Food & Drink

Beat the heat this weekend with some delectable chocolate.

Originally from New York City, Black Tap’s over-the-top milkshakes recently debuted in Dallas. We came in expecting big and weren’t disappointed.

See what they did there? We’ve never been so amused by a vegan meal.

Born on the campus of the University of Arkansas, the Narcos-inspired quesadilla spot is now open, and it doesn’t care what you smell like.

A new menu item piqued our interest enough to have us fight the dinnertime rush. And we’re sorry to say how much we like it.

North of Dallas at The Hub in Allen, chefs prepare dinner for small groups just two nights a week. The cuts of steak, wine and even recipes are all on offer.

The Toasted Yolk is the newest addition to the local brunch scene. Try the signature toasts baked with egg yolk, huge benedicts, crispy churro doughnuts and boozy brunch accompaniments.

Miznon, originally out of Tel Aviv, is internationally known for pita sandwiches and its boiled and broiled baby cauliflower heads. Yep. That’s what they say.

Boozy Bird is a new bar and grill that focuses on chicken and offers dozens of canned beers, along with pool and beer pong. They aren’t clucking around.

The Katy Trail has a new tenant with a notable happy hour. We’re so excited we can afford to go out again. From 3 to 6 p.m., Monday through Friday, anyway.

It’ll take a couple of trips to get through the whole menu, but the soft Indian bread stuffed with meats, cheese, nuts and chickpeas (and much more) is worth it. Plus the weekend buffet is a steal.

With so much to eat in Dallas, it can be hard to justify driving west on I-30. But no more – get to Don Artemio’s for the fried nopalitos, lengua tacos and deconstructed tres leches.

Owner Elijah Salazar wants his coffee shops to reflect the Oak Cliff community he grew up in.

More than 140 types of tequila, 100 bourbons and 50 variations of vodka make The Owl Bar & Boards a must-visit destination.

Sugar & Sage, a bakery and coffee bar in University Park, offers items that are “kinda sweet, kinda salty.”