Have you checked in on Society Bakery since they moved a few numbers up Greenville Avenue late last year? Roshi Muns’ new bakery is now saddled up beside Green Grocer, where it enjoys expanded parking and kitchen space and a nicely appointed storefront to facilitate your cupcake perusal. Which is…
When I was a kid, the best eating of the year was crawfish season. My people are from Louisiana, so at least once a year, someone was buying several cases of beer and a few hundred pounds of crawfish for a big-ass party. The crawfish of my childhood were cooked…
Staring down at a plate like this, it’s easy to forget you’re in a new Oak Cliff restaurant. Picture two massive slabs of seared meatloaf, inundated by a lava flow of red gravy, with a plop of simple mashed potatoes and a pile of green beans desperately fighting for any…
The new Lockhart Smokehouse, right on Plano’s main square, is up and running, and the crowds are already forming. Tuesday afternoon, your peak-time lunch wait would have been a good 40 minutes or so, which is cruel given that you can smell Plano’s barbecue mecca from more than a block…
If the past month’s dismal performance of the Dow Jones has you spooked on stocks this year, there’s good reason. The old trader’s axiom that “as January goes, so goes the market” has proved accurate more often than not. Perhaps your money would be better off in commodities or bonds…
By Candace Tharp Jack Nuchkasem and Paul Singhapong, the Golf buddies turned restaurateurs who ran the kitchen at Cru, spent two years searching for the right location for their new venture, and then they found it: Quadrangle in Uptown. The long journey has proven worth it already. After being open…
Pier 247 opened a couple weeks ago in Oak Cliff (247 W. Davis Street), transforming what was once a small, lonely brick building into a pretty cool seafood restaurant. There’s certainly not a glut of Cajun-inspired seafood restaurants in the area, and this spot offers just that in a nice,…
Last year, when the folks behind Origin Natural Foods said they were going to close shop, remodel and re-open as a full service restaurant, they hardly made it clear how significant the changes would be. The renovation changed the entire space floor to ceiling. If you haven’t been back since…
They don’t look like much, but Local Oak’s Texas Surfers make for totally worthy bar food. The neighborhood bar opened late last year in Oak Cliff, but it wasn’t till January that they released their current dinner menu. There are burgers, wings and the other expected staples to choose from,…
Walk into Max’s Wine Dive on a random weekend evening, and you might wonder if it’s opening night. It’s been a year since the restaurant, which serves self-described gourmet comfort food, rode up from Houston on a public relations blitzkrieg that filled the dining room to capacity. It’s been packed…
Hacienda on Henderson, a staple on Henderson Avenue for five years, shuttered over the weekend. CultureMap broke the story. When Hacienda opened across the street from Capitol Pub in 2009, our food critic at the time noted it had mediocre food, bad service and a great, but very empty patio…
Mr. Max has been on my list ever since I read about the eel donburi they served here on City of Ate. But apparently that list is long, because that post was published more than a year ago and I’d still yet to visit. And apparently that list is too…
When the Spread Eagle Saloon opened in February 2012, the name obviously caused a kerfuffle. With the likes of Twin Peaks, Hooters and more, suggestive names for bars and restaurants are nothing new, but you couldn’t even open the doors of the Spread Eagle without wondering what you were getting…
A few weeks ago I went on a Malaysian food adventure. As far as I can tell, Dallas and her surrounding suburbs don’t provide a wealth of suitable restaurants, so it didn’t take too long. We are living in a Malaysian food desert. What took even less time was choosing…
To most Southerners, the mere mention of fried chicken conjures very specific flavor and tactile expectations. There are brines, almost always of buttermilk, which lead to juicy flesh. And there is seasoned crust, in thick and thin versions, with nubs and ridges that hopefully cast off excess oil to remain…
Before this weekend, Bishop Arts was short a good ol’ fashioned seafood joint. Thanks to Pier 247, this vacancy has been filled. On the corner of Davis and Madison Streets, Cecilia Lopez retrofitted an old gas station and invited chefs John Fleming and Ty Frazier to light up the deep…
Have you seen this bella donna around Dallas, trailing smoke and steam? If you have you came this close to the latest rolling contraption to hit Dallas’ mobile pizza scene. Bellatrina Neapolitan Pizzeria and Cucina promises Neapolitan pies anywhere a square of pavement can support a Freightliner. The rig boasts…
If there’s one thing Texas will teach you fast, it’s that you should never trust the weather. A searing hot summer might be followed by a smooth and temperate winter, or it could be followed by polar vortex that lasts for months on end. The swings are even more disorientating…
Have you stopped into El Come Taco since it opened late last year? The taquería run by Luis Villalva and his family had been turning out an increasingly interesting menu since opening its doors to the public on Fitzhugh Avenue. See Also: This week’s review: A New Taqueria with an…
One thing I have discovered since moving to America, besides that pile of barbecue I consumed last year, is just how amazing Vietnamese coffee is. The one above is from Pho Bistro in Carrollton, at 3052 Old Denton Rd, but they’re the same all over. It’s basically one of the…
After years of serving serving pastas and steaks to happy customers, Uptown’s Arcodoro & Pomodoro closes its doors. In 2009, the Sardinian-Italian restaurant moved from its Routh Street location to the doomed corner spot in Crescent Court. Crave DFW broke the news this morning that after a long run, A&P…
Luis Villalva is a short-statured man with a round, happy face and a soft voice, and he may be Dallas’ most likeable taquero. He’ll happily describe the difference between his cecina and suadero, two chewy cuts of beef that end up in his tacos, and offer advice for toppings when…
