Why do kids have all the fun with the “kids eat free” nonsense? Us adults want in on this. After all, we’re the ones who pay the damn bill. We may live in the land of free chips and salsa, but they won’t soak up all that booze unless queso…
With limited room for new development, keeping track of downtown Denton’s near-constant restaurant hustle can be challenging. The beach-shanty inspired building on the corner of Bell and Mulberry had been synonymous with Hoochie’s Oyster House and their dollar train beers until it relocated in 2014. Captain Nemo’s quickly took its place…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. At FT33, Matt McCallister’s intimate and playful Design District fine dining spot, you’re not always sure what you’re…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Let’s address the big news first: El Come Taco has a bar now. They just finished adding the…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. In May 2011, when Osama bin Laden was killed in a dramatic raid in Pakistan, President Barack Obama…
In this week’s DFW food news round-up, a Bishop Arts mainstay changes hands, a North Dallas steakhouse heads south and a Design District bistro takes a month off: After 23 years and “70,000 Signature VIP Cocktails, 73,000 Bone-In Ribeyes, 130,000 Crab Cakes and close to half a million 8 oz…
Do we have free will? What is consciousness? How is cheddar made? These are some of life’s greatest questions. Find out the answer to one of them at Scardello’s latest event. Learn where cheddar comes from, what it is and how it’s made while tasting a myriad of cheddars and complimentary…
Dallas is no stranger to adopting passing food trends. We’ve seen the macaron appear in a great pastel whoosh while restaurants churn out brunch menus as if hollandaise is a rarefied commodity. So too, the Southern food trend has seen an outcropping of restaurants hawking fried chicken and deviled eggs:…
One of Ocean Prime’s newest cocktails, the Rum Punch, is an exciting version of an old classic thanks to the addition of Ancho Reyes Chile Liqueur and a touch of chocolate bitters. The spice from the chile liqueur is faint but noticeable, and then you’re left with a slight whisper…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Burrata, much like tartare, is one of those items that’s on just about every menu in Dallas right…
This burger was different a couple of years ago. In 2014, I stopped into Clark Food and Wine, then a recent addition to the ever-changing Greenville restaurant bustle, and had an interesting burger. A single grilled patty, topped with a disc of stained-glass crispy speck and house jardinera. It’s probably…
Grapevine Craft Brewery’s Tropical Double IPA, released earlier this month, is one of the latest signals of an interesting dichotomy that has popped up in the DFW beer scene. It certainly has some things going for it: a combination of interesting flavors, a healthy ABV and can branding that makes…
Heim Barbecue, whose trailer-borne smoked delicacies quickly became the stuff of Funkytown legend after owner Travis Heim materialized on a Southside bar lawn for Saturday cooks last year, will flood the Fort Worth market with its trademark bacon burnt ends from a new brick-and-mortar location, starting August 6. The grand…
Brian Reinhart is an understated presence. With a quiet voice, a slight build and an amiable demeanor, he’s the last guy in the room to draw attention to himself — which works in his favor now that Reinhart is the Observer’s food critic, a role he’s quietly filled for the…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. This is one of those ephemeral Dallas dishes that existed for one night only, enjoyed once and never…
The food at Hon Sushi tastes as good as it looks, and it looks spectacular. Chef Charlie Yun, the impresario behind the counter of this intimate new Carrollton spot, thinks just as carefully about presentation as he does about preparation. Even his salads are festivals of color and texture. Nowadays…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. In a city of burger joints and blue-collar sandwich shops, Maple & Motor stands out as a winner…
Did someone at Pecan Lodge break a mirror or open an umbrella inside recently? Because the restaurant has had a weird couple weeks. There was a teeny tiny fire in the smokehouse on July 13, then last week, a promotional partnership with UberEats turned into a mini nightmare for the…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Forty-five years is a long time in the restaurant business. For every Tex-Mex institution that’s been beloved for…
Just off a stretch of Main Street near historical downtown Frisco, Double Dip Frozen Custard is a merciful oasis. Travelers seeking a reprieve from the Texas heat gather at its doors, where the ambiance is all Big Bopper and next-door self-service car wash. Unbuckled kids bounce by pickup truck beds…
Texas Monthly is right: There has been a burger revolution since 2009. The humble American sandwich has grown superpowers. We’re living in the great burger age of 2016, where high-end cheeseburgers, some flecked with capers and blended with bone marrow, exist harmoniously with the roadhouse American cheeseburger. There are many…
Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Not many foods are named after shoes. The huarache was originally a type of sandal used among the…
