Scott DFW

@dallasfoodorg

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

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

Breakfast bar: Tiên Giang (70%/VN).

Breakfast bar: Balao (75%/EC, batch 3).

“What is guy-and-oohuh?” “It’s chocolate and hazelnut.” “How the hell do you know that? Are you just making that up?”

Copy of “Dolceamaro” just arrived. Thanks again for the tip.

Afternoon bar selection gets complicated by the arrival of some .

Patric Madagascar ice cream with Patric Madagascar hot fudge. (Only lacks Patric Madagascar nibs.)

Carnitas con chipotle.

Found: one fox squirrel tail.

Caterpillar.

Bluebonnet time.

Chocolate & Texas pecan concrete at Katie’s Frozen Custard (Waco, TX).

Lunch #2: Brisket, sausage, pork chop at .

Early lunch of prime rib and sausage from .

Cleaned them out of their remaining stock of now-out-of-production Rio Caribe.

Dropped by to pick up some traveling chocolate ( & ).

Passing through Taylor for .

12-month Red Wattle prosciutto at Lucia.

Afternoon bar: Cocoa Latte 45%.

Afternoon box: chocolate-covered hazelnuts.