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. Remember the Reuben sandwich way back at No. 61? I touted…
What have you done, Oak Cliff? About 55 steps from the front door of Stock and Barrel, wherein lies a burger so mighty it should come with the Gladiator soundtrack, is the little food hut ¡C. Señor!. With the warmed concrete tables, the faded paint job and the cold Topo…
It was hardly in good taste, considering even the most relaxed interpretations of the Japanese tradition. Izakayas are where businessmen hole up after work, sometimes spending hours nibbling on grilled skewers of meat and snacks, and washing away the day’s stress sipping sake and beer. It’s not the sort of…
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 a restaurant names itself after one of its desserts, you don’t ask questions — you just order it. Especially when it involves the words “whiskey”…
CBC (Cold Beer Company) opened in Deep Ellum over the weekend, serving up a mix of casual pub grub and (of course) plenty of cold beer. Keeping a good mix of local craft beers on tap is hardly a differentiator in Dallas these days, but CBC does have some change-ups…
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 was sitting at the bar of Oak Cliff’s Stock and…
Proof + Pantry, located in One Arts Plaza, in the space that once housed The Greek and before that The Commissary, is now open. The highly anticipated restaurant is the product of Michael Martensen, the barman previously behind The Cedars Social and Smyth, and his business partner Driftwood co-founder Sal…
American football. It’s a real thing. You know it, I know it. We’ve all seen it. The thrills, the spills, the very precise numbering on the field. There was a time when Dallas was America’s center for said thrills and spills. Now it is but a hollow shell of football,…
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 changing things up a little from the regular pit master path, and I’m asking Chef Brian C…
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. This might be the most absurd, gratuitous, over-the-top dish on this…
A few weeks back, I was at a party where I didn’t know many people and it got out that I was a food critic. This discovery usually leads to a lengthy interrogation regarding my weight — “Why aren’t you fat?” — but these guys were actually pretty cool. We…
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. Based on the output from the kitchen of Cock and Bull,…
I’ve always been a bit of an irregular sweet eater, but when I do eat dessert I do my best to make the act one of extreme decadence. I have a favorite recipe for a chocolate cake that serves 12, but I think it’s best when it’s cut to serve…
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 remember the exact moment I came to the realization that…
Picture this: Two serious Tex-Mex fans are talking about the state of refried beans in Dallas over a couple of Tecates at whatever bar. These are some real enchilada heads, ruminating on the days when singular families owned El Fenix and El Chico. “Remember when Mi Cocina was actually good?”…
If you’ve driven down Lower Greenville Avenue lately, you might have noticed the Muscle Maker Grill, a restaurant that quietly slid into the old Company Café spot. A bright red sign announcing the place was recently illuminated, and the “EST. 1995” caught my eye. It turns out the casual restaurant…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Open seats at 3:45 p.m. on a Sunday: 0 Menu items: 143 Roll N Go (6110 Greenville Ave.) is not a sushi roll restaurant. It…
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. You could argue that the grilled cheese sandwich was fine enough…
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. Plenty of restaurants offer a collection of seasoned, cured and preserved…
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 Nick Pencis of Stanley’s Famous Pit Barbecue (525 S Beckham Ave in Tyler, and a joint that’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. In just about a month, the Holy Trinity Greek Orthodox Church…
If you’ve been missing Bonchon, you might want to let that lament go; no trace of the excellent Korean-fried chicken joint remains. Bonchon closed about three weeks ago, after a short-lived existence on Greenville Avenue. The owners said revenue hadn’t been what they expected. For their new concept, they gave…
