Hundreds of barbecue enthusiasts gathered at Main Street Garden on Saturday in celebration of Smoked Dallas. The meat-centric festival included tastings from Texas pitmasters, bites from nationally celebrated chefs, and live music.Read More
Tickets for annual MS fundraiser Meat Fight go on sale at 10 a.m. this morning. Have your heart set on attending the barbecue competition? Better hurry. Last year tickets sold out in 5 minutes.Read More
Once-trendy charcuterie boards have become a menu staple in Dallas. More and more restaurants are boasting their own unique plates of cured meats, pickled vegetables, and (sometimes) cheese.
Charcuterie boards are an ideal meal for scorching hot summer days when a burger is too heavy, but a salad doesn’t cut your voracious appetite. Here’s a list of some of the best boards in Dallas.Read More
On Saturday, the day before Meat Fight, an email was sent to everyone who’d bought a ticket. It read: “Just a reminder that the event is in a warehouse, and we will not have heat inside it. The temperature outside will be cold. We want to encourage you to wear coats, gloves and meat hats to stay warm.” It was indeed chilly yesterday in the big green warehouse in Trinity Groves where Meat Fight 2014 went down. You know what, though? Chilly is exactly how you want it when you’re stuffing your face with delicious smoked meats and Knob Creek. And once all 750 carnivores in attendance got their jaws moving, anyone wearing a meat hat would have put his head in jeopardy.Read More
Meat Fight is back. And the annual Texas barbecue competition, benefiting the National MS Society, is meatier than ever. This year’s event is billed as a “meat carnival” and will feature four teams — sixteen chefs total — competing for barbecue victory.Read More
Jack Rose Cattle Co. showcased its new prime Wagyu beef at Rosewood Mansion with the help of local chefs.Read More
Forgive this hungry scribe. It’s all too often that prose fails a good dish, whether pedestrian or haute cuisine. And so, because Breaking Bad-themed bento boxes are so 2013, I offer you these SideDish Sonnets in the hope that they amuse and inspire you to dine wherever the muses may take you.Read More
There are few American foods my dad loves more than rotisserie chicken.
(Maybe fried chicken, but that’s about it.)
I grew up eating Boston Market’s rotisserie chicken like my life depended on it. Actually, it took a lot of convincing by my co-workers before I decided to remove it from this taste test list. They say it’s crap; I say it’s fantastic. Memories, I’ll admit, can befuddle the mind.
For this tasting, I went to five common places to grab a rotisserie chicken in Dallas. I did this all within 1.5 hours and tried, as best I could, to get them back here to still hot. (They ended up warm.) Kroger made the cut because I’d heard good things. Its chicken came in a little plastic bag, swimming in a pool of savory juices. I’m sure you’re thinking the same thing I was, “Might be good, but how could it compare to Eatzi’s and Central Market?”
In that case, you’ll find the results surprising.Read More
Ever since Matthew Shelley joined our little SideDish team two years ago, the photography on our site has gotten exponentially better. Remember those days when all our photos were fuzzy and terrible? You could barely make out a brisket from a sausage.Read More
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 locationsRead More
The ‘Art and Appetite’ exhibit at the Amon Carter Museum of American Art in Fort Worth, organized by the Art Institute of Chicago, takes you on an appetite adventure through 63 paintings and one sculpture of American culture and cuisine. This exhibit is a celebration and critique of the American diet from the 18th to 20th centuries. Many renowned artists (such as Edward Hopper, Norman Rockwell, and Andy Warhol) are on display, featuring some of their most iconic works. I can tell you, first-hand: viewing the exhibit on an empty stomach is not a good idea, and it will only leave you wanting more. More art, more food.Read More
Last week, I ate lunch with a co-worker and spent most of the time imagining myself stealing her Whole Foods’ Sonoma chicken salad. If I just maneuvered my hand there, pointed to a faraway object, and ran away… my plan could actually work.
All hopes were dashed when I realized she was spooning out her last few bites.
Life sucks, sometimes.
The good news: I do a taste test every week. And this means I can eat as much chicken freakin’ salad as I want. For research, I used this list that you, readers, curated in 2012, when Nancy asked where to find the best chicken salad in Dallas. Y’all said Empire, Festive Kitchen, Zoes, Central Market, and Whole Foods. And there I went.Read More
Before Kenny’s Italian Kitchen existed, and after many long hours and a few too many glasses of wine later, Kenny Bowers’ “Midnight Meatball” recipe was born. In honor of National Meatball Day on Sunday, March 9, Bowers decided to reveal his prized possession recipe a few weeks ahead. Yesterday, he let me in on a few tricks to making meatballs:Read More
This weekend, Austin had a lot going for it: sunny, 60-degree weather, special beef ribs made by Franklin’s Barbecue, and a surprise visit to Austin’s favorite meat joint by Jimmy Kimmel and his sidekick Guillermo. My first trip to Franklin’s this past Saturday was topped by a sighting of the talk show duo, who rolled up in a longhorn-studded convertible. They greeted everyone in line, walked inside, and chowed down on barbecue.Read More
The Blind Butcher quietly opened in early January. The owners are the same dudes behind one of Dallas’ favorite watering holes, Goodfriend Beer Garden and Burger House. This neatly oiled man-den has a finely trimmed beard, a hand-stitched leather, gazelle-skin chic attitude, and lots of black. An exposed brick wall gives a rustic embrace to the clean darkness of the bar, tables, and pretty much everything else donned in darkness. With all the masculine, refined sleekness, the stylish skills of the owners is hard to miss. If Eustace Conway became a bar, this would be it.Read More
Designing your home can mean using edible products.Read More
John Tesar is talking about opening a steak restaurant in Dallas. He’s got it all planned. It will be different. It will be chef-driven. I will be located centrally in the 214.Read More
Big news in the food industry: The Food and Drug Administration (FDA) is taking steps to curb the use of antibiotics in livestock. What does this mean for us? Hopefully healthier and longer lives.
“Because all uses of antimicrobial drugs, in both humans and animals, contribute to the development of antimicrobial resistance, it is important to use these drugs only when medically necessary. Governments around the world consider antimicrobial-resistant bacteria a major threat to public health. Illnesses caused by drug-resistant strains of bacteria are more likely to be potentially fatal when the medicines used to treat them are rendered less effective,” says the FDA.Read More
Life is all about eating meat, stealing kisses, and keeping your body well-moisturized. Well, it’s really more about being happy and staying alive. But you feel me. These days, it seems like everyone is getting more interested in being closer to their food. Whether it’s knowing where your chicken eggs were raised, visiting the farmers […]Read More
In the single longest, cussword-less blog post written by Alice Laussade, the co-founder of Meat Fight speaks sincerely about the origins of her yearly fundraiser for the National MS Society. This backyard event-turned-all-out-brisket-war has become a Dallas institution. Tickets for this Sunday funday are sold out, but that doesn’t mean you can’t live vicariously through […]Read More