Eats

Bowl o’ Red — or White

Chow, Baby
Figuring that it’s never too late in life to become a wine snob, Chow, Baby hit the 2007 People’s Choice Wine Tasting Classic during Grapevine’s GrapeFest, Sept. 13-16. If you’re wondering why you’...


Casa-y

The word “homey” applies in more ways than one to this Tex-Mex eatery.
Peter Gorman
The curse of calling a place a “mom ’n’ pop” restaurant is that it brings the word “homey” to mind, and homey is anathema to snobs looking for the latest chic food kick, whether it’s palatable or not.



Journal of American BBQ

Chow, Baby
Chow, Baby felt quite cleansed after last year’s Yom Kippur column (“My Name Is Chow, Baby,” Sept. 27, 2006), in which it revisited and reconciled with restaurants it might have been (OK, was) unfair to, and h...


On the Street Where We Eat

Chow, Baby
Chow, Baby’s answer to “What would your dream foodie day consist of?” is the same as most everybody’s: Central Market and a zillion dollars.



Nuevo World

If there’s such a thing as progressive Old-World Mexican fare, it’s at Rancherita.
CAROLINE COLLIER
The area north of Hemphill Street and I-20 teems with life these days, boosted by the Gran Plaza de Fort Worth mall and an ever-increasing flow of middle-class immigrants.


What’s in a New Name

Chow, Baby
Chow, Baby has enough trouble keeping track of old favorite restaurants that have closed down and soon-to-be favorites that are springing up without having to keep re-alphabetizing the ones in between.



Golden Tee

The club at Tierra Verde goes upscale, with mostly savory results.
Jimmy Fowler
The vision most people have of food at golf courses is usually accurate: burgers, hot dogs, and fries, all overshadowed by a full-service bar.


All That Jazz

Chow, Baby
The latest entry to the pet-peeve list: “upscale,” as in “upscale soul food.” In the year and a bit since Keith Hicks created the marvelous Ovation (6115 Camp Bowie Blvd.), that’s become the media&...



Time to Fry

What Flying Fish lacks in adventurousness, it makes up for in diet-killing seafood.
Jimmy Fowler
If you grew up in North Texas, there’s a good chance you’ve been fishing at one of the lakes here. If you actually caught something, there’s an even better chance that you were told to throw it back into the water.


Charity, Hope, and Faith

Chow, Baby
Restaurant Week, now morphing into Restaurant Three Weeks (several places are offering the $35 prix fixe menu through Sunday; check www.krld.com), has got to be the greatest culinary invention of all time.