Jeng Chi opened in 1990, a few doors down from where it stands today as one of DFW’s most well-known Chinese and Taiwanese restaurants. Then, it only had four tables, and owners Yuan and Mei Teng served only dough-based items — dumplings, noodles and gua boa (buns). They did not…
It’s that time of year again for Chinese families across the globe, when red lanterns and red and gold emblems are strung across ceilings, doors and street lights. Relatives convene and the elders tuck ornate red envelopes full of cash, or hong bao, beneath the pillows of sleeping children. The…
Let’s skip the platitudes — ranging from “Valentine’s Day is hell on earth” to “I bought you this stuffed animal from Walgreens” — and get right to it: If you’re in a relationship and haven’t explicitly set greeting card holiday-related boundaries, you’re gonna have to pull something out of your…
Don’t call Fernando Barrero a chef. He’s been in the restaurant industry for two decades in positions ranging from dishwasher to manager, and he jumped into a couple of cooking classes at Brookhaven College but quickly refuses the title. He prefers to keep the cooking at home, he says. Barrera…
It started with something called flour salt. BrainDead Brewing chef David Peña’s powers of food deductions are acute, preserved after years of shellacking his mind with Whataburger cheeseburgers and hot, salty french fries. In order to reconstruct the A1 Thick and Hearty Burger from the ground up — he recently…
This time of year, you may find yourself overtaken by a particular flavor of malaise that can only be eased with vacation planning. While the next few months may be barren of three-day weekends and company holidays, the promise of a few beach-filled days is often just the brand of anticipation…
A beautiful dining room hasn’t been enough to keep a consistent concept in place at the Cedars Social. But now, three women see the space not as a hurdle, but as an opportunity. Restaurateur Monica Greene, chef Anastacia Quinones and bar manager Leann Berry will reopen the Cedars Social this…
“Modern Mexican Plates. Familiar Flavors.” The tagline on Jalisco Norte’s website summarizes this new restaurant’s double identity. The Mexican hot spot, right between Uptown and Highland Park, is trying to have things both ways, serving sophisticated Mexican fare available nowhere else in Dallas while also plating $9 orders of nachos…
In December, we broke the big news: Dallas is about to get its first festival dedicated to the humble slider sandwich. Between the Buns will take over Dallas Farmers Market from 4-7 p.m. Saturday, March 24, with unlimited slider samples and ample booze for purchase. Now, we have an idea…
It was the only burger on his mind. It was also the most important stop on regular trips to his parents’ house from college in Norman, Oklahoma, and in a way, a beacon that indicated he was home: the bright Whataburger sign that punctuated the highway outside Lewisville, a 20-minute…
Those who wish it could be ever-so-slightly easier to get a meal from Lucia could be in luck this spring. Owners Jennifer and David Uygur are planning to open Macellaio, a salumi-based restaurant not far from Lucia — which has 41 fewer tables than the new place is expected to…
A new restaurant at Toyota Music Factory in Irving wants to bring back a bygone era of fast food. “We want to give a human element to fast food,” says Steven Fretz, chef and co-owner of the new fast-casual eatery Top Round Roast Beef. Top Round is all about housemade ingredients…
Especially of late, North Texas’ Asian food scene is one of the best things we’ve got going around here, with an influx of East Asian restaurants proliferating around the suburbs faster than we can say, “Oh look, a new bubble tea spot.” Whether you’re looking for trendy, upscale sushi with…
West End plenty of passionate individuals advocating for the success of this corner of downtown, such as Jeremy Scott of Tutta’s, Chase Headley of 1001 Wine & Spirits and Joe Groves of Ellen’s. Another voice of positivity is so optimistic about this section of the 75202 ZIP code, he’s opening…
Top Knot — the casual little sister above upscale sushi restaurant Uchi — never quite hit with Dallas crowds. Its monthly Uncommon Ramen series flooded the restaurant with diners looking to eat noodles from big-name chefs such as Stephan Pyles and Franklin Barbecue’s Aaron Franklin, but the restaurant never seemed…
Today’s restaurant industry landscape is saturated in bespoke lighting and rustic-modern fixtures, with design seemingly giving way to parody. At two stories tall, Carrollton’s Cafe Brown Sugar is a bit of a standout in this sea of cookie-cutter archetypes. Upstairs, biblical wallpaper — a remnant of the space’s former life…
Chan Park takes a quick, deep breath behind his drive-thru window as another car wheels away. The landline rings, and Park snaps it up. “Tender basket? About 10 minutes, please,” Park says. He hangs up and yanks a basket of chicken out of the fryer, which wafts the scent of…
West Village poke joint Pok the Raw Bar is launching a new $24, 30-minute, eight-course omakase at its “raw bar,” a small counter in the restaurant where you can skip the poke bowls and opt instead for an array of sushi — six pieces of nigiri and two hand rolls,…
Were it not for the “vegan” in its name, on first glance, it’s easy to miss that Jeff’s Vegan serves no animal products. It’s not a place that tries re-create nonvegan food using dairy and meat substitutes in every dish. For the most part, Jeff’s Vegan lets the plant-based food…
One of Dallas’ favorite ramen spots is opening a new ramen concept: Piranha Killer Ramen, which begins soft-open soon in Arlington, according to a Facebook post. The new restaurant is taking over the space formerly occupied by Piranha Killer Sushi, which closed in October. “Our goal is to bring a cozy…
How’s that New Year’s resolution treating you? Yeah, that’s what we thought. If your new year, new you plan doesn’t have enough wiggle room, you might need to make some. The Dallas cheeseburger is better — and more prevalent — than ever. These are a few of our favorites right…
Chili-smothered cheeseburgers aren’t usually sandwiches that feel restrained. They’re usually loud, insane messes, like a bad school marching band. Picking up a torrentially drenched chili cheeseburger stains your hands and your shirtsleeves orange, and clumps of mystery meat taste like a metal can. When Texas chili is hurled on burgers…
