In part one of this week’s Three Course Meal, we gave you a look at Stephen Smith, chocolatier and owner of nib chocolate. In part two, we asked Smith to complete our thoughts for us. In today’s final installment he shares a recipe for Russian Caravan Truffles. Remember, crafting chocolates…
We’ll admit that when we see a kid selling lemonade in the neighborhood we have to buy a cup and give the adorable rascal an extra dollar. It’s going to be hard to resist emptying your wallet at the lemonade stand that will be in the Science Building lobby at…
A developer of the mixed-use Sylvan Thirty project, situated on the boundary line between Oak Cliff and West Dallas, says the complex is unlikely to sap traffic and creative energy from the Bishop Arts District, a neighborhood that has recently incubated some of the city’s most interesting restaurants. In addition…
We’d like to take a moment to personally thank you, Lakita Evans, owner of Fat Ho Burgers in Waco, for exponentially increasing the number of times reporters have to say “ho” in print and on the news right now. This is a glorious time for hos of all kinds. Supa…
Maybe you noticed Elizabeth’s post about the Observer-sponsored eating contest at Jersey Mike’s last night. As many of you noted in the comments, that topless photo of Jack Nicholson was pretty hard to miss. As promised, a few of us here at City of Ate — this highfalutin’ James Beard Award finalist…
A few months ago we announced the launch of the Dallas Observer iPhone app, (which is completely free, dudes), and now we have a new one for you: the Best Of.. Village Voice Media App. Before we get a breathy announcement speech going — with details of how this is…
I wouldn’t have even known that Purim was upon us if my girlfriend hadn’t told me that her friend brought hamentaschen to work for everyone on Tuesday. I promptly Googled the Jewish holiday only to discover that I had missed it. This year Purim stared at sunset on Saturday, March…
On Wednesday, we gave you the goods on chocolatier Stephen Smith of nib chocolates. Today, we asked Smith to finish a few sentences for us. Tomorrow, he shares one of his recipes. I was raised in…a military family. My friends say I’m…too laid back. Too relaxed. My momma…
For three months, I have leaned on (read: annoyed) the owners of Taqueria Pedrito, a family run taqueria in East Dallas, to purchase cow heads from the packaging plant in Weatherford that supplies their beef. So you can understand my excitement when I went there a couple of weeks ago…
Enterprising restaurants have found a new, cost-effective way of acknowledging their line cooks’ contributions, according to an item posted this week on Inc. Magazine’s blog. At restaurants from Los Angeles to Cambridge, Massachusetts, customers are given the option of buying the kitchen a round of beers. The shift beer six-pack,…
If you’re planning on having happy hour at your usual watering hole you might want to consider joining us for a much happier happy hour, one where you’ll spend less money on beer than you will for parking. The Observer is hosting a tweet up party at Anvil Pub (2638…
Texas shrimp boats are starting to haul in the year’s first finger squid, an occasion that will go unnoticed by most eaters. But seafood dealers say the scrawny cephalopod’s too tasty to ignore. “For normal, boring calamari, it’s the best squid ever,” says Lousiana Food’s P.J. Stoops, who’s been touting…
Marvelous things can be seen from a bus seat. When I lived in New York, riding the city buses was an exciting thing. The drivers in their cars didn’t know what they were missing. I was a passenger but I wasn’t passive. I would take notes as I rode by…
Ladies!!!! If you’re looking to hook up with an elderly man (or 12) wearing brand new orthopedic shoes, I’ve found the spot for you. No, I’m not talking about Walgreens or Babydolls, I’m talking about Mexicali Restaurant: This restaurant is total grandpa heaven. At 5:30 p.m., it’s stunningly wrinkly. This…
Much to my chagrin as a kid, the only things I was ever capable of doing quickly were reading and writing. Neither skill was especially valuable in gym class. But in a newsroom, where deadlines are perpetually looming, high-speed literacy isn’t just a parlor trick. It’s extraordinarily helpful to be…
Oddfellows is debuting dinner service next week, but the Oak Cliff restaurant’s thus far not revealing what diners will find on the evening menu. “A nice way to say it is hearty meals with a dessert selection,” says co-owner Amy Wallace Cowan. So, meatloaf? Chicken-fried steak? Not exactly, Cowan says…
This week’s announcement of James Beard Foundation award nominees triggered another round of hand-wringing among food writers over whether the newly created humor award cheapens culinary journalism. The concern was raised yesterday on a listserv maintained by the Association of Food Journalists. While the writer who ignited the discussion didn’t…
As mentioned last week, the Libertine Bar’s March beer dinner is set for 7 p.m. Wednesday, March 30, and will feature the greatness of Austin brewery Jester King. The dinner sounds tasty (menu available here), and should also be a great opportunity to try some very interesting beers. Boxer’s Revenge,…
Carl’s Jr., which opened a new spot in Dallas late last year, has added a new entry to their weird, not funny food-meets-porn marketing strategy. The commercial popped up on Eater today, straight from Carl’s Jr.’s YouTube channel, and announces the new “Charbroiled Turkey Burger.” Cue groan.The ad, and as…
Here’s some hopeful news for all you C students out there: At the prestigious Le Cordon Bleu culinary school in Paris, Stephen Smith’s “worst subject of everything was chocolate.” Apparently, he got better. In fact, he got good enough to operate his own wholesale chocolate business, nib chocolates, in the…
Each week, Happy Eating highlights a different restaurant happy hour food menu. This week, we do a seafood restaurant on the cheap at McCormick and Schmick’s. Where: McCormick and Schmick’s, 307 NorthPark Center When: 4 p.m.-6:30 p.m. and 9 p.m.-close Monday-Friday The Scene: Chain Irish seafood restaurant, so lots of…
There’s nothing more evocative of farmhouse cuisine than a pie, so it’s fitting that Bolsa — the Oak Cliff locus of field-to-fork dining — has hired a pie maker to handle its pastry menu. Kate Nelson, owner of the 2-year-old pie catering company Piecurious, began making pies for Bolsa about…
