Dallas

Texas Food Conquers the World!

Jan 20, 2013 By Patricia Sharpe

How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe.

The Assassination at 35

Jan 20, 2013 By Texas Monthly

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.

And Justice for Some

Jan 20, 2013 By Michael Hall

How the Texas Court of Criminal Appeals mistakes toughness for fairness—and gives the state a black eye.

That’s the Spirit

Jan 20, 2013 By Jordan Breal

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.

Cool Cocktails

Jan 20, 2013 By Jordan Breal

A few of the state’s best mixologists share their secrets to making delicious drinks.

Game Over

Jan 20, 2013 By Gary Cartwright

Sure, sure, the newspaper business is dying, and this is bad for freedom, accountability, and democracy itself. But worst of all is what’s happened to sportswriting.

Mary Anne Reed, Marriage Counselor

Jan 20, 2013 By Texas Monthly

Reed received her Ph.D. in marriage and family therapy from Texas Woman’s University and has been practicing in Dallas for nearly 25 years. She counsels as many as 25 couples per week. I can’t save a marriage. Only the couple can do that. My job is to help people create…

Honorable Mentions

Jan 20, 2013 By Texas Monthly

Nineteen joints we couldn’t countenance not noting at all. AMARILLO Beans N Things A cozy country cafe plunked down on a busy city street. 806-373-7383 BRADY Hard Eight Pit Bar-B-Que Meats are cooked cowboy style directly over hot mesquite coals.

State Fare

Jan 20, 2013 By Patricia Sharpe

Walnuts, Gorgonzola, and chutney make for an upscale fish dish at the Grape in Dallas.

State Fare

Jan 20, 2013 By Patricia Sharpe

Shellfish? Swellfish. One bite of miso-glazed shrimp at Dallas’ Green Room and you’ll be hooked.

How They Do It

Jan 20, 2013 By Evan Smith

How Jim Wright schoozes, George Foreman bruises, ZZ Top trims, and Janet Evans swims, plus the straight skinny on everything else from nearly fifty other Texas celebrities.

State Fare

Jan 20, 2013 By Patricia Sharpe

One brother greets, the other cooks. Between them, Peter and Patrick Tarantino have created one of Dallas’ artier dining venues. At Tarantino’s (3611 Parry), chef Pat presides over a menu that does not shrink from extremes. “I introduce deliberate contradictions into my food,” he proclaims, “but my goal is to…

Gastronome on the Range

Jan 1, 2013 By Patricia Sharpe

At Stampede 66, Dallas chef Stephan Pyles’s latest gig, the symbols of his West Texas youth are writ not just large but colossal. Wild horses fashioned of gleaming wire come bursting through a solid wall. A giant rattlesnake of screen wire and glowing LED lights stretches its fifty-foot length…

The 2013 Bum Steer Awards

Jan 1, 2013 By Texas Monthly

How ignoble was 2012? It was a year in which our idols fell from their pedestals only to land on our leaders, who had already toppled from their own heights. The shame spiral began on January 3, when Rick Perry lost his first election ever, the Iowa caucuses in…

Cliff Notes

Dec 1, 2012 By Jordan Breal

With three days in Dallas’s historic Oak Cliff, my mantra was “Shop, eat, repeat.”

11/22/2013

Dec 1, 2012 By Mimi Swartz

In one year the eyes of the world will turn to Dallas's Dealey Plaza for the fiftieth anniversary of John F. Kennedy's assassination. Is the city ready?

The Unsinkable Lisa Blue

Dec 1, 2012 By Skip Hollandsworth

Her husband, Fred Baron, helped bankroll John Edwards's presidential campaign, only to die of cancer amid the most sordid political scandal in recent history. But before long, Dallas's newest rainmaker had emerged from the wreckage—with every hair in place.

The Texanist

Oct 31, 2012 By David Courtney

What’s the etiquette of political yard signs? Illustration by Jack Unruh Q: My housemate and I have very different political leanings, but we’ve never let this get in the way of our friendship. We have an agree-to-disagree policy. Then, without any discussion, she put a…

A Conversation with Nathan Tate of Boulevardier

Oct 23, 2012 By Layne Lynch

For October, Pat Sharpe selected Boulevardier, a modern French bistro in Dallas, as Pat’s Pick. I spoke with Nathan Tate, executive chef of Boulevardier, about his brand new restaurant, French food, and his favorite dishes on the menu. (In case you haven’t heard, Pat’s…

The State Fair of Texas: Football + Fried Food

Oct 13, 2012 By Jordan Breal

This time last year, I was leaving the Cotton Bowl along with thousands of football fans who'd made the annual pilgrimage to watch the 106th Red River Rivalry, one of the highlights of the State Fair of Texas. While throngs of UT fans were making a beeline for the parking lot, dejected after their loss (a scene that was played out again today), I noticed many of the OU faithful heading straight for the fried food stands, eager to celebrate their victory by eating something—anything, everything—dipped in batter and dunked in hot oil. Naturally, I joined them. (Full disclosure: Although I am a native Texan and, thus, feel obligated to root for the home team even though I did not attend UT, my brother is a faithful OU alumnus, and I feel obligated to extend my unconditional sibling support even though he decided to go to school in Oklahoma. Plus, I went to school in Illinois, so I have no room to talk.) In between yells of "Boomer!," the celebratory Sooners popped doughy balls of fried beer into their mouths and hoisted paper boats filled with golden Oreos into the air like they were brandishing the Golden Hat itself.