The Happy Hour at Joyce and Gigi's Is Killer, and So is Dessert

Categories: Happy Endings

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Chocolate cheesecake with a cayenne kick. Pow! Right in the kisser!
It's 9 on Wednesday night when I drag my friend out to Joyce and Gigi's in East Dallas. She's in nursing school and should be writing a paper that's due the next day, but fortunately one of us has her priorities straight: half-priced drinks and dessert to share. The restaurant's two-year anniversary is coming up in December, but this will be our first visit. The South American bistro has garnered high praise for its desserts, so I'm eager to give it a go.

Like a beacon on the otherwise dark and deserted-looking Hall Street, the glow from their windows invites us in. We're greeted warmly and take our places at the bar, resting on two bright-red tractor seat stools. As we peruse the drink menu, the sultry voice of Astrud Gilberto sets the tone for a relaxed night out that feels like a world away from Dallas. I land on the Sour Joyce, a foamy pisco sour laced with papaya juice, and it's everything I want it to be -- bright, tangy, citrus flavors with the added theatrics of the cocktail shaker.

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Where Chef Danyele McPherson, of Grape and Remedy and Top Chef Fame, Eats In Dallas

Categories: Interviews

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file photo
These dumplings are probably made from magic.
When she's not busy planning her new restaurant, Remedy, Chef Danyele McPherson likes to focus on the parts of her life that aren't just in the kitchen. "Food is my passion," says McPherson, "but I also like to do other things, too. I like to ride bikes around Dallas and have beers with my friends like everyone else." Of course, even a busy chef has to eat, especially at restaurants that are not their own.

McPherson's own dining style is cozy and casual. You won't find her beating down the door for a reservation at FT33 every night or rushing around to the city's hottest restaurants. Instead, you can dine like this chef at these six casual restaurants that won't make you feel underdressed in jeans and a hoodie.

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The Best New French Fries in Dallas

Categories: Eat This

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Catherine Downes
Scotch and Sausage should change its name to Fries, Fries and Fries
A few days ago, something disturbing happened to me. The image is seared deep into the folds of my brain: I ordered a salad as a side of my burger.

It was trumpet bright, fresh with good olive oil, full of radishes, and still light years from being as awesome as a huge pile of fries. It hurts a little. There's a deep, unwieldy satisfaction that accompanies not having a crispy, spice-dusted potato with a burger. A burger without fries is a half measure.

Good news: Dallas has a number of new, batshit-good fried potato options. Some of these aren't just French fries. These spots have found a way to make your burger accompaniment good enough to forget the burger.

No more half measures. Here are the potato sides in Dallas that you need:

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How the Slow Bone Smokes its Sausage

Categories: Barbecue

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Slow Bone
What a sausage fest.
In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, for Shigging, we're switching meats. For the moment, we're moving on from brisket, and we'll be asking Jeffery C. Hobbs of The Slow Bone about his sausage. Sausages. We hear the joke and we don't care.

What kinds of sausage do you offer at Slow Bone?

Old Time: fine grind, spicy, toothsome with a great snap. Smoked Cilantro: coarse grind, herby and juicy.

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Seven of Dallas' Best Chefs Will Cook Under the Same Roof for Charity on Sunday

Categories: Events, Food News

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Can Turkyilmaz
Matt McCallister is among the name chefs bashing oysters.
Since 2009, some of Dallas' best chefs have come together a few times a year to host dinners that showcase the bounty produced by local farmers. Organized by FT33 chef Matt McCallister (duh) and his wife, Iris, Chefs For Farmers dinners over the past few years have raised money for local charitable organizations like the North Texas Food Bank, they've also resulted in some pretty damn incredible food to be eaten.

This year's inaugural Oyster Bash, hosted at the Dallas Farmers Market, is the second event this year for Chefs For Farmers. In August, McCallister hosted a sold-out family-style meal with Pecan Lodge, and the Oyster Bash seems to indicate that the McCallisters are ready to take their farm-to-table philosophy to the next level with a year-round calendar of events that focuses on local food and the chefs who cook it.

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Six Awesome Food Events in Dallas This Weekend, October 23-26

Categories: Events, Food News

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via Facebook
Lactobacillus fans, this one's for you. As part of their Super Sour Power Week, Strangeways has 35 different sour beers on tap through Sunday, October 26. So what are you waiting for? Make like a wild yeast strain get at it.

What it be: Super Sour Power Week

When it do: Now through Sunday, Oct. 26

Where dat is: Strangeways 2429 N Fitzhugh Ave, Dallas, Texas 75204

*****
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The Proof + Pantry Burger Has a Kraft Single on It, and It's Amazingly Good

Categories: Burgers

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Nick Rallo
The Pantry burger with cheese with a z.
I'm sitting at the bar at Proof + Pantry, which faces away from the hustle of the One Arts District, and the place is humming with its new lunch service. A man next to me is polishing off a lobster roll. He lets me know the salad I ordered with my burger (no idea why I did this) has sheerly-cut radishes. He says he doesn't live nearby, but he's already a Proof + Pantry regular. The bartender smiles, introduces himself to me. Behind the cozy bar, a ladder is propped up, which I'm assuming leads upward to some amazingly old, dusty-bottled elixir.

I order the newly added Pantry Burger, a house blend with American cheese and caramelized onions. It's 15 bucks.

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Chef Danyele McPherson Is Ready for Her Next Culinary Close-Up (Interview)

Categories: Interviews

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courtesy photo
Danyele McPherson has been waiting for her turn in Dallas' culinary spotlight for some time. After a stint on Bravo's Top Chef and working in the kitchens of Stephan Pyles and The Grape, McPherson has finally landed her own soon-to-open restaurant on Lower Greenville. The highly anticipated Remedy is McPherson's first restaurant as an executive chef, but make no mistake: If anyone's up for this kind of challenge, it's her.

Over the last several months, McPherson has been working tirelessly to open her new spot while helping sister restaurant HG Sply Co polish the menu. To say the least, she's a really, really busy chef. I caught a few minutes with McPherson to talk about what diners can expect from Remedy, the lessons she's learned in her first restaurant opening, and her thoughts on the dishes that define American cuisine.

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Urban Acres Farm and Restaurant: This Is What Eating Local in Dallas Should Taste Like

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Kathy Tran
As sandwiches go, the meatloaf burger served at Urban Acres is a very good one. Filled with well-pedigreed ingredients, it tastes like a meat lover's dreamwich. The puck of meatloaf in the center is made with 100 percent grass-fed beef, and it's cradled in a sumptuous bun baked at Empire Baking Co. just a few miles away.

To call the condiment lapped across the bread aioli would be accurate, but the description would leave savory details untold. The chipotle peppers for the spread were made from some seriously coddled jalapeƱos: grown on-site, smoked, sun-dried, softened with hot water and blended with mayonnaise made from eggs produced by the pasture-raised chickens of Vital Farms, the egg of choice for chefs and home cooks all over Dallas who want to make the best omelets, cakes and fried-egg sandwiches.

Recent restaurant reviews:
- Cold Beer Company Found Out "Local" Is Harder Than It Looks, Especially in Dallas

- Casa Rubia Is the Best Restaurant in West Dallas' Hit-or-Miss Trinity Groves

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The Six Best Condiments in Dallas

Categories: Best Of Dallas

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Alice Laussade
Don't like sauce on your brisket? Fine. Just dip your face in it.
We get it: You're too good to put sauce on your barbecue or ranch on your pizza. Us? We like our food better when it's wet, especially when these condiments are involved.

Have a condiment you like better? Dip your laptop in it or something. These are better.

The BBQ Sauce at Slow Bone (above)
Cool, thanks a bunch Slow Bone! We can't buy barbecue sauce anymore. Your BBQ sauce is king-like. It's got richness, smoke and a roundhouse of acid, which combined with the melt-in-your-mouth brisket makes for some of the best, exciting sauce applications in Dallas. Few things are more fun than filling a spot on the cafeteria tray, which is normally reserved for sides, with ladles of your insanely good barbecue sauce. This will forever ruin anything you buy at the store. -- Nick Rallo


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