If you live anywhere near Lemmon Avenue and the tollway, this blog post is about to seriously brighten your life. Kyla Phomsavana, co-owner and chef of Sakhuu in East Dallas is about to open up a second location on the other side of town. See also: – At Sakhuu, You’re…
Last night the Beer Nerds gathered at The Common Table in Uptown to sample Wim Bens’ new wares courtesy of Lakewood Brewing Co. Dubbed Dame du Lac, the latest from the brewery’s collection of single batch obscure brews known as the legend series, it sports a caramel color, lots of…
If you’ve grown fond of the delicious tandoor baked bread served at Stephan Pyles’ Samar, you better start eating a lot of it. A renovation of the first two floors of the building that hosts the restaurant will force its closure this July. The renovations will bring a new fitness…
If you eat bacon on your breakfast sandwich, order two strips alongside your scrambled eggs or couldn’t imagine a hamburger without a few slices of salty smoky pork, China has just invested in your meals. Shuanghui International Holdings Ltd. agreed to pay $4.72 billion for Virginia-based Smithfield, according to the…
Two weeks ago Private|Social announced a new direction on their Facebook page. Edible art was out, and “awesome Texas food” was in. A subsequent news release said the restaurant was looking to embrace a menu with a lower price point and more approachable food. See also: – Rocco Milano on…
By many accounts, Dallas’ dining scene is improving. Restaurants have gotten more James Beard Awards and increased national attention as innovative and passionate cooking slowly edges closer to mainstream. Both Nancy Nichols at D and Leslie Brenner at the DMN have noted progress within the last year, and I’m seeing…
A seemingly innocuous question posted on the Dallas Observer’s Facebook page this week drew more than 100 comments fast. “Where are your favorite chips and salsa in Dallas?” asked web editor Nick Rallo (he says it was for a friend). Had he asked me I might have sent him to…
If there’s one thing you could use to convince an out-of-towner that Dallas is a city worth visiting, the first-class city its leaders want so badly for it to be, it would likely be the Arts District. It’s the largest in the country, according to people who know such things,…
I just got a cryptic email from Lindsey Miller and Associates, the firm that handles Oak in the Design District. The email confirms a previously unsubstantiated blog post on Crave that broke the news earlier that executive chef Jason Maddy has left the restaurant. From the email… Out of respect…
It is impossible to miss Rudy’s Chicken as you drive down Lancaster Avenue through southern Dallas. The overwhelming aroma of chicken and grease will hit you long before you see the peeling red and orange paint that marks the storefront. The string of ruby brake lights are a beacon, guiding…
When Peak and Elm Cocina, the Tex-Mex restaurant on the outskirts of Deep Ellum, opened earlier this year, owner Jesse Moreno Sr. made a shocking announcement. Despite the menu featuring enchiladas, fajitas and other classics, the restaurant would not be serving gratis chips and salsa. See also: – Peak &…
A tipster emailed me over the weekend to let me know that Mockingbird Taproom has closed. Their website is currently down, and a call to the restaurant went unanswered. The mailbox for the number is full. A spokesperson for Mockingbird Station, which leases the space, confirmed that the restaurant was…
If you’ve paid a visit to Bowl and Barrel and loved everything about the experience but your bill, there’s a new, more affordable option coming to the Design District this summer. Bowlounge will offer 12 lanes of bowling just a few blocks south of the Meddlesome Moth, Oak and the…
It felt so strange walking into Acme F&B on a recent weekday evening. The dining room was completely empty, except a couple of ladies at the bar, and outside the patio was only half full. Just under a year ago, the restaurant was one of the hot dining destinations of…
The unofficial start of summer is here, and the three-day weekend promises smoldering grills, coolers full of beer, and if you stumble over to 20 Feet this weekend quick enough, the first of this season’s soft-shell crabs. Let’s get this week wrapped up. This week I reviewed Lark on the…
We’ve written plenty about the new massive food monsters available at Rangers Ballpark, but while I was at a game recently I was able to see them next to their old school counterparts. It’s kind of shocking how far things have come in recent years, and makes you wonder how…
Marc Cassel, owner of 20 Feet Seafood Joint in East Dallas, threw an interesting post up on his Facebook page this week. Holy Flying Decapod Crustaceans Batman! A few dozen soft-shell crabs (can I get a Hallelujah?) will be boarding a red-eye flight from the Chesapeake to Big D this…
After 49 years of liquoring up Lower Greenville Avenue, the original location of Goody Goody Liquor will close its doors permanently on June 22. A spokesperson for the company confirmed the closure, saying the company was unable to negotiate a lease with a new property owner. John Dragna, a banking…
Lark on the Park, which I review in this week’s paper, feels like the start of something to me. Downtown Dallas can be such a sleepy place in the evenings, and pedestrians are few and far between. There are a few lines outside of the clubs deeper downtown, and the…
Remember last year when we stumbled on Stephan Pyles’ Twitter feed? The chef was traveling around Mexico, gathering ideas for menu items for Stampede 66, and tweeting up a storm. See Also: – Stampede 66 Teases Tacos de Chipolines Pyles snapped a picture of a bin full of grasshoppers and…
Downtown Dallas was starved for natural beauty. Not that a five-acre deck park built atop a busy freeway is natural, really, but there are large swaths of grass that are sometimes green alongside the plastic turf dogs seem to love. The grass would be greener if a large part of…
High prices have lead many farmers across the country to look for cheaper feed sources. Now NPR reports that a Seattle butcher stumbled on an alternative that’s doubled as a very successful marketing ploy. William von Schneidau is feeding weed to his pigs. Now everyone’s out to get some of…
