Good morning DFW,
Before we dive into the stories below, here’s some food news I thought you should know.
🍓 Last week, H-E-B announced the winning small business for their Quest for Texas Best competition: A Haltom City paleta shop won the big prize—$50k and a place on H-E-B shelves. See our interview with the owner here.
❤️🩹 An acclaimed Arlington restaurant lost its patriarch last week. Smoke N’ Ash, a family business serving Ethiopian barbecue, announced on Instagram the passing of husband, father, and co-owner Patrick Hicks. Hicks had been battling cancer and died of a stroke last Tuesday. If you’ve wanted to try the Michelin Guide-approved restaurant, this is a great time to show support.
🍕 We’re headed into the last days of the State Fair of Texas. While there are plenty of new foods I can rave about, I need to add to the hype around Tommy G’s viral pizzas. Yeah, a slice alone is worth the fair’s parking nightmare. Fairgoers have been raving about the Flamin’ Hot Cheetos pizza, but my personal favorite is the pickle pizza. It’s eight coupons for a slice (a steal), and don’t let the long-looking line scare you—it moves pretty fast. As someone who historically dislikes anything pickle-flavored, I was stunned. I don’t know if it was the perfect pickles, the cheese blend, or the soft, toasted crust, but I’m officially a believer. If you make it to the fair this week and try a slice, let me know what you think.