Scott DFW

@dallasfoodorg

Dallas-based food site, currently preoccupied with the greatness of gianduia.

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Matsutake tempura in an edible bowl formed with fried niboshi (baby anchovies).

Breakfast bar: Domori Guasare (70%/VZ).

Dylan.

Breakfast bar: Ocumare (70%/VZ).

Afternoon bar: Domori Apurimac (70%/PE).

Breakfast bar: Domori Chuao (70%/VZ).

Afternoon bar: El Rustico (unconched, coarse sugar, vanilla bean).

Barbacoa roja, birria, carne adobada, all on tortillas de harina hechas a mano. Terrific find! Will return.

Just in: single origin (Philippine) cocoa powder.

Breakfast bar: Domori Puertofino (70%/VZ).

PDX MRE from .

Afternoon bar: Hispaniola (70%/DR).

Breakfast bar: Domori Guasare (70%/VZ).

Los Ancones-flecked peanut butter ice cream.

12 lb. brisket + smoke + 17 hours.

This bar has been on the counter for 2+ weeks. One taste per kid & none will eat more of it. Worst possible “review.”

Afternoon bar: “Holy Mole” spiced PNG/GH blend.

Breakfast bar: Rio Caribe (70%/VZ).

Breakfast bar: 70% DR/MG blend.

Afternoon snack: olive oil fried Marcona almonds w/ Cru Sauvage, fleur de sel, and pimentón.