Scott DFW

@dallasfoodorg

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

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The new book just arrived.

Bread for dinner.

“Mom, where does peanut butter come from?” (Peanuts with flagella, apparently.)

Eschewing pre-breaded frozen okra should put one in the running for the Presidential Medal of Freedom.

Auspicious start at The Slow Bone.

Breakfast bar: Cappuccino.

One can never have too many iguana cookbooks. (H/T )

Afternoon bar: 45% (PE) buttermilk chocolate.

Breakfast bar: Sambirano (70%/MG).

Exit closed for prezzies' protection.

Dinner time.

Afternoon bar: #Domori Puertomar (75%/VZ).

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

Veg: ricotta, blossoms, fava; carrot agnolotti; candy cap gelato.

Veg: ricotta, blossoms, fava; carrot agnolotti; candy cap gelato.

Veg: ricotta, blossoms, fava; carrot agnolotti; candy cap gelato.

Afternoon bar: Balao (75%/EC).

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

Breakfast bar: Purple Haze (75%/VZ).

Breakfast bar: Cuyagua (70%/VZ).