Posts Tagged ‘meat’

Smashburger:

It’s … complicated
Chow, Baby
This week we revisit the concept of added burger juice! This is the phenomenon whereby burger places overcook their meat, then compensate for the resulting dryness and flavorlessness by ladling on after-market juice, presumably...


So7 Bistro: C’est Magnifique

French flavors abound in Jean Michel Sakouhi’s latest endeavor.
LAURIE BARKER JAMES
Over the past decade, French restaurateur Jean Michel Sakouhi has pushed French and Mediterranean flavors on Cowtown, first with The Balcony, then with the recently departed Vault. His new So7 Bistro quietly has  occupied ...



Slogan’s Run

Chow, Baby
Appointing itself ad hoc spokesperson for the 80 zillion Mexican restaurants in Tarrant (note to self: check that figure), Chow, Baby is more than a bit offended by the slogan of Red Cactus (3005 S. University Dr.): “Fresh Me...


Finger-lickin’ Texas Style Chicken and Seafood

New Southside joint gives pleasant meaning to the term “greasy spoon.”
LAURIE BARKER JAMES
In the shadow of the Hospital District, Rosedale Street just east of I-35 offers a veritable coop of fried chicken places. Clearly the hospitals didn’t spring up around the eateries, so it must be that restaurants that dish o...



Sprout’s is Delight-pho

In the shadow of Cowboys Stadium, fresh Vietnamese fare flourishes.
LAURIE BARKER JAMES
Arlington is not short on Vietnamese restaurants. There are several authentic places in South Arlington alone. And then there’s Sprout’s Spring Roll and Pho in North Arlington near Cowboys Stadium. The sleek avocado-and-bro...


Any Way You Slice It

Chow, Baby
One of Chow, Baby’s valiant attempts to impose order on the food universe is its gyros classification system. It’s pretty straightforward: Class A is slabs of lamb and/or beef that have been marinated in a secret family rec...



Belly Up to City Pig BBQ

The new Hospital District ’cue joint offers traditional fare and excellent desserts.
LAURIE BARKER JAMES
City Pig BBQ’s black-and-orange storefront on 8th Avenue doesn’t look like much. You might drive right past and not realize it’s actually a restaurant, save for the number of cars in the parking lot and the steady foot tr...


There’s a lot to love about Truluck’s

LAURIE BARKER JAMES
The sprawling megaplex of the Southlake Town Center’s shops and restaurants would be easy to dismiss as chain-filled and yuppified. Except, I sheepishly admit, I enjoy walking around and shopping there. On one trip, I not...



Swift Changes

Story and Photos by STEVE WATKINS
The half-destroyed brick buildings at the top of the rise overlooking the rest of the Fort Worth Stockyards have seen plenty of history. The old Swift and Company meat-packing plant employed 1,700 people during the area’s...


Tillman’s: Haute Ranch Cuisine

JIMMY FOWLER
A campy chuckwagon vibe permeates the recently opened Tillman’s Roadhouse, as if Liberace were the proprietor and all of the kitchen help French culinary school grads. In reality, Sara Tillman is a co-owner, and chef Dan ...