Food & Drink

David McEntire is a bartender at Bar 19 at the Four Seasons at Las Colinas and recently created a new locally focused drink, the Farmer’s Tan, made entirely with ingredients sourced within 100 miles of the bar. Recently, we got to chat with McEntire about local booze, how a drink…

The feature story of the July issue of Cooking Light, which hits stands today, highlights America’s 10 Best Food Adventures in Food-Tripping USA. The blossoming craft distillery industry in Texas made the list. Usually we work hard to find the holes in plans like this, figuring there’s some hilarious kerfuffle…

Hundreds of people lined up this past Saturday inside Shed 2 of the Dallas Farmers Market, all in hopes of sinking their teeth into some of the best barbecue in the country at Pecan Lodge. I was there, camera in hand, shooting some meaty behind-the-scenes shots for Scott Reitz’s Dish…

Ben and Jerry’s is officially out of ideas. The company kicked off a campaign recently to market flavors based on cities across the country. The announcement led us to pose the question on Facebook: What would Dallas taste like as an ice cream? See also: – The Smells of Dallas:…

A Whole Foods Market in Providence, Rhode Island, recently took before and after pictures of what their produce section would look like in a world without bees. The view sans bees is quite depressing, as it should be. Of the 453 products, 237 were removed, including apples, avocados, carrots, mangoes,…

As North Texas temperatures inch towards triple-digits and seats at the bar patio become more off-putting and less of a commodity, the prompt delivery of a cold, refreshing beer is of the utmost importance. That’s where summer session beers come in. A session beer can be loosely defined as light,…

This Sunday is Father’s Day, and it’s hard to know what to buy that big old teddy bear to show your undying affection for teaching you what a man is. When lottery tickets and neckties have run their courses, a nice bottle of booze is always a good option. We…

Construction for the new Rudy’s Chicken started yesterday. Or at least a few spadefuls of dirt were tossed to kick off the effort. Council member Dwaine Caraway, Mayor Mike Rawlings and a number of others from the City Council came out to mark the project kickoff and get their hands…

This week, Scott and his harem of hungries braved the line at Dallas’ famed meat mecca, Pecan Lodge. While they were taking months off their lives, I was attempting a similar feat in Austin. Upon arriving in Longhorn Land with my dude and our dog, we resolved to do two…

Food truck parks sound great on paper, but out on the concrete is where the truth plays out. In Dallas, there have been some good ideas that just didn’t pan out for whatever reason, then some awful ideas that died quickly. From the shakeout thus far, there’s a spattering of…

In this is semi-regular feature here at the City of Ate, we talk to restaurant owners one year out (or there about) to see how business is treating them. This is in no way an attempt to cajole you into opening your own place, but rather an appreciation for how…

Last month I used the recently released UN report on bug consumption to question whether or not Dallasites were ready to dine on insects. Comments came in quickly and resoundingly to the negative. “OK I can suck the head of a crawfish all day long, but I’d never stick the…

Dallas needs a few more French bistros. There’s something about sitting down at a table just a little after noon, ordering up a bottle of wine and starting with some great charcuterie, maybe with a little side salad dressed simply with lemon and olive oil — something you can linger…

LTO has announced their first idea for the Trinity Groves pop up restaurant. Over the past few weeks we’ve told you about the concept that will feature a temporary restaurant that provides four short months of atmosphere and cuisine crafted by a chef and designer picked by local Dallas diners…

Shimond Bradley is pretty honest about why he got in the food truck business. “I wanted a restaurant, but didn’t have half a million dollars,” he says. You have to respect that statement. It carries with it foresight and good judgment. Bradley graduated from Johnson and Wales University’s culinary college…

A story in yesterday’s New York Times has me thinking about frogs’ legs. The story details France’s historic obsession with the amphibian delicacy. The passion has waned as tastes have changed and a ban in the ’80s made it illegal to trade in French frogs. Still, some restaurants hang on…

It’s just rude to write “HOT” five times across a weather forecast in all caps and bright red. I hate all caps! It’s like putting a memo in someone’s chair while they’re away from their desk: “Don’t even sit down!” The weather forecast is screaming at us, “Your eyeballs are…

If you’re wondering why Dallas has so many BYOB restaurants, a look at Desta will provide a few clues. After more than two months of waiting on the state (they filed their application a few weeks after opening) and nearly $10,000 in applications fees, bonds and insurance costs you can…

Dog lovers rejoice. You’ll soon be able to munch on a burger, slurp on a shake and socialize with Fido all in one fell swoop at Mutts. The latest creation from Free Range Concepts partners Josh Sepkowitz and Kyle Noonan (Bowl and Barrel, Sunset Lounge) is set to open in…