Amid the competing tortilla smells of Mi Cocina and Taco Diner, LYFE officially opened in the West Village yesterday, holding a special event last evening for media and food bloggers. I sneaked in during lunch service earlier that afternoon, half because I was curious about the place Mark Bittman called…
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 may be hard to construe a glass of beer as…
There’s no escaping it. When you gaze at the silhouette of the building that houses Pera Wine & Tapas from the parking lot, you’re looking the shell of a decades-old fast food business. While a burger business or two and even a fish fry restaurant stand between them, what now…
It’s one of those rare but perfect summer nights when, for at least a few hours, it actually does feel like the livin’ is easy. It’s hot but not oppressive. And I need something to wet my whistle. It isn’t a speakeasy, but from the first time I followed my…
Mackerel and other small fish have been celebrated as high in omega-3s, vitamin D and low on the food chain. That last point means they don’t accumulate heavy metals including mercury, like swordfish, tuna and other predatory, large fish. All this boils down to one simple fact: They’re good for…
Anyone who’s ever owned or worked in a restaurant knows that it’s easy to grow tired of your own food. You can only eat so much of anything, no matter how good it is, before you get burned out and start craving something new. Trevor Ball and Dylan Elchami, the…
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’ve been fasting for a day or so, you’re going…
It will be healthy, they said. It will nurture your body, they said. “I’ve got donuts,” a coworker said. Those are the last words you want to hear when you are engaged in the kind of nutritionally dense, smacks-of-moss undertaking that is drinking cold-pressed vegetables. So when this coworker went…
It seems as if someone is opening a new restaurant every couple of days in Dallas, and the city’s rapidly evolving culinary scene is attracting some talented restaurant pros tow town. Sometimes, though, the city’s old-school culinary fixtures are doing the innovating, like Phil Romano’s Trinity Grove. The same is…
While burgers continue to take over the world (with or without Pat Snuffer), pizza continues to exhibit a much more restrained growth. Maybe a handful of pizzerias have opened in the last year, but a few of them are good enough to slide into our Best Pizza list, with NY-style…
Twin Peaks, nestled at Gaylord and Preston in Frisco, is a place I have driven past hundreds of times — it stands between me and my beloved local Starbucks — but whose threshold I have never breached. I decided to go, and to report back, in case a fellow woman…
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. You can find croissants all over town, in grocery stores, coffee…
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. Cubans are blowing up menus all over Dallas. The toasted sandwiches,…
As I stood in line waiting for my order to be assembled, I couldn’t help but wonder what the poor baguettes did to deserve such a treatment. A woman pulled the loaves from a toaster oven, lopped off the end and used a tongs in a twisting motion to liberate…
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 Justin Fourton, pitmaster at Pecan Lodge in Deep Ellum (maybe you’ve heard of it), how he smokes…
These days it seems like you can’t swing an empty growler in Dallas without breaking a freshly-screened pint glass from a new local brewery. Is our market saturated? Is there room for another new brewery? What makes this one different from the last? *insert incessant hand-wringing* Well, I’ll tell you…
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 know what you’re thinking: This one isn’t even a dish…
The concept of “Christmas In July” promotions has never really made much sense to me. This is Texas, and nothing about triple-digit temperatures makes me think of the holiday season. Still, what likely started as a clever marketing strategy for stores to boost sluggish summer sales has inspired a damn…
As a resident of Carrollton, I feel like we get a raw deal in the media. We’re not in any of those fancy things about the neighborhoods, because there are apparently just too many regions of Plano, our sprawling neighbor. Bizarrely little is written about our thriving K-Town, our downtown…
La Estrella Mini-Mart sits across a pair of railroad tracks that cut through McKinney Street in Denton, the sound of passing trains and their horns a constant nuisance. Its walls boast a collection of custom-made and colorful murals. On sunny days, a bright yellow star beams off the eastern wall…
It’s been more than a year since I talked with Gigliola Aguilera about the salteñas she planned to cook occasionally in her tiny kitchen at Joyce and Gigi’s. I called Aguilera out for not putting the stew-filled pastries on her menu, mostly because they’re delicious but also because the delicacy…
In an area that is hot for most of the year, it’s somewhat surprising that there aren’t more local ice cream shops in Dallas-Fort Worth. There are plenty of places to find paletas and popsicles, but a pint of hand-churned ice cream made with local ingredients is a little more…
