by Jon Daniel
The Bishop Arts restaurant district is now entrenched as a “go to” spot for Dallasites and tourists looking for a unique dining and shopping experience. The area offers a blend of locally owned restaurants and shops in a charming walkable environment. Additional restaurants and shops are opening every month as industrial and existing retail buildings are re-purposed. The Bishop Arts district now encompasses an almost 30 square block area south of Davis Street between Zang and Tyler.
So to get this out of the way – there is no parking problem in Bishop Arts. Continue reading
by Steven Doyle
For fans and followers of chef Cody Sharp, as we announced about a month ago he is now hanging his toque at Standard Pour on McKinney in Uptown. Last night the chef performed his first of what hope will be many cocktail dinners at the two year old bar. The style of cookery defined mostly what Sharp is all about, and that is a refined view of Southern cuisine. Sharp rose through the ranks steadily, taking knowledge from some pretty fantastic chefs such as Randall Copeland and Nathan Tate, Scott Romano, Matt McCallister, Katherine Clapner, and most recently at Casa Rubia with Omar Flores. Last night we watched Sharp fly as executive chef along with his new sous Callie Doyle. Continue reading
by Steven Doyle
Since we are on a trompo taco kick we set sights for one of our favorite spots across from Bachman Lake to Bachman Tacos and Grill set inside the gas station at 3311 Northwest Highway. There you walk to the gas station’s counter to prepay for however many tacos or burritos you might want, then present your ticket to the cooks at the taco grill.
What you will taste is on of the better trompo tacos sliced straight from the spinning grilled meat. These are piping hot and spicy with insanely juicy slivers of pork. Add the tasty salsa verde, and a squirt of fresh lime for the perfect bite of taco goodness that scream “eat me”. We happen to know this is chef Kent and Tracy Rathbun favorite taco n Dallas, and can be spotted noshing on a few from time to time. Continue reading
Making its Southwest regional premiere, the Ages of the Moon is Pulitzer Prize-winning playwright Sam Shepard’s (Buried Child, A Lie of the Mind) new play about two men reminiscing (and bonding) about their past as they wait for a lunar eclipse. It’s a slow-burning but poignant work, exploring themes of aging and loss, friendship and rivalry, and it kicks off the Undermain Theatre’s new season. Directed by Katherine Owens.
Ages of the Moon by Sam Shepard
October 15 – November 12 (with $10 preview performances Oct. 12 – 14)
3200 Main Street
- Gina Butler served plenty of her Gigi’s Cupcakes
by Steven Doyle
This weekend marked a successful third year run for Food for Thought, the celebrity chef charity event whose proceeds benefit Big Thought, a creative learning organization striving to make imagination a part of everyday learning and improve public education and sponsored by The Dallas Association of Young Lawyers and Oh* Brownie.
Each year the Food for Thought steering committee honors a local civic leader with the Gavel of Excellence for significant contributions of service to our community. Prior Gavel of Excellence award winners include Jim Keyes, the CEO of Blockbuster, Inc., and Ebby Halliday. This years recipient was Daryl “Moose” Johnston, NFL on FOX Game Analyst and former Dallas Cowboys fullback. Continue reading
by Lance Lynn
Dave Eagle of the local Eagle Mountain Farmhouse Cheese, with the help of his son Matt, has been banging out some pretty fantastic and, in my humble opinion, best Gouda-style cheeses made in our great state of Texas. I was lucky enough to steal him away for a few questions.
What drew you to artisan cheese making?
“I am a former practicing attorney who decided to change direction. During my law practice days, I had several opportunities to travel to Europe. In France, Italy, Germany and Switzerland, I was exposed to the European style of “Local Food.” In southern France, for instance, I had the chance to try many styles of cheeses, charcuterie, and other market-fresh products – not only great food but a different outlook toward food. As one who really enjoys many different styles of cheese, I came back from my last European trip determined to become part of the growing movement of local food producers here in Texas. In my opinion, local is the only way to go. We definitely need to wean ourselves away from the industrial food system, which is slowly killing us. I analogize us in relation to the current industrial food system, replete with genetically modified crops, highly processed foods, and a toxic industrial milk supply, to the proverbial frog in the kettle who never figures out that he is being boiled alive and is unable or too unaware to escape before it’s too late. I hope it’s not too late for us . . . I say, Get the government out of my kitchen! I urge all people to jump out of the kettle right now and go local . Continue reading
JT Lemley Peaches
by Steven Doyle
A leisurely stroll through the Dallas Farmers Market Saturday morning netted plenty of excitement as we visited with many of the farmers, chefs and even took in a cooking demo by none other than Cane Rosso boss Jay Jerrier.
Before any morning stroll through the downtown Dallas Farmers market it is required of myself to make way to the center of the action outside Shed 2, La Marketa. La Marketa makes many fresh to order taste treats including tacos and gorditas. The gordita has fast become my favorite morning snack. The tiny pocket is made from fresh masa harina and grilled with any number of breakfast choices. Mine is typically overstuffed with eggs, refried beans, queso fresco and chorizo.
Marketa always serves the gordita with a side of fresh made salsa, red or green. Green is my pick, it is a lush thick paste with a bit of heat and a natural sweetness of jalapeno. Sometimes I have them add crema for an even fresher taste.
Straight to the south of La Marketa the Farmers Market sets up a largish tent each weekend and hosts a different chef from the area. This weekend I ran across Jay Jerrier from Cane Rosso as he was prepping bruschetta with his house made mozzarella and a variety of greens, and another bruschetta made from ricotta that his staff makes in house as well. Continue reading