The day after Thanksgiving is known for two things. For those with materialistic inclinations, Black Friday is a day to shop till your AMEX hurts. For those who prefer couches, televisions, magazines and food, this is the greatest sandwich day of the year. But the biggest question isn’t what is…
Earlier this summer the folks at Urban Acres started a Kickstarter campaign. They wanted to create a one-of-a-kind farmstead, a business that would bring together farmers and artisans under one roof. It sounded a bit like a farmers market but promised better air conditioning. See also: Urban Acres Beats its…
It is an act of marketing genius. On the fattest day of the year — the day you are most likely to be as filled with self-hatred and guilt as you are stuffing, turkey and the baby marshmallows you picked off the top of the sweet potato casserole — Roots…
It’s been exactly a year since Babb Bros. BBQ opened in Trinity Groves, kicking off the restaurant development project that hopes to anchor future growth in the West Dallas neighborhood. Hoffmann Hotts, a casual hot dog restaurant soon followed, and then openings slowed down until recently, when Kitchen LTO, Souk,…
Last week Pat Snuffer announced Snuffer’s Restaurants Inc., responsible for a number of Snuffer’s restaurant locations around the DFW area, had ceased operations, and a new restaurant called Pat’s Burger & Cheddar Fries would be opening on Greenville Avenue. Snuffers had been providing Dallasites artery clogging fries in a casual…
Remember Tony G. from the Russian Banya in Carrollton? His sauna is hot enough to turn your brain cells to mush and the dumplings served at his cafe are still unforgettable. It has a lot to do with Tony himself. His thick accent, his brooding personality, and the way he…
Abraham Salum announced a significant change yesterday at his restaurants Salum and Komali. Ian Tate has been named executive chef at both restaurants, replacing Anastacia Quinones, who’s been cooking there since February, 2012. Tate brings experience from his time at Brownstone in Fort Worth as well as Rathbun’s Blue Plate…
First, some background info for those who don’t keep up on the finer details of McKinney Avenue restaurant news. Colleen O’Hare and Jeana Johnson of Good 2 Go Taco teamed up Barcadia owners Brooke Humphries and Brianna Larson to create sorta-casual, sorta-refined restaurant on the corner of Monticello and McKinney…
On Tuesday morning, news broke that employees from both Smyth and Cedars Social, two of Dallas’ finer cocktail bars, had staged a walkout, temporarily shuttering both bars. The unnamed employees complained at an unnamed pub, according to the Central Track story, citing creative differences as the reason for their hastened…
We all spend time hunting down the best in life, but as a food critic I’m inordinately slammed with requests for superlative restaurants. If I’m out in the world, at the bar or the grocery store or a really long stoplight, and someone finds out that I eat and write…
The first time I encountered the phenomenon, I was sitting at the bar at Sheba’s Ethiopian Kitchen, my fingers pinching a small portion of raw beef from the bread-lined plate in front of me. Two men were at the end of the bar, also eating with their hands but from…
Some rooster. Michael Wyatt’s coffee roasting studio has been toasting beans for weeks each morning in South Dallas without making a sound. Meanwhile, what sounds like an old and soon-to-be-dead rooster across the street from my apartment manages something that sounds like cock-a-doodle-cat-mating every single morning. Full City Rooster, though,…
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 first in an occasional series. By definition, dessert offers a conclusion. Growing up, if we wanted dessert at home, we’d first…
For months, things had been pretty tired at Trinity Groves. With only Babb Bros. BBQ and a hot dog restaurant opening since the project began, the options at Dallas’ restaurant incubator felt a little one dimensional. Then Kitchen LTO opened, offering a rotating concept that changes every four months, and…
*ish The most devout pie lovers won’t purchase pies on principle. The enjoyment they derive isn’t just from pie consumption but the preparation of beautifully constructed pies. Rubbing butter and flour with cool fingertips and working fragile pastry with a wooden pin are tactile pleasures that can rival that first…
If you grew up during the mid-60s or after and you weren’t raised by the Amish, there’s a good chance you watched It’s the Great Pumpkin Charlie Brown every fall until you deemed yourself too cool. If you missed it, the holiday cartoon opens with Linus writing a letter to…
Jay Jerrier is looking for a few good pizzaiolos, according to a recent post to his Facebook page. It links to an ad on Craigslist that asks experienced applicants to stop by the restaurant for a tryout. And it turns out Zoli’s isn’t the only prominent restaurant in the Dallas…
In late September, Restaurants America’s Central Standard opened in the Design District. The Chicago-based group is also responsible for Park Tavern at The Shops at Park Lane and Primebar in Uptown. This is the second location for Central Standard. The first opened in Chicago earlier this year and features a…
Late last week, news dropped that Smoke chef-owner Tim Byres and his partners Christopher Zielke and Christopher Jeffers had taken over American Outpost, the tavern located in the little Oak Cliff house with a front porch that was made for beer drinking. It’s the same spot that used to hold…
Not long after walking into Mesero Miguel, you may start to wonder whether the restaurants that failed in this two-story space could have made it if they simply looked this good. Cuba Libre put in a solid 10-year run on the highly visible corner of Willis and Henderson avenues, but…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. The term “barbecue” holds a lot of different meanings to those who have tasted meat worked by the…
One of these days I’m going to find a way to create a sandwich ranking system that stacks the world’s best sandwiches in order of deliciousness. I’d have already done it but I can’t figure out how to take the provincial nature of sandwich love into account across an entire…
