This guy looks ready for primetime, yeah? If you needed any other reason to believe that the time for Dallas' varied and unique dining scene is finally starting to have the day in the sun it so deserves, turn on your television. Many of the city...
The ciders of Bishop Cider Co. It was March 2013 when whispers of a cidery in Bishop Arts first slithered into the ears of thirsty Dallasites. Back then, in the middle of a Kickstarter blaze of glory, owner Joel Malone figured he'd be able to open...
On Saturday afternoon, the smoke was a beacon, luring cars and trucks from nearby Beckley Avenue as they drove towards Urban Acres. One truck hit the brakes hard to pull into the lot before passing by as owner Steven Bailey tended the coals that were...
For most chefs, the flavors that dominate their cuisine come from a very personal place, like a decades of mom's home cooking or a few years of intensive training at a French culinary school. For others, though, that passion for a cuisine develops ...
Last week, Knife announced a new lunch menu at the Hotel Palomar. In typical hotel-lunch fashion, the menu promises a number of classic sandwiches dressed up with luxurious, hand-crafted ingredients, presented with precision and care. How else could ...
Chipotle needed a better vegetarian option. Until recently, the only thing a meat-adverse diner could order in the restaurant was a set of tacos or a burrito stuffed with black beans and a mix of grilled onions and bell peppers. The results were fill...
Even John wonders if he's really all that controversial. Today, John Tesar joins a small but growing contingent of people who are inking book deals and television contracts based on their ability to raise rabble on Twitter. Sure, Tesar has been w...
How diners get access to plates like this charcuterie board at Lucia could be changing in the future. Since Lucia first opened, the Oak Cliff Italian restaurant has been honing its reputation as Dallas' toughest reservation. Diners who want the op...
Though the finicky weather of North Texas denies it, winter is approaching. And whether that winter lasts a month or three, you're going to need to be prepared to make the seasonal food and drink switch. That means transitioning away from that iced c...
Every couple days this summer, people pulled into an unfinished parking lot near Prestige Circle in Allen and asked whoever would listen when construction would finally be finished. "The city of Allen is behind us," says Keith Ashley, owner of the ...
This could be you on Saturday, but you don't have an Untapped ticket. Generally, we leave talking about music to our friends at DC9, but the food and booze this weekend's Untapped Festival at Gilley's may actually be more interesting than the mus...
It's 9 on Wednesday night when I drag my friend out to Joyce and Gigi's in East Dallas. She's in nursing school and should be writing a paper that's due the next day, but fortunately one of us has her priorities straight: half-priced drinks and desse...
These dumplings are probably made from magic. When she's not busy planning her new restaurant, Remedy, Chef Danyele McPherson likes to focus on the parts of her life that aren't just in the kitchen. "Food is my passion," says McPherson, "but I al...
Scotch and Sausage should change its name to Fries, Fries and Fries A few days ago, something disturbing happened to me. The image is seared deep into the folds of my brain: I ordered a salad as a side of my burger. It was trumpet bright, fresh ...
What a sausage fest. In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once. This week, for Shigging, we're switc...
Matt McCallister is among the name chefs bashing oysters. Since 2009, some of Dallas' best chefs have come together a few times a year to host dinners that showcase the bounty produced by local farmers. Organized by FT33 chef Matt McCallister (duh...
Lactobacillus fans, this one's for you. As part of their Super Sour Power Week, Strangeways has 35 different sour beers on tap through Sunday, October 26. So what are you waiting for? Make like a wild yeast strain get at it. What it be: Super Sour P...
The Pantry burger with cheese with a z. I'm sitting at the bar at Proof + Pantry, which faces away from the hustle of the One Arts District, and the place is humming with its new lunch service. A man next to me is polishing off a lobster roll. He...
Danyele McPherson has been waiting for her turn in Dallas' culinary spotlight for some time. After a stint on Bravo's Top Chef and working in the kitchens of Stephan Pyles and The Grape, McPherson has finally landed her own soon-to-open restaurant on...
As sandwiches go, the meatloaf burger served at Urban Acres is a very good one. Filled with well-pedigreed ingredients, it tastes like a meat lover's dreamwich. The puck of meatloaf in the center is made with 100 percent grass-fed beef, and it's crad...
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