Tim Goza has been a busy man. Goza, a native of Dallas, spent 20 years in the technology business before he sold his company a couple of years ago. He bought some land in the Hill Country and tried retirement, but he got restless. “You can only play so much golf,” Goza says. He put down his clubs and opened Palapas Seafood Bar on Greenville just south of Ross Avenue. Today he announces plans for a new restaurant next door to Palapas.Full Story
The new location of TJ’s will open up the road in Preston Royal on Saturday. Like the location on Oak Lawn, TJPR will have a dining room and bar as well as a full seafood market and take out food.Full Story
Every so often, chef Brian Zenner of Belly & Trumpet creates a multi-course tasting menu. Last night, he thrilled a sold-out restaurant with his Sea to Table feast.Full Story
The first Copper River fishing run was a bust, especially for kings. The prices are 15-20% higher this year for Copper River salmon and that’s if you can find them. Are you willing to pay to eat this over-hyped fish?Full Story
The space formerly occupied by Purple Cow in Preston Royal Shopping Center will soon become a updated version TJ’s Fresh Seafood Market in Preston Forest.Full Story
Mesa’s owner Raul Reyes is making waves in Oak Cliff again.
This time, he’s bringing his flair for seafood to the Bishop Arts District with a new restaurant located at the intersection of Davis Street and Woodlawn Avenue, which used to be an auto shop called El Carrizal until a few months ago. He’s going to call his new place, at 451 West Davis Street, Ceviche: Shark on Davis.Full Story
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 locationsFull Story
This weekend, you’ve got your Texan brisket dinner, Mardi Gras-themed cooking class, and, of course, live music and beer. There’s never a dull moment in Dallas.Full Story
The Fish restaurant at 1001 W. Jefferson is (temporarily? permanently?) kaput. A loyal SideDisher (aka Bradford Pearson) took a photo of this sign from February 13 that says, “Friends, we are unable to reopen due to a maintenance issue. Please check our Facebook page for updates.”Full Story
Hacienda on Henderson is closed. Yesterday, Teresa Gubbins detected something wrong with the fun Tex-Mex spot, which was still posting on its Facebook page on January 30. The five-year-old restaurant apparently shut down without notice over this past weekend.Full Story
When the oil is hot at Pier 247 Seafood Grill & Bar, you want to be around.
The secret to this old gas station building at Davis and Madison—which opens for its first dinner tonight—is Pier 247’s two chefs, John Fleming and Ty Frazier, and a deep fryer. They love Cajun food, and they love to feed people.Full Story
Lionfish, an exotic native of the Pacific Rim boasting bright scales and long protruding spines, became a popular trophy pet during the 1980’s in the aquariums of the Western affluent. Sadly, to the horror of their new owners, it became readily apparent that lionfish are inhospitable neighbors with voracious appetites. After ravishing any and all cohabitants, many were re-introduced to a “natural habitat” (read: Atlantic Ocean or Gulf of Mexico). This quick fix did not come without consequences as the absence of their natural predators in the South Pacific led to unchecked growth, which currently threatens the existence of many native Atlantic species. Solution? Eat them. Fortunately, the present concern happens to be a very, very tasty one.Full Story
It’s going to be a boozy weekend, judging by the events lined up for these next three days.Full Story
So, uh, no lionfish dinner tonight. I know this event quickly sold out and a bunch of you were looking forward to eating these pretty-looking things, but the lionfish are not in Dallas. I repeat: the lionfish are still wading through customs.Full Story
CapRock Services, a Dallas-based financial services company which provides working capital and business solutions to hospitality clients across the United States, has signed a binding Letter of Intent to sell Spoon Bar and Kitchen in Dallas, Texas, to Chanticleer Holdings, Inc.Full Story
Usually, when I think about seafood, I think cold. Oceans are cold, therefore seafood is cold. It’s not exactly the type of food I look forward to eating as soon as Dallas weather takes a turn for the worst. Give me a bowl of chili and some cornbread, and I’m ready to hibernate. But execuchef […]Full Story
Starting November 6, lucky Plano people will get their first taste of East Hampton Sandwich Co.’s luscious lobster roll. Everything’s expanding north these days. The new location will have the same menu and same look.Full Story
As seen in the November 2013 issue. Mac and cheese | Elbow pasta is baked with Gruyere, smoked cheddar, and a Parmesan cream sauce. It’s topped with breadcrumbs and more Parmesan and browned. Lobster | Maine lobster is boiled for three minutes. The meat is removed from the shell and mixed with creme fraiche, roasted […]Full Story
Last night, our food truck reporter, and all-around good guy, George Lewis sent me a link to a story I posted in October 2009. I posed the question: The inside-the-loop-outside-the-loop foodie argument drives me nuts. There is great food all over this area if you are willing to drive. But if you had one restaurant wish, what […]Full Story
Warning: This video is not suited for people who don’t prefer to watch the killing of an arthropod. Because, well, bad@$$ chef Kristin Kish (winner of Top Chef: Season 10) breaks down a live lobster with her bare hands. Let me repeat that again: BARE HANDS. From the look of it, she might as well […]Full Story