Nancy Nichols brought up a good point in a SideDish post about Blythe Beck, her restaurant and–more importantly–her television series. “I don’t watch enough [television] to have an educated opinion” she wrote, “but, from where I sit, it looks like more top chefs bottom out after their 15 minutes, or…
What a great week. We got to talk about bacon, Formula 1 and beer. College football season started and I have chips and salsa left over from the Pairing Off story.All set for the long weekend.Oh–some cool prize material came in this week, too–including a bag of beans from Oak…
You’d think the world needs another vodka like it needs to see Karl Rove and Dick Cheney reprising the famous Britney-Madonna kiss on national TV.Already at the premium level we have Grey Goose (distilled multiple times and cut with limestone filtered water), Effen (distilled five times and filtered through peat),…
We dine out, we dine in, we write about our food and we comment on the musings of other adventurous eaters. It’s fun–kinda like a sport only we don’t have to wear helmets or worry about paternity suits. Much.But as much as the food world revolves around glitzy new restaurants,…
In this week’s paper, Dave drops in on Park, where chef Marc Cassel has returned to form with a loose, fun approach to running his kitchen.For a closer, more colorful look at the bright, wooded space and the dishes and drinks turned out of Park’s kitchen, check out this fine…
The importance of serving wine and spirits in the correct style of glass is pretty well established. Order a Cognac at even the most laid-back of bars and it’s unlikely that the bartender will pour it into a shot glass. Beer, on the other hand, rarely gets the same respect…
Dallas has always seemed a little confused about margaritas–even though the cocktail was reputedly invented by a local (albeit during a Mexico vacation).Perhaps it’s just a misunderstanding of semantics. You see, ‘cocktail’ is generally a drink consisting of three or more ingredients, all of which either come through on the…
I know you’ve wondered why local restaurants don’t serve faggots and why faggots aren’t welcome in Dallas supermarkets. Well, turns out it’s a question of marketing.And unless you’re the touchy sort, you’ve already realized that ‘faggot’ (as we use it here) is a food-related term–a kind of offal meatball once…
Cadillac Ranch857 John Carpenter FwyIrving972-506-7262Cadillac Ranch was a roller coaster ride when I reviewed the place sometime in…well, less than a year ago. My short term memory cuts in an out, even though I take plenty of herb-infused medicine for the problem.Tastes medicinal, anyway.I stopped by again last evening, in…
Great note on the Eats blog by Leslie Brenner. Thanks to a movie that turned them on to an old cookbook, some columnists have discovered classic French recipes are difficult. And reverence for her leaves out modern trendwriters like Michael Pollan. And she didn’t share today’s outlook on sexual orientation…Geez.Anyway,…
Our Lisa Petty likes to poke fun at me about my avoidance of salads. “Do you EVER eat salads?” she snarks. But I do eat my fair share…only I’m not usually happy about it. Allow me to explain where I’m coming from. I was a Golden Corral kid. There was…
Recipe Demonstrated by Dan Landsberg of Tillman’s Roadhouse Walk into Tillman’s Roadhouse and treat your eyes to a feast. Exposed pine walls and crystal chandeliers set off luxe designer fabrics and rough-hewn country accents in this unique Bishop Arts restaurant. Executive Chef Dan Landsberg describes Tillman’s cuisine as “gourmet chuck…
In a famous biblical parable, a son takes his family inheritance and wastes it on riotous living in some distant land, returning home with empty pockets and a deep sense of regret—which seems like an appropriate summary of chef Marc Cassel’s professional life, though almost in reverse. Dallas’ prodigal son…
I’ve been eyeing El Pollo Regio for a while now. So, when I heard that the one on Spring Valley recently got a score of 73 (that’s four points above failing, I’m told) from the health inspector, I got a little sad. Because it’s totally cool if you go into…
Well, actually I’m not sure if it advances or diminishes the cause when McDonald’s gets involved. Anyway, this from one of their commercials for the Angus burger:”The bacon beckons like a springboard to paradise.”‘Nuff said…
Each week, Pairing Off attempts to find just the right bottle of wine to go with ordinary food.Whoever first decided to shatter fried tortillas into wedge shapes and open a jar of salsa was some kind of improvisational genius. In one moment he–or she, but most likely he–gave the art…
On The Range is a weekly exploration of the history and lore of Texas menu items.In Puerto Vallarta, you can enjoy pozole poolside. According to food writer Eduardo Rincon-Gallardo, the only place to enjoy the savory pork and hominy stew in the Mexican seaside resort town in its green incarnation…
Say you wanna open a restaurant. You envision yourself cooking and smiling and rainbows are shining and somewhere in the distance a chorus of angels is singing. Or a chorus of Harleys–depends on what makes you happy.Anyway, you get the idea. We all know it ain’t that easy–but have you…
Each week the Dude Food guys assess the ‘masculinity’ of Dallas area dives. The more fried meat and junk on the walls, the better the rating…Babe’s Chicken Dinner House200 South Main St., Cedar Hill469-272-4500Dude Factor: 9, or Baby Face Nelson on a scale of 1 (Babyface) to 10 (Babe Ruth)While…
August is generally a slow restaurant month and this year was no exception. Aside from KRLD Restaurant Week madness, the surprise revelation about Lola, crowds piling into Marc Cassel’s Park and the buzz about Smoke, it was one lackluster stretch.September should be even more interesting, what with a grand opening…
When we found out about a National Bacon Day, some of us fell into a near fugue state. Finally–a nation fixed on celebrating, oh, labor and presidents and fat elves and the greeting card/chocolates industry found something worthwhile to honor.No need to rhapsodize about bacon. Nature’s most perfect food translates…
A lot of people ask me where they can get some good vegan Tex-Mex around town. I usually guide them to Monica’s, where vegans can get the best enchiladas in Dallas, but I understand that driving down to Deep Ellum isn’t always practical…especially if you’re on the wrong other side…
