A lot of people love Mot Hai Ba, and that’s a good decision. Where we need to evolve though, is beyond calling it a Vietnamese restaurant. Chef Peja Krstic produces dishes far beyond that, and a plate showing that is one of the new items on his menu as of…
The French Room of The Adolphus announced its new lead of the kitchen: Diego Fernandez. As executive chef, Fernandez will be over the culinary operations for the French Room, the French Room Bar, tea services and more, the release says. His immediate focus is on the holiday programming that goes…
It seems like yesterday we were just hearing, “Howdy, folks” for the first of the State Fair of Texas season, and we were just learning what the finalists were for this year’s top foods. But here we are at the last weekend. After the food is eaten, the rides are…
The butcher behind Matador Meat and Wine announced via a Facebook video Wednesday that he has closed for business. Buckled in a seatbelt of his car, Matt Peterson announced the news: “We have closed Matador. Unfortunately, it’s just one of those things that it ran its course. Ironically yesterday was…
CiboDivino opened its second location in Dallas, Centro, just a few weeks ago in downtown’s Bryan Tower. The first location in West Dallas’ Sylvan Thirty is more of a market with lots of wine. This downtown spot is more along the lines of an eatery first with a selection of…
When I moved downtown, there was a new little place serving breakfast tacos and pressed wraps in Main Street Garden Park, but the Lily Pad wouldn’t make it. Neither would Rusty Taco, which came in later. Today, there’s a little more hope for what’s there now: Hot Off the Press,…
Just after we heard Spaghetti Warehouse will close in the West End, we’re now told Mudhen Meat and Greens is closing in the Dallas Farmers Market on the other end of downtown. “I apologize to all the folks in Dallas who appreciate clean and healthy options. I apologize to the…
Sometimes it’s surprising to hear a restaurant doesn’t use Profound Microfarms. The 2.6-acre farm is mentioned so often probably because it has 83 restaurants that use the greens. Lee and Jeff Bednar have built out three of their four greenhouses, and now they’re moving to renovate the fourth, and final,…
Have you met anyone thrilled about the lovely hostel-adjacent bar/restaurant Izkina being rebranded as Booty’s? We haven’t. Critic Brian Reinhart went to the Bar Formerly Known as Izkina to try the food, and it was still quite stellar. After all, “Joel’s still there,” many of us said. But the business…
Many of us have been watching the West End evolve as local businesses strive to improve the perception of the neighborhood. Large companies have moved in, apartments are plentiful and a new park will be there soon, too. Yet Spaghetti Warehouse has remained more or less the same. Today a…
Georgie by Curtis Stone is set to open in early November, with the former Villa-O space on Travis Street transforming into a new restaurant, one that has some promise as quite a beautiful space. To get people amped up about the new spot, the soon-to-open restaurant hosted a dinner at…
Black Restaurant Week returns to Dallas for its second year, encouraging residents to head to businesses highlighting African, African American and Caribbean cuisine. “It’s an awareness campaign, that’s what we love about our project: We love to showcase that culinary talent,” says Derek Robinson, marketing director of Black Restaurant Week…
As we all drown our Monday morning in coffee to get the week going, 29-year-old Will Salisbury is in New York, doing what he’s always doing. Just in a different kitchen, among people who have been doing it all their lives and in front of people who will deem his…
As of today, stone crab season is back at Truluck’s. Yeah, it’s a chain. And yeah, the former building had nearly 10 times the charm the current one on McKinney Avenue has. But the launch of this seven-month season is still something worth mentioning because those crab claws are delicious…
The sight of talented people collaborating is often a nice thing, but when chefs do it, it’s usually enjoyable for those of us who get to eat their creations. At José, chef Anastacia Quiñones-Pittman is bringing in chefs for a little bit more than just a few good plates of…
On the eastern side of one of Dallas’ best entertainment districts is a new place opening this weekend, and they’ll sell only three things: coffee, ice cream and beignets. Eric Khozindar, who was born and raised in New Orleans, is opening Le Bon Temps, a beignet-focused bakery in Deep Ellum…
The Lowest Greenville Collective’s Fall Festival returns at the end of the month, this time including trick-or-treating for kids. When we think back on what Lowest Greenville was like, say, 10 years ago, it’s worth pausing a moment to be thankful we have this in the neighborhood. Plus, we get…
The Shed of the Dallas Farmers Market was packed by 4:06 p.m. for the Dallas Observer Tacolandia. It’s time like these, one says, “VIP is always the way to go.” That got us in at 3 p.m., and we were able to get through a good chunk of restaurants before…
The neighborhood distillery in southern Richardson will finally open this month. When asked when they’re planning to be in business, Evan Batt — who owns Lockwood Distilling Company with his wife Sally — jokes “two months ago.” But now they are in the final stages, assuming the last permits go…
The Asian smokehouse Loro, by Aaron Franklin and Tyson Cole, is coming to Dallas next year. The outpost planned for 1812 N. Haskell Ave. in Old East Dallas is the second location for this Austin restaurant, which opened in April 2018. The goal is to have dishes that balance between…
There are certain components that make a bar one worth being your neighborhood go-to — whether that’s in your neighborhood or you have to drive to another one to get there. For me, that involves low lighting, solid staff, a jukebox and at least one food item that is superb…
Last week I was out of the office, breathing in cleaner air, drinking better tasting tap water and purchasing a bit of turquoise. I also ended up working alongside a James Beard winner. Mark Kiffin, the James Beard award-winning Best Chef of the Southwest in 2005, is the chef of…
