CM_France_01
News and Upcoming Events
People and Places
  • Eric Park's creative, sometimes wacky dishes reveal a strong relationship between two different cuisines and an imagination that runs just this side of wild.0May 10, 2012

    Kor-BQ

    Eric Park’s creative, sometimes wacky dishes reveal a strong relationship between two different cuisines and an imagination that runs just this side of wild.

  • Cody ponders the analogous state of Ashton Kutcher and a hamburger with a hot dog on it. 0May 9, 2012

    Burger Breakdown: Goff’s Hamburgers

    Cody ponders the analogous state of Ashton Kutcher and a hamburger with a hot dog on it.

  • A new chef and a new Spring menu have not gone unnoticed at Bolsa, where Jeff Harris has taken an inventive, seasonal approach at the helm of the kitchen.0May 8, 2012

    Jeff Harris and Bolsa

    A new chef and a new Spring menu have not gone unnoticed at Bolsa, where Jeff Harris has taken an inventive, seasonal approach at the helm of the kitchen.

  • We sat down with Dean Fearing to discuss the impact of the Margarita on Texas cuisine, his favorite variations, and the time Julia Child proved she was no lightweight.0May 3, 2012

    The Margarita and Dean Fearing

    We sat down with Dean Fearing to discuss the impact of the Margarita on Texas cuisine, his favorite variations, and the time Julia Child proved she was no lightweight.

  • James and Amy St. Peter let Rich work behind the scenes at Dallas's hottest and hippest doughnut shop. He hardly destroys anything. 0May 1, 2012

    Kitchen Quixote: When I Worked at Hypnotic Donuts

    James and Amy St. Peter let Rich work behind the scenes at Dallas’s hottest and hippest doughnut shop. He hardly destroys anything.

  • Mani Bhushan drew from many different inspirations in his quest to open Taco Ocho; what he developed was an inspired take on an established cuisine.0April 30, 2012

    Taco Ocho

    Mani Bhushan drew from many different inspirations in his quest to open Taco Ocho; what he developed was an inspired take on an established cuisine.

  • A trip to Off-Site Kitchen inspires Cody to listage, references to Bruce Springsteen and Joey Tribbiani, and an eventual listage cop-out. 0April 26, 2012

    Burger Breakdown: Off-Site Kitchen

    A trip to Off-Site Kitchen inspires Cody to listage, references to Bruce Springsteen and Joey Tribbiani, and an eventual listage cop-out.

  • Ed Murph has continued a legacy at Norma's Cafe, but with one major difference: in the process of making everyone feel at home, he's making his hometown a better place to be.0April 24, 2012

    Norma’s Cafe

    Ed Murph has continued a legacy at Norma’s Cafe, but with one major difference: in the process of making everyone feel at home, he’s making his hometown a better place to be.

  • Packed with winners, losers, casualties, and captains of industry, bourbon’s journey helped define the drink as we know it today. 1April 23, 2012

    The Whiskey Chronicles: Bourbon, Pt 2

    Packed with winners, losers, casualties, and captains of industry, bourbon’s journey helped define the drink as we know it today.

  • With an invite from the Chef educators at El Centro, Entree Dallas gets a hands-on experience at the Hospitality school's Thursday Lunches.0April 20, 2012

    Inside the El Centro Kitchens

    With an invite from the Chef educators at El Centro, Entree Dallas gets a hands-on experience at the Hospitality school’s Thursday Lunches.

  • The Park family has produced three generations of restaurateurs, but the chain would have been broken if Andy Park had gone to law school. Instead, the family’s latest generation has...0April 18, 2012

    Ssahm BBQ

    The Park family has produced three generations of restaurateurs, but the chain would have been broken if Andy Park had gone to law school. Instead, the family’s latest generation has…

  • With Mixin' it up on the Boulevard around the corner, we sit with Chefs for Farmers founder and Dallas chef Matt McCallister to find out more about the association and how he hopes the it affects the community.0April 17, 2012

    Matt McCallister and Chefs For Farmers

    With Mixin’ it up on the Boulevard around the corner, we sit with Chefs for Farmers founder and Dallas chef Matt McCallister to find out more about the association and how he hopes the it affects the community.

  • Cody and Hutch venture past 635 - and even 190! - for their segment this week. They find brisket patties, a giant onion ring, and speared pickles. Turns out, it was worth the trip.0April 16, 2012

    Burger Breakdown: Whiskey Cake

    Cody and Hutch venture past 635 – and even 190! – for their segment this week. They find brisket patties, a giant onion ring, and speared pickles. Turns out, it was worth the trip.

  • It's a bistro, and a nice one at that, but Jon Stevens would rather his customers view it simply as their neighborhood restaurant - it's an image he and the team at Nosh have worked hard to create. 0April 13, 2012

    Nosh Euro Bistro

    It’s a bistro, and a nice one at that, but Jon Stevens would rather his customers view it simply as their neighborhood restaurant – it’s an image he and the team at Nosh have worked hard to create.

  • Abacus is an amalgam of not only Kent Rathbun's experience, but also of the experience he expects his restaurant to deliver, and how to deliver it.0April 12, 2012

    Abacus

    Abacus is an amalgam of not only Kent Rathbun’s experience, but also of the experience he expects his restaurant to deliver, and how to deliver it.

  • Central Market's Thrill of the Grill is a celebration of innovation, experimentation, creativity, and most of all, great food and drink from mankind's oldest method of cooking.0April 11, 2012

    Thrill of the Grill

    Central Market’s Thrill of the Grill is a celebration of innovation, experimentation, creativity, and most of all, great food and drink from mankind’s oldest method of cooking.

  • Once a few beers have been imbibed and hunger starts to creep in, it's good to know Lakewood's 1st and 10 has one of the better bar burgers in the Dallas area.0April 8, 2012

    Burger Breakdown: Lakewood’s 1st & 10

    Once a few beers have been imbibed and hunger starts to creep in, it’s good to know Lakewood’s 1st and 10 has one of the better bar burgers in the Dallas area.

  • Its menu is buoyed by the humble crepe, but at Flippin' Out Crepes, Scott Hoffner is using them as a medium to express his vivid culinary imagination.0April 5, 2012

    Flippin’ Out Crepes

    Its menu is buoyed by the humble crepe, but at Flippin’ Out Crepes, Scott Hoffner is using them as a medium to express his vivid culinary imagination.

  • More than fifty years ago, his grandfather started a Tex-Mex restaurant in Austin, but the Margarita they served then has evolved into what they're now serving up at Matt's Rancho Martinez.1April 4, 2012

    The Margarita and Matt Martinez III

    More than fifty years ago, his grandfather started a Tex-Mex restaurant in Austin, but the Margarita they served then has evolved into what they’re now serving up at Matt’s Rancho Martinez.

  • It may be a little out of the way and on the less trendy side of Oak Cliff, Wingfield's Breakfast and Burgers is well worth the trip to the other side of I-35.0April 1, 2012

    Burger Breakdown: Wingfield’s

    It may be a little out of the way and on the less trendy side of Oak Cliff, Wingfield’s Breakfast and Burgers is well worth the trip to the other side of I-35.

  • Sweet Mix Desserts is bringing variety to the city’s dessert menu, drawing from world-wide experiences from French crepes to Thai teas.0March 30, 2012

    Sweet Mix Desserts

    Sweet Mix Desserts is bringing variety to the city’s dessert menu, drawing from world-wide experiences from French crepes to Thai teas.

  • Michael Martensen, of The Cedars Social gives us his perspective on Spring - and Summer's - ubiquitous cocktail, and provides a little history lesson or two in the process.1March 28, 2012

    The Margarita and Mike Martensen

    Michael Martensen, of The Cedars Social gives us his perspective on Spring – and Summer’s – ubiquitous cocktail, and provides a little history lesson or two in the process.

  • Great One Cookie Company might look like a small shop, but it's making a big splash in Dallas - and well beyond.0March 23, 2012

    Great One Cookie Company

    Great One Cookie Company might look like a small shop, but it’s making a big splash in Dallas – and well beyond.

  • The Cock and Bull is somewhat hard to locate without today’s navigation systems, but it's a fine burger to find.0March 21, 2012

    Burger Breakdown: Cock and Bull

    The Cock and Bull is somewhat hard to locate without today’s navigation systems, but it’s a fine burger to find.

  • It's hand-made comfort food for those on the go, and between the pastas and the sauces at holy ravioli, your imagination is the only limit to the meal you can create.0March 19, 2012

    Holy Ravioli

    It’s hand-made comfort food for those on the go, and between the pastas and the sauces at holy ravioli, your imagination is the only limit to the meal you can create.

  • West Village's newest restaurant is a creation dedicated to creation; a restaurant not established to fit into a culture, but built to create it. 0March 16, 2012

    Union Bear

    West Village’s newest restaurant is a creation dedicated to creation; a restaurant not established to fit into a culture, but built to create it.

  • From the first distillers in 18th century Kentucky to the industrialized operations of today, bourbon’s journey has been long and steady - Bourbon isn’t just an American drink; it is America’s drink. 1March 14, 2012

    The Whiskey Chronicles: Bourbon (Part 1)

    From the first distillers in 18th century Kentucky to the industrialized operations of today, bourbon’s journey has been long and steady – Bourbon isn’t just an American drink; it is America’s drink.

  • It's a snack integral to American culture, but Paul Christopher and his company create and sell popcorn that's a far cry from what you'll find at the movie theaters or in a microwaveable bag.0March 13, 2012

    Uptown Popcorn

    It’s a snack integral to American culture, but Paul Christopher and his company create and sell popcorn that’s a far cry from what you’ll find at the movie theaters or in a microwaveable bag.

  • Lakewood Landing makes no apologies for its existence as a dive bar. Nor does it deserve to make any apologies for its classic burger.0March 10, 2012

    Burger Breakdown – Lakewood Landing

    Lakewood Landing makes no apologies for its existence as a dive bar. Nor does it deserve to make any apologies for its classic burger.

  • Iris McCallister spent part of her life searching for the perfect gift. Now, with Oh*Brownie, she's spending her time creating it.0March 9, 2012

    Oh*Brownie

    Iris McCallister spent part of her life searching for the perfect gift. Now, with Oh*Brownie, she’s spending her time creating it.

  • Oak Cliff's Lockhart Smokehouse let our dewy-eyed editor into the kitchen. Then they put him to work.0March 7, 2012

    Kitchen Quixote: When I Worked at Lockhart Smokehouse, pt. 2

    Oak Cliff’s Lockhart Smokehouse let our dewy-eyed editor into the kitchen. Then they put him to work.

  • Friends and alumni of the college's Food and Hospitality Industry gather for the event, which will be held this year on March 25, 4-7 p.m. at El Centro, to celebrate the college's impact on both its students and the city. 0March 5, 2012

    Bits & Bites at El Centro

    Friends and alumni of the college’s Food and Hospitality Industry gather for the event, which will be held this year on March 25, 4-7 p.m. at El Centro, to celebrate the college’s impact on both its students and the city.

  • It's southern hospitality with immersion circulators and air-conditioned patios. With Sissy's, Lisa Garza has brought more than a taste of the South - she's bringing the entire experience. 0March 2, 2012

    Sissy’s Southern Kitchen & Bar

    It’s southern hospitality with immersion circulators and air-conditioned patios. With Sissy’s, Lisa Garza has brought more than a taste of the South – she’s bringing the entire experience.

Techniques and Recipes
  • There’s little doubt that in the world of Texas barbecue, brisket reigns supreme: From Austin’s Franklin, Lockhart’s trifecta, Houston standby Goode Company and Dallas’ ubiquitous Dickey’s, ‘beef’ is simply short...0December 12, 2011

    Fare Perspective: Smoked Beef Ribs

    There’s little doubt that in the world of Texas barbecue, brisket reigns supreme: From Austin’s Franklin, Lockhart’s trifecta, Houston standby Goode Company and Dallas’ ubiquitous Dickey’s, ‘beef’ is simply short…

  • A staple in Laos and the Esan Region of Thailand, Larb is a substantial salad with countless varieties, and we asked Bambu's Shelly Nan and Bounmee Nanthaphak to guide us through their version.1October 28, 2011

    Fare Perspective: Larb

    A staple in Laos and the Esan Region of Thailand, Larb is a substantial salad with countless varieties, and we asked Bambu’s Shelly Nan and Bounmee Nanthaphak to guide us through their version.

  • Ever met someone who could talk for hours about a dumpling? We have. Lucia's David Uygur knows a thing or two about Italian food, and he was kind enough to share some of his extensive knowledge with us. 0October 10, 2011

    Fare Perspective: David Uygur and Gnocchi

    Ever met someone who could talk for hours about a dumpling? We have. Lucia’s David Uygur knows a thing or two about Italian food, and he was kind enough to share some of his extensive knowledge with us.

Older Entries