There are a few things to absorb when you enter Melios Char Bar on Greenville. There’s the board that announces the chicken-fried steak special, hand-drawn and bordered with cartoon vines. There’s the classic, bold ’80s GYROS sign in Santorini blue. Bulging firehouse brick is stacked behind the short order cook…
It’s midnight on Saturday night and you’ve been out on the town getting likkered up. You’re not ready for the night to end, so where do you go? You could swing by the Taco Bell drive-thru, but you’d probably regret that decision in the morning. Plus, they don’t have beer…
Americans have an unhealthy obsession with Italian cooking: Unhealthy not only because the American interpretation of boot-food features an excess of mozzarella, Parmigiano-Reggiano and meat, but also because Italian American is one of the most popular imported cuisines. The pizza served stateside may bear little resemblance to the rounds served…
As food writers, critics, bloggers, instagrammers and otherwise overly food-obsessed folk, it’s often easy to get wrapped up in the idea that food is somehow more important than it is. Yes, food nourishes our bodies. Food can be delicious, comforting and even healing. Food can be beautiful and often it…
Scott and Gina Gottlich, owners of Bijoux in Inwood Village, have announced the closure of their small French restaurant. The couple says they are closing Bijoux to focus their energy on their other restaurant, The Second Floor in the Galleria. Which means the veal cheeks terribly depicted above will no…
Our food critic thinks chefs should start one restaurant when they’re 22 and work there until they die and only open a second outpost if there’s a nice space with lots of parking in the afterlife. But that’s boring! So instead, chefs, at least the ones with access to lots…
Randall Warder’s second restaurant on Greenville Avenue will officially open its doors February 10, he said this week. C’viche, which will serve ceviche, lands on the heels of Clark Food and Wine, which Warder opened late last year next door. Clark offers a variety of smoked meats, sides and appetizers…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Dusty Christmas decorations count: 27 Warm, cuddly, Tex-Mex fuzzies count: 400 Some days, you need a food hug. And not just a side-hug food hug…
Remedy Burger? My density has brought me to you. What I meant to say is: I’m your destiny. I’m sitting at a table on the clangy metal second floor of Remedy, the new upscale homage to a soda fountain on Greenville, and all I can think about is George McFly’s…
One of the most effective tools in a chef’s arsenal is the element of surprise. Whether by disguising one dish as another to alter perception and fool the palate, or by combining flavors and textures in ways that defy expectations, these little direction-changes have a tendency to become lasting food…
In 2009, Tim Byres opened Smoke in Dallas. Byres, who once worked as executive chef at Stephen Pyles, billed Smoke as an upscale barbecue restaurant, a place where brisket and wine could be at home on the same menu. Smoke has since settled into a nook of barbecue fandom, garnering…
A few weeks ago, Henderson Avenue Country Club opened its doors. The space was previously occupied by Nick Badovinus’ Tried and True, which closed last year. The Country Club is brought to you by the same folks that opened nearby Henderson Avenue Taproom, whose customers spilled out onto the patio…
“This will be our last weekend at Barter,” started the Facebook post that announced the second restaurant to close at 3232 McKinney Ave. The address was first home to the much-hyped Private Social, which opened in 2011 and closed two years later. Barter had an even shorter run. The closures…
A new burger joint is expected to open on Columbia Avenue just north of Carroll Avenue any day now. The sign for the restaurant went up late last year, and lettering in the window solicited employees. Harvey G’s sports a retro facade, and the inside of the restaurant is dedicated…
The bar at Henry’s Majestic is all subway tiles, wood-paneling and exposed piping — it’s got the feel of old New York. On the night I pulled out a barstool, I was one of the first to arrive. I sat close enough to the mixologist’s herbs to smell them, and…
There are many ways to disguise a restaurant located in the aesthetic black hole of a strip mall, but most designers start with the windows. When used properly, drapes, blinds and window tints wrap the dining room in a shroud, creating a cocoon that transports customers far from the concrete…
Well, it’s about to happen. After running FT33 successfully for just more than two years, chef/owner Matt McCallister has announced he’ll open his second restaurant by the end of this spring in Deep Ellum. Filament will borrow from the forage-friendly high-tech approach McCallister has made a trademark at his first…
“I assume this is your first time here, since we just opened yesterday,” says the bartender as I score the last seat at Remedy’s marble-topped bar. Good guess. I tell her I’m in the mood for dessert, and she gives me a quick run-down of the menu. “We make all…
Spoon Bar and Kitchen shuttered December 31, 2014. The restaurant concluded its two-year run in the Preston Center with a packed dinner service that turned 144 covers, according to chef and co-owner John Tesar. The closure is primarily being blamed on diverging business objectives between Tesar and his partners at…
Follow the Cheap Bastard as she scours the city, looking for a good — or at least non-lethal — lunch for less than 10 bucks. Scarf-wearing dudes at the bar: 4 Times I said, “Damn!” whilst eating a peanut butter and jelly sandwich: 3 From the outside, Grub Burger Bar…
After years of lackluster barbecue, Dallas is finally home to some of the state’s finest barbecue joints. But as lines wind out the doors of Lockhart Smokehouse and Pecan Lodge, other barbecue restaurants are struggling to keep up with the rising cost of food, particularly the brisket that so many…
Clark Food & Wine Co. is a difficult restaurant to pin down. The name suggests a casual but refined eatery — a California bistro, maybe? — and some of the plates leaving the kitchen support that guess. Roasted beets with goat cheese are plated with artistry and flair, and asparagus…
