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…
It was Easter Sunday, and I wanted to eat breakfast like I would if I were with family. So I trekked out to Kirin Court in Richardson for dim sum. There’s a lot going on during dim sum, carts racing around the dining room with waiters hawking their goods (usually…
Fred Messick never intended to be a chef — at least not at first. He’d thought about cooking, sure, but culinary school seemed like a waste of money and time. So for five years he kept doing what he’d been doing since his high-school graduation: working construction with his old…
For this week’s cover story, Alice “The Cheap Bastard” Laussade provides an extensive and profane guide to, as she puts it, her “favorite restaurants in Dallas where cheap meets delicious (without meeting diarrhea).” It follows. Also, now you can Cheap Bastardize freakin’ anything. Drive-Through Deals White Rock Coffee 4216 Abrams…
There was some social media gossip about a Yu Dog at the Rangers Ballpark on Monday night, so I contacted Casey Rapp, the Operations Manager with Metroplex Sportservice, which coordinates most of the food for the stadium. (Rapp has a pretty cool, yet tiring, job and keeps in touch throughout…
Denton’s historic downtown square has long been a revolving door of independent shops and eateries. In the former Madison June baby boutique space (turns out drunk college kids don’t have a need for a $40 onesie), former popcorn business-owner Tim Loyd has opened Atomic Candy. This place is just damn…
March has come and gone, which means that somehow three months have already passed since we began this whole Meatless Monday endeavor — I’ve eaten a lot of vegetarian meals over the past hundred or so days, some memorably delicious, others notably terrible, as well as some not worth mentioning…
On a January weeknight, one of the unseasonably warm ones, The Chesterfield was absolutely packed. Not with patrons, necessarily; the space was far from capacity. But downtown’s newest temple to mixology was overflowing with good vibes. Pandora filled the room with the redundant baseline of 12-bar blues and drinkers shouted…
As usual, last month was a busy one in the Dallas restaurant scene. Read on for the full slate of opening restaurants, and be sure to share tips about restaurant openings or closings in the comments section below or at dish@dallasobserver.com. Openings: Chicken Scratch (2303 Pittman St.): Tim Byres’ new…
If you’re a Baseball Person, walking through the concourse of a stadium and seeing that massive expanse of emerald turf for the first time each year fills your soul with the feeling of potential. For a northerner, baseball invokes the potential for warmer weather ahead; interrelationships of the celestial bodies…
Rex’s Seafood Market was running wide-open, full-throttle on a recent Friday afternoon. Lent and the army of Catholics who adhere to its dietary restrictions might have had something to do with the surge, but I think it was the lobster roll that inspired the droves. Rex’s puts the New England…
Welcome to the return of The Box. Last time, Craig Cottier turned the ingredients from The Box into radass St. Paddy’s Day drinks. This time, we gave our big box of crap to Chad Houser, Cafe Momentum do-er and Parigi cheffer (“Parigi” means “fucking delicious deviled eggs” in French talk)…
Oysters may be nature’s most perfect food. They’re rich and sensual and best served with little intervention: freshly opened and raw, with a few drops of liquid sunshine from a lemon. But April is here, and while oysters can safely be harvested in northern waters year round, Texas oyster season…
With food truck mania showing no signs of letting up, I figured I’d hit up the Arts District at lunchtime and see if there were any viable options for veggie-friendly eating. A rotating group of trucks cluster on Flora Street between Leonard and Crockett (right across from the Meyerson) every…
Call me Nancy NosyPants. I was driving past the building that used to house RedFork on Fitzhugh the other day and noticed some sweaty manbeasts covered in drywall dust. I stopped, sauntered inside and, as luck would have it, Khanh Nguyen appeared. Nguyen was busy, but he stopped for long…
Don’t be fooled by the gratis basket of chips or the enchiladas or the plastic bowls of salsa (which is quite good, loaded with tomato, fresh cilantro and garlic and enriched with oil). Veracruz Cafe is not a Tex-Mex restaurant. Not even close. As evidence, I submit this hearty bowl…
If you’re perched at the outdoor section of the bar at Union Bear on a warm spring day, you may just catch some sunshine on the nape of your neck while you sip on an Anchor Steam draft. Or perhaps a crisp Albarino is more your taste: The Spanish grapes…
When you think of Chinese food, you think of General Tso’s Chicken, Kung Pao Beef, Pork Fried Rice and a Cinnabun for dessert, because you are most likely in a food court. You don’t, however, think about pastries. Unless you’re Chinese. Growing up, my Chinese mother would always tuck into…
Remember when Oscar Mayer came out with the “bun-length” hot dog? They ran a series of commercials featuring white-bread Americans at cook outs wondering what to do with that bit of bun remained after they’d taken the last hot dog bite. This will not be a problem with the new…
