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    Foodie News

    5 over-the-top foodie adventures happening in Dallas-Fort Worth

    Teresa Gubbins
    Mar 19, 2021 | 4:18 pm
    Vidorra taco
    That's a big taco.
    Photo courtesy of Vidorra

    Those seeking extreme foodie adventures in Dallas-Fort Worth have an especially rich field during the weekend of March 19-21, with five crazy options that range from a four-pound taco to a turkey leg pop-up that's already drawing huge crowds.

    If you like it outrageous, if you like it free, and if you like to wait in line, there's a little something for everyone here.

    Here are 5 over-the-top foodie finds:

    Turkey leg pop-up
    Probably the biggest thing is the weekend-long pop-up by Turkey Leg Hut, a mom-and-pop from Houston, who are hosting a food truck event in Fort Worth, serving their signature turkey legs and assorted Gulf treats. The pop-up is a drive-thru event at the Spring Harvest Fair at 1270 Woodhaven Blvd. in Fort Worth, and is, according to social media posts, already a crazy scene on Day One, with hundreds of cars lined up as if they were going to a sporting event.

    The turkey legs are smoked and stuffed with ingredients like dirty rice or mac and cheese. In Houston, they draw regular visits by celebrities. They'll be open from 11 am-12 am all three days, and in addition to turkey legs, will have crawfish for $7.50 a pound.

    Mega-taco
    Vidorra, the Mexican restaurant with locations in Deep Ellum and Addison, is usually known for good Mexican food and drinks. But it's also a dabbler in extreme-size items such as its large-fomat Guadalajaran, a $60 cocktail meant to share, with tequila, mezcal, and juice.

    Its newest horrific creation is El Jefe!, a four-pound, 18-inch taco for $28 which serves two to six, depending on your level of gluttony. It has an 18-inch giant jalapeño cheddar flour tortilla that's fried until crisp, then stuffed with taco beef, chorizo, lettuce, cheese, queso, pico de gallo, guacamole and jalapeños.

    Is it dumb? Probably. Are we writing about it? Most definitely.

    Free macaron
    On March 20, Bisous Bisous Pâtisserie, the bakery in Dallas' West Village, is doing a macaron giveway: One free churro-flavored macaron to every customer fom 8 am-5 pm.

    Going out of your way for a free macaron might seem incidental (depending on how much you like free things), but the churro macarons, inspired by Mexico's cinnamon and sugar fried dough pastries, are a limited-edition flavor only available on this day.

    Margarita beer
    Manhattan Project Beer Co. has a limited-edition release that's available in the taproom-only: a margarita-flavored beer.

    The release came about after the brewery inherited some tequila barrels that allowed them to act upon a longtime fantasy to do a margarita-inspired beer. Their original goal was to have it ready for Cinco de Mayo, but after they'd brewed an imperial version of Bikini Atoll and let it rest in the tequila barrels, it soaked it up so quickly that it's ready now.

    This was a small batch, so they anticipate the beer will sell out over the weekend. They've started a second batch that will be ready in late summer.

    Absurd steak
    One of the most ridiculous arrivals in Dallas recently, maybe even all time, is Nusr-Et Steakhouse, the restaurant from over-the-top Turkish chef and Instagram sensation Nusret "Salt Bae" Gökçe, which opened at 1900 N. Pearl St. on March 4.

    The various steaks and burgers on the menu run a distant second to the horridly-mesmerizing show that Salt Bae puts on, which can be peeked on his Instagram page, highlighted by his signature cringey move of salting your food at your table by running the salt down his forearm.

    There's little of culinary interest at Nusr-Et, it's all about the show, about watching him toss around knives and slices of meat like a carny act. But in a town full of over-the-top steakhouses, Nusr-Et takes it to the absurd extreme.

    bestsopenings
    news/restaurants-bars

    Steak & Ale News

    Local opening of Dallas chain Steak and Ale gets derailed

    Teresa Gubbins
    May 16, 2025 | 5:27 pm
    Steak and Ale
    Steak and Ale
    Steak and Ale

    The long-in-the-works return of Steak and Ale in Dallas is being shelved for now: The casual steakhouse chain which in its heyday had nearly 300 locations is no longer opening a location it planned for in Grand Prairie.

    According to a May 11 post from company owner Paul Mangiamele, the restaurant is definitely now a no-go.

    "After years of very hard and exhausting work for making the Grand Prairie side by side S&A and Bennigan’s happen, the rug has been yanked out from under us," Mangiamele said in his post.

    Often referred to as a pioneer in casual dining, Steak and Ale debuted in 1966, offering an affordable steakhouse experience with rustic Tudor design that included wooden beams and stained glass. In addition to steak and a signature salad bar, the menu featured then-fancy items such as steak Oscar, baby back ribs, and Hawaiian chicken with pineapple teriyaki sauce.

    The chain remained a buzzy destination throughout the '70s and '80s, but by 2008, the parent company filed for Chapter 7 bankruptcy and the remaining locations closed.

    In 2023, businessman Paul Mangiamele, chairman and CEO of Legendary Restaurant Brands (which includes Monte Cristo sandwich purveyor Bennigan’s and Bennigan’s On The Fly, which he has also revived), launched a long-held plan to revive the Steak and Ale concept that included opening a new Steak and Ale in Burnsville, Minnesota, as well as partnering with a franchisee to open a location in Grand Prairie, side-by-side with a Bennigan's.

    The Minnesota location opened in August 2024, but Grand Prairie will not be so lucky, and according to Mangiamele, it's due to the shenanigans of the franchisee.

    "For years, we were being told by the developer and owner of the land how he was going to be our franchise partner," Mangiamele says. "He shared with me numerous times how he grew up with the brands and wanted to do his part in honoring Norman Brinker and would be a proud franchise owner. Well, after he finally (3 years later) received his money for selling some of his land, instead of being our franchise partner, he changed his tune, and wanted to instead, sell his land to us!!"

    According to Mangiamele, not only did the franchisee try to sell back the land, he tried to make a profit.

    "Our special deal was a ‘discounted’ price per foot on the land we’d need," Mangiamele says. "After a few due diligence calls, the discounted ’deal’ price was 20% higher than the comparable prices in the same area!! Simply unbelievable!"

    Mangiamele says they are still talking to other interested parties in the greater DFW area and should have more news soon.

    closings
    news/restaurants-bars
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