100 Favorite Dishes, No. 64: Banana Flower Salad at Mot Hai Ba

mot-hai-ba-banana-flower.jpg
One of the most refreshing lunches to be had.
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 feel like we should take a breather here guys. After two cheesesteaks, a chicken fried steak, three orders of chicken wings and loads of other meat dishes, this list is getting weighed down with a lot of animal protein. It's time to take a cholesterol break and lighten things up for a change.

Mot Hai Ba celebrated a first anniversary recently and overhauled the menu significantly. I got excited to try some new dishes when I heard the news, but I was also worried that some of my lunchtime favorites would no longer be an option. If you've had the banana flower salad you might have had a similar reaction. Who knew lettuce could be a revelation?

More »

100 Favorite Dishes, No. 65: Brian Luscher's Post Oak Red Hot

Luscher's Red Hot.jpg
It just may be the best hot dog you've ever tasted.
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.

The hot dog will never be the same. Seriously, every machine-pressed, synthetically cased, mass-produced hot dog you've ever eaten is about to be thoroughly destroyed the second you're handed a Luscher's Post Oak Red Hot. You don't even have to take a bite, you just know your hot dog experience is going to be epic the second you lay your eyes on that slender, wrinkled link.

That natural casing toughens up as it cooks on the grill and yields with a satisfying snap to reveal coarsely ground, intensely seasoned beef. The tubesteak might be good enough on its own, but Brian Luscher decides to throw everything in the hand-crafted, hot dog accouterments arsenal at these things, starting with a locally baked bun.

More »

100 Favorite Dishes, No. 66: Suadero Tacos at La Banqueta

la-banqueta-suadero.jpg
As good as ever, they are.
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.

Remember when the La Banqueta on Carroll Avenue closed? I was pretty sad, and to cheer me up a few people tried to convince me that the suadero tacos served at the Gaston Avenue location were just as good. They weren't just as good, though. The suadero at the Gaston location was fattier, softer and didn't have that same crunchy texture that makes you wish you'd ordered five tacos instead of four. It tasted limp.

So I went months without suadero tacos, an act that cause me great discomfort and fueled my longing for salty morsels of simultaneously chewy and crunchy beef. By the time that Alberto Neri's replacement location opened up just across the street, I saw tacos on the backs of my eyelids when I lay down at night.

More »

100 Favorite Dishes, No. 67: Bulgogi Cheesesteak at Say Kimchi

say-kimchi-omg.jpg
This isn't just another cheesesteak
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.

It's hard to figure out even where to begin with this thing, so it might be best to first describe the sandwich Say Kimchi tries to mimic. The cheesesteak: the famous blue collar sandwich popularized on the streets of Philadelphia, which has since clogged arteries across the country since its invention. The blend of meat and cheese, supported by an emulsion of steak juices and grease that's been worked over on the flat top for a few hours, is one of the greatest flavor combinations to ever grace a commercially baked roll.

Whiz with (with onions) has been the standard order, one of just few options available, since the dawn of cheesesteak time, but that's beginning to change in the era of food trucks, where mobile, young cooks are continuously getting more crafty.

More »

100 Favorite Dishes, No. 68: Birria Tacos at Los Torres Taqueria

Los Torres Birria Bandi.jpg
Lori Bandi
Torres got your goat!
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.

Contrary to popular belief there is an Oak Cliff beyond West Jefferson Boulevard. Dining options are scant this far south but you can find some excellent birria tacos should you stumble upon Los Torres Taqueria.

There is goat and then there's succulent goat spiced with cloves and cinnamon, made with love and authenticity in a local family restaurant. And then there's hand-made tortillas cooked to order. Just the sort of tool you'd love to use to shuttle tender goat into your face.

More »

100 Favorite Dishes, No. 69: Chicken and Waffles at Jonathon's

Thumbnail image for JonathonsOakCliffSaraKerens.jpg
Sorry, Erdeljac, it's just that good.
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.

Every chef has one. Some chefs have entire menus full of them -- that dish that they're just not in love with making anymore but that their customers have fallen completely in love with. Try and take it off the menu and pitchforks ensue, or worse, they end up with an empty dining room.


More »

100 Favorite Dishes, No. 71: The Chicken Wings at Teppo

Teppo-chicken-wing.jpg
Put down the blue cheese
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.

While there are a few more to come, this is the first reader recommendation that really grabbed me, likely because it was a chicken wing (I ate 435,000 of them in college, and twice that after), and also because it's served at my favorite neighborhood sushi restaurant. There isn't a lot that comes off the charcoal grill at Teppo that isn't delicious.

You'll see a lot of chicken meatballs shuttled around the dinning room, and they're certainly worth eating, but these chicken wings accomplish something I've not often seen from poultry appendages. They're actually kind of amazing.

More »

100 Favorite Dishes, No. 72: The Kathi Roll at Simply Dosa

Simply-Dosa-Kati-Roll.jpg
It's way better than a low-fat turkey wrap
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.

A freshly made paratha is a wonderful thing, even on its own. The flatbreads are rich and buttery, and when properly made they have a light, flakey texture that's a bit like a croissant. If you've been dining at Indian restaurants and limiting yourself only to naan, you're doing yourself a notable disservice.

Dipped into rich and heady curries, parathas become one of the most delicious utensils you can use -- an edible spoon that adds buttery flavors and textures to every bite. Or, you can just order yourself a kathi roll, which is basically the same thing wrapped up in foil for eating on the run.

More »

100 Favorite Dishes, No. 73: Pupusas at La Pasadita

Thumbnail image for Pupuseria La Pasadita pupusa to go.jpg
This is the happiest lap you've ever seen.
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.

Just off of Columbia Avenue on Carroll Road, there's a tiny beer store that always seems to have a few more cars in the lot than a tiny beer should. The reason for that is Ana Ortiz, who's assembled a team of pupusa makers that rival any around for her tiny La Pasadita. Not that there's anything wrong with cheap canned beer and cigarettes, but it's pretty hard to beat cheese and melting pork fresh from the flat top.

At lunch the place is often filled, and on the weekends you have to fight to get to the the tiny counter at the back, but the struggle is worth it. Get two pupusas and make sure you order yours with pork and cheese. Your whole day is about to improve.

More »

100 Favorite Dishes, No. 74: Spicy Fish in Oil at Royal Sichuan

Royal Sichuan Spicy fish soup.jpg
It's not as hot as you'd think.
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.

Hungry? Grab a friend and make haste to Royal Sichuan. Actually, take a few friends if you can, because the more you bring, the more you'll explore. But bring at least one or you'll never make it through this dish, and you'll probably want to save some room for some ma po tofu, anyway.

Granted the spicy fish looks, well, spicy. There's a raft of toasted chilies sitting on top of the bowl when it arrives -- so many your waitress follows with a spoon to fish most of them out. But the chilies are more for presentation and the subtle, toasty aroma they cause to waft up from the bowl.

More »

Now Trending

From the Vault

 

Loading...