We had a busy week at the CoA. Scott Reitz endured some bad karaoke at Pop Diner at in Uptown. No matter what the T-shirts may say, pulling off good food is sometimes easier said then done. Unless you’re drunk, then who cares? Exactly … We covered some solid Cinco…
One should never underestimate the power of kolaches. When the fertilizer plant in West exploded a couple of weeks ago, for many, the soft round pastry that put West on the map sprung quickly to mind as a way to raise money to help the blast’s victims. Last weekend, when…
It’s certainly not a weekend for lightweights. Leave your fanny pack at the house and imbibe in many of the options around town as we collectively celebrate General Ignacio Zaragoza Seguín’s defeat of the French in 1862 in the Battle of Puebla during the Franco-Mexican War. Despite the fiesta, many…
This Saturday, Jamie Fulton of Community Beer Co. will open his brewer’s book of secrets for Beer School from noon to 2 p.m. Fulton has an impressive set of credentials and has attended his share of brewing schools, including the UC Davis program, the World Brewing Academy and classes at…
The Hospitality Sweet, a quaint little bakery and café, opened earlier this week inside the historic downtown post office and courthouse at the corner of Ervay and Bryan streets (400 North Ervay, Suite 175). This building was originally constructed in the 1930s and has been undergoing a massive redevelopment for…
The same group that owns Sfuzzi and The Standard Pour, La Reve Consultants, is opening a new concept called Pozo Mercado at 2908 McKinney Ave. This new restaurant and bar, which is right next door to The Standard Pour, will have a tequila focus. For that, we applaud them. Brian…
Each week or so we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Garreth Dickey of DISH Restaurant and Lounge. Doesn’t he totally look like Steve Buscemi? What are a few of…
Last weekend the White Rock Local Market held its third annual Chili Cook-off. The judges for the event included BBQ Snob Daniel Vaughn, The Ticket’s Corby Davidson and Matt Tobin of Goodfriends. Jason Dreubert made a cabrito rojo chili, which won for best spicy chili and people’s choice award. Team…
Wednesday, May 1 This Wednesday, Martin House Brewing Co. of Fort Worth will saunter over to Craft and Growler to introduce its newest brew, Daybreak, a four-grain breakfast beer modeled after cereal finished with a touch of honey. Co-owner David Wedemeier will be there and it’s a keep-the-koozie kind of…
Taverna Rossa Craft Pizza and Beer will open this summer at the Lakeside Market (4005 Preston Road) in Plano. This is a new concept for the same group that owns Palio’s Pizza Cafés and Cadillac Pizza Pub in McKinney. Chef Brian Luscher of the Grape helped create the menu for…
Chef Tim Byres of Smoke has a new cookbook out today. Smoke: New Firewood Cooking is a simple story about a boy, smoke and meat, highlighted with some beautiful photography by Jody Horton. In addition to recipes and cooking methods, there’s a section for the more industrious cooks, like how…
Saint Arnold Brewing Co., the oldest craft brewery in Texas, is releasing the next beer in its Icon series this Wednesday. Icon Green is an Amarillo hefeweizen made with two-row barley and Vienne and Cara-Munich malts. “This is a refreshing summer beer for Texas and Louisiana that has the base…
Budweiser has so many bad ideas. For instance, putting a Clydesdale’a handler alongside a parade route when children are milling about. Everyone knows a Clydesdale will make a run for it if it sees the handler who raised from a foal before selling it to a beer company. Horses slip…
It’s Monday, start of a new week. Time to bring home the bacon, climb ladders and all that good stuff. Thinking about it just makes us plot when and where we’ll be able to decompress. Here are a few new(ish) places to add to your regular rotation. Or if you…
A proper salad can be so much more than just a salad. It can have layers, depth, a mix of distinguishing ingredients as unique and special as the creator itself — your soul in a bowl. Well, maybe that’s a stretch, but for a fast healthy lunch, a tailor-made salad…
Summer technically commences when the sun reaches the most northern point in the sky at noon. The Farmers’ Almanac suggests that day is June 21 this year. But, we prefer to use snow cone stands as our guide to the season, particularly Aunt Stelle’s Sno Cones in Oak Cliff. See…
This Sunday local restaurants and musicians will team up to raise money to help West recover from last week’s deadly fatal fertilizer plant explosion. Jonathan Tyler and the Northern Lights, The O’s, Somebody’s Darling and Goodnight will perform, and Toadies front man Vaden Todd Lewis will play a brief set…
It’s a tale filled with corporate greed, union strikes and cream filling. But no matter how much it may appear that things have gone over an edge into a fiery pit below, there is one thing that we can rest of assured of: The American snack industry will always rise…
You know how we talk about goals and dreams? Well, an opportunity has circled around that I think a few of you should consider. Yes, it’s a job. But it’s a job that: 1. allows you to exercise (that is, in fact, a bonus) 2. lets you party 3. pays…
Remember the kerfuffle with Dublin Dr Pepper and Dr Pepper Snapple? It’s a long story that started back in the ’70s when Dublin-based bottler W.P. Kolster refused to switch over to high-fructose corn syrup, a cheap product that replaced pure cane sugar extensively in the American food industry and is…
In this week’s issue of Burning Questions, in which we quiz a chef about cookbooks, worst meals, food shames and whatever else comes to mind, we hear from Marc Cassel, the man behind 20 Feet Seafood Joint. What are a few of your favorite cookbooks? The Internet has made the…
This is the first of what we hope to be a semi-regular feature here at the City of Ate, in which we talk to restaurant owners one year out (or there about) to see how the restaurant business is treating them. We interviewed Khanh Nguyen of DaLat when he first…
