Ask ten people what they ordered at Bar Sardine last week and at least four of them will say a burger, in a French bistro built around escargot and steak Diane. Nobody planned it that way. That’s just what happened once people started eating there.
Continue readingFiled under Steven Doyle
Every so often a city comes along that ruins you a little for other vacations. Charleston did that to me. It’s small enough to walk end to end in an afternoon, old enough that half the buildings predate the country, and stacked with restaurants at a density that makes no logical sense for a city this size. I went for four days planning to split my time between history and food. I came home having barely touched the history.
If Dallas ever needed a sister city for a long weekend that isn’t about theme parks or football, this is it.
Continue readingFiled under Steven Doyle, Travel
Nick Roditis grew up in Chicago’s Greek restaurant community, the kind of upbringing where a family business is basically a second home. He moved to Dallas-Fort Worth in 2015 to open Yolk’s first Texas location, and spent years afterward helping the brand spread across the metroplex before deciding it was time to build something entirely his own. That restaurant is Top of the Morning Brunch House, and it just opened in Fort Worth’s Artisan Circle, in the space that spent a decade as Mash’D before closing last year.
Continue readingFiled under Steven Doyle
Misti Norris made a list that only twenty chefs in the country land on this year, and anyone who’s eaten her food lately isn’t surprised.
Continue readingFiled under Steven Doyle
S&D Oyster Company turns 50 on September 16, and it’s throwing itself an anniversary week worth planning around. The Uptown seafood spot has been serving the same stretch of McKinney Avenue since 1976, and five decades in one location is rare enough on its own to be worth celebrating properly.
Continue readingFiled under Steven Doyle
Every serious Dallas eater has a running list like this one, dishes they’d order again without hesitation, the ones that make a whole reservation worth booking. Some of these plates come with decades of history attached. Others are newer, but they’ve already earned the loyalty regulars don’t hand out easily. What they share is simple: walk into any of these seven restaurants, order the dish below, and you’ll understand exactly why it made the cut. No second-guessing the menu required.
Continue readingFiled under Steven Doyle
