by Cassidy Everett
Some weekends are made for catching up on chores. This is not one of them.
Continue readingTag Archives: beer
Dallas Burger List Done Right
Dallas has never needed an excuse to argue about burgers. The city has old-school drive-ins that haven’t changed a thing in decades, craft burger spots with rotating monthly specials, and a handful of proper restaurants where the beef program is serious enough to anchor an entire evening. What follows is a working list of the places worth knowing, organized roughly by part of town.
Continue readingFiled under Steven Doyle
FIFA World Cup Dallas Dining Guide: Knox-Henderson
Knox-Henderson runs roughly from the Katy Trail east along Knox Street and down Henderson Avenue, and on a good evening it is one of the most concentrated stretches of good food and drink in Texas. The neighborhood sits three miles north of downtown, bordered by Highland Park to the west and Uptown to the south, and for World Cup visitors it offers something the other Dallas neighborhoods don’t: the full range from a dive bar that’s been there since 1987 to a Michelin-recognized steakhouse, all within comfortable walking distance of each other. Park once. Stay all night.
Continue readingFiled under Steven Doyle
Off the Bone Came Before All of Them
Dwight Harvey spent 38 years in finance at PepsiCo. When he retired, he started barbecuing in his backyard. Rose, his wife, thought it was a fine hobby. Then it became something else.
In 2008 Dwight and Rose opened Off the Bone Barbeque in The Cedars, in an old service station at what is now 1734 Botham Jean Boulevard. Their son Steven came in alongside Dwight to run it. They had about 800 square feet for everything — kitchen, counter, the works. They used the old service bays as a patio. They came in and redid the whole thing themselves. It was a challenge, Dwight will tell you. It turned out pretty good.
Continue readingFiled under Steven Doyle
Dragon Casa in North Dallas Is Serving a Cuisine Most Texans Don’t Know Exists
Chinese-Mexican fusion sounds like a joke until you understand where it comes from. In the late 1800s, Chinese laborers working on the railroads and in the mines of northern Mexico put down roots rather than returning home. Over generations they built communities — in Mexicali, in Sonora, in Baja California — and their food blended with the Mexican cooking around them in ways that produced something completely its own. Birria and dim sum. Chile heat and wok smoke. Tacos with fillings nobody in either tradition had tried before. It’s a genuine culinary history, and most people in Texas have never encountered it.
Continue readingFiled under Steven Doyle
Nobody Has Done More for Bishop Arts than Amy Cowan
Walk through Bishop Arts on any given weekend and you’ll land in something Amy Cowan and Jason Roberts built. That’s been true for almost twenty years. Between them they’ve opened five concepts within a few blocks of each other in North Oak Cliff, organized the neighborhood’s two biggest street festivals, and done more to put Bishop Arts on the map than any developer or marketing campaign ever managed.
Continue readingFiled under Steven Doyle
El Chingon Just Opened on Ross Avenue and Dallas Is Already Showing Up
The kitchen at El Chingon on Ross Avenue is a repurposed shipping container sitting on a patio. The tacos coming out of it are made with house-ground corn masa tortillas pressed to order. The margaritas are cold and strong. The music is loud. It opened May 1 at 3404 Ross Avenue in Old East Dallas, in a former wholesale florist shop a few blocks from the Arts District, and if you haven’t been yet, someone you know probably has.
Continue readingFiled under Steven Doyle
There’s a Name in Fort Worth Barbecue You Should Know: Jonny Butch
Most people in Dallas haven’t heard of Jonny Butch yet. That’s going to change.
Butch works the pits at Goldee’s Barbecue in Fort Worth — the operation at 4645 Dick Price Road that Texas Monthly has ranked number one in the state, that the New York Times has called out, and that Food & Wine named among the best new chef programs in America in 2024. Being part of that crew is already a credential. But Butch’s path to a Fort Worth pit room is not the standard one.
Continue readingFiled under Steven Doyle
