All-American is a series that looks at beloved, longstanding North Texas eateries and examines their history while exploring how the food has changed — for the good or bad — over the years. Except for the hiss of the flat-top, it’s peaceful at Adair’s Saloon on a weekday. The jukebox…
It’s only been open since February 2015, but the dream is over: C’Viche, a fast-casual seafood spot in Lower Greenville, is closing its doors tonight, as reported by Culture Map and announced on the restaurant’s Facebook page: In an interview with Culture Map, owner Courtney Warder says she and husband/partner…
Dallas takes brunch pretty seriously. In this city, “brunch culture” isn’t just an obnoxious trendy catchphrase — it’s a thing, and a big-money thing at that. Brunch draws huge crowds to weekend hotspots in restaurant-laden neighborhoods like Uptown, Deep Ellum and Oak Cliff. Now, the city is getting its first full-blown…
Dallas smoke fiends need to get on their hands and memes and thank the barbecue gods that Daniel Vaughn calls our neck of the woods his own. If not for the venerable BBQ Snob, the barbecue editor at Texas Monthly, we wouldn’t have the sandwich that now unofficially bears his…
After Thursday, the floodgates have opened: It is officially the holiday season, which means an endless supply of sweets, treats and hiding from your family in the bathroom so you can check Facebook in peace. It’s easy to say you’ll be good, calorie-wise, but it’s far easier to give in…
Here at the Observer, brunch is de rigueur. Every week, we bring you tales from the à la carte front line of Dallas’ bustling brunch scene. Brunch buffets, on the other hand, might as well be located on Mars, for we have spent the same amount of time exploring the…
It’s a good thing Tom Ford, Dior and Brunello Cucinelli have retail locations within walking distance of the newly opened Honor Bar in Highland Park Village — that way, if you find yourself out of the Honorable’s proper attire requirements, you can go pick something up real quick. You know,…
Everybody wants their place to be the next “hot spot.” At a certain point, it all starts to feel a little manufactured. Welcome to downtown Dallas’ Tortaco, which opened last week on Ross Avenue in what used to be Stephen Pyles’ San Salvaje. Tortaco, brought to you by the same…
Dallas has too much fried chicken. 2016’s Southern comfort food bubble has brought our city an ever-bigger bucket of fried chicken restaurants. Omar Flores, of the highbrow Casa Rubia, opened Whistle Britches to mixed reviews. The family behind Black-Eyed Pea opened Street’s Fine Chicken, which is, indeed, pretty damn fine. Rapscallion’s…
In recent years, the suburbs of North Texas have been stepping up their culinary game with high-profile concepts that bring city-center creativity to those living outside of Dallas proper. There’s such killer food in the ‘burbs — particularly when it comes to international fare — that it’s well worth the…
Life is getting even sweeter at Glazed Donut Works in Deep Ellum.
It’s been several days since I first had the patty melt at Jonathon’s, but I can’t stop thinking about it. This statue of meat, cheese and buttery mushrooms and onions has been following me around all week. It pops in my head during meetings. It’s like witnessing an original work…
One of the byproducts of a beloved restaurant, odd in a city that’s constantly paving itself over, is the blissful fallacy that it will be there forever. As quickly as we can get pimento cheese to-go, we can easily take our oldest restaurants for granted. The Highland Park Soda Fountain…
Sixty Vines is an interior designer’s dream restaurant. This new Plano hot spot has everything: breathtakingly high ceilings with exposed wooden beams like a gleaming white barn; an open kitchen with fresh pasta hanging from pipes and a dazzling copper-domed pizza oven; long communal tables set with beautiful English plateware…
Deep Ellum has a reputation for rock ‘n’ roll, but now it’s also host to a cool food trend: Thai rolled ice cream. With late hours tailored to night owls, Chills 360 has lines spilling out the door, packed with curious crowds eager to experience the unique presentation of a…
Little known fact: We eat turkey on Thanksgiving because, at the time the fall celebration came into its own, turkeys were cheap, fresh, widely available and easily fed a crowd. Sure, they had cows back then, but beef was off the table, so to speak, as cows were more useful…
With the proliferation of media outlets that cover food — and the social media users who are quietly being paid to shill food and drink — the Dallas food scene becomes, at times, an echo chamber. Did we really need to be reminded countless times in a week that Shake…
Dallas is awash in good Mexican food, from El Tocallo’s lengua tacos served on house-made tortillas to Seafood Shack’s citrus crazy ceviche tostadas. Entire blogs are dedicated to the pursuit of the very best Mexican food Big D has to offer, and devotees disregard mileage when it comes to hunting…
There may be other crucial moments for the rapid-fire consumption of comfort food, but this week is high on the list. The sky in Dallas is graying, and we may be headed toward this thing called “winter.” Cold beer or saucy dumplings or hot and cheesy burgers all taste better…
There seems to be no end to the explosion of barbecue restaurants in the Dallas-Fort Worth area, and we’re beyond the point of offering guesses as to when the trend will peak. This isn’t necessarily a bad thing; when the craving for barbecue strikes, there’s a preponderance of choices no…
All-American is a series that looks at beloved, longstanding North Texas eateries and examines their history while exploring how the food has changed — for the good or bad — over the years. There’s so much to take in at the dumpling bar at Royal China. Dough, dusty with flour,…
Back in May, we shared the big news: that Dallas would soon have its very own “artisanal toast” restaurant, Toasted Coffee + Kitchen. Feedback was swift — and harsh. “Fucking hipsters,” seemed to be a common refrain. Despite the, uh, feedback, Toasted co-founder Joel Roldan insisted that his toast-centric concept was…
