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Chef Tim Byres Whips Up a Feast for Louisiana-Themed Dinner

In case there was any doubt in your mind that Louisiana can be fun place, the Louisiana Office of Tourism is throwing a giant party in honor of the state. James Beard Award-winning cookbook author and chef, Tim Byres is teaming up with chef Cory Bahr (the 2012 Food Network Chopped! champion) for a Louisiana-themed dinner at The Foundry on October 23. The two have put together a menu of Southern comfort food.

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Look What I Made: Ratatouille Polenta Pizza

A friend recently lent me her copy of Home Made Summer. “It’s one of my favorite cook books,” she gushed while turning the pages, filled with alluring photos and luscious recipes. After taking it home with me, I came across a recipe for a large polenate pizza with spicy ratatouille. I like ratatouille, and even though the traditional French dish is normally associated with summer, the warm stew of vegetables makes for a perfect comfort meal come the cooler months. I also like polenta. I’d only ever eaten it as a porridge, so the idea of baking it into a crust was intriguing. I decided to make the dish, except with a few personal tweaks. Here’s the recipe.

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Wine 101: Learning the Wines of the Loire Valley in France

The Loire Valley region is known as the “Garden of France” thanks to an abundance of vineyards, orchards, and fields of growing grains and vegetables. It stretches almost 185 miles long and runs down the Loire River through historic cities such as Amboise, Angers, Chinon, Orléans, Saumur, and Tours. Hayley Hamilton takes us on a trip through the Loire and discusses some of the most approachable, easy drinking wines in the world.

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Multi-City Chefs and Seeds Gala Kicks Off in Dallas

Thirteen chefs from Dallas and Fort Worth are whipping up dishes at 3015 at Trinity Groves on Wednesday, October 22 for the launch of multi-city fundraiser, Chefs and Seeds. The event benefits Seeds of Africa, a charity devoted to community building and developing a self-sustaining model for education in Africa. The gala features coffee from Ascension, cocktails, live music and a bounty of small plates.

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Meet the Owners of Greenville Avenue Pizza Company

The Greenville Avenue Pizza Company we have come to know and love over the past seven years has changed. Put down that box of tissues and rest easy, though, because with this wave of change comes a refreshing interior, innovative range of toppings, and ease in the late-night flow of foot traffic. Pizza maker Sammy Mandell and “First Pizza Lady” Molly Mandell gave us a glimpse into their journey over the years, and and idea of what exactly makes their pizza so enticing. From a menu full of hashtags — like #MeatCandy — to a communal wooden table stretching through the back, this place still delivers that same crisp, cheesy pie-perfection, but with a polished update.

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A Guide to Picking the Perfect Pumpkin

With the crisp air of fall comes the abundance of pumpkins at area farmers markets. But when looking beyond the usual aesthetics for carving purposes, many shoppers may find themselves in a conundrum.
Chad Julka, farm coordinator with the Dallas Farmers Market and program director for GROW It Local, offered a few suggestions for picking the perfect pumpkin for pies, breads, candies, and any other adventurous recipe you may have in mind for holiday meals.

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Food Truck Schedule for Dallas: October 14 to 19

If you attended the event last week, pictured in the photo above, then you got to experience some of Dallas’ top food trucks all together in one place. Take note of the group: Easy Slider, Ruthies, Flatlanders, Nammi, and Pompeii DFW. The only way it could have been better is if The Butcher’s Son, Guava Tree, and Cajun Tailgators showed up. Then it would have, without a doubt,included all of the top rated food trucks in Dallas. There are a few from Fort Worth that occasionally come down to see us (SoCal Tacos, Good Karma Kitchen). But as far as Dallas food trucks go, this group is tops.

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What To Drink Now: Merryvale and More at SER Steak + Spirits

There is a new reason to visit SER Steak + Spirits in the Hilton Anatole Hotel, besides their seasonally influenced dishes created by their charming Chef Anthony Van Camp, enhanced with the incomparable view of the Dallas skyline. Last week they hosted Barbara Messer of Merryvale Winery to help with the launch of their new membership based wine club. I was able to stop by as their guest and enjoy a quick glass of their refreshing Sauvignon Blanc and stellar Profile while hearing more about what the venue has planned for the wine club members.

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Righteous Foods Opens in Fort Worth

Righteous Foods, a new health food concept by chef Lanny Lancarte, opens in Fort Worth on Tuesday, October 21. Lancarte closed his Mexican-Mediterranean food restaurant, Alta Cocina Mexicana, earlier in the year. The space, which has been renovated, is now home to Righteous Foods. The menu offers health-conscious selections like organic kale salad with cashew dressing, carrot and sweet potato ravioli in ginger broth and Acapulco-style ceviche with flaxseed lavash.

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The Grape Celebrates 42 Years of Business with 4 Days of Festivities

The Grape opened on Lower Greenville in 1972, and forty-two years later, the upscale bistro is still plating some of the most notable dishes in Dallas.

Chef and owner, Brian Luscher, purchased The Grape from its original owners in 2007. “In many ways, the Grape is the same great place it’s always been,” he says. “Creative, current menus meld seamlessly with new innovative culinary ideas.” The Grape was the first restaurant in Dallas to have a blackboard menu, and still offers rotating dishes that are listed via chalk. The restaurant is also known for its wine program, which boasts twenty-four wines by the glass, and a carefully curated cellar with more than two hundred bottles of vino.

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Snap Kitchen is Open in Preston Royal Village

Health food restaurant, Snap Kitchen, opens today in Preston Royal Village. Other Dallas locations include Uptown at McKinney Avenue and Snider Plaza (Addison and Fitzhugh locations are scheduled to open soon). The Austin-based eatery offers to-go meals, snacks and cold-pressed juices. The menu boasts a large variety of breakfast, lunch and dinner options and includes a bison breakfast bowl, made from maple-apple bison sausage, scrambled eggs and spinach; brown rice spaghetti and turkey bolognese and almond crusted salmon with roasted carrots and zucchini.

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Flashback Friday: Dallas’ Dirtiest Restaurants

This week we’re going all the way back to November 1977. The inside pages of this particular issue are filled with grit. There’s a story on “The Meanest Street in Dallas,” Bryan Street dubbed the meanest of them all, another on Cosette Faust Newton and her dream home turned prison, one on life after divorce, and then there’s the cover story. The image of doe-eyed diner waitress, “Dottie,” wielding a flyswatter caught my eye. And then I read the headline; “Guess What’s Coming With Dinner? Behind the kitchen doors of Dallas’ dirtiest restaurants.” How could this not be good?

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Taste Test Thursday: Apple Pie

October is National Apple Month. What is National Apple Month, you ask? I’m not entirely sure. But I do know that I like apples. And more than apples, I like pie. I’ve yet to find a flaky, succulent circle of happiness that I wasn’t eager to shovel into my mouth; from rhubarb to arguably the best pie on earth — chicken pot pie. So, for this week’s taste test, D Magazine staffers tried a handful of apple pies from grocery stores in town. I didn’t think it would be fair to include luscious, gourmet pies — I’m talking to you Emporium — in the ranking.  The pies varied in texture, flavor and price (ranging from $3.99 to $14.99) but only one reigned supreme. Here’s what happened.

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Lazy Dog Restaurant & Bar to Open in Addison

Southern California-based restaurant, Lazy Dog Restaurant & Bar, is scheduled to open its first Texas location. The Lazy Dog brand was founded in 2003, and currently has fifteen locations across California. The menu is expansive, and offers everything from bacon-wrapped coulotte steak to your run-of-the-mill hamburger.

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