Eat Drink D-FW

How much is too much to spend on a night out? We tackle that question — then swing to the other end of the spectrum with Blake's Snow Shack, the beloved Sanger institution celebrating 10 years. Plus: the Taco Cone, the Pickle Smoothie, and a conversation with a local caterer about healthier spins on the foods we can't quit.
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Dallas taco shop Tacos Juancho just got the Bon Appétit bump — and the hosts have thoughts. This week also brings the Stoneleigh renovation, the soft margarita moment that's quietly taken over D-FW drink menus, and a look ahead at Expo Tequila y Mezcal. Plenty to eat, drink and debate.
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Summer is almost here and that means it's officially patio season — even if not everyone is thrilled about it. We're breaking down the best patios in D-FW for dining and drinking al fresco, and yes, one of us will admit on the record that patios are overrated. We also have the latest on what Netflix is serving up in the food world, plus a closer look at Theodore's, the new restaurant that's moved into the old Campo Verde space.And then there's the chili situation. Chili's took chili off the menu and our listeners have feelings. Big feelings. We read some of the emails you sent in — including one man's surprisingly well-thought-out campaign to bring it back. His ideas? Actually pretty good.
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What's a botanero? Great question — we had to look it up too, and now we're obsessed. This week we're breaking down a new spot that's making us rethink how we snack, plus a dessert shop that decided ice cream and cereal belong together (they're not wrong). Sarah B. stumbled onto a new bagel spot that's already too hot to handle, and because we believe in balance, we're pushing back on the Maman takeover with something better: our team's ride-or-die local bakeries. Support local. Eat carbs. You're welcome.
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First, we sit down with Larry Lavine, the Dallas entrepreneur who opened a casual burger-and-chili joint in a converted house on Greenville Avenue and accidentally built one of the most recognizable restaurant chains in the world. He talks about the early days, what he got right, and what it feels like to watch his creation have a full-blown cultural renaissance decades later. And because we had the chance, we asked him the only question that really matters: how do you make the perfect cheeseburger? He had answers. We also hear from Dallas forensic historian and Chili's historian Farris Rookstool III, who offers his own perspective on what makes the chain's story so enduring.Then: boy kibble. The protein-obsessed, meal-prep, macro-tracking food culture that has taken over social media — and maybe your refrigerator. We dig into the trend, what's driving it, and what it says about how Americans are thinking about food right now.The Man Who Built Chili's, Plus: Boy Kibble
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