<span>DALLAS: B.W. BBQ<br>2234 Irving Boulevard<br>Dallas, TX 75207<br>214-905-4946</span><br><span>Open M-F 11-4, Sat 11-3</span><br><br>Update 11/2009: This joint is <span>CLOSED.</span><br><br>2008: There's fall-apart tender, then there's break-apart tender. This brisket was so dry, I broke it into pieces to down it. I tried dunking it in the sauce, but it was nothing more than sweetened tomato sauce with no spices. The slices had a great crust and smoke line, but it was devoid of flavor and smoke. The ribs had a great crust and smoke line as well, and again, undetectable flavor. The ribs were very meaty, but so tough, I had to rip them apart with my hands in order to ingest them.<br><br>Rating *<br><a href="http://www.urbanspoon.com/r/13/160429/restaurant/West-Dallas/B-W-Morrow-Bar-B-Q-Dallas"><img alt="B.W. Morrow Bar-B-Q on Urbanspoon" src="http://www.urbanspoon.com/b/logo/160429/minilogo.gif"></a>

Years before local was cool, Houston chef Monica Pope was beating the drum for the local and sustainable movement. And now she’s doing a series of cooking classes at Central Market to launch her digital cookbook, “Eat Where Your Food lives.” Her gonzo, five-cities-in-five-days book tour will take her to Houston on June 28, San Antonio on June 29,  Austin on June 30, Dallas on July 2, and Fort Worth on July 3. I imagine the classes are selling out fast (Monica was on “Top Chef,” after all, and was one of Food & Wine’s best new chefs a few years back), so sign up now. The menu is fabulous, including endive salad with cremini mushrooms, blue cheese, and spicy pecans; three-cheese ravioli with blossom butter and pine nuts; balsamic-caramel cubes beef with sticky rice and shaved coconut; and a warm date-butter tart.