Kudos and garlands of gratitude should be scattered around to all responsible for the surprisingly dramatic and heart-tugging bit of programming improbably known as the Chopped All-Stars series. Begun several weeks ago with individual competitions featuring representatives of various Food Network subcultures — such as stars Robert Irvine and Anne…
After we finished a light salad, touched with olive oil and fresh goat cheese, Marc Cassel entered a halo of light at the Kessler to introduce his fine meal: beef tenderloin with wild mushroom stroganoff and bright parsley, followed by a chocolate cake in a creamy anglaise.And so kicks off…
Quittin’ Time is back, bringing you tips on where to get your happy hour drink on — or not. Where: Beauty Bar, 1924 N. Henderson Ave. When: 5-9 p.m. Monday through Friday What: $10 martini and mini-manicure, $1 off most drinks Why: Because sometimes you just want to feel pretty…
No longer are they just burger flippers and fry-cooks; now, they’re the best. Some Fort Worth Whataburger employees and their manager now share the title of WhataGame champions after defeating a field of the final 16 teams during the course of the three-day competition at the Gaylord Texan in Grapevine…
The March Madness-style Burger Bracket might be in limbo, but its predecessor, the Taco Bracket, is back and is bigger. Joe Flowers announced this week that the 2011 edition of last year’s popular food fight will take a different form. We don’t mean all tacos must come in Old El…
Throughout April, the New Guy is only eating at places suggested by City of Ate readers, in a futile attempt to speed his conversion to Texasism. Have a suggestion? Leave it in the comments or hit us on Twitter at @cityofate and @joeptone.When I reached out for restaurant suggestions yesterday,…
Yesterday, we brought you a short profile of the unflappable Dean James Max, concept chef at Asador. Today, we asked Max to finish a few sentences for us. Tomorrow, he shares a recipe for one of his favorite dishes — sourced local and eaten fresh. I was raised in…a big…
For Hanna Raskin’s latest review, before she whisked off to allergy-free Seattle, she tackled the Flintstones-esque hunk of meat — which you must eat without fork and knife — at Lockhart Smokehouse. According to Hanna, Lockhart fell short with the sausage and the ribs but blew the doors off of…
People say you should give a restaurant time to “find its stride” before you go there and judge their food. To those people I say: bullshit. Don’t open your restaurant if you’re not ready for people to eat your food. And now, a public service announcement: Taquería La Paloma and…
The cashier at Lockhart Smokehouse nodded as he rang up my order for the day’s special, a smoked trapezoid of ivory-hued fish graced with three slim lemon wheels. “I’m glad we’ve got this,” he said. “The vegetarians have been asking for something.” Putting aside the question of whether non-meat eaters…
Some people just end up doing the things they are meant to do, and the lucky ones end up being successful at it. Dean James Max, concept chef at the new Asador Restaurant in the Renaissance Dallas Hotel, is one of the lucky ones. What he’s dreamed up for Asador…
Although the weather is warming, we still insist you gorge yourself — particularly on pasta. You may retain that winter blubber, but at least it’s for a good cause. The Place: Carino’s Italian The Causes: Autism Speaks and Autism Society During the month of April, your low-carb diet is not…
If anyone doubts the importance and popularity of tacos in Dallas, then I ask them to look at the growing number of taco bloggers. I’m not referring to everyone with an opinion on Fuel City’s picadillo and an Internet connection. I am referring to those individuals who have dedicated large…
Here’s the deal: I’m new in town. I was brought in to slowly turn Richie Whitt into a love-advice columnist. It’s going well so far, I think; he hasn’t kneed me in the groin since late Tuesday.I’ve learned over the years that the best way to get to know a…
For all of you out there who are fretting over the remainder of the work week, just remember that’s there’s a glass of wine with your name on it. Actually, there are multiple glasses waiting for you because we’ve found three wine events you won’t want to miss. For her…
Playing up his audience’s Lone Star state of mind, Stone Brewing Co. founder Greg Koch conjured a fire-and-brimstone Baptist evangelizer while doing what can only be described as preaching to the choir at Monday’s Stone beer dinner at the Meddlesome Moth, part of the ongoing Ale Week. After all, these…
Last month, we announced that City of Ate is teaming up with The Kessler Theater for a dinner series featuring live music and food from some of the city’s best chefs. The first installment of City of Ate’s Supper Club at The Kessler is happening this Thursday at 6:30 p.m.,…
The only thing more exciting than discovering delicious off-the-menu items at a restaurant might be finding savory morsels where there’s no menu to begin with. Or even better, discovering such tasty treats after a few PBRs, which is exactly what happened to us Saturday night at the Double-Wide. One would…
Sure, the unlimited soup, salad and breadstick lunch at The Olive Garden is cheap and filling, but there’s a new lunch menu that will make you want to skip those chain restaurant deals. As Hanna Raskin reported in March, Brackets (5300 E. Mockingbird Lane) is about to launch a revamped…
Since that little feral weather-predictor was unable to see his shadow in Punxsutawney, spring kicked off early. The last few days here in Dallas, however, the rain washed away the heat and left a chill. That didn’t stop City of Ate contributor and Walk the Wok writer Kristy Yang from…
The good news is that Malai Kitchen is a vast improvement over Tom Tom Noodle House, the Asian-styled restaurant that once occupied West Village. The less than good news is Malai restaurant still faces some growing pains. Asian fusion can be catastrophic, but compared with Tom Tom, there is something…
I have a friend who likes to say that the cuteness of an animal is directly proportional to how delicious it is. I see his point: rabbits are adorable and also excellent braised in white wine. Lambs are beautiful, whether they’re frisking through a meadow or sizzling on a grill…
