Just under the radar, there’s been a whole lot of burgering going on at Armoury D.E. Every Friday for several weeks now, Elm Street’s Hungarian-inspired bar has released a new cheeseburger into the wild. They’re out there, roaming. There’s been a pulverized shrimp burger. Ham resting under the shade of…
Few Dallas restaurants mark their debut appearance on the culinary scene with national coverage on Fox News, but V-Eats Modern Vegan did just that, thanks to their all-vegan brisket. Not all Texans, it seems, are ready to chow down on vegan barbecue. Now that the spotlight has turned elsewhere, V-Eats…
Nestled in a shopping center on the corner of Keist and Hampton in sunny Oak Cliff, newly opened Maskaras Mexican Grill has entered the crowded ring of taquerias and Mexican restaurants in the DFW area. Not that there is anything wrong with more tacos in Dallas — Dallasites are more…
There was a television And a red hot, too And a picture of A sausage being charmed by a dude And there were three bearded tools sitting on stools And two smiling cashiers And a couple of beers And a giant mirrored knife And the best onion rings of your…
The note on the door of Matt’s Tex Mex in Roanoke, dated Dec. 9, says the owner, Matt Martinez III (no relation to the author), has until today, Dec. 12, to vacate the premises, as the lease agreement has been terminated due to nonpayment. Apparently they didn’t need that long to pack…
By all accounts, 2016 has been a real dumpster fire of a year. The abysmal election (and its depressing aftermath), the loss of creative forces like Prince and Leon Russell, the closure of some of Dallas’ most beloved restaurants — for many, this year has not been easy. This is…
We’ve had our fair share of bad news in the Dallas dining industry of late, but this one really stings: Luscher’s Red Hots, purveyors of Chicago-style hot dogs and the best damn burger in DFW, is closing after dinner service on Tuesday, Dec. 13. “Everyone is invited to come bid…
Cross over the threshold and Niwa’s sleek and understatedly seductive interior tells you that you’ve arrived. If the feeling doesn’t strike you immediately, it will no later than when you lay your first meat or veggie gently on the self-serve Shinpo down-draft grill sunk into the center of your table.
Since it opened shop in 2014, The Blind Butcher has won over critics and diners alike with house-made sausages, curated charcuterie and a poutine selection that sees a rotation of fatty, decadent meat toppings. A couple of weeks ago, executive chef Oliver Sitrin tucked four brunch items onto the menu. Brunch…
In the corner booth behind me, an elderly man sits by himself and talks to a younger woman at the table across from him. He’s got his iPad out, propped up, and plays a video for her. They’re talking politics. “There was a time when different beliefs could get together,”…
Seeing a woman chasing his train down on foot, a conductor ground the engine to a halt. He feared that tragedy had struck. But it was just Ashton Stauffer doing business. “It stopped for me about a half a mile down,” Stauffer said while seated at a poker table in…
One look at the menu and the awe-inspiring space, including a copper pizza oven that looks like it gave birth to C3PO and the stylishly illustrated wall of wine on tap, and you might think there’s little restraint at Sixty Vines. The menu promises a “cabernet-smothered local Akaushi patty,” caramelized…
The good news: Just a few months after opening their wildly popular brick-and-mortar, Heim Barbecue is opening another restaurant. The bad news (for us carnivores in Dallas, anyway): They’re opening it in Fort Worth. Owners Emma and Travis Heim announced the new location on Facebook today: … we are happy…
We certainly can’t say we saw this one coming: Remedy, the beloved modern soda fountain/purveyor of one of Dallas’ best burgers, is closing Dec. 31 after dinner service, “with plans to open an American/Chinese restaurant in its place late spring/early summer of 2017,” according to a press release. “Kirstyn Brewer…
2016 has been a year of change at Komali. In March, founding chef-owner Abraham Salum sold the Cole Avenue restaurant to John Broady and Emanuel Salinas, relative newcomers to the Dallas restaurant business. Salinas, born in Mexico City and raised in Acapulco, wanted to recalibrate the kitchen to focus on…
Today, the downtown Fort Worth sports bar Frankie’s posted an oh-so familiar Facebook post: An announcement that the bar will be closing, effective immediately. But this social media announcement has an interesting twist: Owners say that the “proverbial straw” is the Affordable Care Act, the Fort Worth Star-Telegram first reported…
Is Richardson’s new Tricky Fish location, in the CityLine mixed-use development, a proto-chain brought to you by the same folks that gave us Razzoo’s? Yes, it is. Considering its namesake dish is basically a plate of tilapia and shrimp étouffée, could you cite Tricky Fish’s menu for a lack of…
The bar and restaurant industry is notoriously fickle. It’s sadly considered notable if a restaurant lasts five years, and it’s not uncommon for a restaurant to shutter in its first year. As consumers, we have emotional attachments to these places. They’re where we have our first dates, our last dates,…
You know that noise corduroy pants make when you walk? As any good logophile will tell you, there’s actually a phrase to describe that very leg-fabric interaction: whistle britches. Southerners have also adopted the phrase to refer to folks who draw attention to themselves, e.g. “old Whistle Britches over there…
We live in the era of viral internet food trends. Rainbow-colored cakes, gooey raclette cheese, over-the-top milkshakes — as soon as a dish goes viral, the trend spreads like wildfire around the country, inevitably making its way to Dallas. One trend that we haven’t been able to find in Dallas…
Barley & Board rolled out their new, fall-inspired dishes last week. The additions bring seasonal twists on menu favorites and introduce some new globally inspired signature entrees. Executive chef Chad Kelley presented the dishes to a small group of press earlier this week in the restaurant’s intimate private dining room…
Before any patty hits the griddle at Kitchen LTO, there’s plenty of work to be done. Cream, butter and vegetable stock bubble up in a pan before receiving shards of smoked cheddar, white cheddar and cream cheese. It’s kept at a very low temperature so it doesn’t burn on the…
