by Steven Doyle
Check and restaurateur Nick Badovinus is a busy guy these days. He is opening what appears to be a slew of restaurants including one in the Design District called Town Hearth, another where Spoon was located called Montlake Cut, and of course he is moving his fame burger stop Off-Site Kitchen to Trinity Groves where we will enjoy larger digs and longer hours.
For now, if you want to take a giant bite of the Do It Murph-Style burger (roasted jalapeno, smoked bacon relish, slice of American and secret sauce) you will need to be on the cusp of the Design District any day except Sunday around lunch time. For many that is a near impossibility. That will soon change. For now, you can lust after what we have here. We list this burger as the very best in Dallas, along with any other sane food writer in the Dallas area (and possibly the less sane as well). It is just that good. Continue reading
by Andrew Chalk
Snuffer’s, the venerable Dallas burger chain, is featuring a different burger each month, starting this month with the Bacon Lovers Burger ($9.49). I checked it out at a media event this week and can report that it is a succulent chuck steak patty cooked the way you want it (medium-rare for me) in a sesame seed bun with American cheese, a scintilla of acidulous pickle, sweet grilled yellow onions, a slice of tomato all topped with two slices of crisp Applewood smoked bacon. It runs through February only. Continue reading
by Dennis Prescott
Here it is. The One. My burger love letter to the Great White North. Canadian pride in cheeseburger form. Cheesy, saucy, deliciousness. The perfect cold day indulgence. Continue reading
by Steven Doyle
I have always thought Scotch and Sausage was really good. The menu offers 15 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options) featuring beef, chicken, venison, quail, antelope, rabbit and more, and all sausages are priced $8 and below. They are all-natural, small batch production with no by products.
When Scotch and Sausage first opened they kept very late hours,, weekends until 4am. Since then then have settled for midnight during the week, and 2am on weekends. The restaurant has been wildly successful since opening in July of 2014, but has since had a chef change. Chef Joey Allette took over the kitchen and has since made a few key changes which greatly improved the menu, including adding a burger and vastly improved their Scotch eggs. The original egg had a sweet outer crust, and the new version lacks that cloying quality. He also switched the sausage that wrapped the soft centered egg with a more savory Italian sausage he makes himself. With these small changes he decided to do a brunch menu. Continue reading
Set to open in February at Casa Linda Plaza, Dugg Burger plans to introduce consumers to its innovative way of thinking about burgers and show how they execute a simple concept exceptionally well with great tasting results.
By digging out the top portion of the bun, Dugg Burger is able to reverse the burger-building process. Rather than starting with the patty and then adding toppings, the Dugg team will fill the “dugg out” bun with toppings chosen by guests in a build-as-you-go fashion. The burger patty is then added hot off the grill after all ingredients are selected, giving customers a perfectly customized burger. This process eliminates the wait that is customary at other burger restaurants and ensures every burger is exactly as the guest wants. Continue reading
by Steven Doyle
When you title your restaurant betterBURGER you are tossing down a gauntlet in a city that is obsessed with their beef. In the past year dozens of burger joints both gourmet and otherwise have opened their doors. It has been a fairly safe bet in the Dallas restaurant industry that burgers sell.
I met one of the owners, Vincent Vitalis, who was more than enthusiastic to chat up anyone who happened into his clean, tidy shop located on Lemmon just west of Inwood road. Vitalis is not necessarily new to the restaurant business. He comes from a family of entrepreneurs that successfully run local stops such as the Original Market Diner on Harry Hines (think best breakfast and incredible pie) as well as Circle Grill in East Dallas (chicken fried steak and other home cooking fare). Continue reading
Rodeo Goat Ice House, a casual beer and burger place from restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson, opens its second location tomorrow at 11 a.m. in the Dallas Design District at 1926 Market Center Blvd.
The first Rodeo Goat opened in Fort Worth in 2012 and features more than a dozen different burgers made from beef ground in-house daily. The Fort Worth restaurant won the honor of “Best Burger in DFW” in 2013 by the Fort Worth Star-Telegram. Continue reading