SideDish
Everything You Need to Know About Dallas Dining, Served Daily
Food & Drink
At Carbone, All the Dining Room’s a Stage
The old-school, high-end Italian vision of Carbone comes from New York. But it doesn’t coast on reputation.
Latest
Food & Drink
At Carbone, All the Dining Room’s a Stage
The old-school, high-end Italian vision of Carbone comes from New York. But it doesn’t coast on reputation.
First Bite
Misti Norris’ Stepchild Brings New Excitement to Downtown Dallas Dining
The temporary restaurant from chef Misti Norris, running through the end of 2022, is evidence of downtown’s progression from a daytime-only place to a genuine destination.
Best Lists
The Best of Big D 2022
It’s time to celebrate the people, pickleball courts, pastries, pet boarders, paletas, cheesemongers, kids bookstores, barbershops, and plenty more that do Dallas proud.
Lunch Box
There’s Always a Wild New Cheesesteak at Will Call
One of its offerings is our pick this year for Best Sandwich in Big D. But did we choose the right one?
Food & Drink
Don’t Get Too Eager for Michelin Stars to Arrive in Texas
If the Michelin Guide began rating Texas restaurants, we would probably receive fewer stars than we would like. There is a good reason and a bad one.
Latest
Lunch Box
Revolver Gastro Cantina Will Change the Way You Think About the Chile Relleno
It may be one of Texans' favorite plates, but in Mexico, it is an entire genre of cooking.
Food & Drink
A Dallas Chef May Have Faked His Biography. But Will Diners Care?
A rising young chef is accused of fabricating the resume he used to attract public attention. But his fans think the meals justify the means.
State Fair of Texas
The Ultimate Guide to All the Big Tex Semifinalists at the State Fair of Texas
There are literally dozens of new dishes that will be dunked in deep fryers at Fair Park this fall. You’ll want to bookmark this. For research.
Podcasts
EarBurner Podcast: D Dining Critic Brian Reinhart Talks All Things Food Journalism
Ever wonder how we choose which restaurants to review? Or what that process actually is like? Let’s hear it from our dining critic.