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Style

Style-Setter

by Stephanie Quadri

While most teens were hanging out with their friends, Dallas native and Highland Park High School...

Taste

Review: Brix Pizza & Wine Bar and Lambert’s

by Teresa Gubbins

It is without a shred of jealousy or bitterness that we view the dining culture blossoming in...

Departments

A Modest Proposal

by Tim Rogers

I don’t know why Ronald Unkefer is selling his house. But I do know that he retired last...

Taste

New Review: The Ice Cream Place

by Teresa Gubbins

Gelato’s hot, and frozen yogurt is making a comeback. But there’s always room for ice cream. Owner...

Taste

Honey/Chili-Lacquered Canadian Duck Breast

EAT THIS NOWHoney/Chili-Lacquered Canadian Duck BreastCHEF: DEAN FEARINGFEARING’S...

Features

Wrongly Imprisoned, James Woodard Rediscovers Freedom

by Curt Sampson and photography by Misty Keasler

James Woodard is quiet for a minute, as he lights a cigarette with a disposable lighter. He’s...

Pulse

Working Blue

by Tim Rogers

You can imagine the meeting between the star-telegram brass and the paper’s McClatchy owners....

Taste

Review: Capital Grille

by Nancy Nichols

The Capital Grille is a business traveler’s dream: the restaurant has locations in more than 30...

Features

Facing the Fire in the Abacus Kitchen

by Sarah Eveans

Please don’t break. Please don’t break. Please. Don’t. Break. With a cramping wrist and beads of...

Theater

Shades of Politics in Shakespeare Dallas’ Othello

by Glenn Arbery

In the late ’70s, I taught Othello—which Raphael Parry directs for Shakespeare Dallas this...

Pulse

Try To Stop Me

by Zac Crain

When Dallas Cowboys running back Marion Barber III was negotiating his seven-year, $45 million...

Pulse

Time Served

by Spencer Michlin

On her first day on the job in 1978 as a 23-year-old black female parole officer, Vicki Hallman...

Taste

Review: Salum

by Teresa Gubbins

When Salum opened in 2005, first impressions centered on the offhand charm of handsome chef...

Taste

Do The Barley Hops

by Nancy Nichols

Wine bars have been popping up all over town faster than you can say, “I’ll have another glass...

Pulse

A Developing Story

by Trey Garrison

If you look at the blueprints and the models for the final stages of development of the downtown...

Style

Seasonal Dressing

by Stephanie Quadri

Fashion devotees know that there are more than four seasons when it comes to updating their...

Departments

Letter From Farmers Branch

by Trey Garrison

There’s a booby trap waiting for anyone who steps into the discussion about illegal immigration....

D Best

The Best Real Estate Agents in Dallas 2008

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Pulse

Climbers Rock

by Dawn McMullan

Hanging by just their fingers and “dynoing” from one hold to another in an industrial area along...

Taste

Review: Spiral Diner & Bakery

by Zac Crain

Besides giving up meat, being a vegetarian in Dallas means you also give up on the idea of...

Pulse

KaBOOMtown!

by Kristin Hart

1. In September, 1,500 fireworks are purchased from China. The city of Addison has a $40,000...

Features

The $15 Million Spec Home

by Mary Candace Evans and photography by Mark McWilliams

In the gossipy, high-stakes world of Highland Park real estate, where dirt sells for $200 a square...

Travel

The Abaco Islands, Bahamas

by Nancy Nichols

SO FAR, YET SO CLOSE: The journey from Florida prepares you for the sun-drenched glory you’re...

Departments

The Inconvenience of Tending to Injured Children

by Marty Cortland

If you love to read the newspaper in the morning, and if you have a 2-year-old and a baby, and if...

Departments

Confessions of a Car Salesman

by Spencer Michlin

From the look, sound, and smell of the garland joint, we could be having this conversation 20...

Taste

Review: Patry’s Bistro & Wine Bar

by Nancy Nichols

Daniel Patry stands next to a two-top that rests against a windowsill in his new bistro and wine...

Taste

Review: La Duni Latin Cafe

by Sarah Eveans

When we think of La Duni, a migas-filled brunch, a chocolate-flecked cafe con leche, or a...

Departments

They Scream for Gelato

by Teresa Gubbins

Of all possible months, january is the last you’d pick to open a gelato store. But Ugo and...