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. Truth be told a good biscuit is best with just a…
TJ’s Seafood isn’t exactly new to Dallas. It started in 1989 at Preston and Forest, serving up seafood out of a fish case. A few years ago, they expanded to the Oak Lawn area and added a dine-in restaurant component to their business. Now, they’ve shuttered the original TJ’s Seafood…
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. Briskizo? Brisketzo? Chorisket? Trying to come up with a word that…
In “Shigging,” we ask barbecue experts 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, I’m asking Wayne Mueller (pit master and supreme badass at Louie Mueller Barbecue in Taylor, Texas) how he…
Several weeks ago the neon Majestic Spa sign, mounted to an abandoned Oak Lawn building in the Design District, went missing. While the “spa” itself had been closed since I can remember, the beacon had always stirred a personal interest. It appeared to have been chiseled off the concrete storefront…
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. Steak and eggs are a throwback plate. The kind you’d order…
In Happy Endings, we travel the part of the globe that says “Dallas” in search of great desserts and great places to eat them. When I invited my runner friend out for dessert at Toulouse, I never should have mentioned that the cafe is a frites-length away from the Katy…
A few feet behind the bar at So and So’s is a deer wearing a bright red t-shirt. Playing cards are stuck to the wall like they were sprayed on, and nearby a S&S logo has a single, sheathed knife below it. Also behind the bar: A tiny giraffe is…
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. The recipe for a classic Mornay sauce calls for a measure…
Aaron Garcia hasn’t always been a commercial beer brewer. Not long ago, he owned part of a company that handled web design, making his company’s tools accessible to their users. The money was good, but Garcia didn’t have much passion for CSS and HTML. In his downtime, he’d tinker with…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Milkmaid HJ count: 0 Beer “fuck yeah” count: 3 Should you find your cheap self traveling to The Great North, aka The Nearly Oklahoma, aka…
For a long time, naming a restaurant with a single word lent a sort of coolness to a place. Just in Dallas, Local, Suze and Oak grabbed the spotlight with names that could seemingly mean anything. But like all trends, the one-word restaurant name is becoming outdated — replaced, of…
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. The smoked salmon you see pictured above demonstrates exactly why you…
It’s been more than a year since news first came out that Grape chef-owner Brian Luscher planned to open an eponymous restaurant in East Dallas. In July of last year, Luscher announced that he’d signed a lease on a building that previously housed a corner store on Gaston Avenue. Luscher…
Imagine somewhere in Uptown, right in between Oak Lawn and the Arts District, had a gigantic patio, shaded under greenery, full of tables, chairs, ephemera, and a huge covering. You would imagine that place would be absolutely rammed at lunchtime, that to get a table you’d have to know 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. Have you checked out ¡C. Señor! yet? The tiny sandwich shop…
Living up to its name, Hypnotic Donuts seems to have cast a spell on the people of Denton. During my visit on Saturday — four days after the Lakewood shop opened its newest location in Denton’s town square — a line stretched out the door. Parents, their gazes eerily transfixed…
Just when you think Pecan Lodge can’t possibly do something that’s better than its delicious smoked meats, they join forces with Hypnotic Donuts, the lovable Lakewood donut shop known for its stoner-friendly pastry-and-biscuit arsenal. When the two come together, it’s nothing short of magic. Enter the Lurlene, a delicious breakfast…
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. While everyone else is focusing on the brand new TJ’s in…
Another busy month has come and gone and with it a handful of restaurants have opened and closed. Read on for the full list of restaurant news in August from us and other Dallas publications, and be sure to share tips about new and/or shuttered restaurants at dish@dallasobserver.com. Openings: Proof…
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. Stephan Pyles’ San Salvaje might be the most interesting restaurant in…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Fork count: 0 Deep Ellum Hipster count: 8 Everything about ramen is good. From the broth to the noodles to the whatever-the-fuck-else-you-throw-in-there. When it’s at…
