The tortilla is the first thing you need to understand about Molino Olōyō. Not the filling, not the protein, not the salsa. The tortilla. That’s where this whole operation begins, and once you taste one, you’ll understand why chef Olivia López has spent the last five years obsessing over it.
Continue readingFiled under Crave
If you’re looking for a reason to get out on May 5th and don’t want to fight a generic margarita crowd, Vaqueros Texas Bar-B-Q in Allen is running $5 specials all day and actually has the food to back it up.
The deal is simple: $5 margaritas, $5 tacos, $5 palomas, and $5 beers from open to close on Monday, May 5th. The beer selection includes Victoria, Modelo, El Chingón, and house picks. Not a limited window, not just during happy hour — all day long at their Watters Creek location.
Continue readingFiled under Steven Doyle
Mother’s Day falls on Sunday, May 10 this year, and if you haven’t made a reservation, now is the time. Restaurants across Dallas-Fort Worth are pulling out the good stuff — prix fixe menus, skyline views, afternoon teas, and a few places that don’t even open on Sundays making an exception. Here’s what’s happening.
Continue readingFiled under Steven Doyle
Cinco de Mayo falls on a Monday this year, which means the weekend before it is fair game for the kind of day-drinking that the holiday was practically invented to justify. Dallas has its answer ready. The Dallas Margarita Festival lands at The Village Dallas on Saturday, May 2, and the premise is as simple as it is dangerous: ten margarita pours, one vote, one winner.
Continue readingFiled under Steven Doyle
If you have spent any time in New York and wandered into one of those rooms on the Upper East Side or in the West Village where the espresso is perfect and the pastel-colored cakes look like they came from a set designer’s dream, you already know Sant Ambroeus. If you have not, you are about to get a proper introduction. The celebrated Milanese hospitality group is opening its first Texas location on Knox Street in Dallas, and it is the kind of announcement that makes the city sit up a little straighter.
Continue readingFiled under Steven Doyle
There is a shop on Oak Lawn that has been quietly running one of the best cheese counters in the country for going on seventeen years, and most of Dallas still drives past it without stopping. That is their loss. Scardello sits at 3511 Oak Lawn Avenue in a 1929 building with wood floors, an original tin ceiling, exposed brick walls, and enough natural light that the cheese case practically glows. It is the type of place that makes you slow down the moment you walk in, because the person behind the counter is genuinely happy to talk about what is in front of you, and that is not something most food retail in Dallas offers anymore.
Continue readingFiled under Steven Doyle
Dallas and Fort Worth have produced a shelf full of cookbooks worth owning. Not novelty books, not coffee-table objects, not celebrity tie-ins. Real cookbooks, written by real working chefs and food writers who spent decades in the kitchens and markets of this region and had something worth saying about what they found. Here is the list.
Continue readingFiled under Steven Doyle
A Caesar salad is a dishe that looks like it should not require much thought. Romaine, dressing, Parmesan, croutons. In practice, it exposes more about a kitchen than almost anything else on a menu. The margin for error is small, and most of the common mistakes are familiar: too much dressing, too heavy a hand with garlic, cheese used as volume instead of seasoning, or lettuce that has lost its structure.
Continue readingFiled under Steven Doyle
