O gude ale comes and gude ale goes; Gude ale gars me sell my hose, Sell my hose, and pawn my shoon-Gude ale keeps my heart aboon! — Scottish poet Robert Burns, whose birthday is toasted annually on or around January 25With Burns Night coming up, what better time to…
This week Dave checks in with The Mansion’s new rising star chef Bruno Davaillon, who’s given new direction to the storied kitchen’s recent wandering ways.For more shots of creekside elegance and dessert, check out this week’s Dish slideshow from Sara Kerens…
We all find our places to sip a brew, tell a few lies, and hopefully forget the recent events that often plagues a working stiff. As a young child, my father would tell me that if you owe someone money, always pay them back in a bar. Preferably during happy…
Smashburger4980 Belt Line, Addison214-884-1124The first of 30 or so planned Smashburger locations in the Dallas area opened about two months ago.Big deal, right? Just another burger chain that earned a following elsewhere (Smashburger is based in Colorado). Unlike some other popular operations, however, this one actually made it here–thanks largely…
Recipe Demonstrated by Tressa LeBouef of Citizen Sweet I have one. You have one. We all have one. Oh, the power of the sweet tooth and the way it takes over one’s soul. You may be sitting on the couch at night and something comes on the television and puts…
In the absence of Michelin stars, The Mansion on Turtle Creek serves as Dallas’ culinary measuring stick. The priciest restaurants are described as “more expensive than The Mansion.” When other kitchens list tortilla soup on their menus, people ask: “Is it as good as The Mansion’s?” And when people recount…
I heard about Chicago Hot Dog from a friend who knows food, so I was pretty eager to eat lunch there the other day—so eager that I showed up at 11 a.m. on the dot, right when they’re supposed to open. Only thing was, the door was locked, and the…
Each week, Pairing Off attempts to find just the right bottle of wine to go with ordinary food.This Creole staple is cooked slowly over low heat so vegetables, spices and beans melt into a richly flavored stew. Some people add andouille or ham before pouring it over plates of white…
Seven years ago today Dallas’ grand old fine dining destination was in its death throes. The Riviera would close for good in February of 2003, leaving as its legacy some of the finest chefs, restaurateurs and managers in the city.David Holben (now at Del Frisco’s) and Lori Finkelman served as…
On The Range is a weekly exploration of the history and lore of Texas menu items.There’s no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and vegetable dish traditionally cooked in (and often eaten from) a large, shallow pan. However, early versions…
Gordon Biersch 8060 Park Lane 214-369-2739 Dude Factor: 5, or David Hasselhoff, on a scale of 1 (Adolphus Busch) to 10 (Charles Bukowski)I can almost imagine the German-American (I’m guessing) restaurateur who founded this chain irately shouting down a customer who asks if they serve any beers besides those brewed…
If Memory Serves chronicles moments from my dining past, perhaps explaining what’s wrong with me.It’s a common dish in Lithuania, though not one that really sells the cuisine.The dish consists of wet dough grated from raw potatoes, molded around gristly meat and boiled for however long it takes to turn…
Bombarded with work and handicapped by a restrictive schedule for the past few weeks, the blog writer had been subsisting on a diet of pizza and Subway. Nights consisted of depressing jogs on treadmills in artificially lit fat labs, followed by nightly visits to her local chain deli. Cold, wet,…
Anyone with the means can travel the villages of Tuscany, visit tasting rooms in Napa Valley or hit Belgium’s chocolate shops. In fact, certain places are so well known as culinary destinations, even those with only the faintest interest in an authentic experience will book tours.Some gourmands go a little…
An odd question came to mind the other morning as I sliced into eggs benedict dressed in a not-from-scratch Hollandaise: if the only two options were a commercial (and partially artificial) dish with really good flavor or the same from fresh ingredients but decidedly less impressive in flavor, which would…
St. Pete’s Dancing Marlin2730 Commerce214-698-1511Everyone who passes through this Deep Ellum holdout must, at some point or another, think ‘you know, if they’d toss all the damn model fish, this would be one handsome old fashioned saloon.’After all, it’s not really a seafood joint. And the creaky hardwood floors, long…
Each week in ‘Knockers’ we order from a different delivery restaurant, assessing their efficiency and keeping a running score.Chili’s Various Locations www.diningin.com Promised delivery time: 45 minutesActual delivery time: 45 minutesScoring summary:Easy online ordering: 20 Not having to deal with a human on a bad night: 40 Getting a food…
Beginning today, Five-Sixty by Wolfgang Puck is celebrating its first year in Dallas’s One Big Ball with a special anniversary tasting menu created by executive chef Sara Johannes. Through February 11, diners at the Reunion Tower restaurant can order a chef’s amuse and various options for first course, main course…
I made no New Year resolutions. At least, I’ve not called any of my plans to become a better me “resolutions.” Too easily broken once you put that dastardly moniker on them, you know. But I will say that this Lose It! iPhone app is coming in handy and my…
Consider this new feature an extended scavenger hunt.You know how they work. Here’s how we muck it up a bit: Each week we will select an item–something in a local restaurant or pub (or maybe in several restaurants and pubs). Locate it and write in with the correct details, you…
A Nick Too Far?Last we we asked about chains. This time around, we were wondering about small-scale expansion. Word came recently that Nick Badovinus, chef and owner of Neighborhood Services, would soon open a second and third branch of the restaurant. Nothing wrong with this–expansion is sometimes the only way…
What can you say about a week where one commenter uses the word “yum,” another lets “yucky” slip into a post and someone else writes “to die for”? Oh, and to top it off, djs added the phrase “I like beets” to a story.Weeks like this make us want to…
