Venues throughout Deep Ellum will open their doors this evening for a special pin-up girls edition of the Deep Ellum Wine Walk. For $10, walkers will receive a glass which will be topped off they meander through participating venues. The very first Mr. and Ms. Deep Ellum Wine Walk will…
Adisil, a fast-food chain based in North Carolina, has opened its first Texas location in Irving. The chain’s goal is to be the Indian version of Panda Express, and judging from a quick lunch visit, they have the “food” part down. The “fast” part is more of a work in…
Some of us are lucky enough to have had high tea at The Hotel Adolphus, or perhaps we’ve attended a pre-wedding bridesmaids luncheon featuring tea service. Maybe we’ve been yelled at about the proper way to take our English breakfast by a certain angry Englishman who used to write for…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and…
If Auric Goldfinger had been a food critic, the Bond villain might have said: One restaurant is happenstance. Two restaurants is coincidence. Three restaurants is a trend. With Filament, Dallas officially has a new trend, kitchens that infuse Texas classics with international flavors. Filament flips through the pages of a…
Welcome to How Hipster Is It, in which we try food and drink from popular Dallas bars and restaurants to evaluate their trendiness. We evaluate the establishment’s general atmosphere, plus its most hipster menu item, using the world’s universally recognized unit of hipsterness measurement, the Bill Murray. This week: How…
“Oh mah God, y’all. There’s goats. Like, real goats.” The things you overhear during your meal with Dallas Supper Club will be a calculated step away from the ordinary. Dallas Supper Club was created in 2015 by Sean Granfield and is a “membership based community of food lovers in the…
Today, from 11 a.m. until 10 p.m., Dallas Grilled Cheese Co. is offering their Classic Grilled Cheese sandwich for $1. Here’s the address: 310 W 7th St. That’s all you really need to know, but I wrote more words if you’d rather read about food than jam it in your face…
There was good news and bad news about the burger at Wayward Sons, the new Greenville spot from Hibiscus’ chef Graham Dodds. The good news is the flavor of the 44 Farms patty is decisive and bold, like running a highlighter over your brain. The bad news: It didn’t come…
In the land of Goodfriend Package, meat is king. On a crisp scroll of butcher paper, about as long as I can stretch my arms, there’s manifesto-of-sorts written in black marker. It’s entitled: “A Word or 2 About our Meat.” The first declaration is about pork belly, which is how…
Ever wonder what that giant eyeball sculpture downtown is looking at? Our theory: It’s staring longingly at Americano, the Joule hotel’s newest restaurant, wishing it had taste buds. If that thing ever sprouts legs (help us all), its first mission will surely be to step inside the former Charlie Palmer…
Grilled starch and cheese: Pupusas are a food so simple that everyone should love them. We’ve waxed rhapsodic about “the unsung heroes of Latin cuisine” before, and since that last update, the joys of griddle-fried tortillas stuffed with cheese remain bountiful. But that list of places to find pupusas focused…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate and…
Lakewood Smokehouse softly opened last week near lower Abrams Road arousing the neighborhood with whiffs of smoke. And there’s absolutely nothing wrong with that type of stimulation. While there is plenty of restaurants but no barbecue, owners Jason Hall (who owns 3 Stacks Smoke & Tap House in Frisco), John Patenburg,…
Dear McKinney: Congratulations. You no longer have to drive to Dallas when you want to leave the kids at home and have a nice meal out. Sugarbacon Proper Kitchen fits the bill. When you walk into the restaurant, you’re greeted by still-trendy industrial decor, tastefully balanced with thick-cushioned leather seating…
Welcome to How Hipster Is It, a new series where we try food and drink from popular Dallas bars and restaurants, and ask, how hipster is it? We evaluate the establishment’s general atmosphere, plus its most hipster menu item, using the world’s universally recognized unit of hipsterness measurement, the Bill…
On an otherwise gray Wednesday in Denton, the meat beacon shone bright from Locust Street as The Juicy Pig swung open its doors and its walk-up window for an anticipated, if brisket-less, soft opening. To be sure, even after The Pig hits its stride, which a couple opening-day issues say…
Our former Englishman in barbecue sauce, BBQ critic and web editor, Gavin Cleaver, had to return home to England many months ago thanks to pesky U.S. immigration law. He still keeps a place in his heart and stomach for Dallas food, though. Hear are six things that have him cranking…
I have a quick confession: In all my years of living in Dallas, I’ve never been to a Dallas Mavericks game. This was my first time in the arena for anything related to basketball, and it was for a cheeseburger. I’m not sure if that’s embarrassing or not, but there…
Cut a Texan open and she’ll bleed queso. The yellow kind, made possible by the industrial revolution and modern science — the darling of Tex-Mex. Texans love everything about this bastard of a cuisine: the cheese, the rice, the sopapillas drenched in honey, the sizzling sound of fajitas against cast…
There’s some kind of ever-present warmth at Kuby’s. The lighting comforts; the people glow; potato salad simmers. Sweater vests, once thought to be extinct, still keep patrons warm and homey. As a whole, there’s a feeling when you’re inside Kuby’s like you’ve stepped inside a painting of a restaurant. In…
Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and…
