by Alex Gonzalez
One of Dallas’ most unique sports bar offerings is Twin Peaks, where the beers are cold, the food is filling and the ladies are pretty. Not to mention, the customer service is top-notch. In hopes to replicate the signature components of Twin Peaks across the border, a group of Mexican franchisees plan to bring the restaurant to various parts of Mexico City. Continue reading
by Steven Doyle
There are certain spots in Dallas that belong in a category that is beyond critique. These institutions are engrained in every lifelong Dallasite and should be revered much like that wise, elderly uncle who spins wise about his first love. Every city has such restaurants, and we have ours in North Texas that are enveloped in a flag of taste memories.
The first bite into a postage stamp-sized slice of Campisi’s pizza can fulfill such a memory for many. Forget the fact the mushrooms are most likely not organic and the sausage wasn’t made at Jimmy’s Food Store. You won’t find lithe slivers of handmade charcuterie on the pizza, and that is okay. This is the classic stuff made famous by the likes of Jack Ruby. Who are we to argue? Continue reading
by Steven Doyle
Several months ago chef Julio Peraza took over the kitchens at both Komali and Salum, the beloved restaurants owned by chef Abraham Salum. Salum knew what he was doing as Peraza came with this amazing background working with some of the top chefs and top kitchens in America.
Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining. Continue reading