If Dallas’ food scene was a monarchy, Stephen Pyles would definitely find his way onto the royal court. Along with once being credited with “almost single-handedly changing the cooking scene in Texas,” he’s known for being the chef-owner of Stephan Pyles Restaurant and Stampede 66. Now, Pyles will use his extensive South American travels as inspiration for his newest concept, San Salvaje.Full Story
Here’s a funny story that hit my inbox this morning.
Orbit, as you know, makes gum. The head-head-tippy-top food scientist of the company is a guy named Henry O’Brien, who lives in Peoria, IL (where Wrigley is based). But he’s actually from Dallas.
I know. Mind explosion. Or can we say, BBQ explosion?Full Story
It’s early in the crawfish season, but several Dallas and Fort Worth restaurants are already boiling it up. They can’t seem to wait. Warm weather, sun-bathed patios, cold beers, and great company call for a massive email to all your friends, asking who’s ready to stuff their face. Here’s where you should lead them.Full Story
Guys, I can almost smell spring in the air. And that means ‘A Community Cooks’ at Paul Quinn College Farm is happening soon. Every year, the football-field-turned-farm transforms into a beautiful backdrop for one of the most delightful dinners of the season. Honestly, it’s gorgeous and you won’t want to miss it.Full Story
As much as it may confuse you, I suggest you go to Work Bar & Grill at 2618 Elm Street after you finish work today. As insufficiently humorous as that opener may be, it’s all I have today after the meat mountain I climbed and fell from last night. My ankles are swollen, my thighs are bursting through my spanks, and I don’t know which Power Ranger I want to be anymore. The existential angst is killing me. Work opened in Deep Ellum last May, so I have to ask… Why didn’t anyone tell me about this place sooner? The space is a rustic, industrial warehouse with lots of room to get weird. The working-class, brick appeal exudes a gritty, sports-bar-cool with plenty of seating and flat screens. There are a few arcade games, a stretch-limo-length bar to cozy up to, and a jukebox that hates me. I only say that because when left to its own decisions, that mother-lover played a horrendous line-up of junk-pop and honky-tonk filth. A few decent tracks were peppered in, but it’s best to take over and control it if you can. Off the box we go.Full Story
Urban Acres transformed its nondescript warehouse into a fair-themed event space for its 2nd Annual Steward’s Dinner on Tuesday night. While the true focuses were the creative dishes prepared by local chefs and a much-anticipated talk by farmer Joel Salatin, the décor set the stage for a fun evening. With a face painter and a man on stilts, nothing could go wrong. A sign greeting attendees proclaimed the dinner a “No Waste Event.” Urban Acres takes sustainability seriously. The theme ran throughout the evening with constant reminders that everything was compostable or recyclable.Full Story
Nancy and I are on the prowl for new writers. We’re looking for easy-going, strong go-getters who can play hard ball with two “sassy biotches.”Full Story
Here are the most-popular posts on SideDish in 2013. It’s a surprising list.Full Story
It’s a little crazy how close Denton is from Dallas. But 40 miles somehow translates into a million light years away. If we’re honest with ourselves, Denton really deserves more from all you I-don’t-venture-above-635-people. This artsy college town has transformed from a No Man’s Land to a thriving food scene in the last 13 years. […]Full Story
A muscular cadre of superhero chefs assembled on Sunday to bring the most awesome food event the palates of Dallas’ hungriest have ever seen. Wine, cheese, charcuterie, puréed pumpkin with pancetta and foie gras? I mean, c’mon. The Chefs For Farmers event launched with sophisticated charm all over Lee Park. A band kept spirits up […]Full Story
When did life get so freaking crazy? Everybody is running around in a panic. Food trucks are invading Pecan Lodge. A hysterical reader emailed me this morning. She went to Peggy Sue Barbecue last night and they were closed. She thought forever. She said, “Say it ain’t so.” “It ain’t so.” It was Labor Day […]Full Story