Oh, you sad sap. Why are you sitting on your sofa nursing a whiskey bottle in solitude? Has your significant other suggested you take some time to grow as a person? Have all of your friends booked a weekend trip in tandem and left you? Maybe if you got out…
You know Primo’s, the busy-as-hell Tex-Mex restaurant on McKinney Avenue? You’ve likely walked by its patio while it’s packed to the rails with Uptowners lining their stomachs with cheese and tortillas before a night of shot-taking, misplaced credit cards and broken heels. The restaurant has been open since 1986, according…
A new Harris Interactive poll queried 2,000 adults in top U.S. markets and determined some facts about our local drinking habits that may be harder to swallow than a shot of rail gin. Residents in cities like Philadelphia, L.A., Washington, D.C, and others were asked about how often they consume…
Dallas is getting a new restaurant and bar downtown in the West End. Stingrays had a soft opening last week and is expected to have a grand opening event sometime in November. You’re more than welcome to visit now — just know that things won’t be as grand as they…
Earlier this week Consilient Hospitality announced it hired Jeff Harris away from Bolsa, where he’s been the executive chef since 2011. If you’re a fan of Harris’ cooking, the announcement might be an exciting one. New restaurants bring new menus and new inspiration, and if it all works out customers…
I know you were planning on taking it easy the next few weeks. Thanksgiving in only a month away, and the gustatory excess always starts a few weeks early. Buttery baked goods, excess alcohol, sausage, gravy and the inability to say no to anything (unless it’s green beans (unless they’re…
The three of us had our spoons at the ready the second the dessert plate landed on the table. Smothered with whipped cream, flecked with freeze-dried strawberries, nuts and tiny cubes of pineapple, and flanked by scoops of ice cream, the plate looked a lot like most brownie sundaes. “This…
I can’t help but fantasize that like many other scandals involving our pedigreed leaders, the government shutdown will lead to some sort of hearing. And that the wasted money, disrupted lives and other indirect costs of the budget standoff that accomplished nothing will force some sort of nonpartisan investigation that…
The last time I mentioned sour beer it was as an aside in a post about the appeal of Budweiser and other mass-produced domestic beers. I’ve always been an equal opportunity imbiber, as happy with a cold, crisp lager cranked out of a factory brewery as I am with a…
After nearly a year of closure the wait is over. Oishii opens today at 11 a.m. for lunch. Thanh Nguyen closed his Oak Lawn neighborhood restaurant last December after it was completely destroyed by a fire. The same blaze shuttered Sal’s pizza next door, but the damage to the pizzeria…
It seems as if Levy Restaurants executive chef Joel Pena has a bit of a bacon problem. Or maybe he just has a thing for incredibly strange food. Earlier this spring, he put together concoctions that made use of cotton candy, bacon and vodka, and tossed rabbit and antelope meat…
Homesickness can be a bear. It skews your thoughts and wrings enjoyment from things that should bring you pleasure. Each experience in a new environment is unfairly judged against memories that have been glazed over with sweet nostalgia. When you’ve got it bad, nothing measures up. I’m talking about doughnuts,…
You can’t ignore it now. There’s an undeniable cold snap in the air, and pumpkin fever has taken over. It’s time to switch up your cocktail, and if you’re like me, the go-to cold weather spirit is usually bourbon or rye. Maybe it’s the smoke from the barrels recalling memories…
You’ve done it again, haven’t you? You’ve got plans to go out and get burgers tonight, and then tomorrow you’ve got three buddies ready to pile into a car for a day-long barbecue road trip. You’ll probably end the night with late-night tacos before you wake up and pummel yourself…
Deep Ellum Brewing Company has had a reputation for aggressive, big-bodied beers since they opened in 2011. Their IPA is an incredibly hoppy brew, and the Double Rye IPA is an all-out Dream Crusher. Most beer companies have some fun with their labels, but recently Burnt Orange Report, Texas’ largest…
Last week a reader tipped us off that Kozy Kitchen, the casual restaurant on McKinney Avenue with a penchant for local ingredients, would be opening a second location. This week chef and owner Nick Nicholas Pavageaux confirmed the new restaurant, saying he held a soft opening last Wednesday and is…
Bacon blew up the Internet again. A quick Google search for “bacon” and “infertility” will produce a whole slew of articles and blog posts pointing to the results of a fertility study that were recently presented at the American Society for Reproductive Medicine Conference in Boston. Researchers evaluated the eating…
When Kitchen LTO opened earlier this summer, the “permanent pop-up” promised to be at least the most interesting restaurant at Trinity Groves. Before it, the development that sprang up at the end of the Margaret Hunt Hill Bridge had only produced mediocre barbecue and hot dogs. Now a flashy marquee…
Leslie Brenner reports that the owners of Zanata have closed the restaurant after a significant fire. Based on the account on the DMN’s Scoop blog, the fire, which broke out Sunday morning, was significant enough to damage the inside of the restaurant, as well as the roof, and was recently…
No doubt you were told at a young age to not judge a book by its cover — in part to spur exploration and free spirit, but also as a lesson against the perils of discriminatory thinking. We all should be judged by our merits, the saying goes. It’s what’s…
Earlier this week I received a box containing assorted pecans, shortbread cookies and a number of other items from a company called Bandera Foods. All of it was delicious, but the Smokin’ Pecans were near transcendent. They were light, had a crisp, airy texture and were laced with a subtle…
When the W Dallas reopened its restaurant as Cook Hall, there wasn’t much reason to get excited. Dry charcuterie, bland sliders, soggy shrimp and other dishes that seemed less than inspired made the closure of the hotel’s old restaurant Craft, where even something as simple as roast chicken once seemed…
