Listen, I worry when you all get so sick. Let’s try to contain this flu thing and all stay tucked in our beds this weekend (or longer if not feeling well). We all still have to eat, though. And if going to the grocery store then whipping up a batch…
With Zest Fest on the horizon, my eyes are a little more attuned to chili-related news. A post on the Smithsonian Food and Think blog seems a perfect primer to the upcoming festivities. See Also: -Zest Fest Returns to Irving Convention Center at Las Colinas -I Ate the World’s Hottest…
Tesar spent all week begging for #savechefjohn votes to get him back onto Top Chef, but unfortunately he didn’t earn enough votes to make it. Probably because he turned down my terms: Bet he’s regretting that choice. He did, however, agree to twirl Valentine’s ‘stache on the reunion show, so…
It’s almost that time of year again. Zest Fest is returning to Irving, and I have to say, I’ve been talking about a repeat visit to this capsaicin convention for at least six months now. My friends grew sick of my antics sometime back in October, but I can’t help…
Tom Vincent opened the Texas Coffee School in 2011 to teach the world how to make great coffee. And that might sound a little crazy. But, Vincent perhaps is a little crazy. After being laid off as a creative director at an ad agency several years ago, he decided to…
Nearly every chicken-fried steak I’ve been served in Dallas has committed a single, fatal sin. Nothing is more upsetting than plunging your fork and knife into the crunchy exterior of a breaded and fried steak only to have the coating slough off in a sheet. See also: – This Week’s…
You had to think most people who choose running a kitchen as a professional aspiration must be at least a little unstable. Who would willingly sign up for low pay, long hours and the constant complaints of diners who know nothing about your creative passion, all in an environment with…
After my earlier (somewhat sarcastic) rejection of all of Memphis barbecue, I felt I should probably try somewhere that wasn’t Red, Hot and Blue and aim to be remotely fair. As luck would have it, during a New Year road trip we passed through Memphis for a day (en route…
Stephan Pyles latest concept, Stampede 66 (1717 McKinney), opened in early November as an ode to southwestern cuisine from the creator himself. Pyles also helped create much of the Dallas dining scene with an honor-roll of students that studied in his kitchens; like Tim Byers of Smoke, Jeana Johnson of…
Ellen’s Southern Kitchen and I got off to a great start. Sitting at the bar, I had a nice conversation with what seemed like half the restaurant staff. I drank an ice-cold beer while waiting for my entrees and was alerted to the stuffed jalapeños the kitchen was working on…
Since we have been talking puffy tacos here on City of Ate, I had to point out this article I had sent to me from Tasting Table in Los Angeles about a new Tex-Mex restaurant that recently opened. See also: – Tracking Down the Origin of Dallas’ “Puffy” Tacos Bar…
I’ve been searching for this for quite some time. One of the greatest beverage combinations in the history of mankind (better than both chocolate added to milk, and beer added to hot sauce), is a nice pint of Guinness doctored with a freshly pulled shot of espresso. The flavor combination…
Wednesdays in January El Ranchito, 610 W. Jefferson Blvd., will host Elvis tributes and impersonations every Wednesday in January. Kraig Parker, who has been referred to as “the ultimate image of Elvis,” will shake things up on January 9 and 23. Then, on January 16 and 30 the floor will…
Because we try to be equal opportunity beer people … Budweiser has just announced a new beer called Black Crown. The story line goes that a year ago Budweiser sent memos out (presumably) to its 12 brewmasters to “envision their own unique version of one of the world’s most iconic…
Yesterday the company HapiLabs unveiled the world’s first “smart fork” that tracks eating behavior bite by bite. The creator of HAPIfork, Dave Graveline (who, by the way, is a skinny Frenchman), promises that by not eating too fast or too much, we will be “happier.” From the HapiLabs Facebook page,…
Gut bombs frighten me. I have enough of a food handicap because of my line of work, but professions aside, I’m not so good with self control when it comes to eating. I’ve been known on more than one occasion to follow the Louis C.K. school of consumption mechanics: I…
Who isn’t intrigued by the Oscar Mayer Wienermobile? It’s a fascinating piece of mobile Americana. Recently the hotdog all-purpose vehicle made a few appearances locally and Hotdogger Holly Nelson sent me an email that the Oscar Mayer team is currently looking for the next crop of seasoned drivers and ambassadors…
First, let’s slow down. Every time I write about the service industry, I catch the ire of bartenders and waitstaff who want me tarred and feathered for my thoughts on issues like bottle popping, steak cutting and valet parking. Let’s frame this blog post by saying this idea assumes that…
Yesterday on the Eats Blog, Leslie Brenner published a blog post about an yet-to-be named bar to be opened by Michael Martensen and Brian Williams, who own Cedars Social. The duo made news last October when they announced a new oyster bar, dubbed the Establishment, which was slated to open…
The Thomas Avenue Beverage Company has served its last beer in Uptown. A series of signs on the doors indicates non-payment of rent followed by a note from owner Russell Hayward that the spot is now closed. Hayward has dabbled in a variety of local restaurants, including Tom Tom and…
A recent article on Culture Map has caused a small ripple on the Internet. Teresa Gubbins’ story on Slow Bone BBQ, the upcoming restaurant from Jack Perkins, was filled with the confident, and perhaps cocky, language the burger-meister has become known for. “You can master this process fairly quickly,” said…
The Loon is a drinker’s bar. Walk in at noon and there will already be a handful of barflies perched on stools and muscling their way through their first stiff drinks — some may even be on their second. A guy to my right during a recent visit pulled a…
