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Here’s a Look at the Most-Read Stories on SideDish of 2021

It's time to revisit some of our top posts of the year.
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Horchata in a clay cantarito.
Xamán Cafe serves horchata in clay cantaritos. Get it with a side of espresso; we love pouring it on top as an espresso floater or just stirring it right in. Courtesy Xamán Cafe

It’s December, which means the year-end roundups abound. Here, we have the most popular stories to have graced the SideDish feed in 2021.

The Horchata We’re Drinking (and Loving, and Can’t Get Enough of) Right Now

This isn’t an encyclopedic accounting of all the horchata in Dallas. That, while a totally worthy endeavor, would require a lot of bathroom breaks. Here we have just a handful of horchata peddlers that are calling upon time-tested family recipes or sourcing top-notch ingredients for their versions of the milky beverage. Read on to inevitably find yourself with a strong thirst for the cinnamon-kissed Mexican drink.

A packed tray of barbecue (ribs, links, beans, mac, slaw, bread) from Goldee's Barbecue
Do not—and we can't emphasize this enough—sleep on the smoky perfection coming out of Goldee's Barbecue in Fort Worth. Daniel Walker

Goldee’s Barbecue Doesn’t Chase Trends, It Honors Tradition

Writer Daniel Walker sings the praises of Goldee’s in Fort Worth—well before it nabbed the top spot on Texas Monthly’s barbecue list this year.

Caramelized onion kanelboller served with: French culture butter marbled with pickled blueberry powder, whipped nduja with wood roasted tomatoes and marinated anchovies with sugar rush peppers and Chardonnay vinegar.
A Dish You Might Encounter at Meridian: caramelized onion kanelballer, served with pickled blueberry powder marbled into French cultured butter, plus marinated anchovies, and wood-fired tomato nduja. These are part of the "couverture" bread course that's inspired by Brazil. Courtesy The Village Dallas

Meridian at The Village Dallas Readies Its Debut

Eve Hill-Agnus previews Meridian, executive chef Junior Borges’ restaurant inside The Village. Therein she retraces Borges’ career from Brazil to New York City to Dallas.

Hand holding ice cream in front Jeni's Ice Creams in Deep Ellum.
Jeni's Splendid Ice Cream scoop shop in Deep Ellum is open. Rosin Saez

Jeni’s Splendid Ice Creams Is Now Open in Deep Ellum

The Ohio-based ice creamery debuted its first-ever Dallas location in Deep Ellum, amid drizzly mornings and temperatures in the mid-40-degrees. Jeni’s arrived just as it launched a most controversial flavor: Everything Bagel, which describes the breakfast-flavored dessert, thusly: “Buttery streusel laden with sesame, poppy seeds—and yes, onions and garlic—schmeared throughout subtly sweet cream cheese ice cream.”

A White hand holds up a glass of frozen margarita with a lime wedge.
Mi Cocina On the Park will serve a wine-based cousin to the beloved Mambo Taxi. Courtesy Mi Cocina

Klyde Warren’s Mi Cocina Will Serve Legit Mambo Taxis—And Park-Friendly Wine Ones

Mi Cocina On The Park opened this fall with a special—that is, public park legal—Mambo Taxi–like frozen margaritas.

Exterior of Pegasus city Brewing in the Design District in Dallas, Texas.
Pegasus City Brewery has expanded to a second location downtown, but this original spot in the Design District is glorious on a sunny day. Matt Abendschein / @stayhoppy

6 Under-Sung Breweries You Should Visit Around Dallas

Beer writer Matt Abendschein portends that some of the most bombastic pints are tucked off the beaten path at these slightly under-the-radar beer spots in the city.

New Midnight Rambler general manager, Gabe Sanchez, looks happy to be behind the bar again.
New Midnight Rambler general manager, Gabe Sanchez, looks happy to be behind the bar again. Courtesy The Joule

Midnight Rambler Will Reopen With Black Swan’s Gabe Sanchez at the Helm

After a long hibernation, the subterranean cocktail den inside The Joule will made a springtime comeback with a familiar barman pouring drinks.

A packed charcuterie board topped with green olives, large seedy crackers, pickles, salumi, and other various cured meats.
David Ugyur of Macellaio and Misti Norris of Petra and the Beast know how to build one helluva charcuterie board. Elizabeth Lavin

8 Places in Dallas to Pick Up Excellent Charcuterie

This one’s for the carnivorous grazers.

Dillon Baxter (left) and Maxime Blandin of PlantSwitch with Sharina Perry (center) of Utopia Plastix, inventor of a plant-based resin.
Dillon Baxter (left) and Maxime Blandin of PlantSwitch with Sharina Perry (center) of Utopia Plastix, inventor of a plant-based resin. Courtesy PlantSwitch

The Future of Sustainable Food Packaging Is in Dallas

Two SMU grads founded PlantSwitch and, alongside the innovative force that is Sharina Perry, are taking composting takeout ware—straws, bags, cups—to an entirely new level.

Chris Lanzillotta watches as Luca Lanzillotta hits a chicken into a moving pot. Jason Janik

How to Burn Money at the State Fair of Texas

VIP Parking. Two bites of food for $25. A $126,000 prize-winning steer on a leash. Alice Laussade isour hiliarious guide to retail therapy, Big Tex style.


Rosin Saez

Rosin Saez

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Rosin Saez is the online dining editor for D Magazine's food blog SideDish. She hails from Seattle, Washington, where she…

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Our Favorite D Magazine Food and Drink Stories of 2021

Whether you read these tales on a screen or flipped through our print issues all year long, we hope you enjoyed them.