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More tamales in Dallas? YES PLEASE.
DiDi's Tamale Diner, a casual tamale and tequila joint, opened its doors in Trinity Groves last week. DiDi's Tamale Diner was originally opened in Mesquite in 2011, earning rave reviews from local diners who ha...
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Whiskey Cake, the Front Burner Restaurant Group's ode to casual dining in Plano, has been open for almost four years now, and other than two new locations, not much has changed. When Hanna Raskin reviewed the restaurant for the Observer shortly after...
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The vegetable biryani and Chennai in Frisco.
Earlier this week, when I told you Chennai was moving to Frisco, that was only half of the story. Or maybe not even half. The Eat's Blog reports that owner Karthik Thambidurai is hanging onto the old re...
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I'm not so sure my first impression of Cliff's Bar and Grill was a good one. When The Loon closed earlier this year, Cliff Gonzalez warned me the new bar would be different. "You'll never be able to duplicate what's been here for this long," he said,...
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Make sure you warn anyone near your elbows that you'll be diving into this.
There's no reason for Digg's Tacos to have one of Dallas' most addictive burgers, but they do. I'm there just as it opens for lunch, before the carnitas or queso has been ...
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Call off the Carb Police. Tell calories they can "see you next Tuesday." Fuck fat. Just fuck it. Because Thanksgiving. It's the Rex Manning Day of holidays for this turkey lover. It's a time to get drunk and sit on the couch to watch all the sports (...
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The vegetable Biryani at Chennai
Folks who enjoyed dining at Chennai but hated driving all the way to Plano are in for some bad news. The Indian restaurant known for its complex biryanis and thali specials has permanently moved further north to Fr...
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After outgrowing it's original facility in Rowlett, FireWheel Brewing has announced a grand opening event for a new, expanded brewery. Owner Brad Perkinson says he has reached the point where demand has outpaced his ability to fill kegs with beer wit...
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Dallas' most famous stout has some serious competition
After Dallas' usual two weeks of beautiful fall weather the cold arrived with a vengeance and we skipped straight to an actual snowfall, in November. This means it's time to do away with those...
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Start with the pork schnitzel ...
The restaurant business isn't known for stability. Flux and dysfunction are built in to the gig, in menu and operational tweaks and makeovers, staff changes, backroom drama and bloodshed in the budget. Restaurant...
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Don't you wish Dodds was cooking your Thanksgiving dinner?
Even though they spend the other 364 days of the year cooking for other people, chefs love Thanksgiving. Whether it's because they're craving something much simpler than the fancy dishes ...
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Dear ribs from Off The Bone: Please get in my mouth.
For all we go on about brisket, the pork rib has a beauty all its own. Beloved in greater swathes of the country than brisket, it's nevertheless shunned across the Lone Star state as an not so w...
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Recently, my esteemed colleague wrote about the lack of available and palatable session beers, those beers that can be drunk during a long hot summer's day. Do you know what I say? The lack of session beers is simply a sign that we're all going in th...
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Local ingredients are certainly all the rage these days, but the best chefs don't just use local ingredients, they use them intelligently. If you think the whole farm-to-table trend is played out, you're right.
That said, visiting Asador might just...
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San Salvaje's Peruvian pudding, the lucuma suspiro
With a nationally recognized reputation as the creator of "New Texas" cuisine, 30-plus years of experience honing his craft and numerous awards to his name, Chef Stephen Pyles isn't hurting for cr...
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ALERT: YOUR PHONE CAN MAKE BOOZE APPEAR AT YOUR DOOR
This time of year (and all others), there is great joy in drinking alone. The holidays are stressful, and there's nothing better than kicking back a few hot toddies while you figure out just ex...
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This is the entire customer space.
Somewhere over on the east side of the airport, on an unassuming street corner, lies the tiniest hole in the wall barbecue restaurant I've ever seen. The front of the house is just a waiting room with two chairs,...
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Snuffer's founder Pat Snuffer isn't interested in talking about his past endeavors. Instead, he seems excited for his future in bar food and, now, pizza. His newest restaurant, Pat's and Mike's, is the start of a new chapter for the longtime, Dallas-...
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I'm Rich, or at least I feel like I am.
Craft cocktails are like foie gras or caviar in that they inevitably make us feel fancier than we actually are. Every time you order that top-shelf gin or that herb-infused vodka, you're essentially making ...
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Maybe we should rethink our holiday menus.
Does your family follow this tradition? After the table is set and a steaming turkey is placed just in front of your nose, your mother or some elder at the table makes everyone hold hands and announce wha...
