Restaurants View all

Mot Hai Ba

Mot Hai Ba

The quickness of Jeana Johnson’s phonetic comparisons indicate the possibility that she has answered this question before. “Mot,” she says, “like a moat around a…

Belly & Trumpet

The meaning of the name is open to interpretation. And the art on the walls? It’s there to inspire discussion. The logo makes sense, though…

Having a Bowl

Having a Bowl

“This is the best photo shoot ever.” Tanoshii co-owner Chi Le is slurping – yes,…

DaLat Restaurant

DaLat Restaurant

The playful phrase painted on the side of Khanh Nguyen’s restaurant still makes him smile.…

Wicked Po’ Boys

Wicked Po’ Boys

Wicked Po' Boys is a place meant for happy hours, live music and comfort food - where people can rub elbows, shake hands and get a taste of New Orleans. …

Fare Perspective View all

Fare Perspective: David Uygur & Stuffed Pasta

Fare Perspective: David Uygur & Stuffed Pasta

The green and red can with the smiling face of a mustachioed chef comes to the mind of many upon the mention of ravioli; the product that generations associated with…

Fare Perspective: Tortillas, with Markus Pinyero

Fare Perspective: Tortillas, with Markus Pinyero

There isn’t a standard tortilla. There’s no singular recipe that stands out as the ultimate and traditional tortilla. They can be made of flour and still be traditional. They can…

Fare Perspective: Stock, with Brian Luscher

Fare Perspective: Stock, with Brian Luscher

At nine pounds a gallon, the water it takes to fill a 32-quart stock pot makes it no easy challenge to move. When the sizes exceed 60 quarts, the full…

Fare Perspective: Smoked Beef Ribs

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…

Fare Perspective: Vinegar, with Matt McCallister

Fare Perspective: Vinegar, with Matt McCallister

  It does, of course, go back to fermentation. All the best things do: beer, wine, salami, pickles and even chocolate. But unlike most of its fermented brethren, it’s rarely…

Kitchen Quixote View all

Kitchen Quixote: When I Worked at Lockhart Smokehouse, pt. 1

Kitchen Quixote: When I Worked at Lockhart Smokehouse, pt. 1

Oak Cliff's Lockhart Smokehouse let our dewy-eyed editor behind the counter and into the kitchen. Then they put him to work.…

Kitchen Quixote: When I Worked At The Grape, Part 1

Gone Fishing View all

Artisans View all

The Mozzarella Company

The Mozzarella Company

It's a small shop on a corner in Deep Ellum, but The Mozzarella Company, helmed by Paula Lambert, has spent nearly three decades providing outstanding cheeses to restaurants and markets throughout the country.…

Great One Cookie Company

Uptown Popcorn

Oh*Brownie

Toffee Treats & Chocolate Sweets

Breaking Bread View all

Breaking Bread: Joe Sourdough, pt. 1

Breaking Bread: Joe Sourdough, pt. 1

We talk with Joe Baker about sourdough and how we can harvest yeast to get a flavor beyond what the store-bought stuff can provide.…

Breaking Bread: Sourdough, pt. 2