Email Author Scott Reitz

2014 Stories by Scott Reitz

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  The Whistling Pig Has the Bar, and the Bar Food, That Its Neighborhood Needs

  published July 3, 2014

  The corner of Lakeland Drive and Ferguson Road is among Dallas’ least romantic locales for a cozy neighborhood pub. Sure, many suburban... More >>

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  The Softer Side of Oak Cliff's Smoke

  published June 26, 2014

  When Smoke landed on a hill in Oak Cliff in 2009, people assumed a... More >>

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  At Oak Cliff's Wild Detectives, Beer, Snacks and Something They're Calling "Books"

  published June 19, 2014

  As you approach Wild Detectives in the Bishop Arts... More >>

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  In a North Dallas Office Park, Cattleack BBQ's Smoked-Meat Hideaway

  published June 12, 2014

  Before the door even closed behind us, Misty David belted out, "There's free beer in the cooler," and sure enough there was. There are worse... More >>

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  At Glass Boot Biergarten, Big Boots to Swill

  published June 5, 2014

  Outdoor drinking spaces are hardly a differentiator in this town. Most restaurants have at least some summertime seating, and many have... More >>

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  On Travis Street, The Establishment Is Blowing Up the Blah

  published May 29, 2014

  There are two or three blocks along Travis Street, south of Henderson Avenue, that have long been a sort of culinary safe zone, the restaurant... More >>

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  Dong Que Restaurant, Where Your Pho-bias Go to Die

  published May 22, 2014

  Between bun bo hue and pho, it's obvious why pho is the more popular of the bowls. Filled with an aromatic, clean-tasting broth and a wad of... More >>

• Cooking by Numbers at Chino Chinatown

  published May 15, 2014

  Whenever I hear the term "fusion" applied to food, I tend to roll my eyes. It's not that I think that the merging of two ingredients or dishes... More >>

• AmberJax Goes Out to Sea, But No Deeper

  published May 1, 2014

  In some ways, it's a wonder how shrimp cocktail ever came off so regal. The most basic of restaurant dishes calls for boiled and peeled shrimp,... More >>

• Palapas Seafood Bar's Coastal Breeze

  published April 24, 2014

  Life is about to look really good, and I am going to tell you why. Picture yourself sitting on a shaded patio as a stiff breeze rustles the... More >>

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  COVER STORY

  Gemma Is Making Beautiful Food, from Sea to Briny Sea

  published April 17, 2014

  The first time you pull up to Gemma, it can be difficult to... More >>

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  Victor Tangos' Reluctant Makeover

  published April 10, 2014

  If you hadn't seen them hoist the sign into place, or otherwise been familiar with More >>

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  The Blind Butcher Has a Vision for Meat

  published April 3, 2014

  Cured meats and craft beer. Simmered down to its tagline, More >>

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  CrushCraft Is Not the Thai You Know but the Thai You Should

  published March 27, 2014

  On a recent Friday afternoon, More >>

• Irving's Everest Restaurant Is a Worthy Trek

  published March 20, 2014

  Everest Restaurant is a little Nepalese hole in... More >>

• At the Boiling Crab, Waiting (and Waiting and Waiting) for Perfection

  published March 13, 2014

  On the weekends outside The Boiling Crab the... More >>

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  The Remaking of Origin Kitchen and Bar

  published March 6, 2014

  Step into Origin Kitchen and Bar and you'll be... More >>

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  Miss Chi's Pho and the Battle for Noodle Supremacy

  published February 27, 2014

  While your fellow soup fiends get lost in an expanding tangle of ramen noodles, you'd do well to take notice of the smaller yet no less... More >>

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  Local Oak Kicks it Family Style

  published February 20, 2014

  Staring down at a plate like this, it's easy to forget you're in a new Oak Cliff restaurant. Picture two massive slabs of seared meatloaf,... More >>

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  Seeing Green at True Food Kitchen

  published February 13, 2014

  If the past month's dismal performance of the Dow Jones has you spooked on stocks this year, there's good reason. The old trader's axiom that... More >>

• A Year Later, Max's Wine Dive Still Makes a Splash

  published February 6, 2014

  Walk into Max's Wine Dive on a random weekend... More >>

• Bonchon's Korean Crispy Goodness

  published January 30, 2014

  To most Southerners, the mere mention of fried chicken conjures very specific flavor and tactile expectations. There are brines, almost always... More >>

• El Come Taco: A New Taqueria with an Old Soul in East Dallas

  published January 23, 2014

  Luis Villalva is a short-statured man with a round, happy face and a soft voice, and he may be Dallas' most likeable taquero. He'll happily... More >>

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  In Uptown, The Rustic Tries to Go Rural, and Almost Nails It

  published January 16, 2014

  If Kyle Noonan and Josh Sepkowitz, the pair behind Bowl and Barrel, Mutts and now More >>

• In Trinity Groves, LUCK Needs More Skill to Survive

  published January 9, 2014

  Those who have spent the last decade or so calling Margaret Hunt Hill's namesake a bridge to nowhere are running out of nothingness to shake... More >>