Of course, nobody really wins on City of Ate. But if we ever do try prize giveaways again, there’s a mess of stuff to pick from. Let’s see here…a miniature bottle of Tuaca, a big ol’ container of Chef Paul Prudhomme’s Magic Seasoning Blend, a packet of seeds and oats…
I pointed out last week how, when I called for a Bombay martini, a waiter at Sevy’s asked “regular Bombay or Sapphire.” Since Sapphire hit the market in 1988 and began the upscale gin revolution, The Original Bombay (that’s what it now says on the label) faded into near obscurity–at…
The more things change, the more we find ourselves scratching our heads at the stuff the powers-that-be in the corporate food world come up with. Pop Culture Vita Food Products, Inc. is the number one brand of refrigerated seafood products, sales-wise, as well as an industry leader in the smoked…
In this week’s Dish column, Dave takes a tropical holiday across the river to Oak Cliff, where Hula Hotties fits right in among its Bishop Arts District neighbors.To get a feel for the place, and a look at the flower-topped food the kitchen turns out, check out the photos in…
Recently, I moved my ass out of a beloved one-bedroom apartment that I often forgave for its thin walls (and even thinner ceilings) and communal air ducts due to the low rent and friendly manager. I am now shacking up with the boy. In a house. We can’t hear people…
When people say ‘it tastes like cardboard,’ what do they really mean? Well, after taking a bite from a box left over from my last Costco excursions–a corrugated job with a slick, four-color facing–I can report with some authority it has more character than the batch of McDonald’s fries I…
There’s something enticing and romantic about the idea of making one’s own beer right at home. Along with home wine making (yechh!) and the few in Kentucky–and elsewhere–who manage home spirits, it’s the last frontier of legal DIY intoxicants.Set up a meth lab in your trailer and … well, you’re…
Tre Amici18020 N. Dallas Pwky.972-250-4400It opened at the end of last year as Fruia’s Tre Amici and, under that name, the far north steakhouse reviewed quite well.A few months ago, however, the other partners ousted their biggest–talking about name recognition here–colleague, Judd Fruia and changed the name to Tre Amici…
“Puff balls.” That’s what one of my non-veg friends calls the Orange “Chicken” at Suma Veggie Cafe. No–the guy’s not the brightest bulb on the block, but others unfamiliar with vegan meat substitutes might also find it difficult to describe the glazed balls of who-knows-what…although, I now have a funny…
Recipe Demonstrated by Scott Gottlich of Bijoux Next week marks the 12th annual KRLD Restaurant Week, with over 100 area restaurants offering special meals to benefit the North Texas Food Bank and the Lena Pope Home in Fort Worth. Each year, food lovers across the area count down the days…
They don’t mind telling you their story, the basic outline of which involves a graying couple moving from Hawaii to Oak Cliff and setting up a tiny café. Yeah, I know—doesn’t make much sense. She baked for 12 restaurants and two hotels, including the Kona Village Resort, and he’s a…
I’ve heard the legend of the Desperado taco for some time now. Usually starts with, “Oh my God—these things are life-changing,” or I get the typical straight punch to the uterus when someone discovers that I haven’t been there before. But, uterus punch or no, I avoided the place like…
Each week, Pairing Off attempts to find just the right bottle of wine to go with ordinary food…or in this case, smoke.The gentleman at Pogo’s was adamant when I asked the usual “which wine would go best with” question.”I wouldn’t pair it with wine,” he told me. Twice.Obviously whiskeys or…
On The Range is a weekly exploration of the history and lore of Texas menu items.Ceviche is marinated seafood, so it should come as no surprise that Mexico and nearly every country in Central and South America with a coastline features it in their cuisine.In an article entitled ‘The Many…
A week ago today, Leslie Brenner of the Dallas Morning News dropped a bomb on the Eats blog: nine-year-old Lola on Fairmount Street is closing in October. The Uptown charmer has earned top marks from reviewers and locals alike for its thoughtful, well-executed menu and top-notch wine program. The announcement…
Burguesa Burger2222 Inwood Road214-350-7772Dude Factor: 6, or Dean Hodes, on a scale of 1 (Peter Scottson) to 10 (Andy Botwin).Back when it first opened in May, everyone around the Observer offices was buzzing about Burguesa Burger, the new Latin-targeted burger stand from Which Wich and Genghis Grill founder Jeff Sinelli…
Yeah, yeah–pretty damn juvenile of us…not to mention downright sexist.But, damn it, if Danica Patrick can embrace beauty as well as hard nose racing skill, then we’re allowed the occasional foray into ‘babe-licious’ territory. Now, it wasn’t an easy process. After much hemming and hawing, we had to pass up…
Does the city have something against chefs named David? David McMillan, recently ousted from Consilient restaurants. His long career includes Nana and his own 62 Main. David Gilbert, didn’t fit in at Lazare. The rising star left and was replaced by his sous chef, Ryan Carbery. David Uygur, will be…
The only thing worse than listening to Coldpay is listening to Coldplay on the sitar. Unfortunately, that’s the kind of crap you’ll hear while dining with your hot date at Bengal Coast.Yes, vegans can score hot dates, too…sometimes.Bengal Coast is a South Asian fusion restaurant located on the cusp of…
The folks from Sprinkles just sent a box of cupcakes and a press release. The cupcakes feature a blue star on white icing (though the cake itself is the color of algae). The press release speaks of their arrangement with the Dallas Cowboys.Apparently if you buy these Cowboys-themed cupcakes (from…
The folks from marketing introduced their new hire. Bruno is a descendant of Max Schmeling and looks like a bigger, angrier, more violence-prone copy of the Hitler-era heavyweight. He’s also standing outside my office. So here goes: This week, in our free and practically award-winning email newsletter, Hot off the…
We love the idea of Texas de Brazil Express: take a trusted name in meat-coma dining and parlay it into a quick meal concept. Round out said concept with a simple assisted assembly-line format and plop it in a busy shopping center (with ample parking) and you’ve got yourself a…
