Food & Drink

John McIntosh is passionate about a lot of things. From the DIY hemp sandals he wears to the latest health news, when he gets excited about something, he wants to share it. So next month, he will begin sharing his love for healthy food and a well-kept grocery store with…

“GMO” and “Monsanto.” The words have become synonymous after documentaries like Food Inc., and stories like this week’s cover story, have pointed out the aggressive practices of the chemical company turned seed giant. See Also: – Ridding a Menu of GMOs, Provided You Want To, Is Hard – Protesters Prepare…

I feel like it was just a few weeks ago I was hanging out at Lakewood Brewing Co. out in Garland, trying to figure out what was aging away in those barrels pictured above. But that was way back in May. See Also: – Lakewood Brewery Tours: Not a Bar,…

From the outset, you have to respect a guy that has not only anointed himself as the “Tipsy Texan,” but has actually made a career of it. And a successful one at that. David Alan, a 15-year restaurant and bar veteran, released the book Tipsy Texan: Spirits and Cocktails from…

Bar RescueThis Tonight, Spike TV’s Bar Rescue will feature Dallas chef Tiffany Derry, who’s no stranger to the camera. She was a contestant on Top Chef, after which time she opened Private Social in Uptown before leaving to pursue other, more glamorous projects. Derry will make a few appearances with…

There are several tasty beer events this weekend that should keep you happy and hoppy. Starting tonight with a new brew from Community Beer Co. to Fort Worth and back on Saturday, you’ll be busy. Community Beer Co. has opened a tap room, thanks to new laws passed by the…

The Internet and the people who control it are threatening to simultaneously inform and erode your dining decisions. News broke yesterday that Internet bots (automated software programs) are snarfing up reservations on Urban Spoon in San Francisco. Diogo Mónica, a security engineer at Square, was having trouble getting a reservation…

The Firedbird Restaurant Group, which is owned by Mike Karns and includes El Fenix, Meso Maya and Taqueria La Ventana, has acquired the debt of Snuffer’s Restaurants Inc., and will help save that iconic Dallas restaurant’s most important contribution to the local culinary scene: those monster cheese fries. Snuffer’s filed…

Last night was Fork Fight at Trinity Groves, the third in a series of eight events that features a cook-off between the upcoming restaurants in the new development just west of downtown. While their prospective spaces are still under construction, this friendly competition gives foodies a taste of what’s to…

I’ve destroyed a lot of sashimi in the last year, and I’ve come to believe that Dallas is an exceptional city for sushi eaters. While I wish there were a bit more innovation and culinary artistry — I’ve not had anything here in Dallas that tops the meal I had…

A top-notch cover band is more than a facsimile of the real thing — they can bring out all the love you had for the original band and let you forget the sadder real-life moments, like band break-ups or anything that would have turned up on VH1’s Behind the Music…

A few weeks ago Alex Fletcher of The People’s Last Stand made us a proper piña colada that any manly-man would be proud to order. While it didn’t come with a colorful paper umbrella, there was a delicate purple flower along with a pineapple wedge and cherry atop the glass…

Back in May we told you about Kyla Phomsavana’s plans to open a second Sakhuu on Lemmon Avenue. Phomsavana’s first location, in East Dallas on Bryan Street, quickly became a neighborhood gem when it opened last year. His new spot promised to bring the same great food to Oak Lawn,…

The Rangers are on a culinary hitting streak, with taco hot dogs, aka Carlos Danger Dogs, being the latest creation in the more-is-more concession-stand mission at the Ballpark in Arlington. But this week the Food Beast posted the video above of frozen beer foam, now being served at Dodger Stadium,…

The Alamo Drafthouse is hosting a Shaun of the Dead and Hot Fuzz double feature tonight, in honor of the final film in the “Blood and Ice Cream” trilogy, The World’s End. That film, due out in August, is about five friends who reunite for an epic pub crawl during…

There’s a bit of a kerfuffle — that’s French for “shitstorm” — about Pete Wells’ latest restaurant review for The New York Times. Wells weighs in on Daniel, chef Daniel Boulud’s fine-dining French outfit in Manhattan that’s enjoyed a lengthy four-star run in the paper. While dining there, he enlisted…

When you’re good at something, you want to leverage that. Monsanto’s specialty is killing stuff. In the early years, the St. Louis biotech giant helped pioneer such leading chemicals as DDT, PCBs and Agent Orange. Unfortunately, these breakthroughs had a tendency to kill stuff. And the torrent of lawsuits that…