Where Dallas Can Eat Mackerel, the Trendy Little Fish That's Good for You and the World

Categories: Food News

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Now mackerel is an indulgence in more way than one.
Mackerel and other small fish have been celebrated as high in omega-3s, vitamin D and low on the food chain. That last point means they don't accumulate heavy metals including mercury, like swordfish, tuna and other predatory, large fish. All this boils down to one simple fact: They're good for you.

Now, according to NPR, there's another reason to celebrate: The harvesting of these fish has been found to be significantly easier on the environment than other, more popular species. In fact, small fish are among the most energy- and carbon-efficient forms of protein production, according to a study conducted at Dalhousie University in Halifax.

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With Daily Juice, LYFE and Modmarket, Dallas Is Determined to Off-Set All That Meat

Categories: Food News

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Kathryn DeBruler

It will be healthy, they said. It will nurture your body, they said.

"I've got donuts," a coworker said. Those are the last words you want to hear when you are engaged in the kind of nutritionally dense, smacks-of-moss undertaking that is drinking cold-pressed vegetables. So when this coworker went around the newsroom with a dozen chocolate glazeds, wafting that deep-fried perfume throughout, I held onto whatever sanctimony I could in order to reconcile the fact that I was drinking a liquefied, rusted railroad spike.


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A Woman's View of Twin Peaks

Categories: Food News

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Teresa Lensch
Twin Peaks, nestled at Gaylord and Preston in Frisco, is a place I have driven past hundreds of times -- it stands between me and my beloved local Starbucks -- but whose threshold I have never breached. I decided to go, and to report back, in case a fellow woman is ever faced with entering such a place and wants to know: Just how grossed out will I be?

It's a Wednesday evening, happy hour, when I make my voyage. Immediately I notice a petite waitress casually lounging around with a group of male customers at their table, giggling and smiling. Then I notice another petite waitress. Casually lounging around with a group of her male customers at their table. Giggling and smiling. Lots of sitting, giggling and smiling -- so friendly here!

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100 Favorite Dishes, No. 51: Rush Patisserie's Croissant, at a Storefront Near You

Categories: Food News

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A croissant from Rush Patisserie
To prepare for this fall's Best of DallasĀ® 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.

You can find croissants all over town, in grocery stores, coffee shops and cafes, but finding a good one can be a chore. Too often they're soft and underdone, with a chewy consistency and innards that look like bread more than they look like a well made pastry. Croissants like these lack delicate layers and that rich, flaky crust that breaks up into shards when you bite into one.

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Bread Zeppelin Does Unthinkable Things to Baguettes, and It Tastes Pretty Good

Categories: Food News

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It's a salad, and it's inside a baguette.
As I stood in line waiting for my order to be assembled, I couldn't help but wonder what the poor baguettes did to deserve such a treatment. A woman pulled the loaves from a toaster oven, lopped off the end and used a tongs in a twisting motion to liberate the bread of its innards. The line at Bread Zeppelin was stretching out the door, so she repeated to motion hundreds of times, before handing them off to another worker who used another set of tongs to stuff the cavity with salad.

Bread Zeppelin (6440 N MacArthur Blvd #140, Irving) serves the same litany of salad options that most modern salad operations are tossing for their customers. There are various lettuce options, scores of toppings and embellishments and more dressings than any salad bar you have ever seen. And like many other fast casual salad restaurants, they also chop the ingredients up with a mezzaluna so you get a little of every ingredient like every bite. The big differentiation for Bread Zeppelin is the baguette abuse they carry out at the end of the assembly line.

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Bonchon Is Closing, and That's a Shame

Categories: Food News

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So long Bonchon® brand wings
I feel like we never made it out of the honeymoon phase. Bonchon opened late last year, promising mountains of Korean fried chicken, bowls of crispy pickled radishes and mug after mug of ice-cold beer. I reviewed the restaurant early this year, watched a few football and basketball games at the bar and generally left fat, drunk and happy. There were other people there doing the same, but apparently there weren't enough of us. Bonchon is closing.

"We are rebranding the restaurant to Ashwood," Wyatt Hurt, a consultant working with the restaurant, explains. Sales were not high enough, so the investment team recently started negotiating a way out of their franchise agreement. Hurt says once they hash out all the details the location will close. He estimates it will take two to three weeks.

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Cavilli Pizza Is Now Certified by APN, the New Italian Arbiters of Pizza Greatness

Categories: Food News

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Cavalli
An APN certified pie. Can you tell the difference?
When Paolo Cavalli opened Cavilli Pizza, his first pizzeria, in Irving in 2007, he was sure to contact the Associazione Vera Pizza Napoletana (VPN), the group of Neapolitan pizza nerds who certify the world's pizza shops as being Naples-approved. His was the first Texas pizza to be VPN certified, and the distinction earned him a lot of attention.

But over time Cavalli began to wonder if the expense was worth it. He says the VPN charged nearly $2,000 for the annual certification, and the group did little to monitor the quality of the pies in subsequent years.

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Chef John Tesar Told the Dallas Morning News' Food Critic "Fuck You," and Life Is Good

Categories: Food News

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Catherine Downes
Not pictured: Tesar's knife.
This week, John Tesar's new steakhouse, Knife, was reviewed by Leslie Brenner, the longtime critic at The Dallas Morning News. Brenner awarded three stars, an assessment that translates to "very good: a destination restaurant for this type of dining," according to the paper's review and listing policy. You might think an accomplished chef would be happy with such a rating, but Tesar let the entire Twitterverse know otherwise in a tweet that has food blogs across the country talking:

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Why Dallas Restaurants Do (and Don't) Participate in DFW Restaurant Week

Categories: Food News

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Each summer, the restaurant business slows to a crawl as temperatures rival convection ovens and monied customers flee for Colorado. Some restaurateurs use the downtime to close their businesses and give their employees a breather. Some trim employee hours and do their best to make a profit through the slow period. Some embrace promotions in an attempt to court a lethargic dining public.

And there's no promotion quite like restaurant week.

Restaurant Week exists across the country in various forms. Here, it offers diners a chance to explore area restaurants on the cheap, with dinner prices are set at $35 or $45, depending on the restaurant, and lunch fixed at $25. "Week" is, of course, a bit of a misnomer, as many restaurants choose to extend the event for up to three weeks. The expansion of the program points to its overall success, but it's still not a no-brainer for restauranteurs.

See also: Where to Eat During DFW Restaurant Week

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The Pizza Hut Cheesy Bites Pizza: A Thing I Recently Ate, Because I Hate Myself

Categories: Food News

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Nick Rallo
Pizza Hut's radial wheel of cheese pods attached to a pizza
The greatest trick Pizza Hut ever pulled was convincing the world it had more than one kind of good stuffed-crust pizza. The Hut has found a way to cram, bowl and thread cheese into the crust in confounding ways over the years, and the newest version is the Cheesy Bites Pizza. It's a tie-in to Michael Bay's CGI-bloated Teenage Mutant Ninja Turtles reboot.

What this one is: the strangest looking pizza you've ever seen, with a crust that's made of 28 Invasion of the Body Snatcher-like pods filled with the cheese. Each pizza slice has 3-4 tearable-crust things, and it comes with a big cup of tomato sauce for dipping.

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