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Making Dallas Even Better

A Look at the Newly Updated Kenichi at Victory Park

Chef Noboru Sho Mochido stepped into his role as executive chef at Kenichi four weeks ago. Sho, who’s a native of Japan and has spent time as head chef at Austin’s Uchi, and most recently Kumi Japanese Restaurant + Bar at Mandalay Bay in Las Vegas, is slowly adding new dishes to the menu. “I’m proud that of all the restaurants [at Victory Park] that we’ve been here the longest, but the restaurant was starting to show its age,” Josh Babb managing partner of Kenichi explained to me Tuesday afternoon.

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A Look at Quesa on Cedar Springs

First things first, Quesa is not a Tex-Mex restaurant. “Our food has nothing to do with Tex-Mex,” owner Patricia Cabrera explained to me, “In Mexico, if you order a taco, they don’t give you rice and beans with it,” and the same rule applies to the tacos that are served at the new Cedar Springs restaurant.

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Flashback Friday: Where to Find Real Tex-Mex

Last week’s Flashback Friday post featured the February 1986 issue of D Magazine, which forecasted a bleak future for combination platters and frozen margaritas. Thankfully that predication was bogus, and just ten years later there were more than 400 thriving Mexican restaurants in the Dallas-Fort Worth area. The August 1996 cover story narrows that selection down to 15 leading restaurants, and explores what makes them uniquely superior to the rest. You might be surprised by how many of them are still dishing out mounds of chips and salsa.

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Flashback Friday: The Death of Tex-Mex?

The February 1986 issue of D Magazine explores the bleak state of Tex-Mex at the time. D Magazine restaurant critic W.L. (Lawson) Taitte and local celebrity “Buffalo” George Toomer partake in a five-page discussion (banter, really) on brown and yellow combination platters, chip consistency and cilantro (which Toomer deems “cute” and a “girl food”).

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Taco Night at Four Corners Brewing Co.

Some of Dallas’ best taquerias are gathering at Four Corners Brewing Co. on Thursday, November 6 for a full-fledged taco party. The taquerias are serving “el verdadero sabor (the true taste)” of Mexico with tacos de trompo. Dos Primos Tacos will make their Dallas debut at the event with paprika-based adobo tacos de trompo — pork tacos from northern Mexico. El Tizoncito, El Come Taco and Urban Taco are plating DF-style tacos, which stands for Distrito Federal Mexico (Mexico City). These al pastor tacos are usually marinated with a chile-based and achiote adobo.

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Look What I Made: Ratatouille Polenta Pizza

A friend recently lent me her copy of Home Made Summer. “It’s one of my favorite cook books,” she gushed while turning the pages, filled with alluring photos and luscious recipes. After taking it home with me, I came across a recipe for a large polenate pizza with spicy ratatouille. I like ratatouille, and even though the traditional French dish is normally associated with summer, the warm stew of vegetables makes for a perfect comfort meal come the cooler months. I also like polenta. I’d only ever eaten it as a porridge, so the idea of baking it into a crust was intriguing. I decided to make the dish, except with a few personal tweaks. Here’s the recipe.

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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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Zoli’s New Gluten-Free Pizza is Not a Gluten-Free Pizza

Yesterday, Eater Dallas posted a note titled “Zoli’s Cleverly Solves Gluten-Free Pizza Quandary.” The opening line to the story leads one to believe Jay Jerrier was adding a gluten-free pizza to the menu by substituting pizza dough with french fries. He’s not. Jerrier says it was a joke. Funny?

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Gonzalez Restaurant: Still Making Some of the Best Tex-Mex in Dallas

When someone tosses around words like “The Best,” I tend to roll my eyes. We all have different preferences as to what constitutes the best. More so, when someone claims they know the best Mexican restaurant, I just can’t take it seriously. In a city where you can find more shacks dishing out breakfast tacos […]

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