Where there’s smoke, there’s a second Smoke. Christopher Zielke, Christopher Jeffers and Tim Byres, the guys behind Oak Cliff’s popular Smoke, have announced that they’ve signed a lease on a space in Plano and hope to be open by the year’s end. In addition to the original Smoke, the trio…
What the? Unless you were sequestered your apartment with blankets over the windows, you had to notice it was 80 degrees at one point this weekend. Birds were singing, tree blossoms exploded, and baby deer were frolicking with rabbits along Turtle Creek, trying to remember where they parked their car…
Earlier this week Yelp published its top 100 restaurants — what it described as a list of “the ultimate, try-before-you-die, food-coma-inducing, so-good-it-makes-you-want-to-slap-your-momma places to eat.” The ranked list seemed to touch on every aspect of American dining, from east coast to west, from downtown to suburban, and from fine dining…
In Happy Endings, food critic Scott Reitz travels part of the globe that says “Dallas” in search of great desserts and great places to eat them. This is the fifth in an occasional series. If you’ve ever been in one of those dining situations where nothing is going right, there’s…
I have to hand it to Miss Chi, the newish pho spot in Preston Center. Owner Lan Chi Li was bold to throw a little gelatinous tendon in her pho. Other restaurants that serve the soup have told me they won’t include tendon and other challenging ingredients like tripe because…
If you’ve driven down Hillcrest Avenue across Northwest Highway on a recent evening you may have noticed the lights were out a Soleo Mexican Kitchen. The restaurant closed at the end of January after a year and three months in business. Lupe Velasquez, who operated Soleo with owners Maria and…
While your fellow soup fiends get lost in an expanding tangle of ramen noodles, you’d do well to take notice of the smaller yet no less delicious resurgence of pho. Ramen has achieved cult status here and everywhere, as young chefs and young diners, many just learning to slurp, embrace…
The first time I encountered huitlacoche in Dallas I was at a Café Momentum dinner featuring chef Abraham Salum. The bowl had a beautiful corn chowder, if I recall, and was garnished with the tiniest dab of huitlacoche — barely enough to emit the faintest aroma and a bit of…
The tumultuous ride that started with some cheddar fries (with bacon, green onions pickled jalepeños and cheddar and cheddar and cheddar) and continued with bankruptcy, bulldozers, a momentous rebuilding and a hostile take over is about to come full circle when the original Snuffer’s reopens on Greenville Avenue on March…
I hope you’re working in pencil and not ink. Chefs are bouncing around or getting the axe quicker than you can say “hollandaise” lately. Najat Kaanache is no longer at Souk, the modern Moroccan restaurant in Trinity Groves. Kaanache had only been there a few months after leaving P|S in…
Have you checked in on Society Bakery since they moved a few numbers up Greenville Avenue late last year? Roshi Muns’ new bakery is now saddled up beside Green Grocer, where it enjoys expanded parking and kitchen space and a nicely appointed storefront to facilitate your cupcake perusal. Which is…
On Friday, Brian Lusher of The Grape announced that his chef de cuisine Danyele McPherson would be leaving the restaurant. She’s to be replaced by Jed Demler, who previously worked multiple positions at Hibiscus on Henderson Avenue. McPherson started at The Grape as sous chef in March 2011, after a…
Editor’s note: Please scroll down to the bottom of this post and hit “play” before reading for best results. Repeat as necessary. In honor of the third season of the hit TV show Dallas, Southfork Bottling Co. is teaming up with Warner Bros. to launch a new whiskey. J.R. Ewing…
The last time I was in Oak Cliff and writing about bar food, it was in response to the meals I’d had while reviewing Ten Bells Tavern. I was impressed that the owners of what seemed like just-another-pub took the time and spent the resources to bring on a serious…
The list of excuses is endless: your boss is a jerk and you need some personal space to avoid going all Office Space on him: You’ve billed too many hours for the quarter and you can’t work any more, anyway; it’s greater than 72 degrees during a month that normally…
First the big news: Yesterday, this year’s James Beard nominees were announced and Dallas has a respectable showing. Abacus and Rosewood Mansion on Turtle Creek received nominations for Outstanding Service, which may not come as a huge surprise considering these two Dallas institutions are known for pampering their guests to…
Staring down at a plate like this, it’s easy to forget you’re in a new Oak Cliff restaurant. Picture two massive slabs of seared meatloaf, inundated by a lava flow of red gravy, with a plop of simple mashed potatoes and a pile of green beans desperately fighting for any…
The rules were simple in Cary Grant’s day. A gentleman should open doors for a lady, walk to the street-side of a sidewalk and always pull out a chair at the dinner table. And when the napkins hit the table he should be ready to pounce on the check when…
If you truly believe that the preparation of food is a culinary art, then you’re likely to appreciate the new exhibition at the Amon Carter Museum in Fort Worth. Art and Appetite explores the food as portrayed by American artists, as far back as the 18th century. There’s even a…
Beef: It’s what’s for rich people. Prices of Texas’ most loved protein source continue to rise this year, reflecting the impact of more than three years of drought. Weather conditions have forced ranchers to cull their herds in response to water access and feed prices, and the U.S. cattle heard…
CBD Provisions is still gaining momentum. I loved the restaurant when I reviewed it last year, and after positive coverage from most publications in the Dallas area, it’s now earned a nod from Texas Monthly. For now you can only access a small spot on an apple shandy that’s being…
It’s almost a fundamental desire. Whether a tiny vibration in the back of your mind or a well-developed dream with plans and drawn-out concepts, many of us have had an “I should open a restaurant” fantasy. The thing is, we really shouldn’t. Well more than half of all restaurants fail…
