Danyele McPherson of The Grape, soon to appear on Top Chef Seattle.

This Love Shack in Denton will soon be a steakhouse.

If you want a Love Shack burger, you'll have to head to Fort Worth for now.

Bowl & Barrel's menu consists of "clever" tavern food like giant pretzels.

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.

Cafe des Artistes will open in One Arts Plaza, in the old Screen Door space.

Former Acme F&B chef Jeana Johnson competes at Meat Fight November 4.

Dress like a hillbilly at the Sissy's Southern Kitchen Halloween Hoedown October31.

Vegan beer dinners return to Libertine Bar November 5.

Learn how to raise chickens at the Birds and the Bees workshop November 3.

Stampede 66 was packed with people lined up and eager to taste menu items.

Jody Nix and The Texas Cowboys band performed for more than 850 guests.

Nobu Dallas has the most expensive menu item in Dallas.

"Tomahawk" rib-eye, so named because it looks like one.

Learn how to build a coop and care for chickens at the Birds and the Beesworkshop November 3.

Instructor Caroline Fruth has been ranching since 2000, when she ditched hercorporate job.

Monosoff kicks of the Master Sommelier Wine Dinner Series at FT33 October 29.

Dallas Master Sommelier Melissa Monosoff.

From left: Andrew Key, Jessica Myers and Russell Aldredge.

The 1,900 square-foot space will have a bar in the center with seating along thewall stretching from front door to back.

The front door of Origin Natural Food's future location.

FT33's chicken breast with chicken confit.

FT33's scallops with puréed cauliflower.

Chef Matt McCallister of FT33.

John Tesar aspires to make Spoon the best seafood restaurant in Dallas.

A rendering of Spoon restaurant, coming to Preston Center in November.

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

Efisio Farris of Arcodoro.

Acme F&B chefs Colleen O'Hare (foreground) and Jeana Johnson are cooking atSloan Creek Farm October 23.

Outstanding in the Field has been doing al fresco pop-up dinners since 1999.

Mi Cocina Hondurena signage seems unlikely to be confused with a Mi Cocinachain.

Mi Cocina Hondurena interior has little resemblance to the interior of a MiCocina chain restaurant.

Mi Cocina Hondurena dish has fried plantains topped with shredded cabbage.

Mi Cocina Hondurena occupies a spot in a modest shopping center in Garland.

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.

Hopdoddy Burger Bar in Preston Center is the third branch of this newAustin-based chain.

Tu-Lu's is opening a second Dallas gluten-free outpost in West Village.

Pinkberry, how do we love thee? Let us count the ways. With an app.

DRG Concepts vice president Nafees Alam (far left), 2011 champion (and thisyear's finalist) Cliff Payne and DRG Concepts CEO and president Mike Hoque.

One of two plates of ribs selected as a finalist for the 2012 Red River BarbecueShootout.

Chef Tim Byres, of Smoke and Chicken Scratch, hits Stephan Pyles for rawoysters.

Chefs Feed 2.0 launched October 8 with seven new cities, including Dallas.

Chefs Feed founder Jared Rivera and director of chef relations Jennifer Olsenshot, directed and star in a documentary featured in-flight on Virgin America.

Katherine Clapner, of Dude, Sweet Chocolate, recommends the enmoladas at Mesa.

Chef Bruno Davaillon, of Rosewood Mansion on Turtle Creek, goes to Lucia forsalumi. "A Frenchman needs his charcuterie," he says.

A lot of local chefs hit Maple & Motor for a burger.

Chef-owner Teiichi Sakurai of Tei An — home of the most chef-recommended dishesin Dallas.

Dallas chefs love the soba noodles at Tei An.

Loaves with decorative flour at Village Baking Co.

Village Baking Co. in Dallas has a small retail shop open Thursday throughSaturday.

Village Baking Co.'s bread selection includes such loaves as nine grain,sourdough and seeded rye.

Village Baking Co.'s goods include "laminated brioches" dusted with cinnamonsugar.

Village Baking Co. signage is hard to see if you're coming from CentralExpressway.

Village Baking Co. staffer packs up goods to go.

Front Room at Hotel Lumen just opened last month.

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.

Proceeds from Barn Aid benefit the garden program at Youth Village Resources ofDallas.

Mark Wootton of Garden Cafe will cook with the ingredients that riders collecton their tour of community gardens and local farms.

El Cosmico comes from Liz Lambert, of Austin’s Hotel San Jose and Hotel SaintCecilia. Trailers are just one type of accommodation.

Chef Lou Lambert leads “Big City Camp Cooking” November 2-4 at El Cosmico inMarfa.

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.).

Chocolate skulls at Dude, Sweet Chocolate.

Little Ghost donut at Hypnotic.

The Spookerita, a pumpkin pie margarita at Urban Taco.

Classic iced sugar cookies at Tart.

Glow-in-the-dark cakes at 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.

Media darling Brian C. Luscher of The Grape will compete in the Iron Chef-stylecompetition for best taco.

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.

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.