Cute, isn’t it, how chefs-turned-restaurateurs name their joints now? They slap plain and unpretentious words on the marquee to fool you into thinking they’re selling uncomplicated grub at a good price. The Commissary and its reservations-only fancy eatin’ room, The Table, are like that. Chef John Tesar, formerly of The…
Ever since my food processor inspired me, I’ve been searching for ways to improve my tiny kitchen experience. Complaining about it didn’t work, and requests to my apartment manager to renovate my kitchen went ignored (just like all my noise complaints about the asshole bass player who lives upstairs, and…
Shouldn’t a Texan have written a rap about Whole Foods Market? The chain was born in Austin, after all, and here a Berkeley, California, native has gone and created the Whole Foods Parking Lot Music Video, which went viral on YouTube last week. OK, to be fair, Austin is lot…
Like many chefs, Jeffery Hobbs fell in love with the kitchen because both his grandmother and his mother were in it. Born in Indianapolis, the 40-year-old Hobbs spent much of his time as a kid in the kitchen peeling carrots and potatoes or in the family garden picking vegetables. His…
Happy Eating brings you details on happy hour food deals. This week and next, we’re checking out all the several happy hour changes at North Park Mall, starting off with the immensely popular Kona Grill. Where: Kona Grill, 8687 N Central Expy # 1722 Dallas, TX 75225-4500 When: Monday-Friday 3-7p.m…
We don’t usually announce new hires. We assume you don’t really care who fills up the cubicles around here, as long as they write somewhat coherent sentences, occasionally stumble on something interesting and are willing to risk heart disease to eat where ever you instruct them. But since you City…
The West Village may seem more crowded than usual tonight, but before getting too upset about the traffic and cursing the fact that you have to park on the roof of the parking garage, rest assured that all the commotion is for a good cause. The neighborhood is hosting its…
Don’t ever underestimate the power of pissed-off bakers. Gov. Rick Perry knows. That’s why he signed Senate Bill 81 last week. (Because no candidate wants chocolate cake with thick butter cream icing thrown at his campaign bus in Iowa.) The new law allows home bakers around the state to peddle…
Fill the basement with canned goods and line the windows with aluminum: reports are coming in regarding the In-N-Out Burger location in Dallas. Park Cities People has a memo from the tenants of 8080 N. Central that details the security In-N-Out Burger’s Dallas location will have on hand. Which is…
You can buy anything online these days. Doesn’t matter if you’re searching for Ukrainian mail-order brides or a toothpick made from the penis bone of a raccoon, chances are you’ll be able to find what you’re looking for on the good ol’ interwebs. Of the endless list of goodies available…
This weekend, For The Love of The Lake — a group of volunteers dedicated to the preservation of White Rock Lake Park — is hosting a benefit for the White Rock Lake Foundation and the Friends of the Bath House. This weekend’s events also mark the finale of the Comerica…
Do people realize that the curtains at Mercy Wine Bar are see-through? Apparently not. Last Wednesday night, singles and several couples flocked to Mercy’s boudoir-feel wine bar to escape the Dallas heat, but ended up making some of their own. In the span of three hours, two different couples found…
The Maya’s “Long Count” calendar denotes December 21, 2012, as the end of a 5,126-year era. The world as we know it ending on that date is unlikely, scholars say. Still, you have to wonder. I spent a few days in Mexico last week at the Grand Velas Riviera Maya,…
On Friday afternoon, about 45 folks packed into Oddfellows in Oak Cliff’s Bishop Arts District for one of Texas Coffee School’s “coffee cupping” events lead by the school’s founder Tom Vincent. Much like a wine, beer, scotch or cheese tastings, the coffee-cupping classes teach java junkies how to do more…
Now that Dallas has cooled off from the In-N-Out craze (and Irving has cooled off from T.G.I. Fridays – forever), we’re ready to start thinking about other foods, such as the rare Texas peach, brunch at NOSH, and burgers that are quite, er, innovative. Read on. City of Ate Jose…
One thing successful beer fests have in common with unsuccessful beer festivals is that they involve a lot of standing in line. Another is disappointment when a coveted brew runs dry. Achieving the right balance of good beers and a good-sized crowd is crucial to making sure everyone has a…
Dallas-based Southern Recipe, the world’s largest manufacturer of pork rinds, has donated $10,000 of their pork rinds to The Today Show’s Lend a Hand Tour benefiting tornado victims in Birmingham, Alabama. We’re not sure if the first thought on the Alabamans’ minds was, “What I wouldn’t give for some pork…
It’s undeniable that social networking has changed the landscape of food. How we eat, view and hear about food has been dramatically altered thanks to websites like Yelp, Twitter and Facebook. Only a few years ago, the process of marketing and discovering new foods and restaurants was reliant on a…
Chef Paul Liebrandt is one of those maverick foodies who elicits equal parts admiration and dissent, love, fear and loathing in his equally distributed coterie of fans and detractors. To his adherents, he is that prototypical wunderkind in starched chef’s whites, possessed of the ability to wow the palate, as…
Where: Fraternal Order of Eagles, 8500 Arturo Drive When: 5-7 p.m. Monday through Friday, What: $2.50-$4 liquor, $2.25-$3 beer Why: Because we like helping handicapped kids. And if that involves knocking back a few beers after work, consider us dedicated philanthropists. A fully nonprofit organization, FOE has funded medical research,…
It’s been a while since someone has threatened my phantom serving job in an upscale Dallas restaurant, so it’s time for another service post. Now that I’ve secured another job and have enough money to occasionally be on the other end of the dining experience, I’m starting to see what…
For more from Ristorante Nicola executive chef Luigi Iannuario check out parts one and two of our Q&A. Five reasons why you should be nice to your server. 1. They are people, not servants, and we all have our job to do. 2. Most of them are funny and interesting…
