Behind the Review
Behind the Review: Small But Mighty, Shoyo Is a Meditation on Craft
On Greenville Avenue find a tiny omakase operation where, under the surface, lies a world of skill.
A Sort-Of Newcomer Has a Question: Why Didn’t Y’all Tell Me Aw Shucks Is Quite Good?
This is a Dallas gem and, because of how long it’s been here, perhaps under-heralded amid all the city’s flashy newcomers.
By Rosin Saez
Food & Drink
Nick Badovinus Is On a (Lobster) Roll
The Dallas restaurateur swaps out pizza for a luxe take on an East Coast classic at his latest pandemic pivot in Highland Park, Yo! Lobster.
Big Mouth Billy Bass Inventor Says He’s No One-Hit Wonder
Don't forget about the kung fu dancing hamsters.
By Kathy Wise
At Te Deseo, Prepare for a Jungle
It aims to seduce, but sometimes the plot gets lost in the party.
Eat This Now!
Eat This Now: Campechana From Ceviche Oyster Bar
Move over shrimp cocktail.
Ceviche Oyster Bar Is the Laid Back Haven We Needed
Inside a former North Oak Cliff mechanic shop, Raul Reyes has carved a perfect spot for mingling over mariscos.
Nick Badovinus To Open a Baja-Style Mexican Restaurant On Lowest Greenville
Add fire-grilled fish to Badovinus' ever-growing restaurant roster.
Poke Is Still Dallas’ Hottest Food Trend
The fresh fish salad is a raw success in North Texas, where more than 40 restaurants are feeding growing demand.
By Tara Nieuwesteeg
Malibu Poké Taps Chef Matt McCallister as Culinary Director
Two seafood promoters join forces to raise the bar.
By Nancy Nichols