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Making Dallas Even Better

Brian Luscher Reveals When He Last Cried

You, of course, know about our weekly podcast, EarBurner. Last week, our guest was Brian Luscher, owner of the Grape and Luscher’s Red Hots. We got to talking about “sports cries.” I confessed that I’d shed a tear or two when Joey Gallo, having just nearly hit for the cycle in his first game as a major leaguer, embraced his dad on the field after the game. I asked Brian when he last cried, and he couldn’t immediately recall. But he spent some time thinking about it and sent me this email, which I thought was pretty awesome:

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D Magazine and Celebrity Cruises Announce “Baked in Alaska” Culinary Tour

All aboard for seven glorious days and nights on the Celebrity Solstice, Celebrity Cruise Lines’ modern luxury ship geared toward the gourmand. Join Dallas chefs Matt McCallister and John Tesar along with TJ’s Fish Market expert Jon Alexis for a culinary adventure through one of the most majestic areas of Alaska. Get your details here.

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Somebody Help This Poor Girl: Is Formal Culinary Training Necessary for Chef Job?

I’ve had an email chat with a woman who is wrestling with the wishes of her daughter who wants to be a chef. The mother suggests said daughter should get a low-level position in a kitchen and work her way up. The daughter wants to attend a culinary college. Which course (hah!) would you choose?

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Meddlesome Moth Announces New Executive Chef, Robbie Lewis

The Meddlesome Moth has a new executive chef and a new fall menu. Robbie Lewis will take over for Joe Synatschk’s place as executive chef at the Moth. David McMillan will continue to oversees the menus at Moth and the Bird Café in Fort Worth. Lewis’ resume such positions as executive chef and sous chef at various restaurants including The Mansion, The Green Room, Salum Restaurant, Texas Spice at the Omni Hotel, and The Grape. He and McMillan have created quite an exquisite gastropub menu which includes Pig & Fig (Texas field pea mash, fig barbecue, and blue cheese), a whole trotter with pistachio, ham, and collards; and South Carolina squab with celery root and rhubarb.

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Meet the Owners of Greenville Avenue Pizza Company

The Greenville Avenue Pizza Company we have come to know and love over the past seven years has changed. Put down that box of tissues and rest easy, though, because with this wave of change comes a refreshing interior, innovative range of toppings, and ease in the late-night flow of foot traffic. Pizza maker Sammy Mandell and “First Pizza Lady” Molly Mandell gave us a glimpse into their journey over the years, and and idea of what exactly makes their pizza so enticing. From a menu full of hashtags — like #MeatCandy — to a communal wooden table stretching through the back, this place still delivers that same crisp, cheesy pie-perfection, but with a polished update.

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Bolsa Mercado to Change From Grocery Store to Grocerant

Bolsa Mercado is growing from a grocery store to a grocerant.Now customers can sip a glass of wine or drink a beer while shopping or dining in the market. The new designation also allows the space to host private parties and chef dinners. Will you miss your dinners for two?

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Trash Talking With John Tesar The Most Hated Chef in Dallas. Or is He?

I recently talked some trash with Jay Jerrier. Today, I will attempt to get inside the head of chef John Tesar. Love him or hate him, he can cook. “His” new restaurant, Knife Modern Steak, opened May 15. Let’s get to it.

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