• Danyele McPherson of The Grape, soon to appear on Top Chef Seattle.
    Photo courtesy of Danyele McPherson
  • This Love Shack in Denton will soon be a steakhouse.
    Photo courtesy of Love Shack
  • If you want a Love Shack burger, you'll have to head to Fort Worth for now.
    Photo courtesy of Love Shack
  • Bowl & Barrel's menu consists of "clever" tavern food like giant pretzels.
    Photo courtesy of Bowl and Barrel

  • Rendering of food truck park for Lower Greenville Avenue.
  • Future location of food truck park off Lower Greenville Avenue.
  • Future home of Trader Joe's, across the street from the Lower Greenville foodtruck park.

  • David Garwacki brings his experience at fusing California and Mediterraneancuisines to his new position at Cafe des Artistes.
    Photo courtesy of Cafe des Artistes
  • Cafe des Artistes will open in One Arts Plaza, in the old Screen Door space.
    One Arts Plaza/Facebook

  • Former Acme F&B chef Jeana Johnson competes at Meat Fight November 4.
    Photo courtesy of Meat Fight
  • Dress like a hillbilly at the Sissy's Southern Kitchen Halloween Hoedown October31.
    Sissy's Southern Kitchen & Bar/Facebook
  • Vegan beer dinners return to Libertine Bar November 5.
    Photo courtesy of Libertine Bar
  • Learn how to raise chickens at the Birds and the Bees workshop November 3.
    White Rock Local Market/Facebook

  • Meat Fight founder Alice Laussade. You may know her name from her wildly popularCheap Bastard column in the Dallas Observer.
    Photo courtesy of Meat Fight
  • Fighter Jeana Johnson, formerly of Acme F&B.
    Photo courtesy of Meat Fight
  • Fighter Jeff Bekovac of Neighborhood Services.
    Photo courtesy of Meat Fight
  • Aaron Franklin of Franklin Barbecue in Austin is among the seven judges.
    Photo courtesy of Meat Fight
  • Longtime Meat Fight supporter and 2012 judge Daniel Vaugh, a.k.a., BBQ Snob.
    Photo courtesy of Meat Fight
  • The cast of The League in Meat Fight shirts, from the Meat Fight Tumblr site.
    Photo courtesy of Meat Fight

  • Photo by Robert Bostick
  • Photo by Robert Bostick
  • Stampede 66 was packed with people lined up and eager to taste menu items.
    Photo by Robert Bostick
  • Photo by Robert Bostick
  • Photo by Robert Bostick
  • Photo by Robert Bostick
  • Photo by Robert Bostick
  • Jody Nix and The Texas Cowboys band performed for more than 850 guests.
    Photo by Robert Bostick

  • Nobu Dallas has the most expensive menu item in Dallas.
    Photo by Brad Murano
  • "Tomahawk" rib-eye, so named because it looks like one.
    Photo by Allen Bros.

  • Learn how to build a coop and care for chickens at the Birds and the Beesworkshop November 3.
    White Rock Local Market/Facebook
  • Instructor Caroline Fruth has been ranching since 2000, when she ditched hercorporate job.
    White Rock Local Market/Facebook

  • Monosoff kicks of the Master Sommelier Wine Dinner Series at FT33 October 29.
    Photo by Kevin Marple
  • Dallas Master Sommelier Melissa Monosoff.
    Photo courtesy of Melissa Monosoff

Just Don't Ask Her about the Cowboys

Dallas' newest Master Sommelier debuts FT33 wine dinner series

  • From left: Andrew Key, Jessica Myers and Russell Aldredge.
    Photo by Conner Howell
  • The 1,900 square-foot space will have a bar in the center with seating along thewall stretching from front door to back.
    Photo by Conner Howell
  • The front door of Origin Natural Food's future location.
    Photo by Conner Howell

  • FT33's chicken breast with chicken confit.
    Photo by Teresa Gubbins
  • FT33's scallops with puréed cauliflower.
    Photo by Teresa Gubbins
  • Chef Matt McCallister of FT33.
    Photo by Jenna Rosier

  • John Tesar aspires to make Spoon the best seafood restaurant in Dallas.
    Photo courtesy of John Tesar
  • A rendering of Spoon restaurant, coming to Preston Center in November.
    Photo courtesy of Spoon

  • Sweet Myrtle & Bitter Honey is one of the best cookbooks from the past 25 years,according to Cooking Light.
  • Efisio Farris of Arcodoro.

  • Holidays = pie.
  • Stampede 66 celebrates its opening with a gala on October 25.
    Courtesy of Stephan Pyles
  • Scardello Artisan Cheese: Happy anniversary to you.

  • Acme F&B chefs Colleen O'Hare (foreground) and Jeana Johnson are cooking atSloan Creek Farm October 23.
    Photo courtesy of Acme F&B
  • Outstanding in the Field has been doing al fresco pop-up dinners since 1999.
    Outstanding in the Field/Facebook

  • Mi Cocina Hondurena signage seems unlikely to be confused with a Mi Cocinachain.
    Photo by Marc Lee
  • Mi Cocina Hondurena interior has little resemblance to the interior of a MiCocina chain restaurant.
    Photo by Marc Lee
  • Mi Cocina Hondurena dish has fried plantains topped with shredded cabbage.
    Photo by Marc Lee
  • Mi Cocina Hondurena occupies a spot in a modest shopping center in Garland.
    Photo by Marc Lee

  • Food-truck faceoff.
  • Thanks-Giving Square in downtown Dallas.

  • FT33, Matt McCallister's much-anticipated new spot in the Design District,soft-opened October 12.
    Photo by Kevin Marple
  • Hopdoddy Burger Bar in Preston Center is the third branch of this newAustin-based chain.
    Photo by Marc Lee
  • Tu-Lu's is opening a second Dallas gluten-free outpost in West Village.
    Photo courtesy of Tu-Lu's Gluten-Free Bakery

  • Pinkberry, how do we love thee? Let us count the ways. With an app.
    Photo courtesy of Pinkberry
  • Photo by Rachael Abrams
  • Photo by Rachael Abrams

  • DRG Concepts vice president Nafees Alam (far left), 2011 champion (and thisyear's finalist) Cliff Payne and DRG Concepts CEO and president Mike Hoque.
    Photo courtesy of DRG Concepts
  • One of two plates of ribs selected as a finalist for the 2012 Red River BarbecueShootout.
    Photo by Alex Bentley

  • Chef Tim Byres, of Smoke and Chicken Scratch, hits Stephan Pyles for rawoysters.
    Photo courtesy of Smoke
  • Chefs Feed 2.0 launched October 8 with seven new cities, including Dallas.
    Photo courtesy of Chefs Feed
  • Chefs Feed founder Jared Rivera and director of chef relations Jennifer Olsenshot, directed and star in a documentary featured in-flight on Virgin America.
    Photo courtesy of Chefs Feed
  • Katherine Clapner, of Dude, Sweet Chocolate, recommends the enmoladas at Mesa.
    Photo courtesy of Dude, Sweet Chocolate
  • Chef Bruno Davaillon, of Rosewood Mansion on Turtle Creek, goes to Lucia forsalumi. "A Frenchman needs his charcuterie," he says.
    Photo courtesy of Rosewood Mansion on Turtle Creek
  • A lot of local chefs hit Maple & Motor for a burger.
    Photo by Melisa Ambers
  • Chef-owner Teiichi Sakurai of Tei An — home of the most chef-recommended dishesin Dallas.
    Photo courtesy of Tei An
  • Dallas chefs love the soba noodles at Tei An.
    Photo by Brad Murano

  • Loaves with decorative flour at Village Baking Co.
    Photo by Marc Lee
  • Village Baking Co. in Dallas has a small retail shop open Thursday throughSaturday.
    Courtesy of VBC
  • Village Baking Co.'s bread selection includes such loaves as nine grain,sourdough and seeded rye.
    Photo courtesy of Village Baking Co.
  • Village Baking Co.'s goods include "laminated brioches" dusted with cinnamonsugar.
    Photo by Marc Lee
  • Village Baking Co. signage is hard to see if you're coming from CentralExpressway.
    Photo by Marc Lee
  • Village Baking Co. staffer packs up goods to go.
    Photo by Marc Lee

  • Front Room at Hotel Lumen just opened last month.
    Photo by Shannon Faulk
  • Chefs Graham Dodds and Nick Amoriello, (sort of) together again.

  • Marie Tedei is the owner of Eden Organic Garden Center in Balch Springs andfounder of Barn Aid.
    Eden Organic Garden Center/Facebook
  • Proceeds from Barn Aid benefit the garden program at Youth Village Resources ofDallas.
    Youth Village Resources of Dallas/Facebook
  • Mark Wootton of Garden Cafe will cook with the ingredients that riders collecton their tour of community gardens and local farms.
    Photo courtesy of Mark Wootton

  • El Cosmico comes from Liz Lambert, of Austin’s Hotel San Jose and Hotel SaintCecilia. Trailers are just one type of accommodation.
    Photo courtesy of El Cosmico
  • Chef Lou Lambert leads “Big City Camp Cooking” November 2-4 at El Cosmico inMarfa.
    Lambert's Fort Worth/Facebook
  • If you don't want to sleep in a trailer, you can choose a safari tent, teepee orpersonal tent (as in B.Y.O.T.).
    Photo courtesy of El Cosmico

  • Chocolate skulls at Dude, Sweet Chocolate.
    Photo courtesy of Dude, Sweet Chocolate
  • Little Ghost donut at Hypnotic.
    Photo courtesy of Hypnotic Donuts
  • The Spookerita, a pumpkin pie margarita at Urban Taco.
    Photo courtesy of Urban Taco
  • Classic iced sugar cookies at Tart.
    Photo courtesy of Tart Bakery
  • Glow-in-the-dark cakes at Mocha Bakery.
    Photo courtesy of Mocha Bakery

  • Veggie burger at Green.
  • San Antonio-based Green is known for delicious and affordable vegetarian comfortfood.

  • Rusty Taco is a participating vendor in the North Texas Taco Festival in April2013.
    Rusty Taco
  • Media darling Brian C. Luscher of The Grape will compete in the Iron Chef-stylecompetition for best taco.
    The Grape/Facebook

  • Stampede 66 team Jon Thompson, Stephan Pyles and Najat Kaanache.
  • Inspiration for Stampede 66.

  • Start founder Erin McKool was a Park Cities mom who couldn't find fast food sheliked.
  • The dining room at East Hampton Sandwich Co. has a cool, beachy vibe.
  • Tamale pie is a signature dish at Urban Rio in Plano.
    Photo by Marc Lee

  • D Magazine critic Nancy Nichols goes geisha girl.
  • In Ruth Reichl's book Garlic and Sapphires, she chronicles her attempts atanonymity as food critic for the New York Times.

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