When the folks behind Bolsa announced that Jeff Harris and Matt Balke would be joining their team to replace Graham Dodds, and that Bolsa Mercado would be opening just down the street, I was excited. Maybe too excited. Harris told me he’d be making all of his deli meats in-house,…
Late last week, Kevin McKeand, Vice President of Sales and Marketing at Tabbedout, called me, prompted not just by the a story published here two weeks ago but by an announcement: the mobile application that allows patrons to open and close tabs at bars and restaurants is now available at…
Damn. Eating that freezer burrito made you feel like an awful human being. But, exactly how awful? Wish there was a way to know exactly how much shame you should feel when you eat a horrible, awful food? Wish. Effing. Granted. Above is our very helpful, very scientific Universal Food…
Potato skins really got a bad wrap. While the history of this iconic bar food is as debatable as the Genesis of buffalo chicken wings or the origins of the Reuben sandwich, it’s impossible to deny the popularity of T.G.I.Friday’s spin on the dish. It’s a shame because their potato…
The Yu Dog at Rangers Ballpark in Arlington has created a food media circus. But he’s not the only DFW sports icon worthy of his own dish at The Ballpark in Arlington, Jerryland and the AAC. Here are some others. 1. Tom Landry Enormous fedora filled with chili. Feather garnish…
Natasha Calvert is originally from Denver, and began working at Whole Foods in 2006. She recently moved to Texas, where she’s a “forager” for local products, traveling around meeting purveyors, producers, growers, ranchers and the occasional chicken. Then she helps bring those products to the store’s shelves. Here’s how she…
Last night Jack Perkins, proprietor of Maple and Motor, took a break from flippin’ burgers to check out his Yelp page. He noticed a review from Dace Street, the son of Gene Street, owner of Snookies and brother to Mariel Street, who owns the newly expanding Liberty Burger. Turns out…
In terms of eating healthy, do your days often start with the best of intentions, but descend with the sun? Maybe you begin with oatmeal and a banana, but end with a plate of nachos that are washed down with a couple cold beers? Well you’re not alone. You’re still…
Meatless Monday, oddly enough, has me thinking about meat more than ever. Apparently I’m not the only one. The New York Times recently held an essay contest for readers. The subject: “Is it ethical to eat meat?” A loaded question, no doubt, and one bound to inspire passionate responses from…
The Edwardian, bizarro novelty in the fast-paced food industry continues. Just mere weeks after the announcement that tent-poling a hot dog into the crust of a big pizza was also food, Pizza Hut Middle East has a brand new thing. It’s a pizza with mini cheeseburgers in the crust! Also,…
Offering mussels on a menu is a lot like offering a burger. You see both everywhere, and each is highly dependent on the primary ingredient. Mussels are especially finicky — they’re only as good as they are tonight, and tomorrow they may be a complete disappointment in the same dining…
Eater reported the other day that Jason Kosmas, Marquee Grill beverage director, co-owner of Employees Only in NYC and author of two books, is now dabbling in showbiz. Kosmas confirms there’s a possible show in the making. “It’s basically a travel show,” Kosmas says, “where we go to a city…
First introduced in the 1660s for Champagne, the coupe glass reached the height of its popularity in the 1930s with the introduction of Prohibition-era cocktails, and in recent years its popularity is on the rise again, namely with a special class of drinkers called me. The coupe shape is a…
So there’s this burger. A burger that lives inside a sushi restaurant. Its creator claims its fame to every customer who will listen. The claim is that it’s the best in town. A co-worker told me about it a while back. I’d been to NAAN before, and it’s fine. Nothing…
DaLat, Dallas’ newest Vietnamese spot, held its soft opening over the weekend — without booze, sadly. Not the ideal situation, but owner Khanh Nguyen should be securing the restaurant’s liquor license soon, at which point those bar seats should fill up even faster. But don’t fret, lushes, there’s a Super…
While City Hall continues to make food trucks jump through hoops, and restaurants in Deep Ellum complain about unfair competition, someone finally figured out what to do with the city’s mobile meal makers: throw them a party. This weekend Ginger Man invited food trucks to come park in its lot…
Dear Potential Food Truck Entrepreneurs of Dallas,Please, for the love of Krishna, start an Indian food truck. Please park outside my favorite bars late at night (Deep Ellum would be a good spot) so I can fill my neglected belly with your spicy flavorful goodness. There’s just something about the…
A comment in my story a while back about phone stacking caught my attention. “In Japan they have ‘No Phone Areas’ in restaurants, bars and even the subway,” Wagner Gui Tronolone wrote. “I think it’s awesome!” It does sound sort of awesome. Sometimes a cell phone feels like a leash…
The new seafood spot Driftwood, at 642 West Davis in Oak Cliff, is offering 50 percent off to Oak Cliff residents tomorrow. I spoke with owner Jonn Baudoin about the promotion. “We’re part of the community here now,” said Baudoin, “and we just want to show our appreciation.” As SideDish…
Gloomy out there Dallas. Not just the clouds in the sky, either. Michael Martensen’s tweet about Dallas’ vapid drinks looms over Dallas’ cocktail scene. Maybe the guy just needs another drink? I could use one. But let’s take a look at the Dallas food news scene from this week before…
My recent investigation into the endless cycle of queso enjoyment promoted a question in the comments. After I described a bubbling plate of molten cheese primi timpano asked: A little surprised at the bubbling cheese as I thought cheese heated to these temperatures would result in broken proteins. Does Velveeta…
Earlier this week the Wall Street Journal published an article noting the increased demand for chicken legs at grocery stores. The story claims that shoppers have been driven by TV cooking shows that celebrate dark meat’s richer flavor and softer texture. Finally, people have realized: It tastes better. This is…
