Food & Drink

Go on in. Don’t be shy. If you’re not sure what’s what inside Tajmahal Imports, the all-vegetarian Indian grocery at 501 W. Beltline in Richardson, ask for Mr. Shah. That’s Pramod Shah, the owner of this expansive food, spice, knickknack, religious statuary and cookware store on the southwest corner of…

Craft Dallas executive chef Jeff Harris demonstrates how to prepare a tender bone-in rib eye, which we think would go well with some of the previous chef-created recipes from this series. Perhaps you could open with Bruno Davaillon’s watermelon salad or J. Chastain’s watermelon crab gazpacho and serve with a…

If you haven’t visited the lovely Butterfly Garden outside the Bath House Cultural Center on the east side of White Rock Lake, drop by the Dallas Green Festival Butterfly Rally tomorrow morning for a free breakfast. Breakfasters and butterfly lovers will get a look at 30 electric smart cars as…

If I had one complaint about Pyramid Restaurant when I reviewed it earlier this summer, it was the setting. “While Pyramid’s menu offers a few exquisite dishes, the restaurant still hasn’t transcended its surroundings,” I wrote. “The dining room, with its bank office chairs and area rug, is perpetually a…

GrapeFest is underway, which means the People’s Choice Wine Tasting Classic – billed as the nation’s largest consumer judged wine contest – is back. We asked Jeff Siegel, a Dallas wine educator who blogs as The Wine Curmudgeon, to offer first-timers a few tips for making the most of their…

It must have been a heck of a honeymoon. Grant Morgan, who’d planned to return to his executive chef post at Dragonfly when his honeymoon ended on Sept. 14, has announced his departure from the Hotel ZaZa dining room. His resignation is officially effective next Saturday. According to a press…

Smoke has extended its scratch-made philosophy to its bar, debuting a new cocktail menu heavy on house-made jams, preserves and syrups. “My focus is doing away with any purchased beverage bases,” chef Tim Byres writes. “It will be fun to see this all develop.” Byres has also created a series…

​First of all, let’s get something out of the way. We all need closure. After our lovely Tiffany Derry packed her knives and came home to Dallas to get hitched, I didn’t recap the finales. Partly because I was heartbroken they sent Kelly home over Kevin or Angelo on Part…

​In case you missed the newly resurrected Green Room’s slow-opening, reservation-only summer, tonight’s your chance to sample the Deep Ellum eatery’s highly touted cuisine–for free. The neighborhood’s “Monthly Taste” event starts at 6 p.m. tonight, brought to you by all the abbreviated-associations that matter: DEEP, DECA, DEF and Deep Ellum…

Sorry about throwing up a publicist’s raw e-mail, but those of you who’ve been following our interview with Craft’s Jeff Harris might want to jump on getting a reservation before they’re booked up. That’s right, Mr. Top Chef himself, Tom Colicchio, is coming to town, and he’s gonna cook. Here’s…

​As Dallas Observer’s Cheap Bastard, Alice Laussade, so eloquently put it in this week’s cover story, fried food at the State Fair of Texas might have jumped the shark, thanks to Mark Zable’s fried beer. Zable’s creation won this year’s Big Tex Choice Awards’ Most Creative prize. The annual fried-food…

Can diners learn to love a dish through repeated exposure? Not if cow tongue’s on the plate, says Chef Point Café owner Paula Merrell. The Watauga cafe this month started offering an “Acquired Tastes” menu, featuring an array of items most of its customers didn’t like or hadn’t tried. Liver…

(Yesterday, we brought you a profile of Jeff Harris, executive chef at Craft in the W Hotel. Today, we throw a few questions at the chef and tomorrow bring you a how-to on one of the restaurant’s dishes.) CofA: What is your ideal meal? Harris: Something simple off the grill…

While Texans still have to trek more than 1000 miles for an In-and-Out burger, another California fast food chain this week is making good on its promise to open a greater Dallas location. Carl’s Jr. is opening its first stand-alone store tomorrow morning in Mesquite. While the restaurant already has…

My brother sent me this photo of a billboard near Milan, Mich., figuring I had the food expertise to explain it. My brother, an alum of the school responsible for the ad, wondered if Eastern Michigan had resorted to making nacho love its only prerequisite for admission. I assured him…

Promised Delivery Time: 45 minutes Actual Delivery Time: 33 minutes Scoring Summary: Easy Order Taking: 10 Partially Mucking Up My Order: 5 Repeatedly Being Told “God Bless You” By Delivery Driver: 30 Having to Eat Without Raccoons and Possums Begging for Food at My Feet: 30 Total: 75 I have…

Breaking the fast on Yom Kippur, which starts Friday at sundown, usually calls for raiding the synagogue’s spread and making a mad dash for whichever restaurant puts the fewest obstacles between diners and food (Chinese buffets work well.) But what’s the best strategy for those ambitious hosts and hostesses who…

Pizza Patron has issued what just might be this season’s prettiest promotion. The Dallas-based pizza chain, which explicitly celebrates “the Latin life,” is now distributing loteria-style discount cards in honor of Mexico’s bicentennial. The colorful cards visually reference the bingo boards that have been a staple of Mexican culture for…

When I walk into a Latino-operated or staffed establishment, I am inevitably greeted in Spanish. It must be something about my skin color, my black hair and black Vandyke. They must be indicators of my ability to speak the language. My sisters can pass as white. Not I. Mrs. Ralat,…