Restaurant critics take a blood oath to vilify chain restaurants at every turn, calling them cookie-cutter, hackneyed, soulless and all other form of hyperbolic adjectives plucked from Webster's or an old Frank Bruni review. I am certainly not going to defend the homogenizing of America's restaur...
Richard Rodriguez, Special to DFW.com
You step inside the heavy doors, and your eyes immediately adjust. Outside the sun might still be setting, but inside there are few windows, and the light is a dark and moody amber. You make your way to the dining room, where the tables are all gorgeously appointed, with white linen and elegant s...
Star-Telegram / Ross Hailey