SideDish

Although Khao Noodle Shop is closed (new home pending, maybe, someday!), we’ll have crisp, fried chicken and beer in the meantime.

What’s next for Revolver Taco Lounge? A gastro-cantina in Deep Ellum.

At the Lower Greenville tiki bar, Swizzle, couples sip rum potions from hollowed-out pineapples while, two tables over, somebody’s flaming drink sparks with every dash of cinnamon. 🍹 dmagazine.com/publications/d…

For 20 years, the Old Dirty Basement below J&J’s has offered a space to bands of all ages and genres. But it’s been priced out of its downtown Denton home. dmagazine.com/arts-entertain…

It’s almost we-will-deep-dry-anything season as the State Fair’s annual concessionaire-off is underway... dmagazine.com/food-drink/202…

The latest Dallas food and drink news, a thread. Starting with the battle of the Bisouses, by @Alexdmacon dmagazine.com/frontburner/20…

One of the most highly anticipated Dallas restaurant openings of the year is here: Meridian at @villagedallas officially opens today. Read our explainer on the ambitious restaurant on SideDish on @DMagazine ⬇️ dmagazine.com/food-drink/202…

The frogs have landed. I repeat, the Tango frogs touch down at Truck Yard.

We'll miss the brothy ramen for now, but more importantly we're pulling for chef Justin Holt's swift recovery. The latest from @rosinkal: dmagazine.com/food-drink/202…

Hear ye, hear ye: Sandoitchi is back. dmagazine.com/food-drink/202…

New post on The Old Monk: The North Henderson Avenue bar has reopened. Nature is healing. dmagazine.com/frontburner/20…

Where are you ordering takeout from today? dmagazine.com/food-drink/202…

A food movement halts for no one and nothing, including a pandemic. SideDish editor @rosinkal on @Jollibee's Plano opening today and how it affirms the region's strong Filipino community. dmagazine.com/food-drink/202…

"But now I look back, and I can say that our food is beautiful. Our food is one of the original foods of this country. Southern food was created here in America." Chef @MasterChefTD on finding her roots again. Read the story: dmagazine.com/publications/d…

We’re ordering a lot more takeout these days, it's true, but we're also cooking up a storm at home. What's a favorite cookbook (or two!) that you go to for inspiration in the kitchen? dmagazine.com/food-drink/202…

The Jefferson Boulevard coffee shop and back bar plan to highlight small-batch coffee and sotol from Mexico, melding tradition with a modern format. dmagazine.com/food-drink/202…

We talked to the grilling experts on how to make your summer taste even better. dmagazine.com/publications/d…

"We added waffles three years ago. Before that, it was literally chicken, fries, pickles. That was it. It’s just the same recipe my grandfather had, and it worked for my dad, so why wouldn’t it work for me?" dmagazine.com/food-drink/202…