Sunday, March 26, 2023 Mar 26, 2023
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Everything You Need to Know About Dallas Dining, Served Daily


Restaurant Review

The Coronation of King Carlos

El Carlos Elegante is the crowning achievement of Duro Hospitality’s burgeoning empire. And it has the elevated Mexican fare to prove it.
News Bites

News Bites: A Fundraiser for Eight Bells Alehouse And a New Name for a Dallas Bar

The owner of Eight Bells Alehouse says pandemic and weather-related costs mean the bar is on the verge of closing.
Food & Drink

La Comida Brings Its Tex-Mex, Yucatán Specialties, and Flamingo Love to Oak Cliff

Brothers Ivan and Mario Urtecho operated La Comida in Addison from late 2014 to late 2019. It took them eight tries to find a new location.
Coupes champagne bar
Food & Drink

Raise a Glass to the Park Cities’ Newest Bubbly Bar

Looking for a luxe Champagne bar with a side of Foie Gras? Oak Lawn newcomer, Coupes, is your answer.


Lunch Box

The Ćevapi Plate is the Star of the Menu at Balkan Garden Bistro

A recent Balkan Garden Bistro customer includes the beloved Serbian NBA player Boban Marjanović.
First Bite

Pizza Leila Brings a Slice of Sicily—and Much-Needed Casual Eating—to the Arts District

The new Sicilian slice joint fills a gap in downtown’s middle-class casual dining options.
News Bites

News Bites: Truck Yard Reopens After $2 Million Renovation and Sandwich Hag Starts a Coffee Shop

Plus, a new speakeasy at Sea Breeze in Plano that is named after the owner's dog. 
LOCAL restaurant Dallas
Food & Drink

Local Celebrates 20 Years of Fine Dining in Deep Ellum

This year marks 20 years of Deep Ellum’s Local, which is still going strong under the leadership of chef-owner Tracy Miller. Though Miller is known for her fresh seafood and tasting menus, one thing’s for sure: Local serves an outstanding salad.
Local News

The Legacy of Brandon Horrocks Extends Beyond McKinney’s Square Burger

The owner and operator of Square Burger in downtown McKinney was early to the grass-fed beef trend. But his employees and those closest to him remember him for far more.
By Spencer Michlin
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