FROM THE WIRES... The nationwide pizzeria raised funds for Childhelp, American Heart Association, No Kid Hungry NOVEMBER 30, 2021 – In...
by Andrew Chalk Finally got to Kumar’s in Plano, the Indian restaurant that has been winning awards from all over the place. Interesting...
by Andrew Chalk FROM THE WIRES – Colder temperatures are here and that means chicken and dumplings are back at participating DQ...
FROM THE WIRES... Much anticipated 100% plant-based OmniPork series from OmniFoods are now on store shelves in the fresh food aisles at...
It is great to return! by Andrew Chalk I went by Grand Lux Cafe for a media event this week, my first visit since the pandemic, and it...
by Andrew Chalk I was intrigued by the opening of Nuri Grill, a Korean restaurant from husband and wife restaurateurs Ben Lee and Minji...
by Andrew Chalk You read that right - Mexican Pizza! In one of the most catchy but well-executed openings of this Fall’s restaurant...
by Andrew Chalk What do you need to start a shift where you may be called out to extinguish potentially massive fires? How about a jolt...
by Andrew Chalk Some time ago I mentally stored an idea for an article which would argue that barbecue was the simplest type of...
by Andrew Chalk As August turns into September and leaves turn brown on the trees our tastes turn to new flavors. Popular pizza chain...
by Andrew Chalk SPACE IS LIMITED Get the classroom basics inside, then head out to the pits & perfect your skills. Crack a beer, have...
by Andrew Chalk Although barbecuing fish is a technique with a long history, it hasn't been high on the radar in brisket and rib centric...
by Andrew Chalk To photographers, the Golden Hour is the brief period before sunset (and also the brief period after sunrise). It is...
by Andrew Chalk Be aware that this unpretentious, drap little strip mall Thai restaurant impresses with (most) of its food. Delicious Tom...
by Andrew Chalk I am a cheesecakeaholic. I would give up Oxycontin any day rather than give up good cheesecake. Below is the recipe I use...
by Andrew Chalk The ‘Original’ blend and ‘The Mentalist’ blend are not only great tasting coffees, they are now available in......
by Andrew Chalk OAK’D hosted its First Annual BBQ Bash last weekend to show appreciation to everyone who supported them during the...
by Andrew Chalk My interest gland perked up when The Watkins Co. offered to send me some of their products to try because they make...
by Andrew Chalk Anyone who drives near Sylvan and I-30 should hop into the SylvanThirty development and try breakfast at Shayna's Place....
by Andrew Chalk A few weeks ago Monarch impressed me at a media event. They have just announced Mother's Day brunch. Behold below, the...
by Andrew Chalk On the busy knuckle joint on Henderson Avenue opposite the 7-11 is the first US outpost of Enrique Tomas, a Spanish...
by Andrew Chalk Bitters have always done magic to cocktails in the hands of the right mixologist. And any good pastry chef can describe...
by Andrew Chalk From the wires.... We’re delighted to welcome back guests and locals to rediscover Garrison starting this Thursday. ...
by Andrew Chalk The PR rep. wrote "Andrew, do you eat red meat?" Do I eat red meat? Do I meet red eat? Do I heat red beet? It's a simple...