Pies are the only sweets option at The Rustic. It was near impossible to choose from their offerings of key lime, banoffee, and chocolate silk, but in the end I trusted a local's recommendation of peanut butter. As the waitress placed the towering piece of quivering pie on our picnic table, I noticed it was loaded with halved peanuts and a drizzle of chocolate sauce.
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I happened to be at FT33 in Dallas, home of pastry chef Josh Valentine, as the recent Top Chef: Seattle aired. Dessert was a delicious Olive Oil Financier with apple-celery sorbet. [Warning: if you haven't seen the last few episodes, there's a spoiler ahead!]
Hopdoddy's burgers are a good value for the size, but the well-seasoned burgers are dense and bland with no beefy flavor to speak of.
We catch up with Jay Jerrier of Cane Rosso on the state of pizza in Dallas and the shape of the pizza landscape there.
Last week Dallas Observer's food blog City of Ate celebrated Burger Week with burger smackdowns pitting two popular burger joints in the same areas against each other, a list of great burger buns in the city, a taste test of dollar menu burgers, and more. Here's a list of all their Burger Week coverage.
Twisted Root Burger Company makes decent burgers, but they're not worth the headache of the restaurant's forced attitude and unnecessary bad-assness.
North Dallas residents will always love Snuffer's, but visitors need to know that there are much better burgers—and better cheese fries, too—elsewhere in the area.
Sometimes great burger experiences are found at places that specifically aren't burger joints, and precisely because they aren't burger joints. Take the big fat monster served at Adair's Saloon, a dive bar lover's dive bar on Commerce Street in Dallas.
If you're used to getting your barbecue the real Texas way—no plates, no utensils, just a big ol' pile of meat served on wax paper on your tray, then you may well dismiss Smoke, chef Tim Byres's Dallas restaurant before even sampling it's 'cue. That would be a mistake, as it is exceptional. There is a certain amount of self-consciousness inherent to a barbecue restaurant that serves its fare on china and tablecloths and grows its own vegetables in a garden out back, but there's nothing pretentious about the service or prices at Smoke.
Drive up to the all-caps neon side and pull under the carhop awning across the street from Bishop Lynch High School and you'll find yourself at the Dairy-Ette, a '50s-era burger joint that has changed little in over 50 years of continual service. It's the kind of spot you can imagine Archie and Jughead pulling into in their jalopy. Betty and Veronica might tag a long for the homemade root beer and floats.
I took my first bite, trying as hard as I could to avoid making a mess, but it was inevitable. Beefy juices dripped down to my chin and onto the picnic table. Perfectly melted cheese oozed out of the edges, coating my fingers in its salty, tangy trap. The bun, soft, shiny, slightly sweet, and perfectly toasted, holds the whole thing together just so, but yields into tender butteriness in your mouth. The state of Texas and the city of Dallas in particular are havens for burger lovers of all shapes and sizes, but despite a week of great burgers and barbecue across the state, this is the one that I still dream about.
Boston native Kenny Bowers has been a fixture of the Dallas food scene for so long—going on 20 years—he's practically a true Texan. The chef's Frisco burger joint has received rave reviews and shows no signs of slowing. Kenny is in Dallas to stay, and after taking his top five tour, you just might be convinced to stick around, too.
Crowded, loud, and with plenty of attitude, Maple & Motor serves up super-fine burgers fresh and fast at an honest price—exactly what you want from a neighborhood joint.
If you like the idea of old-school burgers and fries covered in a cuminy, garlicky seasoned salt, you'll love Burger House.
The Cubano at the relatively new Union Bear in Dallas doesn't leave a lot to be desired for the Texas tastebud. The jalapenos make sure of that. And while the Cuban sandwich purist may argue that the cheese is untraditional and their ham comes from the wrong part of the pig (they use pork butt), well, they'll stop caring after taking a bite.
A new and ambitious setup on the fringe of Deep Ellum, Stackhouse Burgers has a hell of a lot of work to do before it can stand up to the local competition.
Was it life-changing? No. It was really, really, really good fast food. And then I had a revelation of my own.
Ultra-thin and crusty patties with a generous helping of cheese make for one of the better examples of premium fast food.
And we're back with another edition of our March Madness-style tournament of tacos. We traveled thousands of miles to taquerias, taco trucks, corner stores, and carnicerias to find the 64 very best tacos in the country as part of a feature for Every Day with Rachael Ray magazine's March issue. Yesterday we told you about the West coast picks; today we're heading to the South for migas and suadero.