Bourdain's Parts Unknown Season Three Has Me Craving Kulcha

Categories: Food News

Last night as I was buried in my couch watching the season premier of Anthony Bourdain's Parts Unknown, it occurred to me that we've done a lot of blogging about food-related television shows like Top Chef on City of Ate, (mostly when the show has a local participant featured) but we've not spent much at all on more serious programming. Bourdain's latest is a must-see for anyone who has an interest in food, travel and culture, and that holds true even if you've not enjoyed his previous projects, including No Reservations.. Parts Unknown is Bourdain's most creative work to date and arguably some of the best food journalism available right now.

This latest season opened with images of a street vendor selling small fruits in the Punjab region of India that borders Pakistan. His street cries, carefully looped with urban-turned-musical sounds, provided a rhythmic soundtrack that was perfectly tailored to the opening images of vendor stalls, whizzing cars and livestock wandering the city streets. Music drives the imagery throughout the show, and slick cinematography and camera tricks provide visual interest that can almost border on psychedelic.

More »

Turn On Bizarre Foods Tonight For a Unique View on Dallas Eats

Categories: Food News

Late last year Andrew Zimmern got a food tour through DFW with local barbecue editor Daniel Vaughn. Vaughn told us the show should run some time in April, and it turned out to be true. Dallas: Red Meat & Rattlesnakes airs tonight at 8 p.m. on the Travel Chanel.

Vaughn accompanied Zimmern to Chicken Scratch for what looks like barbacoa, and then Lockhart Smokehouse and Odom's for barbecue.


More »

Is Popcorn Taking Over Dallas' Dessert Menus?

Categories: Food News

victor-tangos-dessert.jpg
From the menu description, the dessert at Victor Tangos sounded like it went against everything I stood for. It also sounded like a little bit of a train wreck. Apple bacon upside-down cake with caramel popcorn and bourbon ice cream had nearly 20 syllables and three components.

But then my apple bacon upside down cake with caramel popcorn and bourbon ice cream arrived and it was somehow delicious. The cake was very moist and the bacon was added with restraint, the caramel popcorn added salt and crunch and the bourbon ice cream could have stood as a dessert on its own. Despite my working my way through multiple appetizers and entrees this dessert was enthusiastically devoured at my table.

More »

A Virus Is Killing Baby Pigs and, Even Scarier, Threatening to Cause a Bacon Shortage

Categories: Food News

piglet_usda.jpg
USDA
"Oh, I'm sorry, did the price of your BLT go up 15 cents? That's truly terrible. I mean, not as bad as my porcine epidemic diarrhea, but a real inconvenience, I'm sure."
You've probably read about other food shortages that are causing serious problems across the country. Limes are damn near a dollar each these days, and that's driving up the cost of everything from margaritas to tacos. Now, though, something a whole lot worse is happening: A serious illness in pigs is creating a bacon shortage.

A terrifying-sounding virus called porcine epidemic diarrhea (PED) is raging through pig farms across the Midwest. Piglets are especially vulnerable to PED, and there's little that pig farmers can do if their herd becomes infected. One farmer from Iowa, one of the states hardest hit by the disease, told The Associated Press that despite his best efforts to avoid the disease, it has killed over 13,000 pigs at his farm since November. Yikes.

More »

Primo's Will Now Be Known as So&So's, Is Going to Be a Party

Categories: Food News

So-So-s-Uptown.jpg
Brandon's Face
When we broke the news that Primo's would be closing, there were two primary reactions. One and was tinged with refried nostalgia; the sounded a lot like "good riddance." Neither was particularly loud, though. It was like the air being slowly let out of a balloon.

Primo's replacement, by comparison, will get started off with a bang. Co-owner Brandon Hays will be celebrating his birthday there on April 18th and you're invited. The party marks the opening of the bar and restaurant, and sometime soon after you can expect So&So's to be ready to entertain you with a full menu.

More »

Using Emoji to Search Yelp for Dallas Restaurants, Because Wordz Is Hard

Categories: Food News

yelp-emoji-pizza1.jpg
If you haven't heard the news, Yelp is now searchable by emoji, which is awesome if you happen to be a tween girl looking for the closest available ice cream cone.

The new feature went into effect recently and allows users to search for food based on tiny pixelated icons. A minuscule picture of a slice of pizza will return nearby pizzerias, while the burger graphic will return every burger restaurant within Yelp's search radius. Fun, right?

More »

Another Game of Dallas Chef Roulette, This Time with Driftwood, Lucia and Casa Rubia

Categories: Food News

ChefKyle.jpg
Sorry if this reads like One Hundred Years of Solitude. There are a lot of people and places involved. And even ice.

Stick with me.

Remember Chef Kyle McClelland? Our very own Lauren Drewes Daniels interviewed the chef when he took over the menu at Cedars Social back in 2011. Back then, he came to Dallas by way of New York City, and told Daniels multiple times about his love of fresh seafood, which turned out to be a nice bit of foreshadowing. McClelland left Cedars Social in 2012, heading back to New York, but now he's in Dallas again, this time for fish.

The company in charge of the Oak Cliff restaurant Driftwood says it's named McClelland chef, replacing Omar Flores. Flores, of course, has not been cooking at Driftwood for some time, having turned over those duties temporarily to Justin Holt, who left his job at Lucia to take the position. Holt recently moved back to Lucia.

More »

Lockhart Smokehouse Serves Shark, Pisses Off World

Categories: Food News

Lockhart-smokehouse-shark.jpg
Shark: Ruining international relations via Twitter, everywhere.
"Shark! And it's so good -- little kick but good." So said Lockhart Smokehouse in a tweet announcing their latest menu special. Smoked shark was available in Oak Cliff, and since owner Jill Bergus is a bit of a power Twitterer, the message quickly circled the globe.

The problem is, different cultures have different definitions of what makes for good eats, and shark is not acceptable fodder in other parts of the globe. Many species are also endangered and under protection, so some of the responses got pretty heated. Here are my favorites:

More »

Steel City Popsicles Are Coming to Greenville Avenue

Categories: Food News

Steel-city-popsicle-porn.jpg
Steel City Popsicles could change your whole summer.
At some point in the near future, it is going to be warm outside. Not long after that it will be summertime, and you'll enjoy poolside shenanigans, bike rides, and walks on hot asphalt that will make you wish it was December again. Winter, of course, won't come for months so you should enjoy the next best thing: the popsicle.

In most places around Dallas, "popsicle" translates seamlessly to palates, which are evoked every time you hear the tinkling bells of the carts manned by the hardest workers alive. Those same bells were the source of inspiration for Jim Watkins, who started Steel City Popsicles in Alabama and chose Dallas as his first expansion city. Watkins' popsicle shop is expected in the space that used to hold Zubar (2012 Greenville) in late April or May. So long dance beats. Hello frozen blueberry basil treats.

More »

John Tesar Plans to Sell You Some Really Old Meat at Knife, His New Steakhouse

Categories: Food News

John Tesar.jpg
Allison V. Smith
With Knife opening just a few weeks from now, it's almost expected that Dallasites should have beef on the brain. John Tesar claims his soon-to-open Temple of the T-bone will be the terra firma equivalent of his nationally acclaimed seafood restaurant Spoon, and if pulls it off protein lovers could have a new alternative to the high-rolling meat dens that loom over the local dining scene.

To stand out against so many steakhouses, Tesar recently announced he had a secret weapon. In addition to bacon tastings and his own version of CBD Provisions' pig's head, Tesar told the DMN he plans to offer something Dallas has never seen before: Niman Ranch rib-eye steaks that have been deliberately aged for 240 days, which is pretty intense if you think about it. When was the last time you consumed anything other than a squirt of ketchup that has sat in your refrigerator for two-thirds of a year?

More »

Now Trending

From the Vault

 

Loading...