Meat Me on Camp Bowie
A man in a white coat, black gloves, and a hairnet stood behind the butcher’s case helping a curious customer navigate the extravagant cuts...
Not So Blue
One of the privileges of being the Weekly’s longest-tenured food writer is that I have the luxury of looking back over 14 years’ worth...
Nana’s Is the Cure
The flu almost killed me. I’ve had both strains of it in less than a month, and I feel like I just survived life...
Valentine’s Day Mad Libs
I’ve been dreading this week’s column, because I don’t feel like writing a hacky, rehashed intro for this Hallmark-inspired holiday. This week, you can...
Take it or Leave it at Guajardo’s
As the name hints, you’re given only one choice of meat at Guajardo’s Tacos Al Pastor (1703 NW 28th St, 817-626-6793). In the spirit...
History’s Sausage Party
My lunch guest couldn’t get over the letter “e” at the end of The Sausage Shoppe (3329 Alta Mesa Blvd, Ste 138, 817-921-9960), the...
Overeating at San Andreas
By the time my three a la carte tacos arrived, I was ready to raise my arms to the heavens and cry, “Enough of...
What a Concept
Is anyone else noticing the eerily analogous trajectories of The Dive Burger Bar – until a couple of years ago known as The Dive...
Glazed and Confused
I came into the office today with the intention of cranking out one of those generic “Here are the restaurants that are opening next...
Chow, Baby’s Christmas Card
Who posseses the mental bandwidth and organizational skills to take and send out Christmas cards with family pictures every year? What I don’t get...
