Step away from the highly-processed tube meat. You know who you are. Your last-second planning has you trapped in the aisles of your local grocery store. There are red and yellow bottles in your cart, next to crappy buns cooked four days ago. Hot dog cookouts are supposed to be…
It’s a struggle to find new ways to describe the local beer industry — the “budding craft beer scene” just feels so repetitive and overused at this point. I think it’s safe to say it has, indeed, budded. It’s beyond “budded.” It’s blossomed. It’s gone through the entire pollination process…
TacoNaan is a new taco naan place at 928 Belt Line Road in Coppell serving variations of tacos and naan. The owners recently renovated the inside of this old convenience store — cleaned it up, slapped a fresh coat of paint on the walls, new tile floors and furniture and…
The Danny Balis (maybe-your-favorite-radio-talking-guy from 1310 The Ticket, King Bucks tambourinist, new-bar-haver) and his partner The Jess Barr (Slobberbone guitarer, new-bar-haver) have recently opened Twilite Lounge, a bar in Deep Ellum. You’ve probably already heard of it because you’re tapped into The Bar Scene like that. Maybe you’ve even done…
Tomorrow night (Wednesday, June 19), the Angelika Film Centers in Dallas and Plano are hosting a screening of a documentary SOMM, which is dedicated to the prestigious Court of Master Sommeliers (CMS). The CSM was first established in the 1960s in England as a way to “encourage improved standards of…
Some restaurant menus have items on them that nobody in their right mind should ever order. They’re like test items, so that your server can see if you’re batshit crazy or not. For instance, if you order the burger at a Chinese restaurant, your server immediately flags you as a…
Jonathon and Christine Erdeljac are experiencing growing pains in Oak Cliff. What was once a romantic kitchen fit for Smurf-sized cooks has become a burden for the duo, as a weekend brunch service has drawn a steady, loyal and absolutely ravenous crowd. See also: Big Plans From the Tiny Kitchen…
Well, goodness. We’ve been wasting the week and we only just realized it. Hopefully you got good sleep last night because the rest of the week just might be a tad on the busy side. Henry’s Tavern in Plano is celebrating a grand opening with … wait. Grand Opening? They…
Recently Brittany Nunn with the Lakewood Advocate covered the proposed new Promise of Peace garden in a three part series (one, two and three). The garden is set to take over some space in a parking lot at the White Rock United Methodist Church (WRUMC) in the Little Forest Hills…
It was just a few weeks ago that I walked into Teppo, the sushi restaurant on Lower Greenville Avenue, and stumbled on the Spanish mackerel tataki. The restaurant offers various chef’s selections, which are a decent way to introduce yourself to fish you might not have tried on your own…
I want to love the shawarma at Qariah, but they don’t sell enough of them. If you’ve ever seen the vertical spit at Bachman Lake Taqueria spinning full tilt, you know it’s a sight to behold. The meatsicle sizzles as it twirls, spitting fat at the burners, which hiss and…
Tasting a Santa Rosa Plum for the first time a few years ago opened my eyes (and mouth) to the fact that I had probably never really tasted a plum before. Sure, I had technically eaten things called plums, but in reality those were mushy watered-down purple round things disguised…
A fire gutted Luna Tortilla factory in northwest Dallas this morning. Owner Fernando Luna said he first smelled the smoke about 10:30 a.m., but initially the odor was mistaken as an over-toasted tortilla or a grill running too hot. As the smell got stronger, so did Luna’s curiosity about its…
When Buddha said life is suffering and suffering was the path to nirvana, I’m pretty sure he was talking about fried chicken. Think about it. Eat your way through this list and you will undoubtedly suffer. But you’ll also experience moments of bliss that transcend the discomfort. Enlightenment in a…
On Saturday we were in quick driving distance of Hard Eight BBQ in Coppell, as were many other people. When we pulled in the parking lot, meaty smoke was pouring out from the roof onto the heads of a line that snaked out the front door. See also: –The Reuben…
If you’re a craft beer fan, you may want to charge up your cordless drill. On Friday Governor Rick Perry signed off on a five-pack of bills relating to the craft beer industry that will, in part, allow them to expand brewery operations. For over a decade the Texas craft…
Opening quietly just over two weeks ago, Le Bilboquet has confidence that can only come from experience, which makes sense, since the restaurant is actually a transplant from the Upper East Side in New York City. The original in New York is expanding, and expanding quite far to boot, since…
While the Lakewood Landing won best Bar Food in the Observer back in 2010, I’ve had mixed experiences at the bar when it comes to snacking. The nachos seemed a little soggy, the burgers were definitely dry and then there was that corn dog incident that really got me down…
As somewhat of an unsolicited fusion between Lauren’s fabulous list of Dallas’ best snow cones and Brian’s DC9 discourse on Denton’s own Baptist Generals revival, I present to you the most rewarding part of being a Dentonite in the summer: GreenHouse’s crafty offering of adult snow cones. Denton’s GreenHouse (600…
Back in January we asked in a blog post what would happen if we abandoned the tipping system that’s become the mainstream method for providing front-end restaurant staff with compensation. The post was spurred by a TEDx talk given by Bruce McAdams, a Canadian restaurateur-turned-professor who advocates the end of…
Not in a million years would we have ever guessed the words “Hell’s Kitchen” and “Toby Keith’s I Love This Bar and Grill” would be in the same sentence. Alas, FOX and chef Gordon Ramsay are casting a wide net over Dallas for new subjects for the next season of…
I have had some experiences in grocery stores that definitely make me feel like I’ll never want to step foot in one again. I’m sure you’ve been there. You get your heart set on some recipe you’ve just torn from the pages of whatever glossy food magazine you turned to…
