Perhaps you have been to a churrascari or a Brazilian steakhouse and sampled the flurry of meats that is served by the gauchos. If you have chances are you have been to Fogo de Chao, which started with 9 locations in Brazil before expanding to the United States, with Dallas as its first domestic location. Continue reading
Category Archives: Bacon
There is little to make a sandwich wonderful other than fantastic bread, well thought out seasonings and spreads, and a filling that should be unsurpassed. When deciding a list of our favorites, it seemed a more daunting task than originally thought. So many more came to mind as the list was settled.
With all the heartache of selecting which can stand alone as the very best, we humbly submit in no particular order sandwiches that we enjoy. Tell us your favorites and we will run out today and sample one. Continue reading
Time reminds us that restaurants have become ever more popular in television as in real life, so we decided to think of as many fake restaurants that we could come up with that have been featured on television or a movie. For the older crowd maybe the first you can think of was when Aunt Bee pulled out $400 from savings to open Bee’s Restaurant on the Andy Griffith Show. Or a few generations later perhaps Arnold’s Drive In run by the future Mr. Miyagi on Happy Days.
So I’m writing this stuff and some of you are reading. I know because when I am out waiting on a cocktail you will ask me if I am going to order a Manhattan. Or on a Saturday you will ask me where I am heading to brunch the next morning. Busted. I am an avid brunch-a-holic.
It’s not so much the food. Yes, I have a not-so-secret love affair with the egg, securing breakfast or brunch as a top favorite meal. But the conversations that take place at brunch are so much more livelier than at dinner. Perhaps inhibitions drop after a night of revelry. Whatever the case may be, brunch is king. Continue reading
Patio season is officially full on after the devastatingly hot and dry summer. The pooches are leading their sexy owners by the string past the cabanas that are playing soothing street music as cars bustle by to find a spot of their very own.
This is high season for brunch and none is sexier than the digs at Malai, the fresh-faced Thai-Vietnamese kitchen in the West Village compound off McKinney.
There you will find the restaurant prodigies and husband and wife team of Yasmin and Braden Wages busily running about tending to details. Details that we found amazing during our happy brunch time at Malai this past weekend. Continue reading
Alice Laussade is a James Beard nominated food writer in Dallas, working for the Dallas Observer some times under the nom de plume Cheap Bastard. Her legendary wit and outrageous deadpan style has garnered her an enormous following. Alice also hosts the Annual Meat Fight which has become a cult event which raises money and awareness for the National Multiple Sclerosis Society.
Today Alice shares memories of holidays past. Continue reading
Editor’s Note: Earlier this month Ali married a beer. Just yesterday we announced that the young cheese monger had created a biscuit for Hypnotic Donuts using some fun, local ingredients. Today Ali sends word on how this all came about, and her thoughts on the process of creating the biscuit. The story was far too fun not to share with our audience, so find her words below. If you tried her biscuit and wish to offer comments, send her your cheers (or jeers) in comments. Having personally tasted the biscuit in question, I know you will all love this.
When James and Amy asked me to do a guest spot for January, they had no idea what they were getting in to, or maybe they did! I’m no chef, or cook, or any of that by any means. I’m simply an advocate for doing things that make you happy. For me, it’s easy. I like great food and I like to laugh, all of which I learned from my dad.
When I’m able to expose someone to the things I enjoy most and it brings a smile to their face, it makes everything I do worthwhile. Life is too short to not be ridiculous, and this biscuit is a reflection of just that. Go big or go home, I say! Let’s take it the extra mile, put MORE CHEESE on that; heck, throw some bacon on it too. Continue reading