December stands out as the peak season for nearly all restaurants. Families and offices organize holiday parties, creating a festive atmosphere. This month also witnesses the opening of numerous new restaurants to capitalize on this spirit.

Uncover the Delights of December's Restaurant Scene

News of the Month: Be Home Soon's Unconventional Business Model

The new East Dallas neighborhood spot, Be Home Soon, follows a unique menu format. Every week or so, the cooks decide on their culinary creations and write a menu on butcher paper. The menus are short, featuring a couple of salads, three sandwiches at lunch, a few meats at dinner, sides, and a blue plate special. And the best part? It's very affordable, with nothing on the opening dinner menu costing $20. Building trust with the chefs is crucial for this super fun way of eating. However, Dallas is known for being slow to trust chefs, and many Dallasites expect the same old dishes. Will Be Home Soon face resistance or be embraced? We can't wait to find out. 841 Exposition Ave.

Best Meal of the Month: Sliders at Rayo

The new Expo Park bar, Rayo, offers a curated menu of sliders by chef Josh Harmon. The lamb slider with whipped feta and pickled red onion is intensely gamey, and the fried fish slider with government cheese is crispy. Rayo fits perfectly into a Fair Park bar crawl between Las Almas Rotas and Whiskeys. It's a great addition to the area. 841 Exposition Ave.

Worst Meal of the Month: Lockhart Smokehouse Plano

Lockhart Smokehouse has a solid reputation, but our experience in Plano in mid-November was disappointing. All the meats were a lifeless gray-brown. The beef rib was undercooked, with unrendered fat layers remaining. The brisket, on the other hand, was overcooked and resembled pot roast. The restaurant smelled like it was on fire from the outside. It was a shock compared to its Bishop Arts location. 9540 Garland Rd., Ste. 407

December's New Restaurants and Bars to Watch

MiYa Chinese started serving dumplings and noodles on Nov. 25 at 9540 Garland Rd., Ste. 383. Valle, the new Mexican wine and cocktail bar in Bishop Arts from the Vinito team, opened on Nov. 24 at 509 N. Bishop Ave., Ste. C. On Dec. 12, Thomas Avenue Beverage Company will become the newest Uptown bar from Eddie “Lucky” Campbell at 2901 Thomas Ave. Gonzalez moved to 416 W. Jefferson in Oak Cliff. Pillar, the new bistro from chef Peja Krstic, will open in Bishop Arts this week or next at 408 N. Bishop Ave., Ste. 108. Jesús Carmona is opening Pesca at Trinity Groves, and Ari’s Pantry has a new, bigger location with an onsite bakery at 3011 Gulden Ln. The former Bun Kabab on Royal Lane is now Everest Momo and Kabab, adding Nepal's signature dumplings at 2527 Royal Ln., Ste. 140. Gyro Rice and Spice is bringing quick gyros and wraps to North Dallas at 7722 Forest Ln. Chef Victor Hugo is back at Bucket and Rope near the Dallas Farmers Market at 600 S. Harwood St. with a diverse menu.

One Big Ol’ Bummer: Manic Sports Bar in Deep Ellum

Manic, the new sports bar in Deep Ellum, closed its doors barely six months after opening. Owner Peter Novotny attributes the closure to various issues, including the Canton Street construction project with a port-a-potty placed outside the door. The Cowboys didn't help either. Despite the challenges, it was a labor of love.

Three Teasers for Upcoming Restaurants

The former Carte Blanche space on Greenville Avenue will become Ocean Ranch, serving steak and seafood. We might get news about Claremont, the new restaurant from Greg Katz, and Hugo's Bar in Bishop Arts, which will combine cocktails by Hugo Osorio with seafood by Hugo Galván in December.

Four One-Sentence Restaurant Reviews

Zoli's Pizza's "Yankee Stadium" garlic bread with cheese is as indulgent as expected. Ngon Vietnamese Kitchen's new papaya salad is average until you add the whole cup of chili sauce. The perfectly fried plantains at The Charlotte are a must-try. Las Almas Rotas' salsa cruda with the guacamole appetizer remains the best salsa in Dallas.

Required Reading

There haven't been many good analyses on the Michelin Guide results for the Dallas area. Texas Monthly's José Ralat's column on Michelin shortchanging Mexican and Tex-Mex cuisines is worth reading. It details the snubs in Hispanic cooking across the state. The Dallas Morning News' coverage focused on specific restaurants and their reactions. Desiree Gutierrez's list of the city's best chilaquiles in the Dallas Observer is legit. Brett Grega's interview with Pam Eudaric at the Observer is a treat. Imelda García's in-depth series on Mexican food in the Morning News is comprehensive. The Morning News' Claire Ballor's story on Eatzi's business strategy is fascinating.

The Michelin Guide is Terrible at Throwing Parties

Michelin revealed its 2024 Texas Guide at a live ceremony in Houston on Nov. 11. Everyone was excited but had one question: would they feed us? Doors opened at 6 p.m. and the ceremony began at 7, but all we got were some cruddy canapes. The duck "taquito" was made with egg roll wrappers, and the house red wine was unimpressive. The ceremony itself had more guests than chairs, and they played a single eight-bar piece of music repeatedly. After the ceremony, we were rushed out, and only later did a Houston chef bring cheap Chinese takeout for a late dinner.

Spaghetti Squash: Why and the Delight of Delicata

Spaghetti squash is a mystery. Does anyone really love it? Groceries struggle to stock the prettier and easier-to-eat delicata squash. You don't need to peel delicata, and it's not a horror inside. It's a much better option.

What's Coming on SideDish in December

The 2024 Best New Restaurants list along with bonus lists of the best things eaten and drunk this year. Maybe even the worst things if you're in the mood for negativity. We'll also visit some of this month's new restaurants for quick previews.

In the culinary world, where food is often celebrated and savored, there are some surprising aversions among renowned chefs. These chefs, who are experts in creating and tasting a wide variety of dishes, have their own set of foods that they simply can't stand. Let's take a look at the 10 foods that famous chefs hate with a passion.

Discover the Hidden Food Dislikes of Celebrity Chefs

1. Cilantro - Ina Garten

The herb cilantro has a polarizing effect on people. While some adore its fresh and zesty flavor, others find it repulsive. Ina Garten, the renowned "Barefoot Contessa," falls into the latter category. In a 2017 interview with Vice's Munchies podcast, she openly expressed her hatred for cilantro. "I know people love it, and you can add it to the recipe. I just hate it. To me, it's so strong - and it actually tastes like soap to me - but it's so strong it overpowers every other flavor," she revealed.This aversion to cilantro is not uncommon among chefs. It shows that even those who work with food on a daily basis have their own personal preferences and dislikes.

2. Eggs - Guy Fieri

Guy Fieri is known for his adventurous palate and his ability to eat all kinds of strange and questionable foods. However, there is one food that he simply can't stand - eggs. The spiky-haired "Mayor of Flavortown" has been vocal about his hatred for eggs for years. According to him, his aversion comes from a traumatic experience he had as a child when he ate a rotten egg.During an appearance on The Tonight Show, Fieri admitted, "I'm not a big egg fan. They're great for different parts of the menu, and as a chef, I use them all the time, but I'd rather have some corned beef hash or just a sandwich."This shows that even the most fearless chefs can have their own food-related phobias.

3. Truffle Oil - Martha Stewart

Truffle oil is often used to add a touch of luxury to dishes, but it's not for everyone. Martha Stewart, the domestic guru, is one of those who can't stand the pungent flavor of truffle oil. In an interview with Today, she said, "Oh, I would never use truffle oil, oh never. It's bad. It's synthetic, it's fake, it's horrible. It clings to your taste buds; it's a hideous thing. Forget truffle oil."Stewart isn't alone in her dislike for truffle oil. Many other chefs, including Gordon Ramsay and Anthony Bourdain, have also bashed the fancy ingredient mercilessly. Bourdain famously called it "the ketchup of the middle class."This shows that not all expensive ingredients are worth the hype.

4. Wagyu Beef - Wolfgang Puck

Wagyu beef is considered the Rolls-Royce of beef, with its rich marbling and tender texture. However, Wolfgang Puck, the Austrian-born celebrity restaurateur, steers clear of this fatty steak. In an interview with The Telegraph, he said, "The Japanese Wagyu is really fatty, and you're not meant to eat a lot of it. I wouldn't eat steak like that... because of the fat."This shows that even the most luxurious and sought-after foods can have their drawbacks.

5. Airplane Food - Gordon Ramsay

Gordon Ramsay is known for his sharp tongue and his uncompromising attitude towards food. He has tried everything from a cobra's beating heart to tar, but there is one food that he would never touch - airplane food. In an interview with Time magazine, he said, "I worked for airlines for 10 years, so I know where this food's been and where it goes and how long it took before it got on board."This shows that even the most experienced palates can be put off by certain types of food.

6. Store Bought Mayo - Rachel Ray

Rachael Ray is a big proponent of homemade food and fresh ingredients. She believes that homemade mayo is far superior to store-bought mayo. In an interview with EatingWell, she said, "I hate store-bought mayonnaise. I will eat aioli or mayonnaise all day long if I make it or if I know the person who made it, but I do not want shelf-stable."This shows that chefs value the quality and freshness of ingredients and are willing to go the extra mile to make their own food.

7. Bananas - Ree Drummond

Ree Drummond, the host of The Pioneer Woman, is known for her cooking skills and her love of food. However, there is one fruit that she avoids like the plague - bananas. In a blog post in 2011, she wrote, "In my entire 42 years on this earth, I've never eaten a whole banana. I've had accidental bites here and there, half of which were promptly spit out into a napkin."Although she includes bananas in some of her recipes, she keeps her distance from the fruit. This shows that even the most versatile chefs have their own food-related quirks.

8. Takeout - Marry Berry

British baking legend Mary Berry has never had a takeout in her 84 years. She believes that cooking at home is the best way to enjoy food and that takeout is a waste of money. In an interview with My Weekly magazine, she said, "We want to get people cooking at home. We're a nation that orders in and eats out. I have never had a takeaway. Why should I? I can muster up things very quickly, and there are many things you can buy to help if you're busy, and which don't cost that much extra, like grated cheese."This shows that Berry values the tradition of home cooking and believes that it is an important part of our culture.

9. Julia Child - Arugula

Julia Child, the legendary chef and TV personality, had a strong dislike for arugula. She once said that she would pick out arugula and throw it on the floor. This shows that even the most accomplished chefs can have their own food-related prejudices.

10. Anthony Bourdain - McNuggets

Anthony Bourdain was a food lover who was not afraid to try new things. However, he had a strong aversion to McDonald's McNuggets. In an interview, he said, "Given the choice between reliving the warthog experience and eating a McNugget, I'm surely eating the McNugget. But at least I knew what the warthog was. Whereas with the McNugget, I think that's still an open question. Scientists are still wondering."This shows that Bourdain had a unique perspective on food and was not afraid to express his opinions.