Willow Bend closed for good on August 31. Nearly every store handed over its keys that day, and most of what’s left inside is headed for the wrecking ball to clear space for a $3 billion redevelopment that could someday include a Dallas Stars arena. Two restaurants stayed behind anyway. Knife Steakhouse and Mexican Bar Company are still open, still serving dinner, inside a mall that’s on its way to being demolished around them.
Continue readingFiled under Crave, Steven Doyle
Happy hour burgers have a bad reputation, and most of them earn it. A restaurant slaps a discount on a sad, dry patty for two hours a day and calls it a deal. You end up paying half price for something you wouldn’t order at full price either.
That’s not what’s happening at the five places below. There’s a difference between a bar burger going cheap and a real restaurant discounting the same burger it serves all night, made the same way, by the same kitchen, just priced lower for a stretch of the afternoon. These are the second kind. And sometimes only a great burger will hit the spot.
Continue readingFiled under Crave, Steven Doyle
The State Fair of Texas picks up a new vendor most years, and this year one of them is making a case for a dish Fair Park has mostly ignored. Tanya Rose runs Pierogizilla LLC, and her booth on the Funway is serving fried pierogies built around her Pennsylvania and Polish background, a food that has fed families in this country for more than a century without ever quite making it onto a State Fair menu before.
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For 95 years, a good many Dallas family meals started with picking up a tray. You slid it along the rail, read your way past a wall of American presidents, and tried to make up your mind before you reached the squash casserole. Highland Park Cafeteria fed this city from 1925 until the spring of 2020, and anyone who ate there can still tell you what they ordered.
Plenty of Dallas diners never stood in one of those lines, so a word about what this place was. Say cafeteria today and most people picture a school lunchroom. The old Southern cafeteria ran on its own rules. You picked up a tray and worked your way down a long counter of salads, entrées, vegetables, breads, and desserts, pointing at what you wanted while the staff behind the glass filled your plates. Everything came from scratch out of the kitchen behind the line, and you paid at the far end. At Highland Park Cafeteria, a staffer would help carry your tray to the table.
Continue readingFiled under Crave, Steven Doyle
Come November, the old Meyboom Brasserie spot on Greenville Avenue is going to look and feel like a completely different place. Fonda Toro moves in at 2100 Greenville Ave., and if you’ve been watching that corner since the Belgian beer hall closed last year, the wait is just about over.
The people behind it are Mauricio Gallegos and John Paul Valverde, both East Dallas residents, both with enough of a track record that this isn’t a gamble so much as a next move.
Continue readingFiled under Crave, Steven Doyle
Fall lands on the calendar this week, even if the thermometer hasn’t gotten the memo. Between a wine festival taking over Grapevine, the Cowboys’ home opener, back-to-back J. Cole shows, a ballet company built around one of history’s more scandalous writers, and a full night of gallery openings across the city, there’s enough here to fill every night through Sunday. Here’s what’s worth building a week around.
This Calander has family friendly options, date night and even singles fun-filled activities available. Check it out.
Continue readingFiled under Crave, Steven Doyle
Sifnos possesses a rare ability to surprise first-time visitors. Unlike its louder Cycladic neighbors, it never begs for attention. You won’t find strips of neon-lit bars or massive crowds jostling for the exact same sunset photo. Instead, the island reveals its charm slowly: immaculate whitewashed villages tucked into rugged hillsides, a genuinely exceptional culinary culture, and pristine beaches that feel like a personal discovery rather than a crowded tourist checkpoint.
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What does it actually take to build wealth in 2026 — and why does the process look so different from what your grandparents were taught? The answer sits in a long evolution from manual, labour-dependent accumulation to a systemised, automated approach that anyone with a smartphone and a consistent habit can now access. Understanding how that shift happened makes the modern process far easier to apply, because you can see exactly why each step exists and what problem it was designed to solve.
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