Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Grandpa and grandma double-date count: 4 Praline count: 7 One could go to El Fenix at lunch. But it’s much more fun to go for…
I am in Frisco. I am in a strip mall. I am in a strip mall anchored by a CiCi’s pizza and Kroger. I am where culture goes to die. No, wait, I am where culture goes to live when its kid hits kindergarten. I go into this experience with…
Over the weekend, while hipsters danced at Beauty Bar, drunks played Skeeball at Barcadia and coffee nerds slurped java and discussed acidity and flavor notes at Houndstooth Coffee, the Glass Boot Biergarten sat idle. The bar with a massive patio remained locked up Monday evening well into business hours, and…
OO.ready(function() { OO.Player.create(‘ooyalaplayer’, ‘w5anQycTqWd13iword31ev4WW6EhR7V0′); });Please enable Javascript to watch this video See also: – Kate Weiser Is Making Chocolate into Art in Trinity Groves, and It’s Delicious – An Interview with Kate Weiser, Dallas’ Next Top Chocolatier…
The first thing that becomes immediately apparent when walking through the front door of the Bohemian Cafe is that every employee, all the way down to the dishwasher, is exceptionally nice. Customers are greeted with warm, genuine thank-you-for-comings, guided to the Kolache counter and coddled until they walk out the…
Sometimes the best things are found in the most unexpected places. And sometimes they’re right where food television has trained us to expect them: in a rundown gas station on the road to nowhere. If you take US-75 North and get off at Bethany Drive and follow it all the…
Everything is big at the Henderson Tap House. The patio is hugely open and resort-like with a long row of misters guarding the rolled up garage doors. SPORTS and BEER, as a concept, is present like a soccer ball to the mouth. College football helmets, skis, autographed things, Miller Lite…
“Dinner in Trinity Groves?” It’s a question that so often sends my potential dining companions running for the hill country, a trail of withering dust the only evidence they ever existed. This restaurant empire, rising from the clay of West Dallas, isn’t the only destination that has given me trouble,…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. People saying “Ooooooh” at their food: 14 Times I wondered why there was a full-length mirror next to the shitter in the ladies’ restroom, angled…
In Happy Endings, we travel the part of the globe that says “Dallas” in search of great desserts and great places to eat them. It’s opening weekend for Chef Beck Blythe at the “permanent pop-up” restaurant Kitchen LTO, which is reincarnated every four months with a new chef. Upon learning…
For last week’s Best of Dallas® 2014 issue, we’ve been 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. Many readers submitted suggestions for this year’s 100 Favorite Dishes. Some made…
For last week’s Best of Dallas® 2014 issue, we’ve been 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 not sure why, but I get a disproportionate number of questions…
For last week’s Best of Dallas® 2014 issue, we’ve been 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. When I first read about So&So’s in Uptown, and even first walked…
The change has been a long time coming. The Front Room first opened in 2012 in Hotel Lumen, with Scott Townend serving as executive chef. Back then, the restaurant was branded as a Park Cities diner, with a dressed up but casual menu that seemed well suited to the Park…
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 Todd David, pitmaster at Cattleack Barbecue, how he smokes his brisket. What is the name of your…
For last week’s Best of Dallas® 2014 issue, we’ve been 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. Remember the Off-Site Kitchen burgers we highlighted way back in the 80s?…
Signs of life from Herrera’s, the much-loved Tex-Mex chain that left Maple Avenue not long ago, was recently spotted by a tipster in West Dallas on Sylvan Avenue, not far south of the river. I called owner Nora Ontiveros but she didn’t answer. Maybe she’s busy, you know, resurrecting an…
Michael Martensen’s Proof + Pantry has barely been open a month, and while I usually avoid restaurants during their infancy, I couldn’t resist a deal recently posted to their Facebook page: Nanna’s Meatballs and Gravy. I’d be going as quickly as it took to read it. Pasta and red sauce…
For last week’s Best of Dallas® 2014 issue, we’ve been 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. We’re really in the home stretch, now. And I thought we could…
When talking food with other people that like food, it would be perfectly fine to say that Dallas has had an excellent year of making new burgers. You should feel free to clink your glass with your fork, or raise an index finger into the air, as if you are…
By all accounts, Anthony Alvarez should have been completely satisfied with his restaurant business. He and partner Hal Dantzler opened up Hattie’s in the Bishop Arts District nearly 12 years ago, and it is credited with helping to change the neighborhood. The surrounding blocks were only on the cusp of…
It’s fall, which means pumpkin now, briefly, rules all. There will, for the foreseeable future, be pumpkin in your latte, pumpkin in your cake icing, pumpkin in your cookies and pumpkin in just about everything else. Of course very little of this “pumpkin” will actually be real pumpkin. Most of…
