A June 16 tour of farms in the McKinney area offers the usual perks: Guests will get to taste local food, have cocktails and mingle with other people who bought tickets in the four days before the event sold out. But this tour isn’t just for schmoozing. The Farm Tour…
Dallas has enough brunch places that you can try them all without repeating a spot, but one spot in Deep Ellum might tempt you to go a second time. Or a third. Harlowe MXM sits at the northwest corner of Malcolm X Boulevard and Main Street, offering a brunch menu…
Jon Stevens, the man behind Stock and Barrel in the Bishop Arts District, is trying out a concept in the Design District. Foxyco’s menu will come stocked with comfort foods such as dumplings and pastas, but a big focus for Stevens is the wood-fired grill. You can see the grill…
West End hosted its first Dallas Fest on Saturday, welcoming vendors to sell art, setting up bands to set the mood and encouraging Dallasites to discover what West End is all about. Because West End is, indeed, a thing. The 12-hour event aimed to promote “all things Dallas.” While the…
My mother never encouraged the use of straws — they cause wrinkles, she says. That’s bad enough, but there are also serious consequences to the environment that have caused bars and restaurants to turn away from disposable plastic straws altogether. “There’s already been a conversation going on within our industry,…
Uptown has another restaurant ready for you to spend your money — and this one comes with a lengthy wine list and knowledgeable staff to guide you through it. Plano’s Sixty Vines is now in Crescent Court, offering 40 wines on tap and a full menu of California-meets-Italian fare. Oversized…
If you’ve ever cooked, you know there are scraps from vegetables you diced or leftovers from a meal that are never consumed by someone hungry, only by the tall kitchen trash can. Many restaurants aren’t better. Some are, but it’s not enough to counteract the fact that 40 percent of…
Jon Alexis knows how to run a seafood restaurant. Now he hopes the chops he’s acquired since buying TJ’s Seafood Market and Grill helps put a unique stamp on a burgeoning poke market. Even though he purchased TJ’s from his parents in 2009, opening up Malibu Poke down the street…
Because we can never get enough chicken and waffles, Henry’s Majestic has a brunch worth visiting — at least once. This McKinney Avenue restaurant, part of the Bread Winners family, offers a warm environment with friendly service, with meals from 10 a.m. to 2 p.m. on weekends that are mostly…
If you can’t get enough of the aesthetics of the Statler, you now have another excuse to stand in that beautiful elevator lobby. Waterproof, a casual lounge with cocktails, is open, offering a nice view of downtown from the 19th floor. On the inside, tiny lights cover the dark ceiling, creating a…
For those who just can’t get enough Peeps or Easter spirit, there’s a beer for you. And maybe for others, if you like sweet marshmallows and glitter in your drinks. The Collective Brewing Project is partnering with Taps and Caps, and they’re promising this brew will be more than just…
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…
“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…
Sugar Sang is industrious, hard-working and intuitive. He knows his way around the customers and in the kitchen at his sister’s walk-up window restaurant, Sandwich Hag. Sang, 37, has knife skills and knows how to cook. He can do just about anything you ask him to, except one thing: He…
The team behind Armoury D.E. is opening its second restaurant in the same neighborhood that’s already shown them some love. Peter Novotny and Dan Murry plan to open Ruins in April, taking the former Luscher’s Red Hots restaurant on Commerce Street and adding on the adjacent space. “We wanted to…
A beautiful dining room hasn’t been enough to keep a consistent concept in place at the Cedars Social. But now, three women see the space not as a hurdle, but as an opportunity. Restaurateur Monica Greene, chef Anastacia Quinones and bar manager Leann Berry will reopen the Cedars Social this…
Those who wish it could be ever-so-slightly easier to get a meal from Lucia could be in luck this spring. Owners Jennifer and David Uygur are planning to open Macellaio, a salumi-based restaurant not far from Lucia — which has 41 fewer tables than the new place is expected to…
West End plenty of passionate individuals advocating for the success of this corner of downtown, such as Jeremy Scott of Tutta’s, Chase Headley of 1001 Wine & Spirits and Joe Groves of Ellen’s. Another voice of positivity is so optimistic about this section of the 75202 ZIP code, he’s opening…
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…
When Bryan Meyer started brewing cider with a friend, he heard a lot of opinions about the fermented fruit beverage. Mainly, “We don’t like cider.” But Meyer’s cider was different, and the dryness and drinkability were quickly evident to anyone who took a sip. This summer, his team will start…
There’s a reason why Hattie’s is known for being Hattie’s — and recently, it’s a reason fraught with sadness. Estevan Galindo made Hattie’s what it is, according to chef Christopher Alexander. Now the community must move on without him. “He was probably the most underestimated culinary power that Dallas had,”…
Thomas Locke, 35, hopped around to different jobs until finally finding his calling. It’s not a high-paying corporate job or a gig bringing him fame, but he gets to hang around cows. “I went to Austin College up in Sherman,” he says. “I just had no idea I was going…
