“Because one taco festival a year isn’t enough,” writes Jose Ralat in an email to Hatch HQ, “the North Texas Taco Festival and Four Corners Brewing Company are hosting Dallas-Fort Worth TacoCon (Cerveza), the area’s first ...
Want to know the skinny on HG Sply Co., the new Modern Paleo restaurant? How about a few more mots on Mot Hai Ba, the new Northern Vietnamese place in East Dallas, or Mutts Canine Cantina, the burger shack/dog park where they serve you beer and ...
The editors of Town & Country Magazine solicited recipes from well-known bars and restaurants from around the country, then assembled a panel of cocktail experts at Harding’s in New York City to rank them. Eddie Eakin, who runs the bar at ...
Mercat Bistro Mercat Bistro (photo: Daniel Driensky) Farro, mint, cucumber, tomato salad at Mercat Bistro Mussels at Mercat Bistro Giant Grilled Shrimp at Mercat In Catalon, mercat means market, which the folks behind Mercat Bistro translate into a ...
“I love the Hatch and want to extend to your readers a free iPhone or iPad edition of my of my book, “How to Cook Everything,” writes author and NYTimes recipe authority Mark Bittman in a message to Hatch HQ. Well, ...
Pecan Lodge queen Diane Fourton, Linda Natera and chef Andre Natera Pecan Lodge brought Lurlene and smoked some of their awesome beef ribs Jennifer Cheninis (Culture Map editor) is a tireless supporter of Cafe Momentum — and of Jack Perkins, ...
Jonathan Rivera’s peach chimichurri salsa over prime steaks We have a lot of peaches at Hatch HQ. And steak. Really good peaches and really good steak. But how to combine the two into a George Castanza dish of bliss? Jonathan Rivera, the chef ...