New research out of Harvard is strengthening the argument that coffee helps curb the risk of Type II diabetes. So coffee is alongside nuts, citrus, leafy greens, beans and sweet potatoes on the list of super healthy foods that help prevent diabetes. According to the Harvard research, the main reason…
The North Texas Food Bank is heading into the holiday season with a novel event: the construction and consumption of a 100-yard-long sushi roll at AT&T Stadium. On November 20, Legends Hospitality and Chef Yutaka Yamato, of Yutaka Sushi Bistro and lead sushi chef of concessions at Legends, will oversee…
*ish The most devout pie lovers won’t purchase pies on principle. The enjoyment they derive isn’t just from pie consumption but the preparation of beautifully constructed pies. Rubbing butter and flour with cool fingertips and working fragile pastry with a wooden pin are tactile pleasures that can rival that first…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. An oft-overlooked brisket is the lunchtime variety, guaranteed to make your afternoon at work a slow and lazy…
Jay Jerrier is looking for a few good pizzaiolos, according to a recent post to his Facebook page. It links to an ad on Craigslist that asks experienced applicants to stop by the restaurant for a tryout. And it turns out Zoli’s isn’t the only prominent restaurant in the Dallas…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. When fortune smiles on something as bloody and delicious as meat, it seems proof like no other that,…
In late September, Restaurants America’s Central Standard opened in the Design District. The Chicago-based group is also responsible for Park Tavern at The Shops at Park Lane and Primebar in Uptown. This is the second location for Central Standard. The first opened in Chicago earlier this year and features a…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. Smoking fish: It may be the oldest kind of cooking there is. It predates refrigeration. You can find…
Last month Souk Moroccan Bistro and Bazaar opened immediately over the Margaret Hunt Hill Bridge in Trinity Groves. Neighboring Kitchen LTO and LUCK, it’s the creation of Dallas restaurateur Yaser Khalaf and Moroccan-born, Spanish-raised chef Najat Kaanache The restaurant is designed to evoke a marketplace, with strategically placed baskets and…
Last Saturday’s Texas Brewvolution, the kickoff party for North Texas Beer Week, featured a couple dozen Texas breweries — the most I’ve seen under one roof — some rare finds from other great craft breweries across the country, and about half the attendees it should have had. I got to…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. The beef rib is somewhat of an underdog in the barbecue arena. While pork ribs, with their easily-manageable…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. We recently asked some of Dallas and Fort Worth’s best pitmasters, meat slingers and pork pullers (plus this…
Late last week, news dropped that Smoke chef-owner Tim Byres and his partners Christopher Zielke and Christopher Jeffers had taken over American Outpost, the tavern located in the little Oak Cliff house with a front porch that was made for beer drinking. It’s the same spot that used to hold…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. One of the things that makes barbecue places great is that some of them are just so strange…
Only yesterday, it seems, did Trader Joe’s appear in the Greenville skyline, bringing with it the promise of a grocery experience unlike anything else in Dallas. But Trader Joe’s has shown that like all grocery stores, it’s prone to disease and the occasional recall. The California-based Glass Onion Catering is…
Not long after walking into Mesero Miguel, you may start to wonder whether the restaurants that failed in this two-story space could have made it if they simply looked this good. Cuba Libre put in a solid 10-year run on the highly visible corner of Willis and Henderson avenues, but…
While out with friends last Friday night, Rachel Anne Ayers found herself at The Garage, one in a chain of bars that sits in Denton’s Fry Street area and caters to one thing: “How Cheaply Can I Get Drunk?” The answer: quite cheaply. It’s the kind of bar that’s heavily…
In honor of Sunday’s sold-out Meat Fight, we’re celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. The term “barbecue” holds a lot of different meanings to those who have tasted meat worked by the…
One of these days I’m going to find a way to create a sandwich ranking system that stacks the world’s best sandwiches in order of deliciousness. I’d have already done it but I can’t figure out how to take the provincial nature of sandwich love into account across an entire…
If you’ve driven up Oak Lawn Avenue recently, you know that a new Mattito’s is headed to the neighborhood. A banner has been hanging over the front of the Centrum building for a while now, promising the restaurant would be coming soon. But now the Eats Blog over on the…
I first stumbled upon duck fat as an everyday kitchen ingredient about five years ago. I was testing a particularly chefy set of recipes for a magazine, and two of them called for a tablespoon of the stuff. Since I couldn’t find it anywhere locally, I ordered rendered duck fat…
The McRib is returning to McDonald’s restaurants across the country, and in honor of that special season we bring you another look at one of America’s most popular “meat” sandwiches. We all know the McRib, with its patty machine-molded to resemble bone-in ribs and its spare dressing of onion and…
