Author Archives: Leo Kapusta
My Best of Dallas 2012
As 2012 nears its end, I thought I’d take some time to reflect upon the things I most appreciate about Dallas — a personal ‘best of’ list if you will. Bear in mind, my world is very small these days with a 2 year old, a wife, and a day job, so my list might seem pretty modest compared to yours.
Liberty Burger: Freedom from Hormones, Stimulants and Unnecessary Antibiotics
Still reeling from my Hopdoddy buzz (acquired only 30 hours earlier), I visited Dallas-based Liberty Burger. The concepts are similar — locally sourced, minimally processed beef, bison, chicken and turkey — but Liberty Burger has its unique twist on the burger patty: a blend of tenderloin, chuck and brisket.
Hopdoddy Burger Bar
The Dallas gourmet burger market is heating up with the recent opening of Hopdoddy Burger Bar. Born in Austin, Hopdoddy’s short history dates back to 2010.
Like many other burger joints of its kind, Hopdoddy’s focus is on quality beef (Premium Gold Angus), bison and other meat from livestock raised without antibiotics or hormones. At the bar, you’ll find regionally produced beers on tap and other libations.
Besa’s Pizza & Pasta: Deliciously Filling Lunch Specials, Real Cheap
I’ve enjoyed the pizza at Besa’s Pizza & Pasta plenty of times for dinner, but for some reason, it never occurred to me until last week to go for lunch. That’s too bad because I missed out on years of great lunch deals.
There are plenty of pizza joints near my Addison office. Many offer good lunch specials, but none quite as good as Besa’s.
Lalo’s Fine Mexican Cuisine Gets My Vote in 2012
The intersection of Preston and Frankford in Dallas has seen its share of Mexican restaurants come and go — Berry Hill Baja Grill, Los Charros and another whose name I can’t recall. Lalo’s Fine Mexican Cuisine, on the other hand, seems poised for longevity.
More Mexican than Tex-Mex, Lalo’s menu features both familiar and less common items at moderate prices. The interior is clean with a modern decor, and the service is friendly.
Though I began with less than a full appetite, I had no problem polishing off my Carne Asada — a well-seasoned thin strip of skirt steak, served on a bed of rice with pico, guacamole and bean soup on the side. My wife enjoyed her dish (I wish I could remember its name) which included a brisket taco, a chicken enchilada, rice and beans.
