D Magazine October 2009
Cover Story
Reason To Celebrate: The Dallas Center for the Performing Arts Is Open
We celebrate a milestone in Dallas history: the opening of the Dallas Center for the Performing Arts.
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Features
Publications
How To Raise $335 Million
Bill Lively deserves absolutely no credit for raising hundreds of millions of dollars for the Dallas Arts District. Really.
By Pamela Gwyn Kripke
Publications
The Battle To Build the Dallas Arts District
When word got out about Dallas’ plans, it caused a land run downtown that almost ruined the entire project.
By George Rodrigue
Publications
The Dallas Arts District Family Portrait
These 25 people—artistic directors, restaurateurs, developers, curators—represent the hundreds who dreamt and toiled and sacrificed to make the Arts District a reality.
By D Magazine
Publications
We Have an Arts District. Now We Need a Neighborhood.
Before that corner of downtown really comes to life, here’s what needs to happen.
By Peter Simek
Publications
The Dallas Edifice Complex
The Winspear Opera House and the Wyly Theatre will change the face of downtown, but will they bring Dallas what it so desperately wants?
By John King
Publications
Despite Angst in the Art Community, the Center for the Performing Arts Is Good for Dallas
The opening of the performing arts center occurs as the Great Recession hits local art the hardest. I have a suggestion for how to think about it.
By Wick Allison
Fashion
Fossil Turns 25 and Celebrates—With Shoes?
The watch company that started in a Richardson warehouse adds footwear to its repertoire, completing it as a head-to-toe brand.
By Stephanie Quadri
Publications
Q&A With Jason Roberts
He started Art Conspiracy, he rebuilt the Texas Theatre, and he fronts the band Happy Bullets. Now he’s trying to bring streetcars back to Oak Cliff
By Zac Crain
Publications
Review: Urbino Pizza e Pasta
Ingredient-wise, this Henderson Avenue newcomer has it nailed: cured meats, wild baby arugula, fresh basil, good-quality cheeses. The shortcoming lies in the crust.
By Teresa Gubbins
Publications
Why Did That Constable Issue a Speeding Ticket?
They’re supposed to serve legal papers, but Dallas County constables can—and, more than ever, do—act just like cops.
By Trey Garrison
Publications
Tim Rogers’ Science Experiment Over Dallas
How a girl named Spider Monkey, an English professor, and D Magazine’s executive editor performed a valuable service to art lovers the world over.
By Tim Rogers
Publications
Review: Cadot Restaurant
Veteran chefs Gaspar Stantic and Jean-Marie Cadot try to bring French food back into favor in Dallas.
By Nancy Nichols
Publications
How a City Boy Learned to Love the Suburbs
Pegasus News publisher Mike Orren got himself a sailboat and realized that Lake Ray Hubbard has become the coolest part of Dallas.
By Mike Orren
Publications
A Grape Escape in East Texas
Who needs Napa Valley? Just two short hours from Dallas lies Kiepersol Estates, a vineyard, winery, bed-and-breakfast, and restaurant, where true Texas wine and Southern hospitality converge for the ultimate weekend getaway.
By Nancy Nichols
Publications
Willard Spiegelman and a Red Balloon Burst the Nasher’s Bubble
A condo developer and an art museum wrestle over a prime piece of real estate: the wide blue yonder.
By Willard Spiegelman
Publications
Review: The Chocolate Angel
Look out, Celebrity Bakery. Here comes The Chocolate Angel, a bakery, cafe, and tearoom where you won’t faint from sticker shock.
By Nancy Nichols
Publications
The Little Dallas Museum That Could
How the intersection of business and art—and the Crow’s family collection of jade—led to the Trammell and Margaret Crow Collection of Asian Art.
By Joan Arbery
Publications
4 Great Texas Escapes
Not a lot of money to travel? No problem. Get in the car and go to one of these four terrific Texas towns. Your wallet will thank you.
By Geraldine Campbell
Publications
Review: Bliss Raw Cafe and Elixir Bar
You don’t have to be a vegetarian to love Bliss Raw Cafe, where they transform nuts, bananas, avocado, and the like into “pizza,” “sushi,” or “cream pie.”
By Teresa Gubbins