Olivella’s Resets the Bar

An Artful Hand

Auténtica Cuba

Parting is Such Sweet Marrow

Blotch Jumbo

Eats

Eats

Not Kidding Around

Apparently lamb is the new crème brûlée - a dish Chow, Baby had never thought much about until one day the light hits the...

The Chains of … Freedom?

From the perspective of a foodie partial to ma-and-pa joints, my new North Fort Worth neighborhood didn't look too promising. I remember driving around house-hunting:...

When Irish Eyes Are Crying

Let's deal with the Burning Question first: Yes, Guinness tastes better in Ireland. Amazingly better. Part of this is simply freshness, explained the publican...

Feeling the Pinch

We've all experienced the rise in food prices during the past year: 50 cents more for a gallon of milk, eggs up by about...

Slow Your Roll

Sitting along the north side of I-20 in Arlington at Matlock Street, Arlington Highlands has been quaintly described as a "shopping center," which is...

City on the Edge of Forever

Normally in May, Chow, Baby embarks on its big spring vacation, which for IRS purposes is known as global-cuisine research. (Most other vacations are officially...

Baptism of Sauce

There's something cool about an independent business opening in a building that used to house a chain restaurant: good ol' American entrepreneurship trumping monolithic...

He’s a Claun

Sorry to channel Andy Rooney, but it seems like the definition of "appointment" has changed in the last few years. Used to be so...

Hit, um, Brix

The dark wood tables and booths at Brix Pizza and Wine Bar are surrounded by a single line of tall, imposing wine bottles. They...

High Steaks

Here's Chow, Baby and its conflicting loyalties standing smack in the middle of Main Street. On the west side of the street is the...