It seems just a while ago, we were all sitting around and moping about the loss of Sharaku. In truth it was just last fall we heard that the Izakaya was closing: no more grilled pork skewers, no more chicken hearts, no more sake by the gallon. The horror. But…
It seemed like a long wait, but it almost always is. It was all the way back in March when we found out why Danyele McPhearson had abandoned her post at The Grape to join the folks at HG Sply Co. Owner Elias Pope was preparing to open Remedy, which…
You can walk into most taquerias in Dallas and order a torta, even if they’re not listed on the menu. That’s because the building blocks of the Mexican sandwich are the same ones used to assemble a taco plate. The only extra ingredients required are bread and a few condiments…
Wanna know what’s great about Texas? Grapefruit. This in addition to various styles of barbecue, fajitas, elotes, paletas, a wide selection of tacos, jalapeno-studded sausages and beanless chili, all of which are great in their own right. But we talk about brisket and skirt steak all the time, and heaping…
I have a proposal for you, and I know it will sound counterintuitive at best. Bear with me. Here’s the plan: I want you to go to a park. I want you to go to a restaurant in a park. Time your visit between lunch and dinner services, and indulge…
There were plenty of excellent new restaurants that opened in the city over the past year, and their arrivals signified a shift in the Dallas food scene. But 2015 may be even better. With openings from chefs like Brian Luscher, Tyson Cole, and Shannon Wynne, there is potential greatness coming…
Check out how the CBD Provisions famous pig head dish, our Dallas dish of the year 2014, is made with this amazing video from Kathy Tran. Mmm. Pig face…
Good barbecue is always a little pricey, but there are ways to make it work for $10. The main rule of eating good barbecue on a budget is order only meats. Meats with a side of more meats. On this day, you’re eating caveman style. You’re the Meat Hulk, with…
There are some years that are better for restaurants than others. In 2014, we saw explosive growth as restaurants of all kinds opened all over Dallas. Many of the city’s restaurateurs have been very lucky this year as they took risks and opened restaurants in locations that seemed tricky, if…
Do you like wreaths? Of course you do. Do you like meats? OF COURSE YOU DO WOULD YOU LIKE A MEAT WREATH OF COURSE YOU WOULD BUY ELEVENTY!! “What is a meat wreath?” you ask (for what reason, I don’t know. I should have had you at “meat wreath”). According…
Had the slice of sour cherry pie I ordered at Henry’s Majestic been served traditionally, I probably would have forgotten about it. The crust was flaky and tender, with a vaguely toasty flavor and a hint of salt, and the fruit was firm and plump, with just enough sugar added…
Remember way back in March when we told you the Dallas area was going to get a second Smoke? Owners Christopher Zielke, Christopher Jeffers and Tim Byre signed a lease on a space in Plano and said they hoped to be open by the year’s end. The latest announcement from…
From the start, Potato Flats feels off. In line, a woman asks if I want a white or sweet potato. Not having prepared for that one, I say, “uh, white?” She proceeds to cut and clobber a white potato with a silver potato-clobbering machine. She asks if I want salt,…
While nothing complements a cup of coffee better than a baked something, many area coffee shops really muck that something up. I’ve encountered croissants with the consistency of challah bread and muffins that were dense and gooey. I’ve had stale scones that eat like biscotti and stale biscotti that eats…
When talking about burgers with other people who like them, it would be totally appropriate to yell, “Dallas is a burger destination!” Shout it with confidence. If we weren’t a destination for great burgers before, we’re one now. Make the claim, and I’ll back you. There is a lot of…
When Henderson Avenue’s Tried and True closed last year, its departure further reduced the stock of restaurants or bars with dedicated menus for whiskey. Scotch and Sausage has helped fill the void, but the need for whiskey-friendly joints is still in demand. Hello, California-based Eureka…
Shul lung tang, at LA Han Bat and elsewhere, doesn’t make a great first impression. It’s a Korean soup made from beef bones and cuts of meat, and it’s bland and lacking at first, like a blurry picture of what seems like an otherwise respectable bowl of sustenance. But the…
When the bananas Foster I’d ordered at Oak arrived sans pyrotechnics, I had a hard time consoling myself. (The ice cream helped a little.) The whole reason people order bananas Foster — the whole reason this post-meal sweet is a kids’ favorite alongside cherries jubilee — is the requisite tableside…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Other cars in the drive-thru: 0 Level of seriousness of the person serving me frozen booze in a sealed, plastic bag: HIGHEST The Original Daiquiris…
Look out, Highland Park — there’s a new chef in town. After a stint at Bolsa in Oak Cliff, Andrew Bell has officially taken the helm at Highland Park Village’s Bistro 31. It may seem like a bit of a gamble, bringing in a chef from a restaurant with a…
One of the strangest bar menus in Dallas has to be at Cold Beer Company. Hot dogs are loaded up with brisket or mac ‘n’ cheese, and the tortilla and pita chips come with two salsas and a plastic cup of freshly mixed pimento cheese. They have a late-night peanut…
It had all the makings of an epic tale. Eric Brandt, a competent and capable chef, and Victor Hugo, a front-of-the-house guy with exceptional customer service skills, had grown restless and needed a change. They’d been working together at Bistro 31 in Highland Park, where Brandt plated up Americanized riffs…
