The Fried Okra at Ten50 BBQ Is Better Than Your Grandma's

Categories: Eat This

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Amy McCarthy
It comes in a paper basket, but it's still better than Grandma's.
It takes a lot to make the best version of a Southern dish. Everyone is willing to fight to the death to preserve the honor of their grandmama's hot water cornbread or collard greens, which means that saying that something like fried okra is better than something your Granny would cook for Sunday supper is a huge statement. Fortunately, the fried okra at Richardson's Ten50 barbecue is up to the challenge.

Fried okra is a surprisingly complicated dish. It has to be extremely fresh when fried, otherwise it turns into a soggy, slimy mass. It must be breaded properly, or the crispy flour coating will fall away before you're even able to dip it into your ranch dressing. At Ten50, they've figured out the perfect flour-based batter that ensures a crisp, light bite of okra every time.

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Defending the Honor of the Patty Melt at Dallas Grilled Cheese Company

Categories: Burgers, Eat This

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Nick Rallo
Dallas Grilled Cheese Company's patty melt hit NASA-accurate meltedness
If there's a Valhalla-like hall for great sandwiches, the patty melt should have a seat. When it's done right, it's a perfect thing: A burger inside a melted cheese sandwich, balanced with onions as soft as butter, built, at its best, on thick, earthy rye. Back in college, one of my favorite things to sit down with, after the tougher weeks, was a patty melt and an icy Shiner Bock at Milo Butterfingers. It wasn't the best sandwich ever; it was just what it needed to be.

So, Welcome to the Big House of Cheese (and Bacon). That's what the small square of butcher paper says, hung up like a carnivore's scroll near the lacquered wood bar, where I had the best patty melt at a grilled cheese-focused restaurant in Dallas. I was the only one at the bar on a weekday night. Bluesy rock clanged around the room. As we've mentioned before, at the Grilled Cheese Company you can add bacon to anything for two dollars. I'm not sure how you add bacon to onion rings, but CHALLENGE ACCEPTED. Wait, now I'm realizing I should have asked to add bacon to the water. CHALLENGE REVOKED.

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Meddlesome Moth's Porridge Is the (Sort of) Healthy Brunch Alternative You're Looking For

Categories: Eat This

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Scott Reitz
This ain't your mamma's instant oatmeal
I always feel a little out of place at brunch, if only because it's a ritual I rarely indulge in. But when our plates hit the table at Meddlesome Moth recently, I felt downright awkward. Heavy, meaty breakfast dishes surrounded me, including a short rib hash just down the table and a hunk of fried chicken with jiggling poached eggs dead ahead.

There was a burger within eyesight -- a massive, cheese-draped patty on a bun the size of a saucer. I, for once, had attempted to take the higher road. I'd ordered the porridge and my bowl landed like a screeching record. "You got what?" several of my brunch brethren asked. I felt like I'd pegged my jeans in the wrong decade.

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Eat Gonzalez's Awesome Crispy Tacos Before They Get Gentrified to Taco Heaven

Categories: Eat This

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Scott Reitz
The crispy taco plate at Gonzalez
Ever move away from a place, and then come back a few years later and say something like, "man, I hardly recognize a thing?" A lot of people are going to say that about Jefferson Boulevard in the coming years; I'll bet you a crispy taco on it.

Right now, Jim Lake is sculpting the entire north side of the 300 block with his Jefferson Tower project. The new fa├žade, complete with finished-cedar trim will be a beacon to customers with discretionary income and a hunger for ice cream laced with Madagascar vanilla or freshly brewed peppercorn pilsner. It will also serve as a warning for family businesses that have given life to the neighborhood for years: your rent's about to go up, probably a lot.

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Blind Butcher's Shepherd's Pie Will Get You Through This Cold Front

Categories: Eat This

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Amy McCarthy
You'll be warmer by like, at least 10 degrees, if you eat this.
It's been cold -- the kind of cold that turns everyone in our city into a bunch of whining, sniveling hermits. After a few weeks of middling cold-ass temperatures, the end of this week plans to bring cold weather, ice, and snow like we've so blissfully missed out on so far in the extended fall that we call winter in Texas. Not to be cliche, but winter, it is fucking coming.

Which is precisely why you need to drag your bundled-up ass to Lower Greenville's The Blind Butcher. Chef Oliver Sitrin is known for his gussied-up comfort food, "controversial" takes on poutine, and just a general familiarity with making meats taste incredibly delicious. With the seasonal shepherd's pie, though, Sitrin may have outdone himself.

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The Texas Grapefruit Is Goddamn Perfect

Categories: Eat This

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Breakfast for days
Wanna know what's great about Texas? Grapefruit. This in addition to various styles of barbecue, fajitas, elotes, paletas, a wide selection of tacos, jalapeno-studded sausages and beanless chili, all of which are great in their own right. But we talk about brisket and skirt steak all the time, and heaping praise on Tex-Mex is just throwing more lard in the beans. On the other hand, Texas grapefruit -- at the height of citrus season -- needs far more celebration.

There's no better breakfast than a cup of hot tea or coffee and half a grapefruit. Sure, the ritual of cleaving the fruit in half and tracing each segment with a paring knife can be tedious, but it only takes a few minutes -- the time it takes to steep or brew your morning beverage.

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How the CBD's Pig Head Carnitas Are Made (Video)

Categories: Eat This

Check out how the CBD Provisions famous pig head dish, our Dallas dish of the year 2014, is made with this amazing video from Kathy Tran. Mmm. Pig face.

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Let Dallas Shine a Light on the Nation with More Coffee-Shop Biscuits Like the Joule's

Categories: Eat This

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Coffee and ... biscuits?
While nothing complements a cup of coffee better than a baked something, many area coffee shops really muck that something up. I've encountered croissants with the consistency of challah bread and muffins that were dense and gooey. I've had stale scones that eat like biscotti and stale biscotti that eats like limestone. Sure, a quick dip in the coffee cup can soften things up, but baked goods should taste delicious on their own.

One thing I don't see a lot of at coffee shops are biscuits, which is weird, this being the south and all. Composed of flour, baking powder, fat and a liquid, biscuits are the quick bread of choice for everyone south of the Mason Dixon Line. Nearly every restaurant that sells you scrambled eggs will sell you a biscuit, but coffee shops? Not so much.


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Learning to Cook from the Edible Dallas & Fort Worth Cookbook, One Dallas Dish at a Time

Categories: Eat This

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Kelsey Sidwell
In the beginning, there were carrots.
I am by no means a great cook. I do not own a lot of the things I should for some of the recipes I undertake, and I tend to get panicked and just start throwing things together and praying it works. Double boiler? Nope. I'm gonna boil some water in a large pot and then sit another pot down inside of it. Boom. It's a double boiler.

I'm not terrible: I have some good knives and one quality skillet that I rely on for everything. I know the basic chemistry behind cooking and I am actually a better than average baker. But I don't cook a lot, and when I do, it's the basics. Anything more time-consuming than a simple pasta dish and I am out. So I figured, just for fun, why not try out some long and complicated recipes from local Dallas chefs and restaurants and see what happens? Totally reasonable, right?

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Visual: Breaking Down the Char Bar at Asador

Categories: Eat This

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foodbitch
All of the above
"I find the pastrami to be the most sensual of all the salted, cured meats."

George Costanza was right about one thing: charcuterie is damn sexy. Case in point: The Char Bar at Asador Restaurant inside the Renaissance Dallas Hotel.

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