Tallywackers, a "Pecstaurant" for Gay Men and Women Alike, Is Coming to Oak Lawn

Categories: Food News

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Tallywackers
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Like a brawny, gay version of breastaurants, Tallywackers will open in Dallas' Oak Lawn neighborhood soon, flaunting scantily clad dudes who have obviously been spending more time at Crossfit than you have.

There's been some effort to brand this class of restaurants. Eater went with Dickstaurant, but I'm having a hard time thinking people will take to food marketed with genitals.

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A Story of Taco Bell's New Breakfast in Our Time

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Nick Rallo
A sampling of Taco Bell's new breakfast in this the year of our biscuit taco, 2015
Zero Hour was for typing. It was middle school in the '90s, and a couple of days a week I was in "zero hour" class, which meant it was before-the-sun early, and involved typing meaningless phrases to bolster my words-per-minute score. A sheet of paper rested over the tops of my hands so I could learn the terrains of the 9 lb. keyboard. Before that, I played Oregon Trail on computer monitors that were so deep they looked like teeth. On our one and only family computer, I typed dumb things into the blank MS-DOS startup screen. c:\ HAIRY BALLS. After "balls" commands, I listened to Martin Luther King's speech on Microsoft Encarta and yelled horrible things at the impossible CD-ROM adventure game Myst.

That was then, and this is now: Yesterday I used my smart iPhone 5 to order a biscuit taco through the Taco Bell app in advance of my actually going to Taco Bell. I bought Taco Bell in advance.

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An Interview with Small Brewpub's Misti Norris, a Woman Kicking Ass in a Dude-Dominated Game

Categories: Food News

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Amy McCarthy
Misti Norris isn't afraid of whole pigs, but eyeballs freak her out.
To say that the culinary world is dominated by men might be the understatement of the century. Even as women continue to make strides in the industry, they're still fighting their way to the top. In Dallas in particular, the number of female chefs is embarrassingly low. But the women working in Dallas kitchens are having no trouble keeping up with the boys.

At Small Brewpub in Oak Cliff, Misti Norris is creating a kind of food hard to find anywhere in the city. Her quirky menu, full of offal and interesting housemade ingredients, is easily one of the most interesting we've seen all year. We sat down to talk with the FT33 and Nonna alum about dropping out of culinary school, working at FT33 alongside Matt McCallister, and what it's like to be a woman in the world of butchery.

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The Murky Future of Monkey King Noodle Co.

Categories: Food News

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Scott Reitz
A rainy day at the King of noodles.
I spent nearly the entire month of January with the face-plague, and subsequently found myself in the line pictured above, outside Deep Ellum's Monkey King Noodle Company, waiting for my chicken noodle soup. For some reason it was always raining, or at least cloudy, which somehow made receiving that steaming bag of soup and dumplings all the more special. I love waiting on the brick sidewalk with a warm cup of simple tea in my hands, hoping the next name to be called is mine.

Sadly, I don't think I'll be able to repeat that experience many more times.

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Dallas Chefs Love the Humble Workhorse Blue Steel Pan, and You Should Too

Categories: Food News

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Scott Reitz
It's not platinum shiny, but it's still beautiful. And functional, too.
I was having dinner recently with a couple who was planning to move in together for the first time. While sipping sake and nibbling on bits of fried things with chopsticks, we talked about the pleasures of boxing up belongings, dealing with rental trucks and movers, and because things always seem to turn toward food, we eventually discussed the best way to outfit a new kitchen. They were both ready to upgrade from the cheap non-stick pans they'd acquired in a boxed set from Target, and they wanted to know what kind of pans they should buy to get started.

I was hesitant to even advise because I already knew what kind of pans they would buy. I could extol the virtues of inexpensive, functional cookware for these two young, fledgling cooks, but even though they were asking for advice they'd already decided they were going to buy one of those shiny new stainless steel sets that cost hundreds of dollars at Williams Sonoma or Sur La Table.

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A First Look at Sugar Skull, Trinity Groves' New Taqueria

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Scott Reitz
Barbacoa, pastor and fish tacos from Sugar Skull.
Yet another Trinity Groves restaurant opened this week. The culinary hatchery filled out the final space on the front of the main building, just past Resto Gastro Bistro, with a new taqueria called Sugar Skull Cafe. It's the first restaurant in Trinity Groves to specialize in breakfast food alongside lunch and dinner options. They open up at 7 a.m. and more than half of the menu is devoted to breakfast tacos and breakfast plates.

Unfortunately, I arrived just after 11 a.m., when all the eggs turn to pumpkins and breakfast at this West Dallas calavera ceases to exist. Not that I was too disappointed: There are lots of other tacos to choose from at Trinity Groves' latest.

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Proof + Pantry Owners to Open Madrina, a French/Mexican Restaurant in Highland Park

Categories: Food News

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Amy McCarthy
Want more fancy-ass dranks like this? Get ready for Madrina.
Those guys at Misery Loves Company are always plotting. The restaurant collective, made up of Sal Jafar II, Michael Martensen, Kyle McClelland, and Jeremy Hargrove, has already introduced two great restaurants to Dallas in Proof + Pantry and the now-shuttered seafood spot Driftwood. Now, they're looking to expand their empire into some prime real estate in Highland Park.

As SideDish first reported late yesterday, the new Misery Loves Company concept, called Madrina, will be coming to The Shops At Highland Park. The name, which is Spanish for "godmother," probably undersells just how fancy this new spot is going to be.

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Four Awesome Crawfish Boils, Plus Five Awesome Food Events in Dallas This Weekend, April 16-19

Categories: Events, Food News

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Danny Fulgencio
You know it's crawfish season when you have to strategically plan your weekend around crawfish boils. This weekend alone there are four different boils, so we've put together a quick run-down for all you mudbug lovers out there. Our weekly events round-up follows.

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The Restaurant Tipping System Is (Very) Slowly Dying

Categories: Food News

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More restaurants are experimenting with not tipping.
The anti-tipping movement got a little more steam this week as an article in The Washington Post outlined the efforts of restaurateurs to abandon customer tips as a way to compensate restaurant staff. The recent coverage is significant in that the restaurants in question are moderately priced ones. Most of the restaurants that have gotten attention for compensating their wait staff directly instead of asking customers to step in have been high-end.

The service charges employed by the French Laundry in California, Sushi Yasuda in New York City and other restaurants have gotten attention in recent years as examples of alternative compensations models, and owners say they're working. Eliminating tipping increases productivity, reduces a burden placed on customers and forces restaurants to internalize all their labor costs. But just because it works in restaurants where the average tab is measured in the thousands of dollars doesn't mean it will work in the restaurants where the rest of us eat.

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Uchi Is Coming to Dallas, Soon, Swear, Promise, No Really

Categories: Food News

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Erica Wilkins
This ain't no Frenchy duck confit.
The PR machine behind Austin-based Uchi began beating the drums a little more loudly this week, even though the restaurant, which was first announced in May of 2013, still has no official opening date. A series of pop-up dining events were held Sunday and Monday in anticipation of a menu release that dropped late Tuesday. That event was held off-site on Exposition Ave.

Still, "We don't have an exact time further than late spring at this point," says a spokesperson for the much-lauded restaurant. The pop-up was held off-site because the Uchi Dallas has yet to secure a certificate of occupancy. When it does it will open on Maple Avenue, very close to the Stoneleigh Hotel.

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