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Eureka! Dallas is Now Open in the West Village

Eureka! Dallas opens today at the corner of McKinney and and Blackburn, under the shadow of the Mondrian. The restaurant, which got its start in California, has worked its way up the west coast with 12 California locations and one in Seattle. This is the chain’s first Texas space, and they plan to expand into Austin next year.

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Washington Post Story on Leslie Brenner is Out

Tim Carman from the Washington Post was in town recently, reporting on the contretemps between Dallas Morning News dining critic Leslie Brenner and various members of the Dallas restaurant community. Carman spent a couple of hours with Brenner, a couple of hours with Shannon Wynne, a couple of hours with the guys from Proof + Pantry, a couple of hours with John Tesar, a couple of hours in various other places — his expense report is probably pretty stout.

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New Contributor to D Magazine Restaurant Coverage: Eve Hill-Agnus

I’d like to introduce freelance writer Eve Hill-Angus as a new contributor to D Magazine’s restaurant coverage. She’s not a stranger to the publication. In December 2013, she profiled Tim Love. Late last year she spent ten days shadowing executive chef Bruno Davaillon in the kitchen of the Rosewood Mansion on Turtle Creek and filed this report. Eve will be writing the lead reviews for the next few issues so that I can concentrate on getting the second edition of D:The Cookbook to press.

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Chef Avner Samuel Joins Chef Vincenzo Pappano to Head up Sfuzzi Pizzeria Romana and New Primo’s in Design District

Two of Dallas’ most peripatetic chefs have reunited to form the culinary consulting team for the new Sfuzzi’s Pizzeria Romana and the soon-to-open Primo’s in the Dallas Design District. Both concepts have been purchased by Mehrdad Moayedi, president and CEO of Carrollton-based Centurion American Development Group.

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DiDi’s Tamale Diner Opens Today at Trinity Groves

DiDi’s Tamale Diner — which is the eleventh incubator concept at Trinity Groves — opens today. Michael Beck, who’s a portfolio and marketing manager for Gerald L. Ray & Associates, and Andina “DiDi” Fernandez, who’s originally from Guatemala and has been making tamales for over twenty years, are behind the diner. The two teamed up in 2010 and opened a test kitchen in Mesquite, that location has since closed.

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Oak Debuts New Prix Fixe Lunch

Chef Brian Zenner debuted his lunch menu at Oak in early September, standout dishes include the smoked salmon deviled eggs and my personal favorite, the ham and cheese sandwich with dijon and cornichons (more specifically, tiny pickles). The Dallas Design District restaurant is now adding a prix fixe menu to the mix.

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Downtown Gets New Coffee Shop/Bookstore

Anne Holcomb spent some time in Argentina, where she fell in love with the bookstores and coffee shops. “They were very much my touchstones in a foreign land,” she says. When she left Argentina, she moved to Dallas, where she thought she’d be a theater teacher. But she came to Dallas in the middle of a recession, and things didn’t go as planned. She worked at a furniture store, and got into meditation. That’s where she met John Walsh. And that’s when they hatched the idea to start a business together.

On Halloween, Holcomb and Walsh (who haven’t given themselves titles yet, but we’ll call them the owners/managers) opened Serj Books, downtown Dallas’ newest coffee shop/bookstore. The small space, near the Saint Paul DART stop, is quaint. There’s a large bar where Holcomb and Walsh create drinks, a few tables with paper and crayons on top to encourage doodling, wood-paneled walls holding books, and signage with the Joke of the Day listed alongside Soup of the Day (try the chili, Holcomb’s recipe).

When you walk in, you’re immediately greeted by Walsh, who is eager to tell you the joke of the day. (What do you call bears without shoes? Barefoot.) Be prepared to hang out for a minute—it’s a slow bar. Take a look at the books, which is a varied collection, including children’s books, pop culture, cooking books, and a book by local publisher Deep Vellum. Holcomb says the collection is something that will evolve as the shop evolves.

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