Secaucus, New Jersey-based Goya Foods Inc., the dominant Latin American foods company, has recalled all its 14-ounce packages of frozen mamey pulp. The product is used to make milkshakes and smoothies. The packages were distributed in Alaska, Arizona, California, Colorado, Hawaii, New Mexico, Nevada, Oregon, Utah, Washington and Texas. Curiously,…
In the third part of our look at John Tesar of Dallas Restaurant Group, the chef goes into the kitchen at Dallas Fish Market to make a few preparations for us. With temperatures still blasting past the century mark, Tesar chooses some cooling dishes to take advantage of seasonal produce…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
North Texas has “poor clay soil, high humidity and really warm nights,” in the words of a tour guide at Delaney Vineyards, but that hasn’t stopped a few entrepreneurs from trying to jump start a wine tourism boom in Grapevine. Grapevine, home to seven wineries, has hosted an annual wine…
When Joe Campisi taught Gary Farina’s father to make pizza, he didn’t mention that some toppings were considered off-limits. So Farina didn’t hesitate to put spaghetti on the first pies he tossed at his Irving restaurant, which opened in 1951. The Irving restaurant and a Dallas spin-off closed years ago,…
(Editors’ note: Technically speaking, Hanna is NOT a dude, but since she’s capable of riding a bike from downtown Dallas to downtown Grapevine to eat a bowl of chili, we’re not going to be the one to tell her. She might kick our asses.) Peace Burger 1228 William D. Tate…
Industry analysts say Chili’s should shift its focus from burgers to burritos if the chain wants to recapture customers. Brinker International , which released its fourth quarter results today, has positioned Chili’s as a family-friendly watering hole. The Associated Press reported,”Excluding discontinued operations and one-time items, Brinker’s profit amounted to…
Green Room manager Taylor Allday’s been a regular fixture at the Black Swan Saloon on Elm Street for the past few months while readying the storied Deep Ellum restaurant for reopening this week. It was nice, taking the Swan’s signature Jameson and pickle shots with Allday and a loose cohort…
With so many restaurants now doing their own pickling, there’s a great opportunity for fruits and vegetables besides cucumbers, onions and carrots to enter the favorite pickle pantheon. We present here five terrific pickles that surely deserve a spot in the nation’s culinary mainstream:…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Ah, yes. The Top Chef fan’s most beloved and anticipated episode: restaurant wars.But first, there was the tag team cook-off — which, personally, I adore without restraint. It’s stressful, it’s frantic and it’s a guaranteed opportunity for me to shout near simultaneous cheers and jeers at the television. And how!The chefs…
In part two of our continuing three-part chef’s series we asked chef John Tesar a few questions while we visited with him at Dallas Fish Market. Chef Tesar was more than happy to discuss the birth of his son, Kim Pierce’s secret spot and Anthony Bourdain’s drinking habits. Tomorrow we…
Ask 20 people in Dallas, “Where’s the best pizza in town?” and you’ll get at least 20 different answers. And most of those places charge ridiculously outrageous prices for a slice. Apparently, people think that in order to make good pizza in D-Town they have to charge hooker blow jay…
Back when dinner meant a tough cut of meat and a plain starchy vegetable, nobody expected their entrées to entertain them. For amusement, centuries of high-style eaters looked to jugglers, jousters, fiddling minstrels, brassy big bands and swanky torch singers—not their plates. But in this age of farmstead chevre, it’s…
Business etiquette books typically advise job seekers to take their cues from their interviewers, but a new study suggests that dictum doesn’t apply when alcohol’s involved. According to a study released today by the University of Michigan, job candidates seen holding a frosty beer mug or glass of wine during…
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: The Windmill Lounge, 5320 Maple Ave., 214-265-9105When: 4 to 7 p.m…
India Pale Ales, or IPAs, have become a favorite beer style for craft brewers looking to experiment with flavors. The beers, which originated in Great Britain in the late 18th century for shipping to India, are defined by their elevated hop levels, making them especially popular with hop-happy West Coast…
It’s not just students who feel rushed to finish their summer reading lists in the last few weeks of August: Adult readers who’ve lugged the same books back and forth from the pool are hurrying their way through the novels and memoirs they had every intention of reading this season…
As a restaurant critic who works to remain anonymous, I generally don’t care what restaurant servers call me, so long as they don’t call me Hanna. But the range of pet names I’ve heard over the last few weeks in some very fancy restaurants got me thinking about how servers…
With the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, City of Ate brings you Three-Course Meal, a three-part chat with some of the best, most inventive chefs in…
Chefs are notorious for yapping on about the pleasures of farm-fresh vegetables – and then opening a bag of something for dinner. The rigors of restaurant work and human nature lead even the most fearsome food snobs to occasionally indulge in mass-produced, highly-artificial, uber-preserved snacks. Here, a list of five…
The principles guiding classical yoga practice are pretty clear on the topic of recreational alcohol use: Basically, the Sanskrit texts say “don’t go there.” But yoga studios are increasingly incorporating food and drink into their programming, and this weekend provides an opportunity for them to do so with gusto. The…
