Earlier this week the Dallas Farmers Market was handed over to DF Market Holdings, LLC. The management group (formerly known as the Farmers Market Group) is now responsible for market operations and working with farmers, vendors and the business owners of Shed 2. While some business owners retain their optimism…
Editor’s note: Earlier we told you about a few locally made hot dogs, and hopefully you’ve been persuaded to give one of your local butcher shops a try. Don’t stop now. There are a few more things you can do to take your hot dog game even further. See also:…
City Hall yesterday approved the variance that will allow Jonathon’s Oak Cliff to expand its kitchen. Now a small zoning approval regarding an expanded parking requirement is all that stands between hungry brunchers and some crazy new waffles. Co-owner and chef Jonathon Erdeljac says months of planning should expedite the…
If you “accidentally” purchased 20 pounds of produce at the farmers market last weekend and only cooked a fraction of it, chances are you can pickle the rest. And what can’t be brined is likely perfect fodder for a jar of homemade preserves. Canning and jarring was once the way…
It was wildly unexpected when Colleen O’Hare and Jeana Johnson announced their latest restaurant. They’d already successfully tackled tacos more suited for gringos than for those raised on the streets of Mexico City. Authenticity be damned — those tacos were delicious, and Good 2 Go quickly became an East Dallas…
Richard and Tiffanee Ellman are at it again. Last year they opened Oak in the Design District. This year they opened Belly & Trumpet in Uptown. And this Friday PakPao will open back in the Design District again. The third restaurant from the Ellmans will feature Thai food cooked by…
Step away from the highly-processed tube meat. You know who you are. Your last-second planning has you trapped in the aisles of your local grocery store. There are red and yellow bottles in your cart, next to crappy buns cooked four days ago. Hot dog cookouts are supposed to be…
I get all sorts of news releases describing gadgets that promise to change a cook’s life forever. I delete most of them after a quick look. Often the device can be easily duplicated with a more common kitchen device most of us already have on hand. Other times the tool…
Jonathon and Christine Erdeljac are experiencing growing pains in Oak Cliff. What was once a romantic kitchen fit for Smurf-sized cooks has become a burden for the duo, as a weekend brunch service has drawn a steady, loyal and absolutely ravenous crowd. See also: Big Plans From the Tiny Kitchen…
It was just a few weeks ago that I walked into Teppo, the sushi restaurant on Lower Greenville Avenue, and stumbled on the Spanish mackerel tataki. The restaurant offers various chef’s selections, which are a decent way to introduce yourself to fish you might not have tried on your own…
I want to love the shawarma at Qariah, but they don’t sell enough of them. If you’ve ever seen the vertical spit at Bachman Lake Taqueria spinning full tilt, you know it’s a sight to behold. The meatsicle sizzles as it twirls, spitting fat at the burners, which hiss and…
A fire gutted Luna Tortilla factory in northwest Dallas this morning. Owner Fernando Luna said he first smelled the smoke about 10:30 a.m., but initially the odor was mistaken as an over-toasted tortilla or a grill running too hot. As the smell got stronger, so did Luna’s curiosity about its…
When Buddha said life is suffering and suffering was the path to nirvana, I’m pretty sure he was talking about fried chicken. Think about it. Eat your way through this list and you will undoubtedly suffer. But you’ll also experience moments of bliss that transcend the discomfort. Enlightenment in a…
While the Lakewood Landing won best Bar Food in the Observer back in 2010, I’ve had mixed experiences at the bar when it comes to snacking. The nachos seemed a little soggy, the burgers were definitely dry and then there was that corn dog incident that really got me down…
Back in January we asked in a blog post what would happen if we abandoned the tipping system that’s become the mainstream method for providing front-end restaurant staff with compensation. The post was spurred by a TEDx talk given by Bruce McAdams, a Canadian restaurateur-turned-professor who advocates the end of…
I have had some experiences in grocery stores that definitely make me feel like I’ll never want to step foot in one again. I’m sure you’ve been there. You get your heart set on some recipe you’ve just torn from the pages of whatever glossy food magazine you turned to…
Ben and Jerry’s is officially out of ideas. The company kicked off a campaign recently to market flavors based on cities across the country. The announcement led us to pose the question on Facebook: What would Dallas taste like as an ice cream? See also: – The Smells of Dallas:…
Construction for the new Rudy’s Chicken started yesterday. Or at least a few spadefuls of dirt were tossed to kick off the effort. Council member Dwaine Caraway, Mayor Mike Rawlings and a number of others from the City Council came out to mark the project kickoff and get their hands…
Barbecued brisket is a finicky son of a bitch. Cook it too fast and you’ll be left with a dry, rubbery hunk of beef the size of your grandmother’s purse. Cook it too long and you can end up with a pile of loose, stringy meat. Smoke a perfect brisket…
The four of us entered with the best intentions. I’d gathered three friends to help me evaluate the barbecued meats of Pecan Lodge, and “the trough” seemed like the only way to go. The $65 plate (sides not included) offered plenty of everything the restaurant had to offer, and according…
Last month I used the recently released UN report on bug consumption to question whether or not Dallasites were ready to dine on insects. Comments came in quickly and resoundingly to the negative. “OK I can suck the head of a crawfish all day long, but I’d never stick the…
Dallas needs a few more French bistros. There’s something about sitting down at a table just a little after noon, ordering up a bottle of wine and starting with some great charcuterie, maybe with a little side salad dressed simply with lemon and olive oil — something you can linger…
