by | April 27, 2026 · 4:41 pm

Scardello Cheese Selections for the Season

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.

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by | April 27, 2026 · 4:00 pm

7 Dallas Chef Authors Worth Reading

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.

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by | April 27, 2026 · 2:44 pm

The Caesar Salad Origin Story and Where to Find a Good one in Dallas

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.

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by | April 27, 2026 · 1:30 pm

55 Seventy with Chef David Uygur of Lucia for Exclusive Dinner on May 4

55 Seventy continues its 2026 Guest Chef Series on Monday, May 4 with David Uygur, chef-owner of Lucia. The dinner is members-only and limited in size.

Lucia has a long-standing reputation in Dallas for a tightly run kitchen built on house-made pastas, whole-animal butchery, and a menu that changes with product availability. Reservations there are consistently difficult to secure, which makes an off-site dinner like this relatively rare.

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by | April 27, 2026 · 12:01 pm

Farmers Markets in DFW & What Produce is Best in Spring

Farmers market season is back, and with it the question every Dallas cook eventually asks: which one is actually worth the Saturday morning. There are dozens of markets in the metroplex, and they are not all the same thing. Some are real producer-only markets where everything sold has to be grown, raised, or made by the person selling it. Others are flea-market hybrids where the produce is mostly resold from a wholesaler and the real action is the soaps and candles. Both have their place. They are not the same place.

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by | April 27, 2026 · 11:01 am

Toss a Crave-Style Cocktail Party

The cocktail party that works is the one that does less than it should. Twelve passed bites do not work. Three signature cocktails do not work. A sit-down menu pretending to be a cocktail party does not work. What works is five small things you can pick up with one hand, one good drink already poured into a pitcher, a bowl of nice olives somewhere visible, and a host who actually shows up to her own party instead of disappearing into the kitchen for the first hour.

That is the whole formula. People come to a cocktail party to talk to each other. The food is there to keep nobody from getting drunk on an empty stomach, the drink is there to give them something to hold, and the host is there to keep the room moving. Nothing else.

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by | April 27, 2026 · 10:19 am

Omar Flores Announces Maroma to Open May 4

Omar Flores has another one coming. Maroma, the latest project from Big Dill Hospitality and the Marshi family, opens Monday, May 4 in the Design District at 1333 Oak Lawn Avenue, on the ground floor of the new Thirteen Thirty Three Building. The premise is coastal Mexican cooking — ceviches, aguachiles, raw bar, mesquite-grilled meats — done with the kind of restraint Flores has been known for since his Driftwood and Whistle Britches years.

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by | April 24, 2026 · 4:39 pm

Duck Is Taking Over Dallas Menus, Here is Where to Enjoy

Duck is having a moment. Walk through any half-dozen new Dallas menus in 2026 and you will find duck showing up where it was not showing up five years ago — in confit on brunch plates, in kebab form next to flatbread, sliced over grilled endive, glazed and hung in the window of a dumpling shop, served whole on a sharing plate at the most-talked-about new restaurant in town. Chicken is still king. Beef is still beef. But duck has quietly moved up the menu in a way that says something about where Dallas dining is going.

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