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Making Dallas Even Better

Dear Restaurateurs, Please Go Easy on Serving Food in Mason Jars

I’m not sure why the idea of being served a salad in a mason jar bugs me so much, but it does. Perhaps it’s because I’m on deadline and I noticed a tweet with recipes for dishes to serve mason jars and it felt like a nice warm rabbit hole to run down and explore.

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Restaurant News: Tristan Simon and Tim Headington Splitsville?

I can hear the ground rumbling under the Hotel Joule. Word from the underground says Tristan Simon and Tim Headington are breaking up and dividing the assets. Simon will take Hibiscus and Fireside Pies. Headington will take the rest. Press release could come any minute or I could have egg on my face and apologies to make by nightfall.

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Exclusive Special Report: Jamie Benn Follows SideDish

The captain of the Dallas Stars, Jamie Benn, reads SideDish. And he’s not at the top of SideDish’s Most Influential Followers list. Check out this scientific study that reveals the real power players behind our popular food blog.

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Nick Badovinus Announces New Restaurant Concept: Town Hearth in the Dallas Design District

Here he comes again. Nick Badovinus will open Town Hearth, a 6,000-square-foot restaurant in the Dallas Design District dedicated to “open-hearth cooking with a heavy seafood influence and steaks with a generous spirit of cut and flavor and a commitment to community with a simple, straightforward approach to eating.” Got that? There’s more.

Town Heart is the largest project in Badovinus’ burgeoning portfolio. Currently his company, Flavor Hook, operates two locations

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