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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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D: The Cookbook, Wins Big-Time Design Award

The trade magazine called FOLIO:does this award thing every year in New York City, handing out Eddies for editorial excellence and Ozzies for design. If you’re not in the magazine business, you’ll just have to trust me that the Folio Awards are a big deal. Well, at a breakfast this morning ($350 a seat for breakfast?), it was announced that our D: The Cookbook took top honors in the design category for an annual and one-off publications.

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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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