When I attended the inaugural Austin Food and Wine festival in 2012, my first vision was Tim Byres smoking whole hogs over an open fire. This year I found new faces and trends.Full Story
I was going to avoid writing this post until the March issue of D Magazine goes online, on March 2. That way it would be easier to explain the reasoning behind my decision to change my life and my job. But then the mail went out, and, after subscribers received their magazines and read my story, I received some supportive emails and texts.
Before the rumor mill mangles the truth, I will give you the short version.Full Story
I don’t know anyone who doesn’t love bacon. (But I also don’t know that many people in general, and if someone I encounter doesn’t like bacon, I usually erase them from my memory with alcohol and psychedelic sessions inside a sweat lodge.) I don’t usually go for the turkey bacon, the tofu bacon, or the ostrich bacon I’ve seen springing up in alleyway street vendor stands around Kansas. Bacon is beautiful, erotic, communal, unassuming, nourishing, and full of life-giving neurons and juices. The smell alone could lift a lifeless body from its slumber (under the right moon cycle, of course).Full Story
Either El Corazon de Tejas is having an identity crisis, or it’s finally getting in touch with its feminine side.
This week, the restaurant rechristened itself as El Corazon Vintage Tex Mex, its second name since a top-to-bottom rebranding was unveiled in February to showcase the Cuellar family’s “progressive” vision of Tex-Mex.Full Story
Chef Brian Zenner gives you the recipe for this colorful soup.Full Story
The media invite came across my inbox like a swift kick from Frank Dux himself. Jean-Claude Van Damme in Dallas? For a special Ser dinner?
For a man who’s had his up and downs yet still managed to maintain a body crafted to perfection with legs engineered to defy the laws of physics, I thought only briefly of how it seemed strange that he would host a dinner in Dallas with tickets being a measly $169 per person. How can the king of kicks be so modest about his impact on our culture, so much so that it’s almost safe to add it up to a double impact? Being such a hard target, I dropped my sewing kit and rushed out to Ser to embark on what I was certain would be the journey of a lifetime. Well, piss in my Wheaties, it turns out that it’s actually just a dinner featuring the other, and almost as famous, Le Grande Dame from Vueve Clicquot. Everyone knows the flagship yellow bottle from Vueve Clicquot and its power in granting men powers over women that often lead to broken hearts, so it was safe to say this could be a good night.Full Story
Look outside your windows. See that Tiffany blue sky? It’s about to disappear and turn evil. Let’s plan a McFarland Signature Cuisine menu for the weekend.Full Story
When Ashlee Hunt Kleinert told her father four years ago that she wanted to start a food-truck business, Ray L. Hunt couldn’t believe what he was hearing. At first he thought she was talking about those vehicles that visit construction sites and sell frozen and prepackaged foods. Hunt, heir of oil tycoon H. L. Hunt […]Full Story
Yesterday morning, the eight finalists in the 2013 Big Tex Choice Awards gathered at The Dock to compete for two prizes: “Best Taste” and “Most Creative.” In the end, Isaac Rousso took home the award for “Best Taste” with his deep-fried Cuban roll. Duo Justin and Rudy Martinez nabbed “Most Creative” with their fried Thanksgiving […]Full Story
Sushi can be a polarizing topic for many people. There are those that can’t seem to wrap their brain around chewing raw fish and those who are such avid fanatics that they seek out sushi eating opportunities at every corner. I fall somewhere in the middle of these two reactions. I like to trick myself […]Full Story
On my second venture to Marfa, I again found myself in absolute marvel of its energy, beauty and endurance. It is a strange little place, seemingly asleep and unkempt, but all the while buzzing with big city attitude and enchantments. Clean air and quirky sophistication abounds in this little big city. It wrapped me in […]Full Story
For the last week, the garage attached to my apartment has smelled like barbeque sauce. While this fact seems irrelevant, I knew it meant something exciting was about to happen since my apartment just happens to be right above Stampede 66, Stephan Pyles’ new restaurant. I’ve been a loyal fan of Pyles’ last restaurant, Samar, […]Full Story
FT33 has barely cracked its door open, and it’s already making waves in the Design District. It’s pretty much at home in the Design District. Eight days after opening mid-October, FT33 couldn’t wait to announce a master sommelier wine dinner series. On day nine, chef/owner Matt McCallister invited media people to taste the goods at his […]Full Story
It was pouring rain this morning, but that didn’t matter to fans who sat in their cars at 5 a.m., waiting outside the newest Trader Joe’s in Ft. Worth for the popular grocery chain to open its first store in Texas at 8 a.m. When doors opened, shoppers flooded through the produce aisles grabbing shiny […]Full Story
D Magazine intern Michelle Saunders is a vegan who enjoys healthy eating. Now I feel bad for stuffing my face with a cream cheese puff pastry as I was editing this post for her. Okay, I’ll admit it. When I first heard about Genghis Grill’s Health Kwest, a 60-day weight loss contest centered on daily […]Full Story
Hello. I am simultaneously chewing on almonds and silently going crazy because I might be standing in the same room as Michelle Obama this Friday. Bravo just announced that Top Cheftestants Richard Blais, Fabio Viviani, Jenn Carroll, Spike Mendelssohn, Grayson Schmitz and Ed Lee will be joining the First Lady on one of her national […]Full Story
The world is going pig-crazy. On Friday, I heard that Jack in the Box was offering a very limited number of bacon milkshakes as a secret menu item. Did anyone get a chance to try one? I almost dropped everything to go search for one, but then I remembered my sanity. Now I’m lying deep […]Full Story
As you can tell from the headline, I am deep in the process of procrastinating. While my real job calls for thousands of words about dining, I am convinced it is far more important that I drop what I am supposed to be doing and answer a question sent to me by PR boy toy […]Full Story
Three years ago, I introduced you to Charles Phoenix, the “Ambassador of Americana.” More importantly, I introduced you to his “recipe” for the Astro-Weenie Christmas Tree. (I made several for the D Magazine holiday party in 2008. Co-workers still stalk me for my secret herbal ingredient.) Well, thanks to SideDish, Phoenix’s career and has catapulted […]Full Story
I listen to a lot of public radio. A couple months ago, my home girl Terri Gross broadcast an interview on Fresh Air that focused on the logistical and ethical questions at play regarding growing meat from stem cells in a laboratory setting. Before you jump to conclusions about real vs. lab-created meat, science writer […]Full Story