There’s a whiff of foreboding greatness in the air. The pressure is on. It’s game time. Not Cowboys stuff. That just makes me irritated right now. I’m talking about food. All the food! We should get rolling on the desserts today. Yes, today. And we now know where we can…
I love Thanksgiving so much. So. Much. But, at the same time, I realize Thanksgiving can be like a slippery ball of butter. New York Times food editor Sam Sifton starts his book, Thanksgiving, How to Cook it Well, with this exact sentiment. The first sentence of the book simply reads:…
Lately Fort Worth’s favorite Central European-inspired bakery, Swiss Pastry Shop, has been buzzing. This month they’ve partnered with Martin House Brewing Co. to create a brew that pays homage to the baker’s famed Black Forest Cake, which will certainly attract a frothing crowd. As it should. (Party note: The due…
The chain Burning Rice recently opened a new spot in Addison, serving sizzling stone bowls of bibimbap.
Día de Los Muertos starts Thursday, Oct. 31, and lasts for two days, which means it’s a great time to learn a little about a traditional food behind this annual tradition. For a little background, the origins of Día de los Muertos are rooted in the Aztec empire, with a…
The Last Stand is the newest peddler of tacos (and burgers) in the iconic white and red cement taco stand at Davis and Bishop. They also serve beers and frychos, which can’t be bad.
Martin House Brewing Company recently partnered with Fort Worth’s iconic Swiss Pastry Shop to create a beer that pays homage to their famed Black Forest Cake. The beer will debut at the brewery on November 11; on tap and for sell in cans.
Coney Island Hot Weiners has expanded into the DFW area with a new location in central Arlington. The history of this place goes all the way back to 1919 when its founder, Greek immigrant Christ Economou, arrived at Ellis Island. Economou started his wiener empire in the Northeast and made…
Budget Bites is a series that looks for the best food and drink deals at restaurants in DFW. Because being on a budget doesn’t mean you can’t eat out in a city like Dallas. I feel like soup is mostly underappreciated. It could be argued it’s a throw-in on many…
Recently, Texas Monthly ran an article about Barton Springs Mill in Dripping Springs, where miller James Brown is persuading farmers around the state to grow the kind of grains that basked under the sun a century ago. Texas Monthly called the endeavor the “last frontier of the farm-to-table movement.” The…
DFW Restaurant Week is upon us, and you should partake. If you know what it is, here’s the list of restaurants. You’ve always been ahead of the curve, and that’s what we like about you. Go ahead and claim your table. If you’re new to this game, no worries. We’ll…
Dallas chefs and many others close to the industry gathered Sunday evening to support one of their own. For the Love of Josh was held at 3015 Trinity Groves and hosted by The Giving Table, a group of local chefs, beverage enthusiasts and restaurateurs who collaborate for events like this…
Seven years since first discovering them at a street cart in Brittany, France, Bisous Bisous Chef Andrea Meyer brings kouign amanns to her uptown bakery. Magnifique!
M&O Station Grill in Fort Worth is attached to a museum about a department store and subway. It results in a trip down memory lane and a full meal of a towering burger.
Chef Kenny Mills reopened his famed Chop House Burgers earlier this year in a small, low-key spot at 2502 Little Road in southwest Arlington. Mills cut his teeth in Dallas steakhouses — Capital Grille, Sullivan’s and Dallas Chop House — before launching Chop House Burgers in 2011 near UTA. A…
Close your eyes and imagine a spring-fed swimming hole with a sandy bottom, surrounded by a ring of tall green trees rustling gently in the breeze. You’re floating belly up, arms out, the initial chill of the water wearing off. You stare at the bright blue sky above you. There…
In theory, it’s so simple — fresh fish, raw or nearly raw, chopped into beautiful square hunks and surrounded by equally fresh, crisp vegetables. But for such a simple dish, executing it at home isn’t quite so easy. Sourcing high-quality fish that can easily be consumed uncooked isn’t as easy…
Balcones Distillery in Waco last week released a small batch of Texas rum that the distillery says will slowly makes its way onto Texas shelves — and then quickly disappear. This particular batch of rum, Balcones’ third, started with Barbados-style and blackstrap molasses and was put away to mature in…
An old world beer is being born anew in the ever-evolving craft beer scene. This one will go perfect with your beach towel and snorkel this summer. And so that you can be ahead of the game, gose is pronounced /go-zah/. According to the German Beer Institute, gose is a…
Behind Dallas’ booming craft beer scene is an eccentric (and exclusively male) batch of master brewers, former engineers and lawyers and homebrewers who have devoted their life to getting you tastefully drunk. Over the last few months, we sat down with the head brewers at 11 area breweries, to learn…
Brad Perkinson, owner and founder of FireWheel Brewing, got his first taste of the celebration of beer while on vacation in Munich in 2009, where got to experience the original brewhaha known as Oktoberfest. A couple years later, when he got laid off from his job here stateside, he took…
Jamie Fulton of Community Beer Co. got started in brewing because of his love for food. After high school, he hopped the pond to study culinary arts at Le Cordon Blue in London. Side trips to the rest of the continent led to the discovery of craft beers throughout Europe…
