Oscar nominations will be announced tomorrow morning, and if the Academy gets the least bit cutesy, I’ll have hours and hours of movie-watching ahead of me. For more than a decade, I’ve made a ritual of seeing every nominated film in every category: I was probably the only person as…
Well, maybe you don’t want to eat this exactly: Hollow crawfish shells and dirty napkins make for a pretty lousy meal. But you definitely do want to eat what would have shown up in the “before” picture if I’d had the willpower to reach for my phone before digging into…
Crossroads Diner is located just off the corner of Walnut Hill Road and Central Expressway, which, in the world’s compendium of crossroads, is a pretty prosaic intersection. People come here to catch the train, not negotiate with Satan. But the new restaurant’s name isn’t just a geographic reference: Chef-owner Tom…
Just yesterday, Wayne Adams broke the sad news to the employees at the Metro Diner on Gaston Avenue: At the end of March, the 24/7 diner — one of Dallas’s greasiest, greatest institutions — will close. He has sold the property for reasons he says he will explain to us…
Good 2 Go Taco finally has a permanent home. After plans of rolling out a taco truck operation and a segment on Food Network’s Best Thing I Ever Ate, co-owners Jeana Johnson and Colleen O’Hare closed their continuously packed space in the back of The Green Spot in late August…
Everybody knows pastrami. Everybody knows lox. But Lisa Giannopoulos, owner of Gio’s Café, a new deli in North Dallas, reports even customers who cut their teeth on knishes are baffled by pastrami lox. “It’s new to them,” Giannopoulos says of the Nova-style salmon that’s prepared like pastrami. Rarely seen outside…
Behold, Samar’s caramelized apple empanadas with cinnamon ice cream. Yeah, the dessert is super pretty and yeah, it’s shockingly small. If we’re just talking about looks here, this is the Salma Hayek of desserts. But, hey, you’re the kind of person who orders dessert at lunchtime, so that’s probably in…
I haven’t been in a dance club in about 10 years, but when I walked into Sabor: A Taco Joint, I thought I’d accidentally broken my streak. (“Shit. Now, I have to give back my 10 Years Free Of Douche Boners In My Back chip and my I No Longer…
How you feel about Saint Ann may depend upon how you feel about Jägermeister ice cream drizzled with a Red Bull reduction. As that sugary debacle demonstrates, the new Uptown restaurant has a firm grip on its young and trendy clientele. Saint Ann is designed to appeal to diners who…
Uptown Popcorn recently opened in NorthPark mall with more than 70 popcorn flavors that are way more tasty than that microwavable Orville Redenbacher’s you have in your pantry. A mini bag of most of Uptown Popcorn’s flavors will only set you back $1.75 and holds about three cups of crazy…
Pity the beef short rib. Once passed over by many people who preferred pork, short ribs staged a comeback in recent years as enterprising chefs started braising them rather than barbecuing. Proper braising allowed them to remain moist and supple, as opposed to dry and tough, and they found a…
A pair of flour tortillas containing flavored rubber cement is not what you think. It’s not the traditional Mexican quesadilla. It’s a stateside creation, part pie, part Frisbee, part Sheetrock and insulation. South of the border, a quesadilla is a half-moon shaped sandwich of cheese with the filling of your…
Recently, one of the kabillions of Cheap Bastard superfans asked, “Is there any way you can write a review about a restaurant without using any 4-letter words???? GUESS NOT.” It’s the truth: 4-letter words are the worst. And since I write to please you, today’s review doesn’t contain any words…
Tucked into a strip mall that would challenge the most talented maze-running rats, Kenny’s Italian Kitchen isn’t easy to find by way of address. The restaurant’s so far removed from the intersection of Belt Line Road and Dallas Parkway that street names and numbers don’t make much sense; diners are…
Tom Colicchio just called to talk about today’s announcement that Jeff Harris is leaving Craft’s kitchen to open a restaurant on Fitzhugh. Colicchio, who still controls Craft following that reworking of his deal with Hillwood in the spring of ’09, made the decision himself to hire Tim Bevins as the…
According to the cheery student volunteer who gave a short lecture at Big Bend National Park the other day, the desert is delicious: Any resourceful visitor can make a meal of prickly pear pads and pigweed seeds. While the ranger-in-training assured us the federal government wouldn’t mind if we harvested…
Well, another New Year has come and gone, and hopefully your celebration wasn’t too over the top. (It couldn’t have been that raucous, otherwise you wouldn’t be here reading this). If you’re like many Southerners and Texans, you celebrated with a meal featuring ham and black-eyed peas, consuming at least…
As December comes to a close, it seems all is well, or at least better, as many highly anticipated restaurants made their debuts. David Uygur was back in the kitchen, plus a New York deli and the latest Lombardi venture both opened. We were expecting few restaurants to shutter since,…
State and Allen Lounge’s pulled BBQ pork sandwich has been around for a while, so why is it deserving of an “Eat This” mention right now? Because even though this sandwich has forever been on the Uptown hangout’s menu, it’s reemerging to its previous greatness after having been on the…
On Interstate 35 between Dallas and Waco, I hadn’t tried any non-chain restaurants beyond the kolache heaven that is the Czech Stop. But the last few drives to Austin put me in a barbecue mood, so I stopped at a couple places you should know about if you find yourself…
With a few days still remaining in December, it’s probably too soon to accurately assess how 2010 will be recalled in the annals of Dallas food. And as someone who spent the first half of the year living in North Carolina, I’m surely not the obvious candidate to hold forth…
These pork ribs off Chosun BBQ’s specialty menu are insane. The fork-tender meat falls from the bone with the slightest nudge. Slathered on the succulent meat is an appropriately sweet sauce that packs the slightest punch of heat. A bed of sautéed onions sits beneath the bountiful ribs, soaking up…
