Since our last update, several iconic Dallas restaurants have permanently closed. May has been a rough month, needless to say. Dakota’s Steakhouse has shuttered for good. Built underground to skirt a clause in the original deed that restricted the sale of alcohol on former church “grounds,” the steakhouse, which opened…
Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. Ten Bells Tavern gets its name from a pub in England that opened in 1666, called The Ten Bells. It’s self-described on its website as “not just any…
Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. AllGood Cafe is one of those places that feels like it’s been in Deep Ellum forever. To keep it there, we can grab its food for takeout, and…
Good to Go is a column in which our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. In 2013, we interviewed Mary Gauntt and Megan Wilkes about their blossoming, adorable pie shop, Emporium Pies. Gauntt talked about the exacting process of developing pie recipes,…
While some restaurants may have reopened to 50% capacity this past weekend, others are opting to remain closed until the coronavirus is under control. Still, closed or open, many restaurants are choosing to give back to the community during this time. Here are a few: Pollo Campero 1703 N. Cockrell…
The giant steer sits atop the roof, towering over Jefferson Boulevard. The notable fixture’s not far from where, in Normal Times, we could sit at El Ranchito for Chorizo y Menudo (the monthly political event, not just the plates of food). But now we don’t, and if we’re going into…
Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. It’s not a place where we’d look for a restaurant, even in good times. To the west, the six-lane road ducks under an old freight rail bridge. To…
Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. The notice on the door asks you to stay in your car, which is exactly why you came to Dairy-Ette. It’s a brand-new sign for this weird dystopia:…
The farm-to-table movement has come a long way in the past decade. Sometime in 2013, a chef told me guests would order the grass-fed beef burger “without the grass.” With that behind us, chefs have long sought local farmers and producers. One-stop shopping was nonexistent, though, and allocating all the…
One effect of the coronavirus has been the occasional shortage of various foods, including ground beef. One result is stores such as Kroger enforcing a limit on how much meat customers can buy. To combat this shortage of beef (or possibly take the opportunity), Impossible Foods has made their plant-based…
On Monday, Phase 2 of the Governor’s Strike Force to Open Texas was released, which allows bars to reopen at 25% indoor capacity, with no restrictions on outdoor areas, starting Friday. A bar, according to the state, is any establishments where 51% or more of their sales are alcohol. Also…
Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. Let’s just go ahead and rip off this Band-Aid quickly: For all you Philadelphians who opened this article strictly to bark about how a Dallas cheesesteak is sacrilegious…
Every restaurant in the Dallas area has battled against an impossible spring. But one beloved Mexican restaurant in Oak Cliff is facing a tougher fight than most and doing it with more optimism, too. It’s no surprise that Maskaras Mexican Grill would have such combative spirit. The dining room is…
Asian Mint’s Nikky Phinyawatana will do a cooking demo for folks to watch live over Facebook. Learn to make Asian vegetable stir fry, green curry and chicken satay using their Chef Mint No. 5. What: Nikky Cooking Live When: 5:30 to 6:30 p.m. Thursday Where: Facebook Live *** We don’t…
Malibu Poke has solid bowls. The flavors they’ve put together in each just work, and something about those combinations makes you crave them. It helps that after eating here, you physically feel well, too. But getting this food to go is tricky. “In Japan, sushi is supposed to be eaten…
Dallas native Tifany Swulius has worked at the Lakewood Landing as a bartender off and on since 2006, but only recently became the official in-house baker. She likes cookies and beer, so it was bound to work out this way. “I’ve been in the kitchen all my life, and at…
Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. Sheltering in place making you want to indulge just a little bit? Or maybe you’ve been asked to go back to work and you need something to calm…
Bars are expected to reopen at 25% capacity this weekend, while restaurants are able to increase their capacity from 25% to 50%. Many restaurants and bars are still opting to remain closed, despite Gov. Greg Abbott decision to allow them to reopen at a limited capacity. Still, while employees are…
May 14, Hurtado Barbecue of Arlington sent up smoke signals via Facebook: “As much as we hate to do this, we refuse to raise our prices and will have VERY limited supplies of brisket next week, if at all.” The barbecue spot, which opened its dining room in early 2020,…
After we wrote about the alambre from la Banqueta in Old East Dallas, we got plenty of messages from people who said they love it there, too. But more important, they told us about more things we had to try. One of those, also in Old East Dallas, wasn’t for…
Salaryman has a curbside menu that’s actually worth getting excited about. When’s the last time you looked at a menu and considered how many times isn’t crazy to keep returning to a restaurant within the next few weeks to try everything? That’s a problem thanks to COVID-19, of course; you…
We have some people in restaurants who really make the most out of their takeout menus. Many adjusted for prices to be more approachable, for presentations to hold up when the lid is lifted after a 15-minute drive and to keep everyone safe along the way. Take chef Peja Krstic…
