Organizer Iris Midler, Gilley’s Dallas and the Chefs for Farmers teams and sponsors pulled off quite a trick Sunday: relocating the Culinary Village walk-around tasting in 24 hours, from open-air Lee Park to the indoor boot-scootin’ venue. By the 2 p.m. opening bell, everything was in place for the 2,000 attendees as if it’d been planned that way. Kudos to all, and thanks to Chefs for Farmers for naming me an honoree.Read More
Chefs for Farmers, the foodie-based fundraiser that supports local purveyors from their advocates in the best kitchens around, has grown substantially in just a few years. This time, it was a three-night event: A smallish dinner at FT33 on Friday, then bigger public events Saturday (The Butcher Block Party, focused on cured meats and the like) and Sunday (The Culinary Village). Both the latter events were scheduled to take place outside (Downtown and Lee Park, respectively), but the remnants of Hurricane Patricia made that impossible, and organizers scrambled to find indoor alternatives … and with rousing success. Saturday’s party found a home in the Design District, and Sunday’s moved to the spacious Gilley’s in the Cedars, and thousands of attendees made it a massive success, filled with food, wine, spirits, beer and more.Read More
He may not be from here, but in nine short years Chef John Tesar has become synonymous with the Dallas dining scene. Here’s the quick version. Chef Tesar came to town in 2006 with about the most intimidating mandate possible: take over the restaurant at The Rosewood Mansion at Turtle Creek from celebrated Dallas chef Dean Fearing, make it your own, and don’t screw it up.
When back-to-back five-star reviews later rolled off the presses at the Dallas Morning News, we knew we had found a vital new force in the Dallas culinary scene.Read More
Many a Texan grew up with pimento cheese sandwiches, typically made from cheap white bread and store-bought shredded-cheese-and-mayo spreads. But pimento cheese is all grown up and, like most every comfort food out there, enjoying a moment in the spotlight thanks to elevated versions served as dips, on sandwiches and burgers, and even deep-fried into balls (because State Fair withdrawals have likely set in already). Here are 10 must-try variations on pimento cheese around Dallas.Read More
The Highland sits on the corner of Central Expressway (also known as 75) and Mockingbird, right across the highway from SMU and with easy access to downtown and uptown Dallas.Read More
The perfect steak: It’s a simple yet elusive goal that some grill masters devote a lifetime to achieving.
However, at these meccas of meat, expertly cooked cuts are within easy reach — lovingly prepared with a minimum of ingredients. At the best steakhouses across the country, it all begins with premium beef. Steaks are dry-aged and often seasoned with little more than a sprinkle of sea salt, allowing pure, unadulterated beef flavor to shine through. While some steakhouses give off an old-school vibe, others match their elegantly restrained cuisine with modern minimalist décor.Read More
It’s time for a fresh fall update of the Brunch Heatmap — that is, where to drink too many mimosas and pretend you don’t have to work on Monday. Whether you’re in the mood for a bloody mary and steak and eggs or bourbon milk punch with fried chicken and buttery biscuits, you’ll find more than a few viable options here for a lazy weekend meal.Read More
Tracking chefs down for interviews at a music festival is a lot like herding cats. So when I happened to get former Las Vegas chefs John Tesar and Adam Sobel—who both did cooking demonstrations at Life Is Beautiful—in front of me at the same time, I finagled a mini roundtable discussion. Talking to two guys who intimately know the Las Vegas restaurant scene but who have the perspective of being out of it for a few years has its perks. For one, no filter! (Relax, publicists). So in addition to catching up, I got them to dish on what’s next for them.Read More
The Eater 38 has returned with a quarterly update. For the uninitiated, this is a map intended to help answer that age-old question, “Can you recommend a restaurant…?”
The Fall 38 update sees the additions of FT33, Pappas Bros. Steakhouse, Quoc Bao, Uncle Uber’s, and Velvet Taco. As always, we must bid adieu to a few favorites — this time around it’s Hattie’s, Joyce & Gigi’s, La Me, Mr. Mesero, and Tacos La Banqueta.Read More
It’s no secret that chef John Tesar has a thing for steak. After all, he named one of his restaurants “Knife,” at which he serves a 240-day dry-aged rib eye among a bevy of other cuts of beef. But sometimes the outspoken chef likes to dine on something different.Read More