Dallas

BBQ|
December 17, 2014

Interview: Chris Manning of Smokey Joe’s BBQ

Chris Manning, Siretha Davis, and Earl HarrisOwner: Smokey Joe’s BBQ; Opened 1985Age: 24Smoker: Wood-fired Brick SmokerWood: HickoryThirty years is a long time to keep a barbecue joint going, but Chris Manning wasn’t even born when Smokey Joe’s opened in 1985. The twenty-four year old swore he wouldn’t work in the

Texas History|
January 21, 2013

People We’ll Miss

Big Tex will be back. Sadly, we cannot the say same of Larry Hagman, Darrell Royal, Amarillo Slim, Leslie, and the many other Texans we lost in 2012. 

Sports|
January 21, 2013

How ’Bout Them Cowboys?!

The ones at Cowboys.com, that is. A URL the Dallas Cowboys failed to buy is now a "an online dating community for men who enjoy the same country living lifestyle."

Business|
January 21, 2013

Luv and War at 30,000 Feet

Somehow, as every other major airline went bankrupt, slashed its workforce, or grounded planes, Southwest Airlines kept flying high. Today, Southwest is the country’s largest domestic carrier. So how does a feisty underdog vanquish its competitors and dominate a thoroughly beleaguered industry? One Kick Tail-a-Gram at a time.

Food & Drink|
January 21, 2013

Up and Eat ’Em

Breakfast isn’t just the most important meal of the day. As determined by our exhaustive survey of the state’s best bacon, eggs, pancakes, migas, biscuits, tacos, kolaches, grits, pie, pan dulce, and more, it’s also the most delicious.

Music|
January 20, 2013

Voice of Amerykah

Whether or not Erykah Badu is the Billie Holiday of hip-hop, her uplifting songs and soulful singing are winning fans from coast to coast.

Music|
January 20, 2013

Home Girl

Most people from Dallas who make it big in the music business get out of town as soon as they can. “That’s what celebrities do,” Erykah Badu says. “I never wanted to be a celebrity.”

Feature|
January 20, 2013

The Judgment of Sharon Keller

Her decision to close the door on a death row inmate’s final plea has earned the state’s top criminal judge lasting infamy and a misconduct investigation that goes to trial this month. But was she wrong?

Sports|
January 20, 2013

The Devil and Mr. Jones

How about those Cowboys? Ever since the team's egotistical owner, Jerry Jones, fired coach Jimmy Johnson in a fit of pique, the 'Boys have never been on a slippery slope to perdition. But it's die-hard fans like me who are in hell.

Politics & Policy|
January 20, 2013

The Assassination at 35

A handsome young president, a convertible limousine, a sniper, three shots (we think), and our lives were changed forever. A special report on what is, for many, the defining event of the past fifty years.

Libations|
January 20, 2013

That’s the Spirit

Not that you’re looking for an excuse, but these five original cocktails concocted by Texas bartenders using local liquors are a thoroughly acceptable reason to pour yourself a drink. Or three.

Recipes|
January 20, 2013

State Fare: Wild Mushroom and Leek Tart and Herb Salad With Red Wine Vinaigrette

Start your New Year’s Day dinner with ruffles and flourishes—specifically this flaky, frilly tart of filo leaves containing an earthy mix of exotic mushrooms and leeks, from the elegant Conservatory at Dallas’ Hotel Crescent Court.Says executive chef Jim Mills: “Our customers are always surprised by this dish. They tell me,

Recipes|
January 20, 2013

State Fare: Warm Lobster Tacos

Tacos go uptown in the hands of Dean Fearing. All it takes is a little lobster, jalapeño-spiked cheese, fresh spinach, and Fearing’s snappy yellow-tomato salsa. A signature dish of Dallas’ Mansion on Turtle Creek (2821 Turtle Creek Boulevard), these tony tacos are featured in De Gustibus Presents the Great Cooks’

Food & Drink|
January 20, 2013

State Fare

At Joey’s (4217 Oak Lawn) in Dallas, the concept of cheesecake has undergone a paradigm shift: Restaurateur Joey Vallone’s version is (1) not sweet and (2) not a dessert. To create this savory variation on a theme, chef Michael Wahl blends cream cheese with mascarpone, then folds in jumbo shrimp

Recipes|
January 20, 2013

State Fare: Scrambled Egg Whites With Smoked Salmon, and Roasted Potatoes With Onions

“Brunch isn’t just eggs Benedict anymore,” says Matthew Antonvich, chef-owner of Dallas’ Sipango (4513 Travis), as he whips up a batch of frothy scrambled egg whites studded with morsels of pink smoked salmon and handsomely accessorized with oven-roasted potatoes and caramelized onions. “Five years ago,” says Antonovich, “nobody would have

Recipes|
January 20, 2013

State Fare: Routh Street’s Garlic Custard and Crabmeat Tart

Chef Stephan Pyles grew up in the food business—his parents owned the Big Spring Truck Stop Cafe—and despite a degree in music and the best intentions, he’s still cooking. With two restaurants in Dallas and two in Minneapolis, Pyles and partner John Dayton have enthusiastically spread the word about Southwestern

Food & Drink|
January 20, 2013

State Fare

Underscoring the “comfort” in comfort food, the Roaring Fork in Dallas (14866 Montfort) has brought classic roasted chicken into the nineties with a dish that’s a breeze to fix and soul-satisfying to eat. Chef Lance Youngs generously bastes the fowl with a lemon-and-honey glaze brightened by thyme and chives. The

Recipes|
January 20, 2013

State Fare: Chicken Tikka With Yellow Lentils and Crispy Pappadums

Avner Samuel has been around. Born in Jerusalem, he earned his chef’s toque at the celebrated La Varenne cooking school in Paris and has successfully navigated the tricky culinary waters of London and Dallas. He did stints at the Mansion on Turtle Creek and at the Pyramid in the Fairmont

Recipes|
January 20, 2013

State Fare: Three-Nut-Crusted Pork Tenderloin and Green-Apple-and-Tomatillo Relish

Don’t judge Cuisine Actuelle by its pictures. The glamorous cookbook, written by Victor Gielisse, the chef at Dallas restaurant Actuelle (the Crescent, 500 Crescent Court), might well daunt the quotidian cook. But, in fact, most of its 150 recipes are as easy as pie. Rich, heavy sauces are conspicuous by

Food & Drink|
January 20, 2013

Great Bowls Of Fire!

Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.

Food & Drink|
January 20, 2013

Victor Victorious

Dutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee.

Film & TV|
June 30, 2012

Meat, My Maker

When Dallas’s very own Marvin Lee Aday—that’s Meat Loaf to you—optioned one of my screenplays, he didn’t just offer me a glimpse of paradise by the dashboard lights. He also helped me write a novel.

Music|
December 1, 2010

The Soul of a Man

For nearly sixty years, a succession of obsessed blues and gospel fans have trekked across Texas, trying to unearth the story of one of the greatest, and most mysterious, musicians of the twentieth century. But the more they find, the less they seem to know.

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