SideDish @DSideDish

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…

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SideDish @DSideDish

5 years ago

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…

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SideDish @DSideDish

5 years ago

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

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SideDish @DSideDish

5 years ago

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

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SideDish @DSideDish

5 years ago

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…

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glizzy mcguire @rosinkal

6 years ago

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

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SideDish @DSideDish

6 years ago

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…

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SideDish @DSideDish

6 years ago

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

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SideDish @DSideDish

6 years ago

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

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SideDish @DSideDish

6 years ago

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

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SideDish @DSideDish

6 years ago

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…

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SideDish @DSideDish

6 years ago

"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…

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SideDish @DSideDish

6 years ago

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…

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SideDish @DSideDish

6 years ago

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…

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SideDish @DSideDish

6 years ago

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

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SideDish @DSideDish

6 years ago

"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…