Fast‑food fish sandwich is one of those things you order with modest expectations — comfort over complexity, familiar flavors rather than fine dining. In the Dallas–Fort Worth area, some live up to that spirit, some almost make it, and a few feel like they’re still figuring themselves out. Here’s a candid look at several you’ll encounter locally, with no sugar‑coating and no unnecessary hype.
Continue readingFiled under Steven Doyle
Seafood lovers, rejoice: Dock Local is celebrating the Lenten season with the return of its highly anticipated Friday Fish Fry, now available at all locations every Friday through April 3. Known for its East Coast–inspired lobster rolls and coastal favorites, Dock Local has made this seasonal tradition a must-stop for guests craving high-quality, comforting seafood.
Continue readingFiled under Steven Doyle
Aguachile is a culinary snapshot of Mexico’s Pacific coast. Traditionally from Sinaloa, it’s made with raw shrimp quickly marinated in lime juice and blended chilies, usually serrano or chiltepin, then mixed with cucumber and red onion. Unlike ceviche, which is allowed to marinate for hours, aguachile is eaten almost immediately, keeping the shrimp tender while still bursting with acidity and spice.
Continue readingFiled under Crave, Steven Doyle
You’ve seen it: the photo that makes your stomach rumble and your thumb pause mid-scroll. Golden Milanese dusted with Parmesan, fries piled impossibly high, cast-iron meatballs bubbling, and a coupe cocktail catching the warm glow of the ceiling lights against burgundy booths. It’s the perfect night out—at least in the image.
Continue readingFiled under Joey Stewart
On Maple Avenue in Dallas, Avila’s Mexican Restaurant has been serving up authentic Tex-Mex since 1986. Walking in, the first thing that hits you is the aroma of roasted chiles, and rich, slow-cooked sauces—a true invitation to a memorable meal. Avila’s has built its reputation on family recipes handed down through generations, blending traditional Mexican flavors with a Texas twist that makes every dish memorable.
Continue readingFiled under Steven Doyle
This March Hai Hospitality will launch its fifth annual Hai for Her programming in celebration of Women’s History Month. From Sunday, March 8, through Tuesday, March 31, at Uchi and Uchiko Dallas, guests can order a featured Banana Sundae, with a percentage of proceeds benefiting Girls Inc. The Banana Sundae includes banana sorbet, candied coconut, coconut caramel, crispy plantains, black sesame salt, and bruleed banana for $11.
Continue readingFiled under Steven Doyle
Fort Worth’s original beer emporium, Flying Saucer, is hosting a lively St. Patrick’s Day celebration in downtown Fort Worth on Tuesday, March 17, bringing together Irish beer specials, festive food, and live music for one of the city’s most anticipated holiday gatherings.
As a longtime staple of the downtown bar scene, Flying Saucer is known for its extensive craft beer selection and energetic atmosphere — making it a natural destination for St. Patrick’s Day in Fort Worth. This year’s celebration features $5 local Irish drafts, including specialty brews from Peticolas Brewing Company, Manhattan Project Beer Co., and False Idol Brewing. Beer enthusiasts can explore seasonal and limited releases while raising a glass to Irish tradition.
Continue readingFiled under Steven Doyle
Vandelay Companies will open its third D.L. Mack’s on Wednesday, March 4, in Uptown Dallas’ West Village, taking over the former Midici space at 3699 McKinney Avenue, Suite 106. The Chicago-inspired tavern brings back its core favorites while adding a handful of new dishes to the mix.
Continue readingFiled under Steven Doyle
