Mervyn Sacher’s eyes twinkle when he talks about his early career as a candy buyer for a large department store he calls “the Walmart of South Africa.”  “I loved the colors, shapes, creative packaging, the smells, everything about it.” More than 40 years later, his eyes also light up when he talks about the Belgian...Read More

Sitting on a sparse chair beside the eight-year-old’s bed, Chef Miguel Blasini was covered in a ubiquitous blue mask, gloves, and gown, trying to connect with the boy who was recuperating from a bone marrow transplant. Blasini was asked by one of the boy’s physicians to “round the patient,” meaning visit the patient, in this...Read More

It’s pretty wacky that Dallas has so many new restaurants popping up this time of year, but there are. Here are what I think are two of the very best to open recently. I love to support restaurants where the people involved are as good as the food they make, and these two definitely fit...Read More