If there’s truth to the idea that big surprises come in small packages, a Fort Worth trailer measuring roughly 10-by-10 and located in the parking lot of Avoca coffee on Magnolia Street is proof. After Tokyo Café was gutted by a 2014 fire, former head chef Kevin Martinez wasted no time forging…
Goat cheese. Do you love it because it smells like the feet of angels, or because it tastes like cream cheese’s badass cousin? Either way, Scardello knows you can’t get enough of the chevre stuff. Their Dallas Farmers Market location will hold a casual, self-paced tasting of six goat cheeses,…
What do good comedy and good cuisine have in common? They each take a familiar framework and start to break things, drawing new connections as they go. But the key, of course, is that things have to be broken carefully. Too heavy a hand threatens the audience’s sensibilities; too light…
Those who can’t do, teach … right? Well, those who don’t have a head for wine can try it on top of their cocktails. Remedy, the remixed, refined soda bar on Lower Greenville has, with veteran barman Máté Hartai at the helm, released a new cocktail menu. One concoction caught…
Lots happening right now in local food, drink and even grocery shopping — here’s a quick rundown: It’s confirmed: Cody Sharp, a local rising star chef who left the Standard Pour last fall to hop on board with Filament and FT33’s Matt McCallister, is out as executive chef of Filament…
Formerly known as Shed No. 2, The Market at Dallas Farmers Market looks like an enormous food court ripped out of a shopping mall, and vendors are packed in there like sardines. There’s still a great farmers market outside, but much has changed now that Dallas Farmers Market is privately…
Even in 2016, the steakhouse still seems to be an entity targeted at men. The Hall, which opened last week in Trinity Groves’ concourse of smart restaurants, remains true to its masculine form with a sports-bar-meets-steakhouse concept. A project inspired by Bob Sambol’s iconic Bob’s Steak and Chop House, The…
Step aside, macarons and over-the-top milkshakes: Kate Weiser and chef Andrea Meyer of Bisous Bisous Pâtisserie are teaming up this weekend to bring an inevitable future food trend to fruition: the Waffant, a “warm, buttery, flaky waffle croissant filled with fresh, next level ice cream flavor,” Weiser said. Let’s break…
“Eating an oyster is like French kissing a mermaid,” American novelist and native North Carolinian Tom Robbins once said. Some may not have the desire to kiss a mermaid, but for those of us who are fans of the bivalves but live far from any coastline, our desires must be…
Tucked quietly between a tire shop and Mr. Phil’s Bar-B-Que & Catfish, there’s a new taqueria bringing sublime Monterrey-style street tacos to the hungry people of Oak Cliff. Trompo opened quietly last weekend with a small but robust menu of authentic, flavorful Northern Mexico street food. Owner Luis Olvera left…
While there were events all weekend long, the Fort Worth Food and Wine Festival crescendoed Friday night with the Main Event, which featured nearly two dozen DFW chefs and more beer, wine and liquor than any mere human could hope to sample safely in one night. Hundreds of people packed…
In 2013, Dallas Observer first reported about Shannon Brewing Co. in Keller, one of the few breweries out in the Mid-Cities. Owner Shannon Carter uses his great grandfather’s recipes from Ireland, which include an old-school fire-brewing process. While that sounds like fancy jargon brewers throw around to impress beer snobs, the result…
There are a few sandwiches that should be immortal, living forever outside the cycle of food trends: Fried chicken sandwiches, old-fashioned cheeseburgers hugged with American cheese, sauerkraut-loaded Reubens and the BLT. Perfect bacon, lettuce and tomato sandwiches are gifts to us from Mount Olympus. To many, the BLT will always…
The first thing you’ll notice at City Council Bar and Restaurant in Uptown is the decor. The entire restaurant is ready for its HGTV shoot: There are bookshelves made of leather straps, Edison bulbs the size of cucumbers, fresh flowers in jars and empty picture frames holding books on a…
The Fort Worth Food and Wine Festival is this weekend and the schedule is jam-packed with all kinds of goodness. Thursday night, gets things off to a tasty start with a barbecue showdown at W.R. Watt Arena, where pitmasters from across this great state will slice and serve the very…
When it opened in December, Wayward Sons introduced diners to executive chef Graham Dodds’ take on modern Texan cuisine. So far so good, it seems. The menu is propelled by Dodds’ affinity for ingredients that are local, seasonal and married in unexpected ways. With dinner service under their belt, Wayward…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and…
In the documentary It Might Get Loud, guitarist Jack White shows off a 1950s-era Kay archtop guitar as an example of what he looks for in an instrument. “I keep guitars that are, you know, the neck’s a little bent, and it’s a little bit out of tune,” he explains…
The dingy white house has no signage, nothing but the faint smell of chorizo to indicate that its contents yield some of the best damn breakfast tacos in all of Texas. Sitting on an unassuming lot in downtown Fort Worth, Aguilera’s Cafe is a taco landmark — one that could…
Touting its made-from-scratch, home-style baked goods, California bakery SusieCakes announced its first location outside of the Golden State: 6100 Luther Lane, at the corner of Luther Lane and Westchester Drive in Preston Center. Along with baked goods, SusieCakes will sell breakfast goods and Cultivar Coffee, according to a press release. Founded…
Deep Ellum Brewing has resurrected several recipes in the past two months, and two of them — the Rye Pils and the Barrel Aged Cherry Chocolate Double Brown Stout — couldn’t be more different. It’s the sort of paradox beer writers love, and DFW should thank its lucky stars for such divergent outpourings…
Kansas City, let’s cut to the chase: Your baseball team is pretty good, and you’ve got that whole jazz scene going for you. But if we’re talking barbecue, no Texan worth his salt and pepper rub is going to take kindly to your wild claims that KC-style barbecue, with its…
