by Steven Doyle
We have compiled what we think are the better burgers in Dallas. This said, let us begin in no particular order, except for the first burger which we consider our favorite in the Dallas area. We will offer a chef-driven list and a Fort Worth list later.
Filed under Crave, Steven Doyle
by Steven Doyle
We have written about the history of chili, and Dallas is definitely a large part of that. The original Tolbert’s downtown served some of the best chili that could be found on the planet. Also, the original Chilis’, the chain that can be found just about anywhere, opened over 40 years ago by Larry Lavine at the now-defunct Greenville Avenue and Meadow location served fantastic chili back in the day, with a recipe inspired by the first chili cook-off in Terlingua. By the way, Terlingua’s Chili cookoff(s) are the first week in November.
As we do each year, we bring you our favorite bowls of chili in the DFW area. Please note there is not a bean to be found on this list. If you do enjoy beans with your chili, we invite you to check out another article we wrote some time ago on the subject. But feel free to legume!
This year a few favorites fell off the list, not due to a bad chili, but rather they removed the item from their menu. It may return as it gets colder, but sayonara CBD Provisions, Ferris Wheelers and Katy Trail Ice House. They all have amazing food.
Check out our list:
Filed under Steven Doyle
goodfriend Beer Garden & Burger House located at 1154 Peavy Rd. has pivoted to a new name, menu and essentially opens a new restaurant, Good Citizen, with lower prices and different menu for take-out and delivery.
Co-owner Matt Tobin says, “These are trying times people…trying times indeed. In order to never forget our duty to each other during this unprecedented moment, we have changed our name to reflect what we ALL need to be to each other.” Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
A true bowl of Texas red is near and dear to me, and I am always willing to order a bowl if found on any menu I stumble across. I am pleased to report that there are more chili offerings this year than last, and many have upped the ante in developing a perfect bowl. With temperatures dipping into freezing ranges in the coming month, what a perfect opportunity to go out and taste a bowl for yourself. Continue reading
Filed under Crave, Steven Doyle
Movember is a fundraiser that Goodfriend Beer Garden & Burger House participate in every year. This year, goodfriend will host a kick-off party on Saturday, November 1st and the final party Sunday, November 30th.
Co-owner Matt Tobin says, “ This year we are excited to have Ted Hoffman and FLY Barbershop involved – they have a mobile barbershop in an airstream. We will have a red carpet leading from the restaurant to their airstream. We decided that we wanted to make a bigger impact this year. Last year our team was in the top 10 in the Dallas area for raising money. By partnering with the other restaurants, we could make a bigger and more effective Dallas service industry team.” Their other partners include The Filmore Club, The Common Table, The Standard Pour, Cold Beer Co. and Blind Butcher. Continue reading
Filed under Steven Doyle
Goodfriend Beer Garden & Burger House (they like all lower case, actually) the East Dallas restaurant/bar owned by Matt Tobin and Josh Yingling of Blind Butcher has launched a new menu going into its 3rd year of business.
Tobin and Yingling spent a lot of time listening to their very best customers over the past year and came to one conclusion…the menu needed a refresh. Chef Eric Salome, formerly of the Omni Hotel Dallas and a graduate of DCT International Hotel and Business Management School in Vitznau, Switzerland, was originally hired as a line cook and very quickly showed he had the skills to do much more.
Co-owner Tobin tell us, “During the past several months Eric has worked closely with myself and Josh on developing a new menu, making sure we didn’t depart from what the Goodfriend menu is all about: high quality meat, bread and fresh ingredients put together in a creative way and prepared with an attention to detail.” Continue reading
Filed under Steven Doyle
