Why I created this restaurant review website

Hello!

I wanted to give context on why I created this website and what to expect. If you are reading this, I imagine you have also read the “about me” so I will skip that part but essentially, there is a lot of noise in the Dallas dining world and I hope I can be a beacon to help you make sense of where to go and for what purpose. I went back and forth on how to do this website, make it insta only? Insta & tik tok? Maybe a website? Ultimately I decided on all 3 (tik tok will be launching soon.)

I want to be able to give my insight as a Dallas professional on this side of the dining table so that you can know what to expect when you go out. Furthermore, as the standard rule in food journalism is 3 visits minimum before a review – I have opted to go rogue and only do 1 visit before I review a restaurant. I did this for 2 reasons, firstly, while I do have expendable income its not unlimited; secondly, which one of your friends goes to a restaurant 3 times before telling you if the restaurant is worth your time or not? You don’t get a second chance to make a first impression.

This website will review restaurants on what they are, and not what I want them to be. What do I mean by that? I am not going to judge a French restaurant on their pasta or their burger; but rather what is inherit in their cuisine and what the chef is trying to do. A 5-star review for a taco joint is not the same as a 5-star review for a French restaurant; they are inherently two different cultures with two very separate techniques and approaches to food. Instead, I hope you will see the “ratings” not a stand-alone judgement, but rather a guide to let you know the restaurant’s vision and whether or not it was executed in a competent manor. As stated in my “about me,” I will also give more emphasis than most reviewers do on the wine as well as the cocktails/hospitality.

Wine, at least to me, makes or breaks any dinner, BUT I am also not one who will just shell out $$$ for a La Tache and just say “great wine list.” The restaurant MUST have a wine list that speaks to the origin of the cuisine or heart of the concept, (e.g., whimsical concept, whimsical wine list.) Of course, things are relative, and so a tequila list or good margs are always a great substitute for a wine list at a Mexican spot, for example.

I have also seen a wash of the “instapalte” influencers out there who are more like marketing mouthpieces for restaurants rather than independent, critical, reviewers. Some expect money, some expect free things for their “seal of approval,” I will not expect nor welcome any kind of “free” treatment. Independence gets lost when we are paid to write about something or show something. The only type of sponsorship I would welcome would be tied to my “recipes” section in the event a company like Cento or something wants me to make something with their products. I will never endorse nor affiliate myself with anything that I wouldn’t stand behind in my personal life; which brings me to my next point.

I want to share recipes and ramblings on things that I find delicious and entertaining. Things on this website will lean more wine based, but as any European worth their salt will tell you, wine is to be enjoyed with food, and I take that sacrament seriously. I hope to showcase local farmers and their products as well as ideas on how you can also turn everyday ingredients into incredible meals.

Finally, my “wine ramblings,” are not to be taken seriously. It can be as serious as really studying something or my reporting back after having a blind wine tasting at my friends and writing what I learned and liked/didn’t like.

I appreciate any feedback given in good faith and am excited to share what I learned with you and hope I can help guide you when deciding where to spend that date night, whether it is with that special someone or if you just want to take yourself out on a date as I often do given my fiancé travels like 80% of the time.