The Bar That Died in the Pandemic Just Came Back Stronger

Gabe Sanchez saved up for years to open the Black Swan Saloon. When he finally did, in 2010, he put it in Deep Ellum on West Elm Street and built it around a simple idea: artisan cocktails at working-man prices, served by someone who actually knew what he was doing. There was no menu. There was a velvet painting of Clint Eastwood behind the bar. The shelves were lined with house-infused liquors Gabe made himself — cold-brewed with farmers market fruit, nuts, coffee, whatever was right that week. You told him your spirit and your mood and he made something. People drove across town for it. Then they drove across town again.

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Tim Love’s 20th Restaurant Is His Most Ambitious. It’s Also Full of Hummus

Tim Love has opened 20 restaurants across Fort Worth. Steakhouses, barbecue, Mexican, Italian, burgers, a music hall, a hotel. At some point you run out of cuisines to tackle, and Love apparently landed on that point sometime last year. His answer was hummus.

Meraki opened March 17 at 1615 Rogers Road in the TCU corridor, a few blocks west of Woodshed Smokehouse, inside the space that used to house Courtside Kitchen at the Courtside Pickleball complex. Love says he looked around the near west side of Fort Worth and realized there wasn’t a real dedicated Mediterranean restaurant in the neighborhood. So he built one.

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Zio Al’s Cedar Springs: Pizza Until 3 a.m.

Cedar Springs Road at 1:30 in the morning operates on its own set of rules. The bars are still going, the sidewalks are still busy, and at some point everyone on that strip remembers they’re hungry. Most of the kitchens in Oak Lawn have already called it. Zio Al’s hasn’t.

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Beef Lounge Is Back at Goldee’s Wednesday — And It Might Be the Last Pop-Up

We wrote about Jonny Butch back in May, before most people in Dallas-Fort Worth had heard his name. If you missed it, here’s the short version: Butch works the pits at Goldee’s Barbecue in Fort Worth, the place Texas Monthly has ranked number one in the state and that Food & Wine put among the best new chef programs in America in 2024. Before that, he cooked at Blue Hill at Stone Barns in New York and staged at Noma in Copenhagen. His resume reads like two careers stitched together — fine dining at the highest level, then a deliberate turn toward the oldest, most honest version of Texas barbecue he could find.

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Ethnic Dish Explained: Thiéboudienne Is the National Dish of Senegal

Thiéboudienne

Senegal is about as far west as you can go on the African continent before you hit the Atlantic. Dakar, the capital, is a port city — noisy, packed, ocean-salted, alive. People eat well there. They have for a long time. And the dish at the center of all of it has one of those names that stops people cold the first time they see it on a menu.

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Why Cock & Bull Has Been a Lakewood Secret for This Long

Walk past Cock & Bull on Gaston Avenue and you might not stop. There’s no big sign pulling you in, no neon in the window doing its job. Just a door, and behind it one of the better neighborhood bars in East Dallas.

It’s small in there. One bar, a wall of booths, red walls with paintings of roosters and cattle, a jukebox somebody actually feeds money into. The wood is old. The lighting is low. When the place fills up on a weekend, and it does, you’re aware of everyone in the room. That’s not a complaint — that’s the whole point of a pub like this. People come here because they want to be somewhere, not just somewhere with a drink.

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Fonda Toro Is Coming to Greenville Avenue and It’s Not What You’d Expect

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.

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How to Do the State Fair of Texas the Old-Fashioned Way: Bring Your Own

There’s a reason people have been hauling their own food through the gates of the State Fair of Texas for as long as the gates have existed. The fair food is part of the deal — the corny dogs, the fried everything, the Big Tex Choice Award winners you’re going to stand in line for no matter what. But by mid-afternoon, when your feet hurt and the sun hasn’t moved and you’ve got three more hours before anyone’s ready to leave, having a real lunch spread waiting in your bag changes everything. It costs less, it gives you a moment to actually sit down, and it’s the oldest trick in the book at Fair Park.

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