As yet another week draws to a close, it’s time to start thinking about your food-related weekend plans. Looks like we might have some nice grilling weather in our future, but before you scrub the rust off your grill grates, we have a week to wrap up. This week I…
Casually drop that you’re a power Yelper while you dine at a restaurant, and undoubtedly your service will improve. Perhaps an extra cocktail will come your way. And ah, is that a free dessert? Of course some of us aren’t as forward as others. It can be hard saying out…
If you’re a margarita purist you’ll undoubtedly mark today’s holiday with freshly squeezed citrus and a bottle of your finest pure agave. While I’m firm devote of the au naturel camp, my editor has informed me that not everyone wants to spend their time sifting seeds out of their fruit…
This weekend’s ” target=”_blank”>New York Times Magazine has a long piece on the science of processed-food addiction. It’s the most fascinating piece of food journalism I’ve encountered in some time, and a must-read for anyone who has ever grabbed a bag of potato chips. (That would be all of you.)…
I kind of wanted to hate John Tesar for putting his fine-dining seafood restaurant in the middle of the Preston Center. While the people that live nearby are no doubt grateful, I don’t like driving that far to park near a DSW and look out the window at a guy…
If you ask chef John Tesar why he named his restaurant after the tool, he’ll tell you “a spoon is the only kitchen utensil you can’t live without.” He has a point. It’s hard to do anything with liquid in a kitchen without the dished characteristic that makes a spoon…
Have you read Gizmodo’s latest ode to the “Big D?” They just published the details of the third leg of their trip, which was sponsored by Knob Creek® and featured Seattle, San Fransisco and most recently Dallas. While it’s nice to be complimented by just about anyone, I’m worried the…
Rosemont, restauranteur Tracy Miller’s ode to casual but elegant breakfast and lunch, appears to have closed. A source tells City of Ate that the staff was informed yesterday that the restaurant would cease operations immediately. Miller couldn’t be reached for comment this morning, but the restaurant is locked, unlit and…
The Maker’s Mark story keeps unfolding like onion layers. The Washington Post published an article Monday that delves a little deeper into the cooperate decision to lower the proof of their popular bourbon. See also: – Makers Mark Raids the Family Liquor Cabinet – Maker’s Mark Has Changed its Mind…
Just when you think there can’t possibly be another Sharon Hage designed restaurant, the former York Street chef cranks out another. The next goes by the name The Lot and will open February 25 on a two-acre lot where Gaston Avenue and East Grand Avenue meet up with Garland Road…
The nominations for the James Beard Foundation Awards were just announced, and Dallas: You’re looking pretty good. Seven chefs and restaurants have been named as some of the country’s best for service, food and bar and wine programs. Last year I called the list of nominees a total snooze as…
Yesterday morning Eric Nicholson uncovered the plan for the redevelopment of the Dallas Farmers Market. The package will be presented to the City Council tomorrow, February 20, at 1 p.m. See also: – The City Finally Revealed Plans For a Privatized Farmers Market If you don’t feel like reading through…
It started off as a simple idea. Go to a restaurant after 10 p.m. or so, order some food, consume it, and if it’s good publish a Late Night Eats post about the place. The first three were actually just that simple. Then it got hard to find additional places…
It’s been haunting me for weeks now. The memory of perfect pastrami, tucked between two slices of perfectly toasted rye, with sharp mustard that had a serious bite. I’ve sampled a number of different house-cured deli meats around Dallas, and many of them have been pretty good, but this sandwich,…
Last week the Chief Operating Officer of Maker’s Mark Rob Samuels announced plans to dilute its flagship whiskey from 90 proof to 84 in response to growing demand globally, causing a near uprising of livers across America. This week, Samuels changed his mind. “We’ve been tremendously humbled over the last…
Well you made it through Valentine’s Day. In case you’re interested in reliving the carnage, here’s a slide show of sexy dishes you may have encountered on your big night out, and a story on why many chefs hate to make them. Of course if you really want to depress…
Mudsmith Coffee, the high-end coffee shop and bar that recently opened on Greenville Avenue, is currently under attack by wild pigeons. According to a customer on the scene, the birds are sneaking in when customers walk through the door, before roosting in the rafters and reigning terror from above…
While pour-over methods are becoming increasingly popular, press pots are the go-to “technology” for most home coffee geeks. If you’ve transcended the standard automatic drip coffee machine that dominates most American counter tops, chances are you decided on a press pot to elevate your coffee game. The instructions that accompany…
Valentine’s Day is here, which pretty much sucks for everyone. If you’ve got a special someone, you’re guilted into going out and having your wallet gutted by a triple-digit, prix fixe, mediocre meal. Have fun with that. If you’re not coupled up, you get to spend the evening alone while…
I know you. You’re the guy who’s crowding the Target card aisle last minute, sifting through the leftover cards and trying to find something clever that resonates with the way you feel about your one true love. You’re going to pick up fresh flowers after, right? Except the florists have…
When I interviewed Ramiro Torres about opening his Los Torres, his small taqueria in Oak Cliff and the subject of this week’s restaurant review, I heard something that I hear a lot from new restaurant owners. Torres described a seemingly endless process of inspections followed by repairs to please one…
If you go into a random bar and order a whiskey sour, chances are the drink you receive will be terrible. The sour mix is usually the culprit. A similar pre-made concoction of sugar and artificial flavoring has ruined margaritas and other cocktail classics, mostly because bartenders are under the…
