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New York Times comes to North Texas for something decent to eat

The NY Times' food critic, Sam Sifton, on North Texas eateries:

http://www.nytimes.com/2011/02/01/spo...

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  1. Wow. certainly some liberties on truth were taken, then there were the out 'n out lies...... I'll never understand why critics feel the need to fabricate "color". Regardless of the city, good or bad, there's generally plenty of worthwhile fodder without resorting to illusion - one just has to be talented and skillful in presenting the truth so it's interesting.

    2 Replies
    1. re: CocoaNut

      I thought he did a fairly good job. There were a few mistakes but hardly workth mentioning. Why he still went to Sonny Bryans after getting better advice is beyond me.

    2. Hard to believe but, there are New Yawkers that have actually fallen off a turnip truck.

      1. Do people really generally dip the chicken fried steak in the gravy? Just curious, but everyone i eat with does actually pour the gravy on top. I would have thought that was more common than the cut and dip.

        4 Replies
        1. re: iluvtennis

          I too take my gravy on the side as I like to preserve the crispy crust.

          1. re: iluvtennis

            you do both.....cover the steak with the gravy, then dip each bite...... to make certain that all ateries have an equal chance to clog .

            1. re: iluvtennis

              Gravy on the side is for dipping fries (when mashed isn't an option).

              1. re: iluvtennis

                Either way really. I think there is an obvious benefit to dipping. But your CFS isn't gonna get all that soggy if it's poured on right before, it's only if it sits around marinating for 5 minutes before you get it that it's a problem. I thought it was a pretty reasonable article, written by an outsider, for outsiders. Obviously it's not written for Dallas-ites.

              2. I was just glad to see him mention Bolsa, Smoke and Fuel City tacos, three faves of mine!

                -----
                Bolsa
                614 W Davis St, Dallas, TX

                7 Replies
                1. re: Carla Marie Weir

                  Fuel City is weak at best. Tortilla probably comes from Chicago or worse.. Say Tourist.

                  1. re: DallasDude

                    FC is hardly in an area swamped with tourists, yet continues to thrive and survive with locals and review site/ blogs singing their praise. I dOnt know if they make their tortillas or not, but very, very few eateries do, so that's a minor infraction.

                      1. re: DallasDude

                        Yeah completely disagree. The picadillo taco (beef + potato) is great. The tortillas seem about par for most taquerias.

                        1. re: amokscience

                          I did like the picadillo, but the torts are sub par, and i think I have been to 88% of the taquerias in Dallas, which is a feat since a new one pops up daily. If they improved the tortillas they would escalate on the food chain of tacos considerably.

                          1. re: DallasDude

                            Hopefully it's more of a doorway to the Mexican taqueria experience.

                            1. re: amokscience

                              That could very well be the case. I included the gas station on the Dallas Taco Tour a few months back, but did so more for comparison since they do get a lot of ebullient talk.

                              Air writes about this being a gateway drug (if you will) here --> http://www.pegasusnews.com/news/2010/...

                2. Thank God for this site (and others) which feature "every day" people reviews rather than that of a conjoined group with like minded, anticipated opinions!