Between the Buns Slides into Dallas’ Hearts (and Stomachs)

Nearly 2,000 people made it out in one of the first warmer days of the year for Between the Buns, a Dallas Observer event that had attendees tasting and voting for their favorite sliders from local restaurants. Chef John Tesar was on the griddle for Knife’s pimento cheese burgers, and…

There’s Something Fishy About Sunday Brunch at Uchiba

“Did you hate this?” the server asked, picking up the glass containing an alleged bloody mary. It’s not exactly the ringing endorsement you’d like to hear from restaurant staff. You’d think when a place opens for Sunday brunch, it would have a bloody mary on the menu. You wouldn’t expect…

Pilotworks Opens a Co-Working Space for Food Professionals

In a space that once used to educate the next generation of culinary professionals, an organization aims to provide opportunities for people to make careers in the field. Pilotworks opened recently in Northwest Dallas, in the space that was formerly occupied by Le Cordon Bleu Institute of Culinary Arts. While…