Scott Romano of Nick & Sam’s, Kent Rathbun of lots of things and Matt McCallister of FT33 are getting together for a little Copper River salmon dinner tomorrow night, June 6, at Rathbun’s Blue Plate Kitchen. Good news, you all are invited. It’s a five-course meal, including appetizers, all of…
I was sure it was a parody. A news release touting Sweet Ballz, a Dallas-based company specializing in marble-sized confections read like a Saturday Night Live sketch. Co-founders of the company had been making cake balls for friends and family for years and had recently found a way to manufacture…
Whoa, whoa, Nellllllly. BuzzFeed Food, the website dedicated to blowing your mind with viral insanity of all sorts (like this bacon fiasco), posted an article recently that has me a bit flustered. It reads: “In Texas (and other parts of the South), people put them IN THE SAME GLASS.” “Them,”…
Outdoor cooking season is here and a recent article in The New York Times lists a compelling reason for cooking with gas. While charcoal will always be king for the grill, using a gas burner to heat up your frying oil outdoors makes a lot of sense. Deep frying inside…
The Common Table turns 3 years old this week, and they certainly need some spankings to celebrate the moment. When this spot opened, it was perched on the crest of the local craft beer scene and has since earned a solid spot in the center of the movement. This week…
We thought we’d take a break from writing about fried meats to mention that a new study just came out about the health benefits of a vegetarian diet. Spoiler: Vegetarian diets are good for you, which is probably not a surprise. What is surprising is that there are numbers to…
Whoa, whoa, whoa. What’s this? Could it be that the ever-popular paleo diet, which encourages us to eat like our Stone Age hunter-gatherer forebears, is not based on a solid foundation of science? Wow, that’s shocking. If we can’t trust Internet-touted fad diets, then just who can we trust? But…
Craving tomatoes? Not the cottony, firm, flavorless orbs that are available at your supermarket year round. And not the bright-red specimens that have been promising so much but under-delivering at the Dallas Farmers Market either. I’m talking about heavenly tomatoes that scream vibrant, summery, fruity flavors when you bite into…
Walmart issued a press release today with promises of a new fresh produce guarantee, which raises the question of the previous policy regarding fresh produce. Was fresh not already a guarantee? Well, there is a “100 percent money-back guarantee” for produce, meaning if your banana didn’t live up to reasonable…
Another month has come and gone and with it a handful of restaurants have opened and closed. Read on for the full list of restaurants happenings in May, and be sure to share tips about new and/or dead restaurants in the comments section below or at dish@dallasobserver.com. Openings: Rice and…
I don’t want to jinx it (I’m about to) but this late spring weather has been phenomenal. Sure, there’s some humidity in the air, but my windows have been open much more this year than last. While the dog days aren’t here yet, I know they’re coming, so I’m skipping…
There’s already an Off the Bone. I went there once, back in the mists of time. I remember that the location was worrying, that I had to take holiday allowance from work to be able to order a buttermilk pie in a misunderstanding that ran for several days and that…
They are among the highest echelons of pedestrian fare, joining burgers and nachos in the holy trinity of bar food. Chicken wings have been making stool-bound drunks smile saucy Ronald McDonald grins since they were invented in Buffalo in 1964. Now they’re served with such fervor their price outpaces chicken…
Big changes are under way at Nora, the Afghan restaurant that opened last year on Greenville Avenue. This weekend, opaque plastic obscured the windows as workers on scaffolding tended to the exterior of the building. Chef and owner Matt Pikar took control of the adjacent space and knocked down the…
Do you love chicken-fried steak? Could you eat it once a week? Could you eat it once a week for a year? Norma’s is set for the grand opening of its Frisco location tomorrow morning and they’re going to mark the occasion with enough cholesterol to bring down a pachyderm…
Tonight, local barkeep Chris Furtado, former president of the North Texas chapter of Bartender’s Guild, is holding a little clinic at the coolest dive in town (this is a verified fact), The Windmill Lounge. Furtado will explain the meaning and importance of the Italian liquor amaro, and specifically how it…
When the city approved the Farmers Market Group’s proposal for privatizing the Dallas Farmers Market, May 31 was listed as the official date for the transition. Last Friday, at a meeting that included city officials and representatives from the group, that transition was postponed. A new target date of June…
The quirky kosher craft brewer that all started out as a Chanuka experiment back in 1996, Shmaltz Brewing Co., will be in town later this week to promote their latest beer, chat about old ones and, in general, get acquainted with the locals. As a bonus founder Jeremy Cowan will…
Official word just came down from the raw fish heavens: Uchi, the Austin-based sushi joint that’s garnered pages of great press and excitement, has secured and is opening a location at 2817 Maple Ave. in Dallas. Before you trident-spear a blue whale from happiness: We’re looking at an opening sometime…
If you live anywhere near Lemmon Avenue and the tollway, this blog post is about to seriously brighten your life. Kyla Phomsavana, co-owner and chef of Sakhuu in East Dallas is about to open up a second location on the other side of town. See also: – At Sakhuu, You’re…
So, I think they’re being facetious, but not totally sure. Tone is so hard to detect in the written word sometimes. Regardless, Food & Think on Smithsonian.com offers a lesson about our nation’s growing thirst for sodas through the history of Big Gulps. The title of the article is “We…
Last night, Kitchen LTO opened its doors (well, 3015 Trinity’s doors, technically) to the $25-per-ticket-paying-public for a sold-out night of tasting, schmoozing and drinking. The event was all in the name of introducing the chefs and designers who are in the running to create the very first Kitchen LTO concept,…
