Posts Tagged ‘potato’

Air Oink

The pluses outweigh the minuses at Flying Pig Pit BBQ and Tavern.
LAURIE BARKER JAMES
The Flying Pig Pit BBQ and Tavern’s address in Mansfield is on Matlock Road, but really the joint is just off Country Club Road in a little strip mall. This is important, because your satellite navigational device is likely t...


Little Germany: Big Flavors

This hole-in-the-wall just north of downtown is much more than just sausage.
STEVE STEWARD
There’s this Tim Allen bit from the early ’90s where he disparages German food thusly: “If you can’t shove it into an animal casing, you don’t eat it.” And then he makes pig noises. In Germany, obviously, saying an ...



Celio’s Scores

This family-owned and family-friendly joint in Keller does Chicago-style pie superbly.
LAURIE BARKER JAMES
Pizza crust can inspire as much debate as barbecue sauce or fried chicken. Regional geography plays a critical role in crust preference: Specifically, do you prefer thin, New York-style fold-over crust or the deep-dish Chicago ...


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...



Up the Creek, Gladly

Chow, Baby
After a bad taste of Tennessee last week, Chow, Baby got back on track with the real Texas stuff at Deer Creek BBQ Co. (9116 Camp Bowie Blvd. West, right next to the Kroger, and big tip of the cowboy hat to reader Michael B.). ...


The Kids Are Right

Chow, Baby
The first time Chow, Baby ever dined on raw fish, it was already old enough to drive itself to Dallas and pay with its own Diners Club card. Sushi was a big deal back in olden times, when this exotic cuisine was only for rich p...



Stop, in the Name of Grub

Load up on A Taste of Soul’s creamy dinner rolls, and you’ll be rollin’ down the street.
Jimmy Fowler
In most restaurants, the humble dinner roll knows its place. On the plate, it’s the equivalent of a supporting actor, a bass player, a fashion model’s assistant, existing to help the entrée and sides shine. But what happen...


Let’s Hear It For the Boy

Chef Keith Hicks introduces the West Side to the novel concept of upscale soul food.
BRIAN ABRAMS
couple of years ago, almost as soon as Keith Hicks began cheffing at Cachonga’s, the place went from ho-hum to wow.