First thing’s first: If you’re sick of the phrase food porn, or screaming-mad from the plethora of dense, decadent, NSFW photos of burgers with steamy cheese and fluffy doughnuts lightly dusted with cinnamon-sugar, then please for the love of Jesus turn away. This post is not for you. Well, hey,…
There are only a tight handful of restaurants in Dallas that offer serious upscale Mex-Mex. Meso Maya is one of them, and now, luckily for us, there are two locations to choose from. But there’s even more good news. In the latest expansion from Firebird Restaurant Group (the group that…
Just a mere two weeks before the Mayan apocalypse, I’ve found my hands-down, close-the-door-and-go-home, it’s all over, favorite meal. Ever. Of all time. El Pollo Regio is a mid-sized chain fast-food restaurant originally out of Monterrey, Mexico, that specializes in “open flame-grilled chicken.” The first Texas restaurant opened in 1995…
Rooster’s Roadhouse in Denton has a burger called the “Hell Burger,” which contains ghost chilies, the second hottest chilies available, apparently. This makes them hot. Hotter than a day out with Scarlett Johansson on the surface of the sun. Hotter than a sunbed in a volcano. Hotter than a December…
Havana Cafe opened on Buckner Road in East Dallas two months ago to an enthusiastic group of diners who have apparently been longing for decent Cuban food in Dallas. According to LDD’s post, one weekend evening offered standing-room only in a space that doesn’t have a lot of standing room…
You can put a lot of thought into making a burger if you want to. Chefs at top restaurants started a trend when they realized they could charge an arm and a leg for what was once considered cheap and pedestrian. All they had to do was make the entire…
The final part in what some are calling the Fort Worth Barbecue Trilogy, this is where I introduce characters that make no sense to the plot and kill off the leads. Either that, or it’s the conclusion of my Fort Worth road trip. Please drive outside of Dallas and get…
Chef Kenny Mills of Chop House Burgers in Arlington (1700 W. Park Row Drive) is busy busy BIZ-EE! Last week we reported that he’s expanding with a steak and seafood restaurant in Arlington. And today Mills signed a lease for a second Chop House Burgers, this one in Mansfield. See…
Congratulations, you’ve made it to part two of three of my Fort Worth Barbecue Road Trip, in which the venues are selected at random and the reviews don’t matter. You told me to go to Angelo’s. I didn’t listen to you. I am a dangerous rebel who does things you…
While a handful of restaurants popped up in the DFW area last month, November wasn’t nearly as busy as October for restaurant openings and closings. Read on for the full list and be sure to share tips about new and/or dead restaurants in the comments section below or at dish@dallasobserver.com…
In the first of a thankfully brief series, I show you the delights that could be in store for you if you brave the horrors of Interstate 20 and I-30, and issue you a challenge. Go on a barbecue road trip out of Dallas with some good friends, and try…
Owner Jon Alexis will begin hosting Dollar Oyster Night every Sunday evening, from 8:30 to 10:30 p.m. at the new TJ’s Fresh Seafood Market & Grill at 4212 Oak Lawn. Alexis said all varieties of oyster are game and “the music will be little louder and the beer and wine…
If you like great pizza, fluffy pastries and craft beer, your stars just aligned. Tonight Il Cane Rosso is pointing its mobile pizza unit westerly towards the great Town of the Cow to serve pizzas at the painfully tasteful Swiss Pastry Shop (3936 W. Vickery Blvd.), which is admittedly old…
If you’re not a social person, if you’d rather quietly eat at a table alone and enjoy peaceful solitude while you dine out, you might have a hard time enjoying yourself at Sakhuu Thai Cuisine, the new restaurant on Bryan Street that quietly opened earlier this fall. You might want…
The reason I moved to Dallas in the first place was due to the inexplicable love of a very fine woman indeed; an internationally in-demand scientist, in fact. She, like me a Brit, got offered two jobs in one day, one in Seattle and one in Dallas. We chose Dallas…
This week, our Englishman in BBQ Sauce samples a little Memphis-style barbecue at Red, Hot & Blue in Plano (5017 W. Plano Parkway), which is a littlelike traveling to Glasgow to sample the cuisine of Rome, but please don’t tell him that. It’s much more fun keeping him in the…
Food trucks get tons of attention, but is the food they’re peddling any good? While evaluating creativity, curb appeal, value and taste to award Firestone tires, we’re ranking Dallas’ food trucks to sort out which one’s are worth chasing around town and which ones may be headed for a blow…
A moment of honesty here, OK? It’s the holidays so we’re being forgiving and all that, right? I never really liked Blue Bell Ice Cream. I always thought of it as the old man of ice cream, sort of boring and uninventive. I like Ben & Jerry’s – blinged-out, glitzy,…
Resident English guy and barbecue sauce addict Gavin Cleaver reviews barbecue restaurants for City of Ate. Because in the end, what do any of us know, really? We’re all just dang ol’ hickory smoke in the wind. Eating at a restaurant on your own is a strange experience, isn’t it?…
“So what do you ladies think of the Czech Stop?” I’d just ordered a couple of kolaches from the Village Bakery in West and was waiting for them to heat up in the back. The Village Bakery opened in 1952. Thirty years later the Czech Stop opened up down the…
Terry Song can’t seem to get a break in real estate. When he opened Goghee To Go on Inwood Road with wife Janice in 2010, he knew homeless people were likely to congregate at the nearby liquor store. What he wasn’t prepared for was the panhandling that would occur while…
Pumpkin isn’t a food, and you all need to deal with that. Whatever it is, though (decoration? eyesore?), it is really quite delicious. I used to go to a Thanksgiving dinner thrown every year by an American friend back in Cardiff, and always refused the pumpkin pie on the basis…
