-
Article
Regular shoppers at White Rock Local Market will likely recognize Bisous Bisous Patisserie. Owner Andrea Meyer has been setting up a tiny shop of sorts amongst the tables of farm-fresh produce there since the start of the season. Meyer's table is oft...
-
Article
It's a beautiful store. Most of the shelving is kept low, giving the space an open feeling. While I walked through (nibbling samples of pound cake, Gruyere cheese, tiramisu, glazed lamb and more) the sound system filled the aisles with a fanfare of t...
-
Article
Sherry meads a drink? No, YOU mead a drink.
I know nothing about sherry, except that it got that guy in Edgar Allan Poe's The Cask of Amontillado in some serious trouble. As such, I don't make a habit of ordering it on its own, or choosing a cock...
-
Article
Dodie's food, but fancier.
Finding good Cajun food in Dallas isn't exactly easy, but Charlie McGuinness and the folks behind Greenville Avenue institution Dodie's have always been known for serving reliably solid Cajun dishes, especially those of...
-
Article
Have a look at the three star digs at Proof + Pantry.
We told you yesterday about the latest chapter in the Dallas restaurant scene's epic struggle against Evil Critic Leslie Brenner: An organized effort, first reported by The Washington Post, to...
-
Article
Earlier this week, it was announced that Hibiscus chef Graham Dodds would be going to New York to cook his first James Beard dinner. Dodds has participated in Beard events before, but this will be his first time as lead chef in charge of a multi-cour...
-
Article
Looks harmless, right? WRONG.
Usually, if Chick-fil-A is in the news, it's because its chief operating officer said something dumb, or because someone decided, wisely, to try to fill his bath with Polynesian Sauce. This time, though, the fried ch...
-
Article
"Cheesemonger's Birthday Surprise." Is it:
A) a clunky translation of the 1960s classic French film, "Joyeux Anniversaire, Propritaire Fromagerie"
B) an actual food event
C) the term for an illicit act believed to have originated in Antiguan pri...
-
Article
What's that, Wagyu cow? You're delicious? Thanks.
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 cu...
-
Article
The macadamia-encrusted mahi mahi.
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'...
-
Article
Young but wise.
To be called a chef is to have earned respect in the culinary world -- or at least that's the way it used to be. Now, more and more people who have attended culinary school and cooked in a restaurant for a few years are champing a...
-
Article
Just when you thought we were finally past the time where Chef John Tesar and Dallas Morning News food critic Leslie Brenner were at each other's throats in the media, the story picks up steam from one of the country's most respected journalistic ins...
-
Article
After a couple of sips of Lakewood Brewery's Holiday Bonus, I started wondering if a cocao aficionado could identify the chocolate that was used to flavor the brew. Dark, rich chocolate is the first and most prominent flavor to present itself when yo...
-
Article
Either the first T or the second T, depending on how you rank your Ts.
Nestled between Crush Craft Thai and a liquor store, and across the street from Dee Lincoln Steak and Burger Bar, is the newly opened TnT Tacos and Tequila. The Austin-based re...
-
Article
In the beginning, there were carrots.
I am by no means a great cook. I do not own a lot of the things I should for some of the recipes I undertake, and I tend to get panicked and just start throwing things together and praying it works. Double bo...
-
Article
If the baristas at Mudsmith in East Dallas are anything, they are curious coffee makers. I've developed a habit of newspaper-reading while sitting at the bar, and on a few occasions I've watched as they tinker with something new. There was a brief st...
-
Article
An oddly South Park-esque rendering of the new Bisous Bisous Patisserie
Ten years ago, finding a good French macaron in Dallas was damn near impossible. In the last decade, though, bakeries across the city have been trying their flour-covered hand...
-
Article
Stock and Barrel helps make Oak Cliff Dallas' best dining neighborhood.
Because we live in a culture where everything has to measure up to something else, we should probably pit Dallas' neighborhoods against one another as a function of their gust...
-
Article
November in Dallas: You never know what you're gonna get. One day, you're leaving the house in cut-offs and flip-flops, wondering if the FOE pool is still open. A day later, warm weather seems a dim memory, as you trudge outside with a spatula to scr...
-
Article
All of the above
"I find the pastrami to be the most sensual of all the salted, cured meats."
George Costanza was right about one thing: charcuterie is damn sexy. Case in point: The Char Bar at Asador Restaurant inside the Renaissance Dallas Ho...
