A First Look at Back Home Barbecue, East Dallas' New Cheap-Smoked-Meats Spot

Categories: First Look

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Scott Reitz
BBQ beans and macaroni and cheese are two of many sides served at Back Home Barbecue.
The creators of Company Cafe and Dallas' beloved gluten-free chicken-fried steak have decided to take on smoked meats. They opened Back Home Barbecue on Ross Avenue earlier this month in the old Yin's Wok space, and I checked it out this week.

The building has been spruced up but spared the bells and whistles. It's definitely a minimalist space. Inside the front door, picnic tables line up in rows, each outfitted with a paper towel dispenser made from a galvanized pipe. Otherwise the dining room is empty -- you have to walk through the tables to get to where the action is.

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A First Look at Gabriela & Sofia's Tex-Mex, Proud Sponsor of Your Next Cubical Nap

Categories: First Look

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Scott Reitz
Look for Gabriel next to the Tom Thumb.
On the corner of Meadows and the Central Expressway, in the same plaza as Tom Thumb, a neat and tidy Tex-Mex restaurant opened at the end of last year. You might think the last thing Dallas needs is yet another Tex Mex restaurant, but open the door and you'll find plenty of evidence to the contrary. On a recent workday during lunch, the dining room was so packed the staff had a hard time keeping up.

Manager Gabriel Pompa worked the floor, greeting and seating customers, his button-down shirt an eye-popping pink. When he wasn't playing host, he wielded a pestle the size of a Gatorade bottle, making tableside guacamole.

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The New Luscher's Has a Sausage Inspired by Meat Fight, Earth's Favorite Meat-Off

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Alice Laussade
Luscher's Meat Fight Smoked Sausage

Mark your meat calendar: March 2 at 11 a.m., Luscher's on 2653 Commerce St. will have its grand opening.

I know you're all very excited for this restaurant to open, and there are a lot of rumors flying around about what it looks like inside, where exactly the sausage champagne room will be, and how many dollars Brian C. Luscher will be charging for each "Haha, sausage means dick!" joke. I was allowed to visit the test kitchen this week, and I'm happy to report that all of your sausage dreams are about to come true. (And it's $1 per sausage/dick joke.)


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A First Look at Spice in the City, a New Indian-Food Takeout in Downtown Dallas

Categories: First Look

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Scott Reitz
The apartment lobby at the Dallas Power & Light Building just got cooler than your apartment lobby
Spice in the City opened in the super-swanky Dallas Power & Light building downtown this week, offering a trim menu of classic Indian dishes. You have to enter through the apartment lobby and walk toward the back of the building -- there is no sidewalk storefront -- but once you find the counter it's business as usual. The restaurant will serve lunch and dinner during the work week, and also offer catering services.

Orange balloons attached to a now-open sign danced in a chilly breeze as owner Navin Hariprasad served his first customers. His little kitchen turned out chicken tikka masala, saag paneer, dal and other curries plus a number of pre-made flat breads, samosas and other snacks, all neatly tucked in plastic packaging and stacked in paper bags.

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In Wylie, Rock Wood Fired Kitchen Serves Pails of Booze in a Flaming Neon Barn

Categories: First Look

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via Rock Wood on Flickr
A pail of booze awaits.
A behemoth has been erected in Wylie, Texas. A shining neon barn, affixed with flames and guitars, holds court over the Country Club and FM 544 intersection. It looks like the perverted restaurant love child of Bret Michaels and Guy Fieri.

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A First Look at C'viche, the Fishy New Spot on Lower Greenville

Categories: First Look

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Scott Reitz
Welcome to C'viche, where you can get ceviche.
Based on the first news to trickle out about C'viche, I was expecting the bar to play significant role in the place's vibe. The restaurant was supposed to have plenty of tequila, rum and cacha├ža for mojito's margaritas and other cocktails. It was meant to evoke the wonders of Baja.

But the C'viche that opened on Greenville Avenue earlier this week is considerably more casual than the picture I drew in my head. There are a few barstools, but I have a hard time picturing anyone gathering around them and tossing back shots. The space is set up
as a fast casual, one-and-done sort of restaurant, not the sort of place you'd get comfortable before you'd get sauced.


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A First Look at Sushi Bayashi, Which Opened Last Night in Trinity Groves

Categories: First Look

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foodbitch
Salmon nigiri at Sushi Bayashi
Do you speak Trinity Groves? If you do, then you're well versed in Spanish, Chinese, Arabic, southern American dialects, sweet nothings and ... beer. Well, as of last night you can add Japanese to that list, because Sushi Bayashi is officially open between Kitchen LTO and Resto Gastro Bistro.

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Rodeo Goat Is Now Open in the Design District, Has So Many Goats

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Nick Rallo
This is the Brad Sham, and it comes with jalapenos, tomato, fried onion, bbq sauce, and Brad Sham's play-by-play of you eating
Rodeo Goat is now open in the Design District, and it has goats. There is a goat, saddled like a horse and grinning in a mid-kick, above the bar. Some of the goats look like mountain goats, and some of them, like the one glaring at me from above the bathroom, looks like one you'd find at (for example) a True Detective crime scene. The goats are there to watch you eat things with goat in them. Goat cheese, for example. I guess goats just call it cheese, though.

I sat at the front of the open-concept, cafeteria-style restaurant around sundown. Huge sacks of potatoes are stacked at the entrance, seemingly to instill confidence: "These stacks of potatoes are real potatoes, and we use them." The pagan-esque goat above the bathroom glared back at me. A couple of bar games are situated near the entrance--including one called "Goat Ring." The kitchen is huge and open, facing the brightly-lit restaurant.

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I Was Seduced by the Burger at a New Dallas Restaurant Called Fat Rabbit

Categories: First Look

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Scott Reitz
You'd order the burger, too.
I started with the best of intentions. After scanning the Internet for factoids about Fat Rabbit, the new gastrowhatever that opened in the old Sfuzzi place on McKinney Avenue, I walked in prepared to order some falafel sliders and a salad -- you know, some real rabbit food. But there it was, in the center of the menu, all alone in a call-out box. The Fat Rabbit burger was composed of 50 percent brisket, the menu said, with ground short rib making up the other half. By my calculation that made the beast about 50 percent fat.

It's hard to turn down burgers, anyway, but it's even harder when they come with an endorsement like this one. I told my bartender I was torn between the falafel and the burger. Without giving the matter much consideration she told me I should get the burger. I told her I wanted to be healthy and lied that I was still keeping up my New Year's resolutions, and she said get the burger. I told her I only like to splurge when the burger experience is really worth it. She stared at me without saying a word, batting her eyelashes to tap out the word burger in Morse code.

I got the burger.

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Bisous Bisous Is Open in Uptown, and Already Serving Some of Dallas' Best Pastries

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Zou bisou bisou?
It's a little hard to find, but find the new J. Crew on McKinney Avenue and, with any luck, your nose will lead you the rest of the way. Bisous Bisous, a tiny West Village patisserie, opened for business this week, and the exhaust fans are perfuming the streets and the alleyways. A dude who lives above the place is said to have gained three pounds from the smell of croissants alone.

Owner and chef Andrea Meyer carries herself with a steely coolness, but privately she's a little stressed. It's early in the afternoon, her cooks have already turned out hundreds of macarons, and there might not be enough. Through a window into the bakery you can watch them work, gently prying bright purple shells from silpats, trying to keep up. "I don't even want to take inventory," Meyer says.

See also: How Bisous Bisous Owner Andrea Meyer Finally Ditched IT to Follow Her Passion: Baking


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