Dallas Food

Mexican on Jefferson: Tienda Hispana and Supermercado Monterrey

A brief item highlighting a pair of shopping options: Tienda Hispana and Supermercado Monterrey.

Mexican on Jefferson: El Regio

El Regio occupies a brightly painted yellow and orange shack on Jefferson. The menu is small and uneven, but some items really shine. On to the food...

CFP?

I've eaten chicken-fried steak once or twice. I've also had occasion to partake of derivative dishes, such as chicken-fried chicken, buffalo, antelope, elk, lobster, bacon, and even ice cream. But perhaps the weirdest, most inspired riff on the dish that I've come across is CFP. On to the food...

Upscale Vegetarian: California Calibration

Prior to this series of reports, I had little experience with vegetarian fine dining. Towards the end, I felt I had a pretty good handle on the strengths and weaknesses of the local options, but didn't know how Dallas would stack up against a top-tier food city with a robust vegetarian community. A trip to Northern California offered a chance to broaden my perspective. We begin in Yountville, California. On to the food...

Raising the Bar: Chocolate (Brief follow up)

Amedei Chuao ($110/lb. in bar form) flourless chocolate cake at Doughmonkey. All I can say is, "Wow."

Raising the Bar: Chocolate

Just a brief item to publicly thank two pastry chefs who, in recent weeks, have seriously upped the ante for chocolate desserts in Dallas: Shannon Swindle (Craft Dallas) and Rhonda Ruckman (Doughmonkey). On to the food...

Upscale Vegetarian: Q&A with Jason Weaver

Chef Jason Weaver of the French Room agreed to respond to some e-mailed questions about his approach to vegetarian cooking. On to the questions...

Upscale Vegetarian: The French Room

Jason Weaver has helmed the French Room for over two years now. Though I had generally enjoyed my non-veg meals there since he started, I wasn't sure what to expect when dining as a vegetarian. On to the food...

Upscale Vegetarian: Q&A with David Uygur

Chef David Uygur of Lola graciously agreed to respond to some e-mailed questions about his approach to vegetarian cooking. On to the questions...

Upscale Vegetarian: Lola

Unlike some chefs in Dallas who spend more time in the front of the house than in the kitchen, Chef David Uygur has made Lola a foodie favorite through behind-the-scenes dedication and passion for his craft. From his debut in the Tasting Room, Uygur has consistently demonstrated a deftness with vegetables, setting high expectations for my vegetarian meals at Lola. On to the food...