014, Houndstooth has slowly been taking shape on Henderson Avenue, its veneer of finished cedar tiles and planks cover the walls and planter boxes out front. Inside chairs of blond wood and blue steel wait to cradle caffeinated bums and more cedar lines the counters and walls…

Herrera’s on Maple Avenue Is Closing

It was supposed to be easy, at least as far as tangles with the city go. Nora Ontiveros, who owned Herrera’s with her husband Larry, was at city hall trying to figure out how to change the address of the building she expected would host the fourth location of her…

100 Favorite Dishes, No. 40: Regina Margherita At Cane Rosso

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Some version of this pizza has made it into our 100…

This Is What Flan Should Taste Like

In Happy Endings, we travel the part of the globe that says “Dallas” in search of great desserts and great places to eat them. Today, we take a closer look at a classic: Abuelo’s. There are seven locations in Texas, but for our purposes here, let’s talk about the one…

A First Look at Ramen Hakata in Addison

Coming in, sitting down, scanning the menu, ordering, waiting, eating and finally, satisfactorily patting our bellies while saying “wasn’t that good” before going home. This is the order of things, the way we eat out. It is a complacent activity by design. Often, the joy we take in having a…

100 Favorite Dishes, No. 41: Lamb Burger at LARK

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. To me burger has always meant beef. The idea that ground…

How Joseph’s Riverport BBQ Smokes Brisket

In “Shigging,” we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, we’re asking Stephen Joseph of Joseph’s Riverport Barbecue (201 N. Polk St in Jefferson and a joint that’s on…

San Salvaje Serves up Dinner and a Show

I’ve been served whole fish at plenty of restaurants, but I’ve never had one land on my table like the red snapper that greeted me at San Salvaje recently. Picture a sizable fish cut from belly to back with the head and tail still attached. The spine is removed and…

100 Favorite Dishes, No. 44: The Brisket at Pecan Lodge

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Pecan Lodge has really become an anchor for the Dallas barbecue…

A Letter to the Burger at Stock & Barrel

Dear burger, If you’re reading this, you are smart enough to realize what you are. You’re special. You’re a giant. If you’ve come this far, maybe you’re willing to go a little farther. It’s a tough road ahead in Dallas. There are a lot of great burgers here, many of…

100 Favorite Dishes, No. 45: Italian Combo from Carbone’s

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Every time I walk into Carbone’s I do so resolving to…

100 Favorite Dishes, No. 46: Beef Fajitas From Mariano’s

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. I’m blown away when Tex-Mex restaurants serve fajitas on a regular…

How The Slow Bone Smokes its Brisket

In “Shigging,” we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, we’re asking everyone’s favorite teddy bear, Jack Perkins at Slow Bone, how he smokes his brisket…

100 Favorite Dishes, No. 47: Banh Mi From Nammi

To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. It’s common knowledge that the best banh mi sandwiches are found…