From 1986 to 2004, a restaurant called Beau Nash served upscale New American cuisine to moneyed socialites and hotel guests at the Crescent Hotel in Uptown. It closed in 2005 and was replaced by sushi spot Nobu and was reincarnated in 2007 as a short-lived restaurant called Beau. Beau Nash is…
Big news today from restaurateur Tyson Cole and his Hai Hospitality group: Top Knot, the casual little sister to upscale sushi spot Uchi, is closing Jan. 14 and re-opening on Jan. 31 as Uchiba, according to a press release. The new concept will be more bar-focused than its predecessor Top…
In this week’s food news round-up, Katy Trail Ice House vows to make improvements to a corner of Uptown, a “culinary incubator” opens with shared commercial space and ample capital, and Toyota Music Factory announces seven more restaurants slated to open there this year: At a Wednesday meeting, the Dallas…
In the last two years, Lower Greenville — particularly Lowest Greenville, with its high concentration of food and drink destinations — has seen a number of high-profile restaurant closures. Clark Food & Wine, C’Viche and Remedy closed in 2016, with some owners citing heavy construction and parking issues as factors…
The window-side tables at Veracruz Cafe in the Bishop Arts District make for excellent people-watching. They afford views of the rosy-cheeked toddler and his grandfather as they loiter outside of their home and of the quick-walking passersby who clip by the toddler in hot pursuit of a piece of pie,…
IdleRye, one of Deep Ellum’s newest cocktail haunts is about to release THREE new menus next Thursday, January 18. We’ll admit that we’re the most excited about the new cocktail list, and most especially their new NEW black cocktail, the Black Hole Sun.
5Ks come in all flavors these days. In October, runners don lederhosen and quench their thirst not with water but with dark German beer. Then there are the color runs, the disco runs and the rubber-duck-inspired runs. But among these novel exercises in community and, well, exercise, you will find the…
Pun intended, there’s no showboating at 20 Feet Seafood Joint. Cod is fried until it’s encased a golden orb of batter. Most things are served in a foil-lined plastic basket because some of the best, most emotional food is served in a basket that’ll never disintegrate from the Earth. Chef Marc…
As the Dallas food scene grows, so does its options for vegan diners. Last year, vegan-focused lifestyle magazine VegNews named Dallas a top 10 vegan city. Dallas is home to a host of well-known and well-loved vegan restaurants, including Spiral Diner, El Palote Panaderia, V-Eats and Loving Hut. These restaurants are…
The French Room is still The French Room. In fact, it’s more The French Room than it had been in decades. A no-expense-spared restoration has returned the dining room to the elegance of its original look, closer to the way the restaurant appeared when it opened in 1912. Gone are…
If your New Year’s resolution is to stop potentially poisoning yourself by eating raw cookie dough, things are looking up. Next month, the Dough Dough opens its first storefront on the northwest corner of Preston Road and Forest Lane, introducing the safely edible “raw” cookie dough concept to Dallas. Not everyone…
A few weeks back, we shared the life-changing news that Dallas was about to get its first slider festival: Between the Buns, an afternoon dedicated to everyone’s favorite tiny sandwiches. From 4-7 p.m. on Saturday, March 24, the Dallas Farmers Market will be overtaken by these tiny sandwiches, and attendees…
Twenty-eight years after he opened Dodie’s Cajun Diner on Greenville Avenue, Charlie McGuinness was required to change its name. McGuinness moved to Dallas in the 1970s from New Orleans, and he’d opened up a Cajun-classics spot in a city where it wasn’t easy to find grandma’s gumbo recipe. Now, McGuinness…
Unless you have traveled to India or are of Indian origin, you’ve likely never experienced the spicy, comforting delight that is to be found in a hot Indian breakfast. Unlike the legendary American and English breakfasts, there are no bacon or sausages in the vegetarian Indian breakfast, but there are…
Two Dallas restaurants start the year off by, well, not existing anymore, but we also get a peek at new things to come. Dish in Preston Hollow — owned by NL Group (Jalisco Norte, Dakota’s Steakhouse) — closed Jan. 2, according to a press release. “As of today, January 2, 2018,…
Chef Joshua Harmon knows his audience. A few weeks after launching a late-night bao cart in front of his trailblazing Deep Ellum restaurant Junction, Harmon is switching things up with a late-hours menu and a speakeasy that pays homage to the neighborhood’s blues history. Starting at 8 p.m. tonight, Junction…
Local farmer Jeff Bednar was out delivering lettuce and herbs Thursday afternoon from his Lucas farm, Profound Microfarms, when he spotted something curious. Some might say nefarious, even. Bednar had just dropped off the goods at Bullion on Record Street and was headed to his next drop when someone strange pulled…
Wine and cheese. Beer and pizza. Some food and drink combinations were just meant to be. But what about tequila and tamales? Not only are they alliterative, but they also make for a winning pairing. Enjoy both tamales and tequila Saturday at Jettison. Hosted by Union Tamale, this event will…
The American school house-themed restaurants released new cocktails for the new year, and one of them will help school some of the nouveau buveur (new drinkers) of us. Their Crushed Velvet cocktail, while a take on the Moscow Mule, brings a touch of classic cocktail to the mix by using B&B reduction.
Plano’s changing demographics have transformed its food scene.
There’s something going on with the Asian food scene in Plano. We won’t call it a renaissance because that wouldn’t be fair. There has been delicious Asian food in the city for decades. I grew up there, and my fondest memories were of eating pho at Que Huong; teriyaki bento…
On one of the coldest days in Dallas, the diner in Oak Cliff feels too warm to be real. Chicken-fried steak, big as the sun and shimmering with pepper gravy, steams visibly; it’s ready to go in the kitchen window like a pie in the windowsill of an old cartoon…
