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…
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…
Last weekend, I was leaving the Blind Butcher, and some glistening crusts caught my eye through the glass. Five or six puck-shaped pastries that looked suspiciously like meat pies were sitting on a shelf inside the deli case. Chef Oliver Sitrin was behind the case, so I asked him if…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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. Restaurants often have ways of letting diners know they are in…
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. Unless you got to Dallas by way of Love Field, the…
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…
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…
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…
Maybe I’m the only person in Dallas who cringes at the thought of mandatory valet. Why? For starters, no one needs to witness the level of abuse and neglect my car has suffered. If it were a child, it would be in CPS custody. Not only that, but asking someone…
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…
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…
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…
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…
