It is now known that the Socal burger at Ten Bells Tavern comes with two omens. The first came in the form of a kind waiter, who warned me of a possible doom: “Leave the wrapper on as a long as you can.” I thought, “the prophecy of the meat…
The much-anticipated Black Forest Biergarten, wedged between The Slip Inn and Mid-Century furniture store Form at the corner of Henderson and McMillan, opened for business on Wednesday. The space was in shambles Tuesday evening as construction workers scurried around the spacious patio, assembling large beer garden-style tables. The smell of…
If you drive up or down Lower Greenville Avenue with any frequency, you’ve likely noticed Palapas Seafood Bar slowly taking shape next to a tire shop over the past few months. Construction workers gutted the place last fall and dug deep holes to set a patio out front. They laid…
On the weekends outside The Boiling Crab the action in the parking lot is just shy of chaotic — not as bad as the pavement that surrounds Trader Joe’s before a forecast dusting of snow or the American Airlines Center when Beyoncé comes to town, but packed full, with vehicles…
Jon Stevens is finally leaking some information about his upcoming Bishop Arts District restaurant, Stock and Barrel. The chef left Nosh last year, and has been tight lipped while working out the details of his own restaurant. But after setting up a Facebook page for the space, he’s finally leaking…
Traveling to Austin just got a little tastier. The famous kolache-riddled Czech Stop in West, Texas, now has some friendly competition on the other side of the highway called Slovacek’s Foods. It actually opened late last year, but we finally got a chance to stop in this week. The story…
Last month, when Brian Luscher announced his ginger executive chef Danyele McPherson would soon cook her last meal at The Grape, details about her departure were foggy. That she was going to HG Sply Co. was clear, but her specific assignment was as murky as a sloppily prepared chicken stock…
The ice has thawed, Opening Day is weeks away, Pete Delkus’ sleeves are no longer controlling the weather (I’m a Finfrock Fangirl anyway), and my allergist just bought a new car. That must mean spring is approaching. In an effort to be a better Texan and rouse a little envy…
Looking back, I think I had been scared to try smoking a brisket. Having never seen chunks of meat that size back home, it’s a scary commitment for two reasons. One, you can’t eat a brisket by yourself. That means you have to invite people round for brisket. This has…
Henderson Tap House, located in a strip center at 2323 N. Henderson Ave., opens its doors to the public this weekend. The restaurant and bar, which was created by the people behind McFadden’s and Mason Bar, took over the space that once housed Snack Global Kitchen and a portion of…
I wasn’t surprised when Trompo Loco closed last year, after a brief tenure in the Highland Mart on Carroll Street in East Dallas. I knew the place had some fans, but I was always underwhelmed with the tiny trompo that sat inside. It never spun. When you ordered a pastor…
It seems like a new place for the area’s dozens of food trucks to park and serve their delicious wares pops up somewhere across the Dallas-Fort Worth area at least once a month. A bar owner in Denton just announced yesterday that he’s planning a new “unofficial” food truck park…
Step into Origin Kitchen and Bar and you’ll be clutched by anticipation. It shines down from the metal shop-light fixtures and oozes from the black grout that sets the subway tile behind not one but two bars. Origin used to be a coffee shop and take-away for customers craving quick,…
There’s a good chance you’ll be roving Deep Ellum soon, hunting for food. If you’re a City of Ate regular, it’s a safe bet you’ll be on the brain-eating-zombie-like hunt for a cheeseburger that doesn’t suck. So here’s some great news: The Green Room, which shed its fancy skeleton last…
In the United States, Fat Tuesday largely means going to eat a bunch of rich delicious food and getting really, really drunk. In other parts of the world, though, the holiday stays much closer to its humble Medieval origins. Since the 15th century, Shrove Tuesday has been a way for…
What with the announcement of this year’s Meat Fight date (more on that in a minute), and the sad fact that said date is way off toward the end of the year, we thought it might be time to have a quick poke around the internet to see what we…
Arlington is getting a new chef-driven restaurant with a truly locally inspired menu. R Bar and Grill is concept from Lonnie Schiller of the Schiller Del Grande Restaurant Group — as in Robert Del Grande, the James Beard-winning chef of Cafe Annie in Houston. Schiller “assisted with this concept.” R…
In Happy Endings, food critic Scott Reitz travels part of the globe that says “Dallas” in search of great desserts and great places to eat them. This is the fifth in an occasional series. If you’ve ever been in one of those dining situations where nothing is going right, there’s…
Restaurants are notoriously bad at the Internet. They have terrible websites, yell at customers on review sites, and some still ignore the web altogether. Social media provides a unique opportunity for restaurants, who can use sites like Facebook and Twitter to push out their menus and best dishes to potential…
If you’ve driven down Hillcrest Avenue across Northwest Highway on a recent evening you may have noticed the lights were out a Soleo Mexican Kitchen. The restaurant closed at the end of January after a year and three months in business. Lupe Velasquez, who operated Soleo with owners Maria and…
While your fellow soup fiends get lost in an expanding tangle of ramen noodles, you’d do well to take notice of the smaller yet no less delicious resurgence of pho. Ramen has achieved cult status here and everywhere, as young chefs and young diners, many just learning to slurp, embrace…
The first time I encountered huitlacoche in Dallas I was at a Café Momentum dinner featuring chef Abraham Salum. The bowl had a beautiful corn chowder, if I recall, and was garnished with the tiniest dab of huitlacoche — barely enough to emit the faintest aroma and a bit of…
