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Casa Ribia's Omar Flores
We get it! David Uygur, Teiichi Sakurai, Matt McCallister and other highly lauded chefs are worthy of infinite praise. They've opened restaurants that have defined the Dallas dining scene and offer cooking that demonstrate...
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Oak Cliff Coffee Ale was re-released, and it's worth revisiting.
This month, Deep Ellum Brewing Co. re-released their Oak Cliff Coffee Ale in cans and on tap. Oak Cliff Coffee Ale made its first appearance last winter and was generally well rec...
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Dessert poutine: not for vegetarians
The Blind Butcher probably isn't the first place you think of when you're craving something sweet. They're a self-proclaimed "Beer + Meat" Mecca, and they've rightfully earned a spot on Scott Reitz's list of ...
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How much would you pay today in order to have three beers a day for the rest of your life? It probably depends on how long you plan to live (and how much beer might shorten said life expectancy), but a brewer in Garland is hoping that a few type-A pe...
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It's 9 a.m. on a Friday and the energy at Murray Street Coffee is a little more buzzy than usual, and the nervous energy has nothing to do with caffeine. Earlier this week, landlords for the space delivered a letter informing owners Elizabeth and Dou...
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The folks at the Blind Butcher laminated a new menu recently, adding a number of options for beer drinkers stumbling around Lower Greenville Avenue. Not to worry, the same meaty theme is in full effect, there's just a few new items to round out the m...
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A fucking champ, literally.
I am generally skeptical of any cocktail that a bartender describes as "savory." Drinks should not taste like dinner. That kind of sensory dissonance is fine for trying weird new foods, but getting drunk should be a m...
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The burger is a blend of kobe and "Texas cow"
It was 5:45 in the morning, on March 2, 2010, when a fire began to gut Terilli's on Lower Greenville. It spread quickly, becoming a nasty, four-alarm beast that ate Hurricane Grill, Mick's and one of D...
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The Herrera's location that closed recently on Maple Avenue has been revived and then some at its new address in West Dallas. Touted as the original Hererra's, as a slew of spinoffs have opened and closed around the city, the new location opened for ...
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It's that time of year, when the sky clouds over, everything gets damp and everyone's immune systems start to fall apart. The clerks at CVS are fronting the NyQuil section every other hour, noses are red and taste buds are shot. It's inevitable that ...
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An obvious choice, really.
Even for restaurateurs, Josh Yingling and Matt Tobin are incredibly busy. When they're not running their successful restaurants and plotting new ones, they can't just survive on artisanal sausages and brisket-topped bu...
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Want your turkey smoked in this?
In theory, Thanksgiving is the time of the year when you get together with your family to be grateful, watch football, and eat yourself into a coma. Unfortunately, though, this holiday often ends up being more ab...
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Matt Tobin and Josh Yingling -- beer lovers, not snobs.
The past three years have been kind to Josh Yingling and Matt Tobin. After opening Goodfriend Burger House in East Dallas to rave reviews and a dedicated neighborhood following, the duo struc...
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Specials typically have a less-than-savory connotation within the restaurant industry. If a chef orders too much meat for Friday and Saturday night dinner services, he might throw what's left in the grinder the next morning, creating the makings for ...
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Just looking at this bowl of Halloween candy has my stomach in knots. There was a time when I could be found traipsing around my neighborhood collecting candy like a pro. Screw that lame plastic pumpkin pail, I rolled with a pillow case over my shoul...
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Last week, Goodfriend Beergarden and Burger House announced a new menu was in place. Owners Matt Tobin and Josh Yingling worked with chef Eric Salome, who used to work at the Omni Hotel, to develop new menu items that include a number of new burgers,...
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The whole trotter at Meddlesome Moth.
In a week or so, you'll be able to order a pig's foot that's been stuffed with ground pork parts at the Meddlesome Moth. Trotters, as they're called, can be found on a few menus across the country, but they're...
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For now, Fireball is still going down smoothly in the States, which has different standards for the amount of food grade propylene glycol allowed in products. But beware, Fireball fans, of Food Babe. She's attacked Kraft because of their use of artif...
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Thanks for meeting me, Short Rib Frites
Short Rib Frites is one of the share plates at Ten Bells Tavern. Crispy fries are topped with gravy, a velvety Mornay (basically a Bechamel cheese sauce), and a pile of juicy short ribs. The short ribs have ...
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The move isn't quite groundbreaking. Brenner joins Adam Platt from New York Magazine in a new movement of critics who claim dining under the radar is impossible in the Internet age. They've both published lavish features with artful photos detailing ...
