Goodbye To Y’all That

Jan 31, 2012 By Jason Cohen

Is the Texas twang disappearing? Researchers from the University of Texas at Austin's Texas English Project pretty much say: "Yup." 


Jan 1, 2012 By Patricia Sharpe

BY THE TIME MATT McCallister opens his own restaurant—sometime this year—the thirty-year-old wunderchef will have had more local media coverage than most cooks get in a lifetime. Self-taught, he started as a lowly pantry cook at Stephan Pyles’s eponymous Dallas restaurant in 2006. He then became executive chef and master…

Being a Navy SEAL Sniper

Jan 1, 2012 By Brian D. Sweany

Chris Kyle was shot to death Saturday at a gun range near Glen Rose. In an interview from last year, he opened up about why he wanted to be a Navy SEAL.

Velvet Taco

Dec 1, 2011 By Patricia Sharpe

I ORDERED AT THE COUNTER and took a seat on a metal stool at a big varnished wood table near wall-to-wall windows. My dinner arrived in a paper wrapper, and I ate it with my hands and a spork. Distraction consisted of watching a motley crew of fellow…

The Keys to My Heart

Dec 1, 2011 By Texas Monthly

For decades, I had an on-again, off-again love affair with the piano. Today, my ardor is once more in bloom—to the envy of even my husband.

Liza Richardson

Dec 1, 2011 By Texas Monthly

The disc jockey and music producer on hanging out in Deep Ellum, working on the TV show Friday Nights Lights, and keeping up with Texas music.

Eddie “Lucky” Campbell, Bartender

Dec 1, 2011 By Texas Monthly

Campbell is the beverage program director for Edward C. Bailey Enterprises, which includes the Bailey’s Prime Plus steakhouses and Patrizio restaurants. The barman, who decries the title “mixologist” as a “vanity move,” started his cocktail career seven years ago—on the day he stopped drinking. After stints at some of the…

Need Some Gift Ideas?

Dec 1, 2011 By Andy Langer

We got you covered. Representatives from three independent record stores in Texas recommend recent releases from local artists to give as gifts to music fans.

Remember the Alamo, It’s “Top Chef: Texas” Time, Y’all!

Nov 2, 2011 By Jason Cohen

Virginia Sherwood, Bravo We heard the rumors that the show was coming (and that producers tried to shut down tweets about it). We've read about the state tax breaks and the lawsuit and the omission of our biggest (and completely food-rich) city, Houston. Now the day is finally here: Top Chef: Texas, the ninth season of the cooking competition show, premieres tonight. All the episodes will take place in Austin, Dallas or San Antonio; Paul Qui of Austin's Uchiko and Andrew Curran of Austin's 24 Diner are among the 29 "cheftestants." "Everything is bigger in Texas," writes TV Guide. "And that includes Top Chef." It also includes all the Texas cliches that we'll be seeing on the show ("Saddle Up," says one of Bravo.com's pop-up ads) and in the coverage of it. The premiere (and eight of the season's 14 episodes) takes place in San Antonio, which, as the Express-News' Jennifer McInnis notes, anted up $200,000 to the show's producers via its Convention and Visitor's Bureau (the state provided twice that). Give the producers points for wit, however: the season will feature Pee Wee Herman, whose Pee Wee's Big Adventure took him to the Alamo, as a guest judge. And that particular setting is probably appropriate given that the 29 competitors will shrink to 16 by the end of next week's episode. "It's going to be quite a slaughter there," says Eater Austin, while the Los Angeles Times compared the rapid cut-down to "[Rick] Perry and his state’s tough stance on final justice."

Rocky Ascent

Oct 31, 2011 By Texas Monthly

Dusty Hill's older brother, Rocky Hill, has been called the "best guitarist you've never heard of," but the recent release of Texas Guitar Legend aims to change that.

Cowboys 52, Texans 10

Oct 31, 2011 By Jason Cohen

After ten seasons as a major NFL franchise, the Houston Texans are picking up some fans, but the blood of Texas still pumps Cowboy blue.

Give Me Shelter

Oct 31, 2011 By Jason Sheeler

Dallas’s ritzy Park Cities is the sort of place where Jerry Jones Jr. can buy a four-story castle with twelve bathrooms and a nine-car underground garage for a reported $8.7 million and some people regard it as a steal. Welcome to the fabulous world of Erin Mathews, the very discreet real estate agent to the very, very rich.

TMBBQFest, “23 Pitmasters in 23 Days:” Baker’s Ribs

Oct 19, 2011 By Jessica Huff

Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we bring you Joe Duncan, 61, of Baker's Ribs in Dallas, Garland, Mesquite, Rowlett, Greenville, Canton, Houston, Weatherford, Rowlett, and even Eden Prairie, Minnesota. For more info, visit their page on TMBBQ.com. Photo courtesy Daniel Vaughn What is your heat source? Hickory wood. Who did you learn your craft from? I did an internship with Roland Lindsey but I taught myself quite a few things. I just learned some smoking techniques and what not there. What’s your signature meat? Well, obviously ribs. You know what the name of my restaurant is right?

TMBBQFest, “23 Pitmasters in 23 Days”: Big Daddy’s Roadhouse BBQ

Oct 12, 2011 By Stephanie Kuo

Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we bring you Joe Arriago, 33 of Big Daddy’s Roadhouse BBQ in Lavon. For more info, visit their page on TMBBQ.com. Photograph by Daniel Vaughn. Who did you learn your craft from? We went to a school for this, and my boss paid for it. And everyday I try to learn more. We try to do the most we can here. I’ve been working here for all 16 years, and I love it. I love my job. There’s always something new every time to learn. What’s your signature meat? We got brisket, sausage, turkey, ham, ribs, chicken and pulled pork. We have all those seven different kinds of meats. My favorites are the brisket and the ribs. I think those are the best here at Big Daddy’s. Sauce or no sauce? I like the meat with no sauce. Sometimes, with the meat we cook, you don’t need the sauce. They already come in with real good flavor. But we do have a barbecue sauce here for customers. It’s Big Daddy’s own recipe. It tastes real good. It’s sweet sauce.

Peter Gent, 1942-2011

Sep 30, 2011 By Texas Monthly

The author and former Cowboys wide receiver died in his hometown of Bangor, Michigan, on Friday at the age of 69. Our coverage of North Dallas Forty (both the novel and the movie) through the years.

texanist nude sunbathing
Offering Fine Advice Since 2007

Sep 30, 2011 By David Courtney

How do I explain topless sunbathing in Austin to my children? Illustration by Jack Unruh Q: I was in Austin visiting my brother recently, and he took me and my kids, a nine-year-old girl and a ten-year-old boy, to Barton Springs Pool to go…

Neighborhood Association

Sep 30, 2011 By Prudence Mackintosh

Why would anybody take a charming place like Highland Park, tear down the nice old homes, build new fortresses, gradually drain the neighborly spirit, and call that progress? Don’t ask me. I don’t get it either.

BBQ Snob: Dallas Enjoys a BBQ Renaissance

Sep 7, 2011 By Daniel Vaughn

Editor's Note: Daniel Vaughn, writing under the name BBQ Snob, runs the Full Custom Gospel BBQ blog and will also be writing about barbecue for Texas Monthly. This is his first column. Texas barbecue is having a moment. It seems like every time I turned around this summer, another national media outlet was stumbling over itself to name its own best BBQ joint in the state. Most of the adulation, of course, was pointed at Franklin Barbecue, the small Austin joint that has skyrocketed over the past two years from a humble little trailer on the side of I-35 to an eternally overcrowded restaurant that Bon Appétit declared, in July, to be the best BBQ joint in America. The incessant buzz (and incredibly long lines) even prompted a "Hitler reaction" parody, a sure sign that the joint's success has penetrated to the far corners of the popular imagination. But it hasn’t been all Franklin. USA Today bucked the trend by naming the Salt Lick the best of the Central Texas bunch, and CNN sang the praises of City Meat Market in Giddings. You will, by now, have noticed a common denominator. As is usual when the BBQ buzz machine starts running, most of the attention this summer has been on Austin and Central Texas. In the statewide discussion about smoked meats, there is one city whose offerings are routinely dismissed or derided, a city that, to judge from the attention it gets, you wouldn’t even know had any smoked meat within its limits. That city would be Dallas. That the BBQ of Big D has enjoyed little renown for some time is mostly warranted. Until recently, Dallas was afflicted with a smoked meat malaise that allowed subpar barbecue to be praised based on days long passed. As recently as five years ago, the city’s food critics were giving top BBQ nods to the likes of Sonny Bryan’s and Dickey’s—joints that were rightly praised in their decades ago heyday, but which currently don’t even try to compete with the big boys in the state. I am happy to report that change is afoot. In the past two years, almost while no one was looking, a full-fledged barbecue renaissance has taken root in neighborhoods all over Dallas. For the first time since Sonny Bryan was still manning his pits those many decades ago, Big D is making a bid to be taken seriously as a BBQ town. I’ve zeroed in on five restaurants as the torch bearers of this movement, which above all, is marked by a deeply traditional approach. Certain common themes bind these five joints together—they all use wood, not gas, and they all have prominent, thoughtful pitmasters. Their attention to detail and quality has bred a new population of connoisseurs, who, in turn, are raising expectations beyond good sauce and free soft serve.

Drama King

Aug 31, 2011 By Christopher Kelly

Less than two years after moving into the Wyly Theatre, the Dallas Theater Center has become the state’s drama darling. Is it the final curtain on the Alley Theatre’s time at the top?

Big D-Vide

Aug 31, 2011 By Brian D. Sweany

Another South Dallas politician is under investigation for corruption. Why can’t the city seem to change its script?


Aug 22, 2011 By Daniel Vaughn

Smoke had a revamping of their menu some time ago. Out with the market-style by-the-pound barbecue menu and in with more innovative, if not traditional plates of smoked meat. The lunch and dinner menus both feature these smoked meats in different combinations. For lunch, pulled pork and andouille share a…