Ugh, indeed. I’m definitely still the new guy. I don’t know how I can be described as anything but the new guy when you take into account my antics at the Loon last night. Apparently they pour their drinks with a heavy, heavy hand, and I was the last to…
A while back Wilonsky told you that El Fenix honcho Mike Karns and the Firebird Restaurant Group LLC were gobbling up the old Luna’s Tortilla factory. Conventional wisdom was that another El Fenix outpost would slide into the spot, but it turns out Karns has another concept in mind for…
Prospective diners could learn everything they need to know about Nick and Sam’s by walking through the parking lot. Valets squeeze in freshly detailed Mercedes, Audis and Bimmers and more — every luxury brand is represented. On weekend evenings limousines of various shapes and sizes park out front on Maple…
Next Wednesday, from 4 to 8 p.m., the Flying Saucer in Fort Worth will hold its second annual Glasses-4-Groceries food drive. The event was created to get rid of excess glassware the location had on site after conducting numerous promotional events. “Every Wednesday night at the Flying Saucer we do…
Back in September, when we wrote about Google taking a bite out of Zagat, we wondered if the Internet giant had plans to compete with Yelp. Google already allows users to give restaurants a star rating and to offer their thoughts on recent dining experiences. Zagat’s database, containing professionally written…
Don’t be the pinche gringo who jacks up your Christmas Eve celebration. It’s tamale ordering time, and while some places make a few extra bazillion to sell to all the assholes who don’t call ahead, others are more than willing to send you home tamale-less if you don’t pick up…
The saying goes that friends are the family you get to choose. There’s truth in the words, however cliché, but we don’t have as much control choosing the fixtures in our lives as we believe. Some friends are lifelong companions we can rely on, and others serve a different purpose,…
When is a burger joint more than a burger joint? When it’s a damn good bar, too. While burger restaurants have been popping up around town like meth labs in East Texas, many aren’t the type of place you can put in a solid session on a bar stool. Not…
While barbecue is certainly important foodstuff in the Lone Star State, it has roots in many other areas of the country and world. But Tex-Mex has been jacking up G.I. Tracts here for 100 years — long before the rest of the country bastardized our already-bastardized signature cuisine. These are…
Matt’s Rancho Martinez may be known as a solid Tex-Mex joint with good fajitas and boozy drinks to some, but a secret dip that was so popular it was eventually added to the menu is the restaurant’s real claim to fame. Behold, Bob Armstrong Dip, named after a Texas politician…
Jeff Sinelli continues his march to take over the world one sandwich at a time. The CEO of Dallas-based Which Wich has started to build out a Deep Ellum location on the corner of Commerce and Hall Streets. The storefront will serve as a test model for urban markets in…
Just a head’s up: The editors of Prevention Magazine think you’re fat. In an article published on Yahoo, both Lubbock and Dallas landed among the top eight most artery-clogging cities in America, based on data culled from the Centers for Disease Control. Lubbock’s fatassedness gets pinned on its “preponderance of…
Just about everyone knows that John Tesar has a pretty bang up burger at the Commissary. Those grass-fed patties get treated like a Park Cities trophy wife at the spa, bathing sous vide until cooked rare before receiving a final sear on the grill. Toppings are always top shelf –…
Every once in a while someone mistakes Scott for a food expert and risks ruining dinner by trusting him to answer to a burning question. Got a question about food or restaurants? Send it via Twitter @scottreitz, Facebook @ Cityofate or in the comments. Robyn Folmar (@Theburbanist): Can someone explain…
I’m thinking the cool and damp weather warrants a pot of hearty braised lamb shanks and lots and lots of red wine. Or maybe I’ll get around to making my first pot of chili since moving to Texas — anything to counter the clouds and mist that looks down-right Xanax-inducing…
I once had a delicate morning beverage made with the water strained from the pulp of summer tomatoes, vodka infused with rosemary and a hint of citrus. The drink was crystal clear with a faint rosy hue, and it tasted like a fresh garden tinged with the warm burn of…
Jack Perkins’ Maple and Motor burger mecca will be closed for lunch next Thursday. A recent post to the restaurant’s Facebook page has scarce details about the closure: We will be closed for lunch Dec 8. I’ll tell you why later. The why becomes clearer when you show at his…
The New York Times published an article about pig wings yesterday — a morsel derived from the small fibula bone in a pig’s hind shank. The cut, formerly left attached to a ham, has received new attention after the marketing attempts of a few pork producers have spun the pork…
Back in August, I wrote about RedFork’s snout to tail plate, and lamented the lack of offal on Ryan Carbery’s menu. The chef told me a head cheese terrine was received with mixed reviews; customers were more likely to order it when he called the charcuterie a pork pate. Shame…
Eric Brandt, executive chef of Highland Park’s Bistro 31, never attended culinary school. Instead, the self-taught chef ditched his computer science degree to study directly with top-end toques. He worked under Fabio Trabocchi at the celebrated Maestro, a posh Italian restaurant in the suburbs of Washington, D.C. The restaurant, known…
Rolling Stone, NME, and other outlets have reported that zit-laden superstars Hanson are preparing to market their own beer early next year. Cleverly titled Mmmhop, the IPA promises to bring bitter beer face to horny teenage girls all over the country. The band thinks the move is a logical extension…
In this week’s paper I tackle Bistro 31, the new Highland Park restaurant by Lombdardi Family Concepts. While researching the story, I spent time reading about Bistro 31 and the other restaurants in the group on well designed websites for each location. One line on Bistro 31’s website stood out:…
