100 Favorite Dishes, No. 1: Homemade Pizza with Ingredients from Jimmy's

Jimmys-pizza-at-home.jpg
Pizza from Jimmy's that also makes your home smell ridiculous!
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Many readers submitted suggestions for this year's 100 Favorite Dishes. Some made the list, some of them gave me a stomach ache. But the recommendation for "DIY pizza from Jimmy's with frozen pizza dough, Mama's meatballs and fresh cheese" stood out so far above the rest that I had to save it for No.1. Don't mistake me, I cooked the pizza the day after I got the email, but I saved my photos and notes so this dish could take its place at the top where it belongs.

In another life, in a city far, far away, I was a bit of a pizza addict, making pies three or four at a time on weeknights whether I had the guests there to eat them or not. But since moving to Dallas, my pizza-making had crawled to a stand still. I hadn't made a pie in more than three years, and here I was with a single dough ball, four meatballs and a can of tomatoes. I was nervous. Sure, I could run back to Jimmy's and get everything I needed to start it all over if I really muck things up, but this was a matter of pride. I wanted to pull a beautiful pie from my oven right from the start.

More »

100 Favorite Dishes, No. 2: Cacio e Pepe at Lucia

Lucia-cacio-e-pepe.jpg
Pasta coated in a sauce made out of thin air.
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

I'm not sure why, but I get a disproportionate number of questions about the pasta dish you see above. Sure, cacio e pepe, the signature pasta dish of Rome, is a modestly popular plate, but so is roast chicken, and I don't exactly have tons of people asking me where to get the crispiest bird in town. But cacio e pepe, or "that pasta dish with the cheese and peppercorns," as it's often referred, has popped up in casual conversation and in comments in our blog a lot.

And every time I'm asked where to get a decent version of cacio e pepe, my answer is always the same: Get out your stock pot and sautée pan because the only way to have this dish as it should be is to prepare it yourself at home.

More »

100 Favorite Dishes, No. 3: The Pork Chop at So&So's

SoSo-pork-chop.jpg
Not just grits, but grits with cheese and bacon.
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

When I first read about So&So's in Uptown, and even first walked through the doors, I'll admit I wasn't expecting much. The tagline "something for everyone" painted on the wall didn't inspire much beyond pizza and burgers.

But I was wrong for many reasons, including that pork chop pictured above. It's outstanding, as good as any other pork chop I've encountered in Dallas.

More »

100 Favorite Dishes, No. 4: Dry-Aged Burger At Neighborhood Services

NHS-dry-aged-burger.jpg
This isn't your typical takeout burger.
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Remember the Off-Site Kitchen burgers we highlighted way back in the 80s? The patties were svelte and everything fit neatly of a soft, glossy bun. It seems impossible that the burger pictured above could be hatched from the same burger-mastermind, but it's true: Nick Badovinus creates great burgers all over town.

If the Off-Site Kitchen burger were your friend from high school, what's served at Neighborhood Services on Lovers Lane might be that same burger returned for a 20-year reunion. The meat is aged and formed into a fat, lumpy patty, and the bun is softer and a little bit frumpy.

More »

100 Favorite Dishes, No. 5: Bacon Egg and Cheese at Start (With Optional Juice)

Start-bacon-egg-cheese.jpg
Who knew "fast food" eggs could be so delicious.
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

We're really in the home stretch, now. And I thought we could use something wholesome as we get ready to wrap things up. I know breakfast tacos will always capture the hearts of Texans, but here in Dallas the eggs in every breakfast taco I've ever ordered have been dreadfully over-cooked. This cannot stand.

More »

100 Favorite Dishes, No. 6: Pulpo a la Plancha at Casa Rubia

Casa-rubia-octopus.jpg
The octopus at Casa Rubia is as colorful as it is delicious.
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Any fan of chef Omar Flores' cooking at Driftwood would expect an octopus dish after he transitioned to Casa Rubia. The chef made a name for himself in braised sea creatures. The technique is intact at his new post -- it's grilled and blackened after it's braised until tender -- but now the plate has a Spanish flair that will capture your heart and soul.

Start with those potatoes. They're cooked in chicken stock that's been laced with an absurd amount of saffron. When they emerge they're so golden it's alarming, and they explode in your mouth with exotic flavors.

More »

100 Favorite Dishes, No. 7: The Sliders at Easy Slider

Easy Sliders FRENCH REVOLUTION.jpg
The French Revolution (is about to disappear)
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Let's be honest. The term "slider" doesn't exactly scream refined. The diminutive burgers are often dry, confusing, and almost always less satisfying than a regular burger. What Texan would drive a smart car when given the choice to off-road in a pickup truck?

More »

100 Favorite Dishes, No. 8: Moules Frittes at the Grape

Grape Mussels.jpg
The sun was setting. Consider it mood lighting.
For last week's Best of Dallas® 2014 issue, we've been counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Don't order the bistro-style mussels at The Grape, ever. The order is such a bore, and burdened with bread that will do little to inspire a magical evening. Keep scanning down the menu to the very next item and read it out loud: moules frites has a nice ring to it, yes? And french fries beat French bread nearly every time.

You can get mussels all over Dallas, and to be honest they're mostly coming from the same distributors. So when choosing a place to dine on mussels and French fries, consistent execution and romance are what you're looking for. You'll find them both at The Grape.


More »

100 Favorite Dishes, No. 9: Tacos at La Ventana

La Ventana Tacos.jpg
Catherine Downes
Tacos with a side of the best patio space you'll find in Dallas.
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

If you're used to getting your taco fix at a taqueria along Harry Hines Boulevard, you need to get ready for some sticker shock, because the Tacos served downtown at La Ventana command a premium cost. Relax, though -- even the most expensive tacos are still cheap, and you get a lot for your money at this Meso Maya spinoff.

Let's start with handmade tortillas. Here's they're patted out with freshly ground nixtamal not long after you order your tacos. If you hold a tortilla up to your face you can smell it: freshly toasted corn. The fillings are a cut above, too.

More »

100 Favorite Dishes, No. 10: Fish Reuben at Rex's

rexs-grouper-reuben.jpg
This is like no Reuben you've ever sampled.
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

I'll get straight to the point: This ain't no Reuben sandwich. The bread isn't toasted in butter, there's no corned beef, sauerkraut or Russian dressing, and a New Yorker wouldn't think it was good enough to even throw at a cab. Is that clear?

Good, because semantics aside, what's served under the Reuben moniker at Rex's Seafood is actually a damn fine sandwich. And since the protein is grilled fish instead of corned beef brisket you could almost argue that this sandwich is good for you.

Almost.

More »

Now Trending

From the Vault

 

Loading...