Our New Food Columnist Brian Reinhart to Take a Look at the Dallas Food Scene

As the coronavirus pandemic continues, it can be hard to remember the days when we all piled into restaurants without the looming threat of disease. And it might be hard to remember the days when The morning news from Dallas Told you about the best and worst meals in town.

We’re back now. Hello, my name is Brian and I am a new food columnist who will be offering an in-depth analysis of the local food scene.

Until last month, I was a food critic for the Dallas Watcher, a mandate that lasted five and a half years and 144 restaurant reviews. I’ve covered kitchens as beloved as Tei-An and Homewood, and as unloved as a chaotic sports bar inside AT&T Stadium.

From my notes, I have had over 200 meals at Dallas area restaurants in the past 12 months including take out. The list of remaining searches includes over 100 other places, most of which you’ll read soon.

I trained as a writer, not a chef, unless you count my student days making sandwiches at Quiznos. (This experience resonates in today’s job market. I left Quiznos for a higher paying job, and within a week everyone quit as well. Frustrated that no one works for $ 6.40 hourly, the franchise owner sold and the building was demolished. How many food writers can say for sure that they have closed a restaurant?)

Son of an American father and a Turkish immigrant mother, I received a double culinary training. Mom comes from a long line of gifted home cooks, and she taught her picky kids to embrace two worlds of food. We still eat lamb chops on vacation, dip every veg in garlic yogurt, and have strong opinions on baklava.

My upbringing taught me that there is no such thing as a ‘default’ culture or cuisine for which all others are just side dishes. It also taught me that an open mind is the key to a happy stomach. This context guides my approach to culinary writing, and that’s part of why The news asked me to write this column.

My title is “Columnist,” not “Critic,” because I’ll be writing about the Dallas food scene from a variety of perspectives. This column will cover a wide range of territories: surveys of specific cuisines or individual dishes, behind-the-scenes reporting, restaurant and consumer trends, restaurant reviews with a cultural background, and the many ways in which issues arise. social, political and demographic affect the restaurant. Business.

Our reports and analyzes will cover the foods consumed by everyone, not just the sophisticated and affluent foodie. We will continue to expand the diversity of our coverage, in terms of who runs the kitchens, at what prices they get and where they are.

Yes, the food on the plate is always important, as are the people who serve it. But I see restaurant reviews as a way to learn about other topics besides whether the dinner is delicious: the history of a neighborhood, the communities that dine in a restaurant, the cultural contexts that produced it. each dish and the evolution of the tastes of our city.

Some restaurant employees and owners have told me that they don’t want the harsh reviews coming back as we are still in a mass crisis. Advertising can make or break a business right now.

But even more people are hungry for honest feedback. Customers don’t want to spend hard-earned money on disappointing dinners, and many business owners see their work as a profession and want to improve themselves.

It’s an opportunity to help a city’s culinary scene through straightforward words and hard love. Writers like me serve as consumer advocates, but we also need to give helpful, detailed, and empathetic feedback, so restaurants find our critical feedback helpful rather than harmful.

Balance is never easy. It’s just more complicated than usual right now.

Between polls, reports, interviews, opinions and opinions, there are many on our table. Enjoy your meal. Or, as we say in Turkish, afiyet olsun.


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