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Pappas Bros. Gets Three Stars, Pupusas, and More

Leslie Brenner reviewed Pappas Bros. Steakhouse: She awards the legendary steakhouse three stars, proclaiming that they do dry-aged steaks right — "well-seasoned, seared emphatically and served simply and solo on their white plates". Starters like seared foie and shrimp cocktail aren't exactly exciting, but the 18-ounce bone-in New York strip is "deep, developed and high-toned" in flavor, and huge Maine lobsters are "sweet, flavorful and perfectly cooked"; meanwhile, "the wine service is pitch-perfect". [DMN]

Scott Reitz sang the praises of Pupuseria La Pasadita: The teeny-tiny take-out joint on Carroll Avenue specializes in handmade Salvodoran pupusas (for the uninformed, a pupusa "is a Salvadoran corn cake" made from masa, "stuffed with cheese and your choice of beans or chicharrón") with the traditional accompaniments of a "lightly fermented cabbage slaw" and a spicy salsa made with Arbol chiles. Each will run you just a mere $1.75, but don't forget to bring cash. [Observer]

MORE REVIEWS: Fort Worth Weekly checked out Alba's Italian Restaurant; reviewed Treehouse Bar & Grill in Denton; SideDish found Tex-Mex ecstasy at Senor Bean; Eat This Fort Worth sampled the wares at Magnolia Cheese Co.; Entree Dallas checked out Mudsmith.

[Photo credit: Pappas Bros. Steakhouse]