Philippe

Where to Eat Now 2012

Jan 21, 2013 By Patricia Sharpe

White tablecloths. Street food. Small portions. Lots and lots of innards. The only thing the ten best new Texas restaurants have in common is a willingness to prove that there is no such thing as a “Texas restaurant.” But when the escargots with fennel purée are this good, who cares?

Return to Splendor

Mar 1, 2005 By Katy Vine

From humble Oak Cliff roots did a hip intellectual giant grow. In this oral history, friends and fans remember the late Grover Lewis, one of the great magazine writers of our day.