Eleven months have passed since Dallas dining rooms closed in response to the arrival of the coronavirus. Some of them still haven’t reopened.
A small group of restaurant owners have declined to resume dine-in service, instead sticking to takeout, curbside pickup, delivery or outdoor patios. Most of them operate very small businesses and are guided by concern for their employees’ and customers’ health.
That stance is backed up by science that suggests we should still be avoiding indoor dining. The government of Washington, D.C., found that over a four-month span, 14% of the district’s virus outbreaks took place inside restaurants and bars. A study by the University of California, San Francisco, found that cooks work the single most dangerous job of the pandemic, with bakers in fourth place, “chefs and head cooks” in 11th and bartenders 24th.
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February 15 at 8:22 a.m.
(Note: We’re revisiting some of Brian Reinhart’s picks for our annual list of Top 100 Dallas Restaurants to see how they re faring in what we hope are the final months of the pandemic.) Falafel. Crab cakes. Buffalo wings. Paneer. Escargot. They’re the foods of half the world, and they have. Monday, December 21, 2020 at 4 a.m.
Some might say the foundation of a great taco is the tortilla. When Luis Perez opened Tortilleria La Norteña in Oak Cliff in 2014, he wanted to make a tortilla that reminded him of those his mom served him as a kid in the Northern Mexico state of Sonora, which has.
At Resident Taqueria in northeast Dallas, the taco has always smashed expectations and stereotypes, connecting Mexican tradition with flavors from France, China, India and everywhere else. Almost anything can appear on tortillas at chef Andrew Savoie’s spot.
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