Later tonight, City of Ate will host the third installment of our Top Chef: Texas watching party, and the event continues to get more enticing. La Grange is extending happy hour all night, with $3 wells, domestics and drafts so you can get your drink on nice and cheap. And…
Imagine walking into a restaurant as management dotes on your every move out of fear you might blog about the greasy thumbprint on your plate. Imagine cooking and plating a fabulous meal for 10 friends only to not let them eat while you snap 700 photos of your accomplishment. Imagine…
Andrea Grimes, former City of Ater and current editor of Eater Dallas, announced Eater Dallas’ Award winners yesterday, to the chagrin of many commenters on the site. A series of blog posts — used to determined Dallas winners in categories including Restaurant of the Year, So Hot Right Now, Chef…
A story in the New York Times Magazine over the weekend examined the practice of cramming in one more drink before the evening ends. According to “Rules for an Honorable Nightcap,” there are, it turns out, many rules. A nightcap should be a one-off, not “one more” of whatever you’re…
This is bad. Between decadent meals (for work, of course), I try to temper my eating with dishes I think are at least a little healthy. I could argue that chicken wings are low in carbohydrates and high in protein. And that pizza I love to indulge isn’t too bad…
Sitting at Bolsa in Oak Cliff, snacking on a Boar’s Head Reuben, I asked my bartender about the small, run down-looking taqueria across the street. “You eat at that place?” I asked him. “Too much,” he replied, lamenting that they sometimes closed just before his shift ended at Bolsa, often…
Ugh. On the heels of a massive bowl of Pho with a Dallas Super Yelper (more on that next week), I’m ready for a quiet night at home. I wonder how many minutes I’ll last alone on my couch before I get the bug to get out and look for…
“Is it just you dining?” “Yes, my waitress, I’m a sorry solo sap. Thank god my iPhone can keep me company.” I tweeted that exchange from Princi Italia, the subject of this week’s restaurant review, while enjoying one of the nicer lunches I’ve had in some time. Two days later,…
Early this morning, volunteers started streaming into Fair Park to prep for Central Market’s Feast of Sharing, an annual event to help people in need. The grocery store has sponsored the Dallas version of this event for the the last five years. By 1 p.m., a line had formed both…
Yesterday I told you about the impending Texas debut of Maid-Rite, a corporate franchise type thing selling loose meat sandwiches, shakes and chili cheese fries. While a few commenters seemed to echo my lack of enthusiasm, others expressed disdain for my statement: “watch out Texas BBQ chopped beef — loose…
A new website, Healthy Dining Finder, apparently aims to facilitate healthy choices for people who eat out. From the home page, a visitor can enter a ZIP code and get dining recommendations within a 20-mile radius. A test search using 75219 turns up 22 restaurants. Among them? McDonald’s, Hooters, Jack…
Chewing on a tender veal cutlet coated in a thick and soggy layer of flour and blanketed in a lemony but bland sauce studded with artichokes and olives, I almost had to ask: Am I in the right place? Earlier in the week, I’d lunched at Princi Italia, Preston Hollow’s…
Des Moines, Iowa-based Maid-Rite corporation promises to descend en masse upon the DFW metroplex, blanketing the area in its popular “loose meat” sandwich, tucked inside a mass produced white-bread bun. The 85-year-old corporation has targeted a Arlington’s Green Oaks Shopping Center at the corner of West Green Oaks Boulevard and…
Everyone’s got the right to make their own decisions when it comes to food choices, so why not take the opportunity to show all your vegetarian friends that you made the right one by eating Dallas’ most hedonistic protein dishes? Don’t just eat meat but gorge on all the delicious…
Dallas’ food has gotten attention from all corners of the internet recently. Food and Wine put together a slideshow that compiles the country’s 30 best renditions of fried chicken. Local favorite Bubba’s Cooks Country is listed among the nation’s greatest fried birds. The restaurant submitted a fried chicken shot so…
It’s Saturday morning, 2:30 a.m., and after a night of partying at Sfuzzi you find yourself on your couch, more stoned than a Snoop Dogg’s bus driver, and in desperate need of a candy bar. Who you gonna call? P-Nutty’s Snack Delivery Service. The new Dallas-based home-delivery company recently launched…
The Photographs Do Not Bend Gallery, located in the Design District, hosted photographer Harvey Stein, who conducted a book signing for his fans this weekend. I sat with Stien at a large table surrounded by 12 photos featured in his book, Coney Island 40 Years. Stein started the project in…
We told you to go; I hope you listened. Diwali Mela festivities went off at the Cotton Bowl over the weekend during a beautifully crisp fall evening. Golf carts shuttled Mela-goers from the Fair Park DART station to the west side of the stadium, where the smell of curry powder…
Have you been outside much today? While the weather was nippy this morning, the sun has warmed things up, resulting in some seriously beautiful fall weather. As soon as I get out of here I’m going to grab a thick jacket and engage in some excessive patio drinking. But before…
McDonald’s is closing out its second week of McRib season, giving the Atlantic a hook to ponder the evils of its pork supplier, Smithfield Foods. The article points out that in the midst of Smithfield’s increased welfare practices intended to ensure livestock are treated humanely, the Humane Society of the…
A story that ran in the New York Times this week detailed the resurgence of artisanal butchery in New York City. I couldn’t read it and not think about Rudolph’s Market in Deep Ellum. While the new young butchers are fancying up an old world craft, Rudolph’s has been breaking…
I’ve been looking for Dallas’ best Reuben for some time now, my hunt guided by some specific criteria. The brisket has to be brined in-house and slowly simmered to a tender temperature. The meat should hold together when sliced without shredding or falling apart. The dressing should have character –…
