In Dallas’ Preston Hollow Howard Wang’s offers something more refined than your standard neighborhood Chinese restaurant. It is elegant but unpretentious, lively yet composed. The dining room—washed in soft neutral tones and anchored by polished wood accents—feels urbane without shouting. It’s the sort of place where you can bring a first date or your visiting parents, knowing each will find something to admire.
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Before fast food and home delivery, there was chop suey and red leather booths. American Chinese food was a precursor to ubiquitous chain restaurants, democratizing the once-exclusive dining-out experience for working-class whites, African Americans and Jews.
The influence of Chinese cuisine throughout the 20th century and beyond is told in Chop Suey, USA: The Story of Chinese Food in America, by UC Irvine history professor Yong Chen. The new book opens with a question: Why is Chinese food so popular in the United States? Continue reading
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by Steven Doyle
It’s cool and misty out and this weather almost always screams for soup to fend off the chill. I made a bodacious tank of home-made chicken noodle soup this week that will last me through the winter, but what really makes the cut this time of year is something spicy. And preferably with hand stretched noodles. There are a few great options in the area including the Beef Stew Noodle Soup at King’s Noodles, which is fantastic year round.
Another fantastic choice, also off the beaten path, is Chef Hsu located south of Royal Lane on Harry Hines just on the cusp of K Town.
Giving Chef Hsu a good study you might be disarmed by the giant Chinese buffet in the large front room. Dismiss this area regardless the time of day and insist on the smallish room to the left that is swarmed by mostly Korean-Americans. This is where you find the real menu. Continue reading
Filed under Asian Cuisine, chefs, Dallas, food classes, Steven Doyle
