Chef Nicole Gossling has been bringing farms to tables for several years in Dallas. The vegetarian from Carrollton attended culinary school in San Francisco, but she landed a job as a corporate trainer at BJ’s Brewhouse, where she spent her days training people on the fine science of preparing food…
On Sunday evening as most people in the universe were watching a chemist rig a gun in his trunk, the West End Pub was preparing for its very own finale. After 25 years of business in the West End, the self-described “neighborhood pub without a neighborhood” shut the doors for…
Meat Fight is an annual celebration of meat, meat, and meat that raises money for the National Multiple Sclerosis Society (NMSS). The event started just three years ago as a back yard barbecue, then graduated to a bigger space that would allow for more meat for more meatheads last year…
James St. Peter is the hippie and creator behind Dallas’ very own Hypnotic Donuts. His dream of making doughnuts started out with Spanish-based baking lessons in the wee hours of the morning, then grew to selling doughnuts from the back of a Ford Expedition, and eventually led to a retail…
If you’re ready to be hardcore convinced that our food system is going to pot, you’ll want to head over to the Texas Theater this weekend to enjoy the new feature-length documentary GMO OMG. The film is based on director Jeremy Seifert’s search for real food. When he can’t find…
Braden and Yasmin Wages of Malai Kitchen are two of my favorite people in the Dallas restaurant business. Maybe it’s Yasmin’s warm smile. Maybe it was the time Braden teared up a bit when talking about her. Or maybe it’s because they take these amazing culinary excursion to far corners…
1400 Miles is a campaign created by Texas brewers who are cycling from Austin to Denver to raise money and awareness for the Pints for Prostrate organization. The ride started in Austin on Wednesday and will stop at Community Beer Co. on Thursday for a little music, beer and dinner…
It’s once again time for Meat Fight, brought to you by our very own James Beard winner Alice Laussade, who just can’t seem to settle her score with smoked meat. This November 17, the best meat in the state will throw down at Four Corners Brewery, all to benefit the…
Ranger Creek in San Antonio is an interesting operation. The founders, who met through the UFO club at The Flying Saucer, couldn’t decide between distilling whiskey or beer, so they did both. They call their shop a “brewstillery” because they make both whiskey and beer one batch at a time…
I owe an apology for each and every compilation article I’ve ever written about Arlington. Like this one and this one and this one. Seriously. So embarrassing. For some reason, I’d never been to Dino’s Deliat 2221 S. Collins Street. I beg for forgiveness and extra mustard. Dino’s is an…
If you don’t have plans for Thanksgiving, you might consider this job posting from Butterball. They are now taking entries for their first male Turkey Talk-Line spokesman. We’re not sure exactly why the candidates have to be male, since plenty of men man the lines for all sorts of issues…
Recently we reported that after 50 years in business in Dallas, Pizza by Marco had to change its name to My Family’s Pizza due to a trademark infringement. Frank Nuccio, son of the original owner, explained that his father never trademarked the name and instead of spending a lot of…
1. Earlier this year we talked to the fascinating Mark Davis Bailey at Original Pancake House (OPH) about the five-day process involved in making their from scratch-pancakes. OPH will have house-made pumpkin pancakes (pictured above) on its menu starting next week. With a cup of fresh Cuvee coffee, this might…
Brandon Castillo is the kind of guy every neighborhood or movement needs. In this case, Deep Ellum has him. And the movement is making the area a more sustainable and walkable one. Recently, he opened Deep Ellum Postal and Grocer at 3100 Main Street, where he carefully fills a little…
The Joule Hotel has been undergoing some major renovations and developments for years, and there are more changes in the works. The most recent additions include high-end retail shops, the swank Weekend Coffee and a new lobby bar. By the end of the year, a new restaurant, CBD Provisions, will…
Jason Boso’s new Truck Yard (5624 Sears), which opened last weekend, had an almost-full house on Wednesday night that involved a lot of flip flops kicked up on various stools, with their owners kicked back in various chairs like they own the place. The clientele included families, dates and gaggles…
Fast N’ Loud is a TV show on the Discovery Channel (Mondays at 8) in which hosts Richard Rawlings and Aaron Kaufmann of Dallas-based Gas Monkey Garage find forgotten classic cars and give them new life and then some. Being acute businessmen, they’ve expanded their brand to a full-service restaurant,…
Dallas’ first exclusive ramen restaurant, Tanoshii Ramen + Bar (2724 Commerce), will open next Tuesday, September 24, its owners have announced. Joey and Chi Le also own Wicked Po’Boys in Richardson and in the Preston Center. Now they’re turning their attention to house-made noodles and “late-night hot pots.”…
Earlier this year, we told you about Starbucks’ stance on gun laws. The company allows customers to carry firearms in stores and cafes where local laws allow. But the stance has, in a way, backfired. Gun-ownership advocates now descend on Starbucks on regular “appreciation days,” locked and loaded — like…
The new confectioner Glazed Donut Works (2644 Elm Street) is up to late-night shenanigans in Deep Ellum. After figuring out the nuances of the morning rush (which including an opening, closing, then re-opening), they seem to have gotten their feet under them. Now they’re tapping in the late-night weekend crowd…
Deep Ellum has an interesting new restaurant: Monkey King Noodle Co. has taken over and transformed the stand-alone building at 3014 Main Street that use to house Santiago’s. Andrew Chen is the “noodle master” and chef of this new spot, and he says they’re already rolling into soft-opening phase (“sorta…
A burrito never felt so heavy. Heavy hearted kind of heavy. Your last three-pound foil encased carnitas with guacamole might have made you want to make you take a nap, but Chipotle’s new online commercial will make you want to cry in a corner. With more than 4.5 million hits…
