Chris Wolfgang
Freelance Writer/Photographer at Freelance
I eat things then write things for @Dallas_Observer.
Articles
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1 week ago |
dallasobserver.com | Chris Wolfgang
Dallas has had plenty of big chef names over the years , with big personalities to match. Surnames like Rathbun, Badovinus, Pyles, Fearing and Tesar are part of local culinary lore and have inspired countless other chefs in their journeys. Today, chefs like Misti Norris, Peja Kristic, Regino Rojas, Anastacia Quinones-Pittman and David Uygur have given us restaurants we love.
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1 month ago |
camunda.com | Chris Wolfgang
Let’s get you to CamundaCon 2025 in Amsterdam this spring. Need to convince your boss? Say no more. We’ve got you covered. While we do of course have an actual letteryou can customize and email to your boss (or read aloud in person? Morph into a slide presentation? The choice is yours, really), maybe you want the highlights first. Here are our insider tips for convincing your boss to send you (and your team?) to CamundaCon.
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1 month ago |
dallasobserver.com | Chris Wolfgang
The two chefs continued their work, separating the remaining fish into five sections: two long pieces of belly loin, two equally lengthy sections of back loin and the spine section itself, where nakaochi (rib meat) will be scraped from the ribs for use in rolls and other dishes. As you slip a carefully sliced portion ofinto your mouth, your thoughts probably don’t drift to where this fatty slice of tuna belly came from.
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1 month ago |
dallasobserver.com | Chris Wolfgang
Tom and Lisa Georgalis know bars well, having previously owned Inwood Tavern before starting the Ivy Tavern in 2014. But the Georgalises felt there was a gap in Greek dining options in Dallas proper. There are fast-casual spots slinging gyros, as well as some smaller restaurants with Mediterranean influences, mostly in the suburbs. Yia Yia's in Rockwall is a prime example that offers up traditional Greek recipes, but with a casual vibe.
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2 months ago |
dallasobserver.com | Chris Wolfgang
In full disclosure, we had been sleeping a bit on Off The Bone, the long-running barbecue joint in The Cedars, for reasons that are generally benign. With so many restaurants to cover in the city, we don’t always make it back to places we’ve covered in the past. And we’re in Texas, so barbecue has become easy to find.Good barbecue wasn't always this accessible, however.
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Friendly reminder: Freelance writers are under no obligation to reply to emails from publicists, especially when said publicists are pitching a one-off event or any kind of temporary special. If it helps, I haven’t covered a one-day festival, chef pop-up dinner, or a National
