Trolling Yelp one night in search of ice cream near my apartment, I came across a listing for Creamy Bastard (no relation to our own beloved Cheap Bastard, although I’m sure Alice is creamy in her own right). Reviewers touted it as the best frozen custard around, but there was no…
The Arts and Jazz Festival should be called the My Chest Will Hurt On Monday Convention. Taking a step into city limits, you’re olfactory sense is assaulted with the undeniable, comforting aroma of all things battered and fried. If only Village Voice Media would invest in smell-o-vision…
I first encountered Velvet Hammer at Eno’s. I was wrapping up “research” for an upcoming review and wanted to unwind in Oak Cliff. If you haven’t had the chance to drink beer with Jake Reck, the super-bearded bartender who’s often working the upstairs bar, you should — Reck knows his…
Each week, Justin Bitner goes hunting for DFW’s most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he’ll check it out. Venue: Old World Sausage Co. Sandwich: The Italian Beef and Sausage Sandwich ($6.95) Bread: Good old hoagie Toppings: Home-stuffed Italian sausage, thinly sliced Italian beef,…
She says she wanted to try the food, but we think Cheap Bastard stopped by Moon Wok just to have an excuse to break out her fedora, single white glove and sequined ruby dancing shoes. You can find the place at 8670 Skillman St., 214-221-8888. Times I drove by and…
“You can always judge the quality of a cook or restaurant by roast chicken,” Julia Child once wrote. I’m not sure if she was the first to utter those words, but they have been hers ever since. They’re words I happen to believe in. I’ve devoted too much time to…
Potato skins really got a bad wrap. While the history of this iconic bar food is as debatable as the Genesis of buffalo chicken wings or the origins of the Reuben sandwich, it’s impossible to deny the popularity of T.G.I.Friday’s spin on the dish. It’s a shame because their potato…
Offering mussels on a menu is a lot like offering a burger. You see both everywhere, and each is highly dependent on the primary ingredient. Mussels are especially finicky — they’re only as good as they are tonight, and tomorrow they may be a complete disappointment in the same dining…
So there’s this burger. A burger that lives inside a sushi restaurant. Its creator claims its fame to every customer who will listen. The claim is that it’s the best in town. A co-worker told me about it a while back. I’d been to NAAN before, and it’s fine. Nothing…
DaLat, Dallas’ newest Vietnamese spot, held its soft opening over the weekend — without booze, sadly. Not the ideal situation, but owner Khanh Nguyen should be securing the restaurant’s liquor license soon, at which point those bar seats should fill up even faster. But don’t fret, lushes, there’s a Super…
The new seafood spot Driftwood, at 642 West Davis in Oak Cliff, is offering 50 percent off to Oak Cliff residents tomorrow. I spoke with owner Jonn Baudoin about the promotion. “We’re part of the community here now,” said Baudoin, “and we just want to show our appreciation.” As SideDish…
Sweaty camel-toe count: 32 People post-workout high-fiving count: 5 On Northwest Highway, right next to Bicycle Works, a bicycle café called Bicycle Café (7510 East Northwest Highway) recently opened. When you walk inside and see all the bicyclephernalia on the walls and all the people still wearing their helmets while…
I’ve always been intrigued by restaurants known for one great dish. Is it really that good? How’s the rest of the menu? Is it worth waiting in line or making an expedition to unknown territory just to try this one dish? These are the questions I asked myself when I…
Each week, Justin Bitner goes hunting for DFW’s most interesting sandwiches. Only for the last few weeks he blew off this very important assignment to attend to way-less-important ones, including getting married. Apparently he was a little excited because he filed about 4,700 words about a chicken sandwich. I was…
Simmered down to an elevator pitch, Sissy’s Southern Kitchen and Bar might sound like a handful of other Dallas newcomers: Food Network contestant comes close but doesn’t win it; television near-miss spawns pseudo celebrity; fame spurs restaurant dreams and the masses come to eat. Mostly this model has been applied…
Nation’s Restaurant News reported yesterday that eatZi’s will open two new spots in the ‘burbs. The first will open on May 17 in Grapevine and will occupy 10,000 square feet “of freestanding retail space in a former Luby’s Cafeteria site.” The Plano store will be a newly constructed 10,000 square-foot…
UPDATE: Earlier we sent an email Tim McCallum, owner of Vapiano, asking if they might open back up. “We hope so, we will send out info when we do,” McCallum replied. Vapiano at Mockingbird Station has, to put it delicately, closed. Or, if one were to read the sign on…
Julian Barsotti, chef and owner of the highly acclaimed Nonna, is set to open Carbone’s Fine Food and Wine at 4208 Oak Lawn today. The name Carbone is a relic of Barsotti’s past. His maternal grandparents (the Carbones) owned a deli and small grocery of the same name in New…
It’s been a long time coming for Driftwood (642 W. Davis). The seafood spot in Oak Cliff was supposed to open months ago, but electrical and plumbing issues kept setting them back. Finally, last week, Chef Omar Flores and owner/operator John Baudoin planned a soft opening for family and friends…
You may have seen this week’s cover story, which is Cheap Bastard’s Guide to Being a Cheap Bastard in Dallas. If you read it, or are familiar with CB in anyway, you know that she has a black belt in Boobeuphemismskata. In honor of Bastard-y phrases like “your freezer will…
Poor, poor Sēr. The restaurant that befuddles html code for bloggers everywhere and requires pronunciation notes (it’s sear, get it?) has left a bad taste in Dallas’ mouth before it’s even served up its first plate. When the folks behind Nana announced the restaurant would shutter to reopen as a…
Fact*: Fifteen million people are getting burger wasted in Dallas right now. And every day, that number grows higher and higher**. If you or someone you know is burger wasted, please call the number at the bottom of this helpful guide. Pretty, pretty please. Get more facts*** in this week’s…
