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Making Dallas Even Better

  • alyb803

    Cafe Momentum at Oak, our first visit under Chef Richard Gras. The smoked gazpacho soup shooter app had me “waiter stalking” to get another one. The watermelon salad w summer squash, fava bean/peanut relish and feta cheese provided refreshing contrasts in taste, color and texture. Fish course was flounder baked in onion, spinach, golden raisin, confit radish. Beautiful texture on the fish. Meat course was Colorado lamb shoulder, apricot, arugula, chick pea, chili crumbs. Dessert was my favorite course (which rarely happens–I don’t have much of a sweet tooth): Passion fruit custard with berries, lemon verbena & streusel–a perfect summer dessert. Chef Gras and his team were fully engaged with the Cafe Momentum guys as mentors, and it was inspiring to watch the young men grow more confident as the event progressed.

  • Greg Brown

    I am oh-so-madly-falling-in-love with Lockhart Smokehouse. I went when it first opened and found everything to be good but the meat was a little dry. Not anymore. This week I had smoked pork loin that was as tender and juicy as I have had anywhere. The Kreuz sausage has marvelous flavor followed by that chaser of unctuous fat. The brisket has a nice bark and is as juicy as you will find. Beef ribs? Oh yes. Prime Rib? Yes, yes, yes. Get on their Facebook page to see what’s the cut of the day. And as much as they don’t like BBQ sauce, they make one of, if the not the best, out there. Ancho chile with just the right level of vinegar, sweet, etc.

    Some cons: They are unapologetically old-school. I really do not like the butcher paper. I realize that it is traditional, but it takes a few trips to get used to manipulating it. Old-school sides are all good (potato salad, cole slaw, jalapeno or habanero mac and cheese, etc) but I would take Slow Bone sides any day. There WILL be a long line if you get there past 11:30, so get there early or put on your standing shoes.

    Enjoy!

  • Greg Brown

    I am oh-so-madly-falling-in-love with Lockhart Smokehouse. I went when it first opened and found everything to be good but the meat was a little dry. Not anymore. This week I had smoked pork loin that was as tender and juicy as I have had anywhere. The Kreuz sausage has marvelous flavor followed by that chaser of unctuous liquid fat. The brisket has a nice bark and is as juicy as you will find. Beef ribs? Oh yes. Prime Rib? Yes, yes, yes. Get on their Facebook page to see what’s the cut of the day. And as much as they don’t like BBQ sauce, they make one of, if the not the best, out there. Ancho chile with just the right level of vinegar, sweet, etc.

    Some cons: They are unapologetically old-school. I really do not like the butcher paper. I realize that it is traditional, but it takes a few trips to get used to manipulating it. Old-school sides are all good (potato salad, cole slaw, jalapeno or habanero mac and cheese, etc) but I would take Slow Bone sides any day. There WILL be a long line if you get there past 11:30, so get there early or put on your standing shoes.

    Enjoy!

  • Dan Koller

    I got a new job in Preston Center, home of the Flying Fish. I ordered the jambalaya, which appeared to be a new menu item, for lunch. I foresee ordering that same dish for lunch three times a week. Mmm-mmm good!

  • rvponders

    Pigged out on the bakery case at Spiral Diner, and kept having to remind myself that is vegan food. How is a brownie with no animal products the best brownie in the city?

    Had a business meeting at Grace last night – their Meyer Ranch filet with any of the toppings is one of the two best steaks in town (the other is the Akaushi ribeye at Pappas Bros) – just my opinion, obviously. I know I should try the other stuff on the menu, but I get there infrequently. And they have duck fat tater tots on the menu now – phenomenal, and these are definitely not your Ore-Ida tater tots (or the somewhat overdone ones from Velvet Taco and Rodeo Goat, which I like but are overwhelming sometimes).

    Trying out Monkey King tonight, finally – after… other places… I was wary of trying out, but I’ve heard too many good things. And then having a Father’s Day brunch at Cafe Modern – haven’t been there in at least a year, and the father’s day brunch menu looks great (Are they the only place that’s doing a special menu for father’s day? Poor Dad.)

  • Greg Brown

    Get the soup dumplings. Get the soup dumplings. Get the soup dumplings.

  • rvponders

    I did, they were great! I totally pigged out at that place. Amazing price point, fantastic quality, great location – the porch has gotta be one of the best kept secrets in town. I’ve been disappointed by so many of the “Asian” openings around town the last year but glad I tried it out – I’ll be back. The noodles are fantastic….

  • Noodle lover

    In regards to Monkey King. It’s really hard to beat when one of the owners stretches your noodles by hand then immediately serves them to you. At a street food price point.

  • Greg Brown

    I talked myself into a visit this Sat Soup dumplings and chilled noodles with beef. Superb.

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