Chef Tim Love is revolutionizing what Texans think about barbecue at his Woodshed Smokehouse by incorporating flavors and techniques from all over the world. While you can indulge in traditional BBQ dishes like smoked pork ribs, Love also incorporates Asian and Latin flavors in items like bulgogi beef tacos, pulled pork ramen and wild-game smoked tamales with spicy tomatilla crema. He uses a variety of different smoking woods, making each dish distinctive in taste.

One of the thing I love about eating at restaurant in East Dallas is that they all have character. They aren’t pretentious or redundant. They are unique, and the newest addition to the East Dallas restaurants, The LOT, is just that, and it really surprised me when I parked for a media lunch. I mean where can you go where you children can spend hours in a sandbox, your husband can watch his favorite sports on a big screen and you can sipping fresh pressed juice (like what you get at your local juice bar) on the patio while watching your kids have the time of their life?! Your kids…

What’s the fastest way to get to Japan from Dallas? This is how I felt when I walked through the door of Shinsei Restaurant for a media lunch. The fish is flown in fresh. Then, sushi chef Shuji “Elvis” Sugawara goes to work on it, from head to tail. Maybe it’s a big eye tuna, so shimmeringly fresh it looks as though it was just pulled into the boat. Maybe it’s albacore tuna or unagi. Or maybe yellowtail, shrimp or sea urchin. The first thing that came to mind when I order sashimi is the Hawaiian sashimi. Shinsei’s refreshing Hawaiian Sashimi is made with hiramasa, maui onion and hibiscus vinegar. The spicy…