Find a back issue

Making Dallas Even Better

The Scoop: Leadbelly Coffee, Uptown Pawn, Wild About Harry’s and More Dallas News

There’s not always enough time in the day to skim a lengthy, re-worded press release that’s been stamped with “breaking” or “exclusive.” And some stories don’t warrant an entire page of prose. Each week we’ll gather the most important tidbits of Dallas food news and post them on SideDish.

Because sometimes all you need is the scoop.

Read More

Chef Richard Graff Leaves Gemma to Become Executive Chef at Meddlesome Moth

Big chef news. This morning Meddlesome Moth announced the hiring of Graff. He will leave his post at Gemma to oversee the menu at Meddlesome Moth and, in time, add his touches to the list of shared plates, meat pies, fish and chips, and other sophisticated gastropub cuisine paired with the best beer selection in Dallas.

Read More

Gregory Barber Appointed Head Pastry Chef of Proof + Pantry and Madrina

Gregory Barber never set out to become a pastry chef. The 25-year-old New Jersey native attended Penn State University with plans of becoming a secret service agent. No kidding. But when gunning down super villains in the Swiss Alps didn’t pan out, Barber turned to the kitchen.

Read More

A Look at Chef Blankenship’s New Menu at CBD Provisions

I recently dropped in for a gratis sampling of the new summer menu at CBD Provisions, which is tucked inside of The Joule Hotel in Downtown Dallas. This was not my first visit back since examining Michael Sindoni’s vision back in October of 2014. However, it was my first occasion to enjoy the fare under the stewardship of the new executive chef, Richard Blankenship.

Read More

A Look at Dinner Lab with Chef Kyle McClelland and Michael Martensen

Dinner Lab is a unique “semi-pop up” concept that allows chefs to receive unabridged feedback from paying customers on a variety of dishes ranging from the experimental to reliable hallmarks. Notably, these experiences do not occur in any brick and mortar facility bearing any chef’s name. The Lab travels to unconventional venues and no one is revisited twice in any municipality.

Read More

Chef’s Club Dinner in Soho with John Tesar

Mention the name, “John Tesar” to anyone that has their finger on the “culinary pulse” in Dallas, and you will receive a wide variety of opinions ranging from endearing to downright unsuitable for print. Last week, I was invited to spend time with “The Eagle” himself (a presumably self-proclaimed sobriquet) at Food & Wine Magazine’s Chef’s Club in Manhattan’s trendy Soho neighborhood. Our discussion touched on several topics, including the significance of returning to his hometown of New York City, his numerous James Beard nominations (and Dallas’ continued plight regarding the same), and what life has been like since the Tweet read round the world.

Read More

Joel Harrington Appointed Head Chef at Bolsa, Revamps Menu

In October of 2014 we announced that chef Andrew Bell had resigned from his executive chef position at Bolsa to take the reins at Lombardi restaurant, Bistro 31. Since Bell’s departure, chef Joel Harrington has quietly stepped in as head chef. Harrington’s work experience includes Red Rooster in Harlem, STK’s flagship location in the Meatpacking District of New York, Stephan Pyles, and Charlie Palmer at The Joule. Harrington moved back to Dallas from New York a couple of months ago to take the position.

Read More