All posts in: featured

kelly hightower

Kelly Hightower to lead kitchen at Michael Cox’s new eatery, OSO Food & Wine

  Michael Cox’s new restaurant, OSO Food & Wine, has named an executive chef. It’s Kelly Hightower, formerly of Aquaknox, The Mansion on Turtle Creek, Tei Tei Robata Bar, Ziziki’s, Hattie’s, Kavala, and – now twice – Wild Salsa in downtown Dallas. Cox is a Dallas restaurant veteran, one of Stephan Pyles’ original founders of Star Continue reading →



Hot Date: Chefs Tre Wilcox, Omar Flores and Kent Rathbun to cook for Abacus 15th Anniversary Dinner, September 27

  Abacus will celebrate its 15th birthday this month by getting the old band back together for a dinner and a bash.  On Saturday, September 27 former Abacus top chefs Tre Wilcox and Omar Flores will join Kent Rathbun and Abacus’ current exec sous, Christopher Patrick, to cook a four-course wine dinner. It’s not community-table style, so snag a reservation and bring some friends (6-11 Continue reading →


BLYTHE head shot web  copy

TV’s “Naughty Chef” Blythe Beck is back, taking over Kitchen LTO

Blythe Beck, the former Central 214 chef in the pretty-in-pink chef’s coat who never met a food she couldn’t chicken fry and smother in love  gravy, will be next quarter’s top chef at Kitchen LTO. KLTO’s owner, Casie Caldwell, sent word today that Beck has a “southern menu” planned, with a launch slated for dinner service Continue reading →


austin cocktails

How’s Your Drink: New “Austin Cocktails” are bottled craft cocktails worth seeking out

Mixing craft cocktails, like playing chess or winning at office politics, requires creative thinking and the ability to zig when others want to zag. Give a bartender a bottle of something clear, something sweet and something citrusy, and a good one can turn out a highball worth more than your 15 bucks. Two ladies down in Austin, Kelly Gasink Continue reading →



Ever had a pizza topped with mole or elotes or spicy Cheetos? Pizzariachi, a new Dallas pizza joint with a Latin twist, makes it work

This sounds crazy, but I’m eating a really good pizza topped with elotes and Mexican crema. Before this $5 pie, my Fluent crew demolished other equally good pies slathered with dark mole, pizzas with chorizo and nopales, even a few slices made magically delicious with — get this — spicy Cheetos, which, if I were a five-year old, Continue reading →



Graham Dodds is returning a F2T seasonal sensibility to Hibiscus, and you’re gonna like it

Since Graham Dodds took over the kitchen at Hibiscus a few months ago, he’s managed to transform a once ambitious restaurant into a newly ambitious restaurant. In a dining room plucked from a 1990s Napa Valley playbook – dark woods, wood beams, honey-hued lighting with a peekaboo kitchen – Dodds proves he’s never seen a plate Continue reading →