Dallas/Fort Worth Food News Briefs

Truck Yard Par-tay. Ready? Truck Yard has been selected by Thrillist as one of America’s Best Banquet Bars. Huh? “As one of twenty “Best Banquet Bar” locations nationwide, Truck Yard shows a unique devotion to remain unchanged and a honorable stubbornness;  just like Coors Banquet.” Huh? Who cares, they’re throwing a free happy hour tonight […]

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Trash Talking With John Tesar The Most Hated Chef in Dallas. Or is He?

I recently talked some trash with Jay Jerrier. Today, I will attempt to get inside the head of chef John Tesar. Love him or hate him, he can cook. “His” new restaurant, Knife Modern Steak, opened May 15. Let’s get to it.

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Pecan Lodge in Deep Ellum Opens the Doors to Host the Mother of All Media Dinners

Last night, Diane and Justin Fourton welcomed members of the local media and a few friends to the new Pecan Lodge in Deep Ellum. They won’t open to the public….., but we took notes and pictures and would like to share them with you.

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Don’t Do What You’re About to Do, Bolsa Mercado

The baked goods—formerly a bright spot—were being shipped in from Hypnotic Donuts and others, and everything just felt…tired. I stop at Bolsa Mercado a few times a week for a quick dinner or six-pack, and I began to do so with less frequency.

Well, now we know why.

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Ruthie’s Rolling Food Trucks Launches “El Cuatro”

The better food truck companies just keep growing. This will be Ruthie’s fourth food truck. They started with their first food truck in August 2011, added a cheesesteak truck a year later, but converted it to Ruthie’s Rolling Cafe Too a few months later. They launched Ruthie’s Creperie in October 2012 and now they’re launching their third grilled cheese truck, and fourth food truck in total, El Cuatro.

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Sneak Peek: John Tesar Shows Us a Glimpse of Knife

Chef John Tesar is back at it again. His much celebrated restaurant, Spoon, is no longer an only child. He is coming at this ravenous city with something almost unheard of in Dallas: steak. I jest, but this particular fine dining steakhouse, which opens May 15 in Central 214′s old spot, will set itself apart not only with the wild Chef’s personal flair for madcap exuberance, but by its selection of rare and alternative prime cuts. As Tesar told the crowd of media that attended a preview of Knife’s facility last night, “Where Spoon is more intimate, Knife is social.” Here are the essentials you need to know.

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