You’ve heard of Snow’s BBQ, right? How about Black’s and Kreuz Barbecue in Lockhart? The most popular barbecue restaurants in Texas are known for their long lines and wait times as much as they are their meats. But what if you could sit on your couch and wait for a…
Gastropubs everywhere! Just eight days after The Dallas Morning News published Leslie Brenner’s guide to gastropubs, Whiskey Cake announces the gastro-blah blah based in Plano has a new chef. Brent Hammer, formerly of Hibiscus on Henderson, will take over as chef de cuisine. See also: – With a Name Like…
Joyce And Gigi’s opened quietly four weeks ago with four pyramid-shaped heaters casting towering flames to call to cars as they drive down Ross Avenue. Without the heaters you’d zip right past the restaurant. It’s tucked into a recently renovated space on Hall Street. Joyce Stenvall and Gigliola Aguilera have…
After seeing a number of press releases and blog posts detailing the food at The Standard Pour, I decided to head to the Uptown gastropub to see if the place was worthwhile. I was hoping the “Cocktail Den and Cravings Kitchen” would be the neighborhood’s answer to Ten Bell’s Tavern,…
The Standard Pour opened last March, promising a cocktail den with food as slinky as its old-school cocktails in the heart of Uptown. Just less than a year later it has grown into a bustling restaurant, packed to the hilt on weekends and filled with a respectable crowd even late…
Just yesterday I wrote a post suggesting that the smaller, local farm vendors at the Dallas Farmers Market be moved to Klyde Warren Park. Now there’s evidence that other models for farmers markets are flourishing in the Dallas area. See also – Want To Fix The Farmers Market? Ditch the…
I expected a strange look and a question or two from my dinner guests. After all, I was standing in front of a red hot fireplace with a wild look in my eye and a large flap of meat dangling from my fist. “Why aren’t you using a grill?” one…
Dallas is going to get a really big bar. At least it looks pretty big in this rendering. “The Rustic” will open this spring, according to Josh Sepkowitz and Kyle Noonan, who also opened Bowl and Barrel recently on Park Lane. See also: – Bowl and Barrel to Open Soon…
I know this is going to upset some people. The folks that run the current market might not like what I’m about to say, and the Dallas Farmers Market Friends organization definitely won’t like it. The Fourton’s at Pecan Lodge probably won’t dig it either, but I’m going to say…
It was a rough night over at the Windmill Lounge: not a good night for planter boxes at all. “No we do not have a drive-in patio. Well, not until tonight,” reads a post on their Facebook page alongside a dark, ambiguous picture of some strewn-about lumber. See also: -…
The first time I got some hot sauce from Quaker Steak and Lube, I promptly gave it away. I wasn’t very interested in a chain that specialized in cheese steaks and hot wings. Besides, we’d already done a post announcing the arrival of the service-themed, fast food restaurant. That was…
Yesterday we pointed out the mention of Balcones Texas Single Malt Whiskey in The New York Times as part of a larger discussion about malt whiskeys and their recent domestic rise. Today I got a bottle of the stuff. It tastes like this… When it comes to whiskey, I am…
In a small, fenced parcel, presumably somewhere in Texas, two perfectly dressed cowboys wrestle a young calf to the ground. They use their knees to pin the animal to the dirt while a third cowboy holds a thick length of metal in the smoldering coals of a fire in the…
There’s a lot of hubub about the tacos served at Stampede 66, but I’m having a hard time embracing the enthusiasm. First of all, they start at $4 a piece, pricy no matter how good the service is at Stephan Pyles’ latest restaurant, but they also lack the authentic, gritty…
Shame on us for not seeing this sooner. A Waco distillery whooped up on the Scots in the whiskey distillin’ business a month ago. They won Best in Glass, a recent whiskey competition, beating names I’m sure you’ll recognize like Macallan and Glenmorangie, just to name two. See also: -…
By now you’ve surely seen the Tumblr feed This Is Why You’re Fat. The blog showcases gastronomic food porn with a propensity for dishes that tend to be high in fat and calories. Deep-fried macaroni and cheese sandwich anyone? See also: -Embracing Gluttony: The Hot Mess at Pecan Lodge -Embracing…
According to The Associated Press, MicroZap Inc. has developed a technology that allows bread to be stored for up to 60 days without growing mold. The device, which costs about $100 more than a standard microwave oven, makes use of the same energy to kill mold spores in a loaf…
Every once in a while someone mistakes Scott for a food expert and risks ruining dinner by trusting him to answer to a burning question. Got a question about food or restaurants? Send it via Twitter @scottreitz, Facebook @ Cityofate or in the comments. Tiffany asked by email, quite succinctly,…
Tiffany Derry is bolting. In an exclusive interview with Leslie Brenner at the Dallas Morning News, which gave the Top Chef contestant’s restaurant four stars in a review published shortly after the restaurant opened, Derry announced her departure to pursue national television projects. Her last day at Private Social will…
Cold snap anyone? Dallas is finally starting to feel a little wintery, which means it’s the perfect time to pour yourself a margarita. Seriously. I’m used to switching to scotch when the mercury drops, but I’ve seen a number of cocktail recipes that are making think a winterized version of…
If you happened to listen to NPR this weekend you might have stumbled on an interesting food story on This American Life. The episode opens with a detailed examination of pork bung, which has been breaded and fried and served as calamari to unsuspecting diners. This can’t be possible, right?…
When I eat Tex-Mex, I generally subsist on two standard orders depending on my mood. Sometimes I want enchiladas, and sometimes I want fajitas. The rest falls into special occasion Tex-Mex, such as when I’m hunting for perfect puffy taco, or searching for good queso, or am otherwise distracted by…
