Road Trips, Bowling Alleys and Brisket: This Week In Dallas Dining

Categories: Lettuce Wrap Up

Thumbnail image for Texas Worm Ranch Swiss Chard.jpg
Swiss chard from the Texas Worm Ranch
There is so much good stuff on CoA this week I'm having trouble figuring out how to wrap it all up. We're going to need some grade A, organic jumbo lettuce leaves to get this all taken care of, but I promise it's worth it. Have a look for yourself.

This week I reviewed Bowl & Barrel, a Park Lane bowling alley that left me with mixed emotions. Commenters on the review were less conflicted. They were not fans.

Elsewhere on CoA I cooked up some Swiss chard from last weekend's White Rock Local Market and also looked forward to this weekend's chef demos. The weather is going to be perfect for some outdoor shopping

Jaime-Paul Falcon visited the Shiner Brewery and liked it. And Jesse Hughey reported on last weekend's Big Texas Beer Fest. He liked that, too.

You guys smell something? Maybe it's the new BBQ joint in the Design District. Apparently Alice approves.

And the Dallas chapter of Slow Food has a new person in charge. You should read Lauren's interview with Liz Goulding. She's got some great ideas for the group.

Over on the Eats Blog, Leslie Brenner reviewed Village Marquee Texas Grill and Bar and awarded three stars, while Mark Vamos checked out 20 Feet and awarded two.

Nancy Nichols was not impressed.

Did you miss the Foodways Texas Symposium? Poor you! Thankfully Kelly Yandell over on The Meaning Of Pie has a two part report that will inspire you (and me) to not miss the next one. Consider it a must read.

And finally down in Houston Katharine Shilcutt found an interesting take on animal-style fries with some Pakistani flare. They look amazing -- road-trip worthy amazing. When passionate, ethnic cooking meets bar food staples good things often happen. This one looks like a great example.

That's all I see this week, Aters. Eat well this weekend and we'll see you back here on Monday. Apparently it's going to be a seriously cheesy week.


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3 comments
kergo1spaceship
kergo1spaceship

ok, try this one:

-build a proper pit (remember, low and slow)

-stick a high quality, untrimmed chicken thigh on the grate

-when one side is cooked, flip and cover the opposite side with banana pepper juice and chipotle tabasco

-flip once more, and cover with lemon pepper spice .......

......let sit in "dat" smoke". 


Voile', an American dream!  Perfect on Tom Thumb jalapeno bread, or on penne, with butter and jalapeno's; it REALLY brings out the rich and buttery flavor-almost tastes like duck. 

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