Yea, though I walk through the aisle of the cooking fats of Indo-Pak, I will fear no hydrogenation: for ghee art with me; thy full pockets and thy full belly they comfort me. A few years ago I watched a documentary on African immigrants. One man, recalling his first experience…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Unless you got to Dallas by way of Love Field, the…
Butt cleavage. I knew there was no way I’d get through this series without finding myself surrounded by it at some point. And darned if we aren’t starting right here at Wild Pitch. Formerly Third Base, the sports bar sits between Stonebriar Centre mall and Dr Pepper Ballpark in Frisco…
I’ve been served whole fish at plenty of restaurants, but I’ve never had one land on my table like the red snapper that greeted me at San Salvaje recently. Picture a sizable fish cut from belly to back with the head and tail still attached. The spine is removed and…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Pecan Lodge has really become an anchor for the Dallas barbecue…
Dear burger, If you’re reading this, you are smart enough to realize what you are. You’re special. You’re a giant. If you’ve come this far, maybe you’re willing to go a little farther. It’s a tough road ahead in Dallas. There are a lot of great burgers here, many of…
Foodies in Dallas have long lamented the problems of the Dallas Farmers Market. A lack of consistent local vendors and general disinterest from the city of Dallas resulted in a lackluster farmer’s market that did not accurately represent the bounty produced by local farmers. In many cases, it just wasn’t…
Last week I decided to start working on a Cuban sandwich list. Everywhere I look I see a new one lately, which is what keeps me from publishing it. I’m convinced I’ll find a better one tomorrow. This Cubano, however is too good to sit on, and since its source,…
Maybe I’m the only person in Dallas who cringes at the thought of mandatory valet. Why? For starters, no one needs to witness the level of abuse and neglect my car has suffered. If it were a child, it would be in CPS custody. Not only that, but asking someone…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. Every time I walk into Carbone’s I do so resolving to…
As Dallas transforms into a bona fide dining destination, more and more chefs are packing their knives and attempting to strike out on their own. The world of chef-ownership is tough to navigate, evidenced by the fact that only about 43 percent of independently owned restaurants make it past their…
Last week Patrick Stark announced he had left Sundown at Granada. For six years he turned out bar food for omnivores and vegans alike, but now he was done. Stark lead a charge against GMOs while at the bar and restaurant, garnering a lot of attention for his work to…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. I’m blown away when Tex-Mex restaurants serve fajitas on a regular…
In “Shigging,” we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, we’re asking everyone’s favorite teddy bear, Jack Perkins at Slow Bone, how he smokes his brisket…
As you may or may not know — or care, for that matter — last month, D Magazine devoted its cover story to Dallas’ craft beer scene. Of the many articles revolving around our favorite brewed beverage, one was a printed listicle of sorts, titled “The Best Beers in Dallas.”…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. It’s common knowledge that the best banh mi sandwiches are found…
Last week we showed you some of our favorite summer drinks, including this stunner from Bolsa. Now, see how it’s made in this video from Kathy Tran:…
Follow Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Loving Hut offers a $9 vegan buffet in Addison. So, while it is cheap, right off the bat it’s most of my least favorite things. First,…
To prepare for this fall’s Best of Dallas® 2014 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or email me. From the outside, El Rincon De Villa doesn’t look like much…
Soon enough the Polar Vortex will be rightfully consumed by summer and the sweat will start pooling again. When it does, douse it with one of these summer cocktails, either using the recipes below or just showing up at the bar. Violet Beauregarde, above (Bolsa): 1 1/2 oz Tito’s vodka…
You’re probably not headed to Oak Cliff’s new wharf-style seafood eatery for the burger, but you could. You could do it. When your friends order crab cakes or the shrimp and bacon mac and cheese, you could shout “actually, I’m getting the burger,” and hand the large menu to the…
During summer in Dallas, going swimming is practically the only way to survive. The lukewarm waters of pools both public and private provide respite from the scorching temperatures, and are even nicer on days like today, when Mother Nature has once again decided to bless us with reasonable temperatures in…
