You might be stressed about cooking dinner next Thursday, but that’s the kind of anxiety Dallas chefs breathe, sleep and eat for breakfast (slow-roasted and lavender-infused, naturally.) Some Dallas restaurants are closing for good, some are revamping their previously underwhelming menus, and others are putting in extra hours to make…
Looking for some fresh takes on Thanksgiving stuffing, we recently came across the concept of tamale stuffing. Basically, you crumble up a bunch of tamales, add some tomatoes, onion, garlic, cheese and seasoning, shove inside a turkey and bake. Win!! The coolest part about this is that by making tamales…
Buying local is supposed to foster community, which may be why I repressed the Artizone concept soon after Tom Spicer told me about it. “People don’t want to leave their houses,” he told me, outlining the brand new service that arranges home delivery of artisan foods. But they do want…
While all the recent dining news has revolved around chef departures — Pegasus News’ Teresa Gubbins, who deserves some sort of spa treatment this weekend, scored a scoop trifecta with the revelations that Tiffany Derry, Sharon Hage and Dan Landsberg were all moving on — our sister paper in Los…
Since it opened one week ago today, there’s hardly been a moment when the Anvil Pub’s “OPEN” sign wasn’t on that I didn’t pass by and see the place brimming ever fuller with enthusiastic patrons overjoyed to have a proper pub in Deep Ellum. Opening up on a strip of…
In the third part of our visit with Casey Thompson, Top Chef star, former executive chef at Shinsei and current chef at Fort Worth’s Brownstone, Thompson shares a recipe for a beefy pasta dish. For parts 1 and 2 of our interview with Thompson, go here and here. Pasta and…
It’s called safety orange for a reason. The international warning symbol for bad, dangerous, all that is wrong with this cursed world, the color that makes mesh vests a smashing fashion statement, is something with which I’m familiar. My father is a safety engineer. A lifetime of his influence has…
I can hardly believe that this is possibly the last time I’ll have the opportunity to mention Dawn Hand Renewal soap. That is, unless they sponsor Top Chef All Stars and then I’m totally screwed. Yes, last night was the finale of the very first season of Top Chef Just…
Each week City of Ate will give you the lowdown on a local happy hour in Quittin’ Time, with the details and why you should or shouldn’t take up the featured bar or restaurant on its drink specials. Where: Ozona Grill & Bar, 4615 Greenville Ave., 214-265-9105When: 4 to 7…
Thanksgiving is about spending time with the family. It’s about giving thanks. And sure, eating turkey and stuffing is great, but Thanksgiving has always been missing that one key item that every epic party needs: Jell-O shots. Luckily, Sandra Lee, of Food Network Semi-Homemade Cooking fame and the creative mind…
It’s a safe bet Thanksgiving coverage fatigue’s set in when a national publication looks to a French-born Dallas chef for a vegetarian holiday dish. But The Mansion’s Bruno Davaillon came through for Tara Parker-Pope, who blogs about health for The New York Times. His recipes for endive salad, chestnut-apple casserole…
Yesterday, we gave you an in-depth profile of Casey Thompson, Top Chef star, former executive chef at Shinsei and currently parking her toque at Fort Worth’s Brownstone. Today, we lob a few questions her way, yielding such important personal tidbits as her fondness for The Kings of Leon and The…
Sadler’s Smokehouse this week donated 13,000 pounds of pit-smoked brisket, ribs, pork and chicken to the North Texas Food Bank, a gift that poses a holiday cooking quandary for recipients: Just how do you build a Thanksgiving celebration around a nontraditional protein? According to Katherine Lindholm, the food bank’s nutritional…
According to Dallas Area Interfaith’s website, the nonprofit’s lobbied for more police officers, organized immigration reform marches and helped house evacuees from Hurricane Katrina. But the network of more than 60 faith institutions — many of which hold regular socials and suppers — has never put together a food event…
Savvy locavores already know the sad story of declining bee populations; as The Dallas Morning News put it earlier this week, “Unless you’ve been living under a rock, you know that huge numbers of honey bees across the United States are succumbing to a mysterious phenomenon known as colony collapse…
The Varsity Grill recently opened in the same spot that used to be Coach’s Burgers. Other than the name change, the decor looks exactly the same. Even the menu is similar. Seems to me opening a sports-themed burger restaurant in the same place that a sports-themed burger restaurant recently tanked…
When Avner Samuel, a revered titan of the Dallas dining scene, this summer dismantled Aurora—where the famed Grand Tasting menu cost about what a minimum-wage worker takes home each week—he saved its most accessible elements, stitching them into a new concept he’s calling Nosh. Samuel purposely lifted the expression from…
The closure of York Street this weekend, reported first today by Teresa Gubbins at Pegasus News, leaves a void that produce salesman Tom Spicer suggested he might be inclined to fill. “One of the reasons I haven’t opened a restaurant is because (York Street owner Sharon Hage) was in business,”…
Food & Wine has showered some of its list-love on Smoke’s Tim Byres, naming his smoked pork jowls with pickles a best restaurant dish of 2010. As Editor Kate Krader describes the dish: “He slowly smokes cured pork jowl over pecan wood and serves thin slices of the luscious meat…
I’m a great believer in the restorative power of cheese. I’ve found even the dreariest meal can be salvaged by a great cheese plate. But that discovery doesn’t seem to have done me much good lately, as I’ve encountered a few fairly pathetic cheese programs. I’ve always assumed a restaurant…
One of the most exciting bits of beer-related news I’ve received in the last year came in an interview with Guinness brewmaster Fergal Murray at Trinity Hall in March as he was touring the country making the case for celebrating St. Patrick’s Day with his products. Intrigued by outstanding Beer…
“Our tacos have had a cult-like following since the 1950s, when they gained a permanent place on our menu. This is especially true in Dallas, where our guests are counted among our long-term favorites,” Brian Luscomb, Jack in the Box spokesperson, told me over the phone. With those words in…
