Bonchon Is Closing, and That's a Shame

Categories: Food News

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.

More »

The Cheap Bastard Goes to Green House Market, Which Is Not a Place for Cheap Bastards

Categories: Cheap Bastard

Alice Laussade
Ain't no Sonic, but still.
Number of people who were clearly pissed that I discovered their favorite secret mall restaurant: 3

Babies in highchairs throwing fits because "Mom, what the serious fuck is this chia seed pudding bullsh?": 1

Green House Market is a fast, farm-to-table restaurant inside NorthPark Center that features locally sourced options and pressed juices. It started as a food truck, and its bricks-and-mortar location is not in the mall's food court -- no, Green House Market does not fraternize with the Sonic and the Which Wich. Green House Market goes glamping, not camping.

More »

100 Favorite Dishes, No. 55: The Nachos at Spiral Diner

Yes, better than non-vegan nachos (and they even have beer)
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.

When a reader recommended I head to Spiral Diner to try out "The Mitch," I was happy to oblige. There's not a lot of vegan fare to be found on out 100 Favorites dish list, and I'm always looking for a way to shave a few points off my cholesterol score.

More »

A Guide to Eating on McKinney's Town Square

Categories: Eat This

Sara Kerens
Square Burger on McKinney's town square.
Unlike other town centers, where everything looks like it was erected in late 2010, McKinney's town square holds a lot of character. Some of the small boutiques are worth taking a peek into just to check out the old buildings that house them. An antique dealer now sits in the former bank, where the guts of the vault are open to walk through and the heavy metal door stands open on its hinges.

The antique store is one of many on the square, but is probably the third tenant to occupy the space over the course of only four years. The retail shops here rotate in and out like this, too. But the restaurants are unusually stable. They've been here for years, quietly establishing reputations and catering to locals.

More »

An Interview with Matt McCallister, Who Might Lose It If You Ask for a Wedge Salad

Categories: Interviews

Thumbnail image for MMcCallister.jpg
File photo
Not pictured: The plate he just chucked against the wall.
If you're talking about Dallas' culinary resurgence in the last five years, there's no ignoring Chef Matt McCallister. As FT33, McCallister's farm-to-table restaurant in the Design District, attracts attention from the country's most respected food critics, it's also helping direct attention to the young, up-and-coming chefs who are working to transform a once-yawn-inducing dining scene.

FT33 looks nothing like the dated southwestern cuisine and uninspired steakhouses that have defined Dallas for decades, but it is probably what the future holds for our city as it becomes a burgeoning food destination. I sat down to talk with McCallister about educating diners on his passion for vegetables, the importance of great ingredients, and why Dallas' food scene is actually much cooler than Austin's.

More »

The Homebrewers of Mox Nix Won Deep Ellum Brewing's Contest, and Now the Beer's for Sale

Categories: Beer

Ed Koranda
4 of Mox Nix's homebrewers with DEBC's Jeremy Hunt and David Hauptman, on brew day.

Even though successful microbreweries are still a fairly new phenomenon in North Texas, we've had an avid homebrew scene since homemade beer was finally legalized in 1978. By my count, there are around two-dozen homebrew clubs based in DFW today and the oldest -- the North Texas Homebrewers Association -- has been active since 1983 or 1984. (Apparently, no one can really remember the exact date of inception. It seems they may have been drinking a little at the time.)

In keeping with this tradition, Ed Koranda and five other friends, co-workers, and neighbors have been getting together to brew beer in Grapevine for the last four years. The homebrew club calls themselves Mox Nix Brewery, which Ed told me comes from the German phrase "Macht Nichts" -- "it doesn't matter."

More »

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

Categories: Food News

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.

More »

100 Favorite Dishes, No. 56: Beef Noodle Soup at Monkey King

Thumbnail image for monkey-king-food-tray.jpg
Catherine Downes
Dumplings, noodles, soups and more from Monkey King
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.

Look at the bottom right corner of the tray in the picture above and you'll see a paper cup filled with a murky, rust colored broth. Don't be shy: Zoom in and you'll see vivid green onions and cilantro leaves floating on the surface beside glimmering beads of chili-colored oil. Keep going till your nose is just above the bowl, and then inhale deeply through your nostrils. You're at Monkey King, so already know this is going to be good, but you've yet to realize just how much so.

You'll catch the scent of scent of Sichuan peppercorn, smoky dried chiles and star-anise-laced broth, a combination that's is warning and soothing. This soup is satisfying before you even take your first slurp but don't stop now -- delve deeper.

More »

Dessert at Teppo Is a Show All its Own, and the Black Sesame Ice Cream is the Star

Categories: Happy Endings

Kellie Reynolds
Teppo's black sesame ice cream.
In Happy Endings, we travel the part of the globe that says "Dallas" in search of great desserts and great places to eat them.

Friday is my splurge day. At my house, we call it "party night," but contrary to the images of free-flowing booze and throbbing lights and music those words may conjure up, what that really means is eating whatever we want. Being the sugar fiend that I am, dessert is always top priority.

Last week I was beginning to think Friday would never arrive, but like a child's Christmas or an adult's second season of Orange is the New Black, it finally arrived, and I could let the binging begin. All that was left was to narrow down my options. The days of summer have made that process simpler, basically boiling the decision down to two words: ice cream.

More »

How Lockhart Smokehouse Smokes its Brisket

Categories: Barbecue

Lockhart Smokehouse
Damian Avila, pitmaster at Lockhart Smokehouse, smokes delicious meats and tells us how he does it.
In a new series we're calling Shigging, we'll be asking pitmasters to give us some specifics about how they smoke their meats.

If you're unfamiliar with the term "shigging," here's our definition: An attempt to steal secrets from a barbecue badass in order to make your own barbecue better. Some people try to sneakily shig. They creep up to the wood pile and try to figure out whether it's oak or mesquite. They lean over the pitmaster's shoulder as he sprinkles the rub. They offer the pitmaster a beer and then ask how many pounds his average brisket weighs. And much, much worse.

We won't be sneaky about our shigging -- we're going to be obnoxiously upfront and direct about it. And if you've ever been obnoxiously upfront and direct about trying to steal secrets from someone, you know that one or two of the answers they give you back are probably a little bit of a stretch from the truth.

More »

Now Trending

From the Vault