EATS

Hey, gang, we're launching a new dining feature to spotlight Dallas-Fort Worth's best restaurants.

Every two weeks, we'll present a list of top restaurants in one category (ranging from burgers to Thai and late-night joints to ice cream shops) selected by our squadron of dining critics. We're kicking it off with - what else in Dallas? - steakhouses.

But, as has become the tradition during the Eats blog's inaugural year, we're looking for your opinion, too. So let's hear it: What chophouse most sets your carnivorous heart atwitter?

Post your picks and feedback here. Or e-mail dining@dallasnews.com. We'll publish some of these comments in a print version, which will appear in a future issue of Guide.

Click the link below to read our picks.

Imagine consuming 66 hot dogs in Wonder Bread hot-dog buns. Well, Joey Chestnut can do it. In 12 minutes, yet.

He's the current champion in the Nathan's Famous Hot Dog Eating Competition. And now Nathan's is looking for challengers in a regional qualifying round, to be held June 21 at Sam's Club, 1200 E. Spring Creek Pkway. in Plano.

You must be 18 or older to compete, and you must enter in advance, online. Regional winners will compete with Joey C. for the national title on July 4th, in Coney Island. Prize: the coveted Yellow Mustard Belt. (And, we imagine, a major bout with indigestion.)

Dallasite Lisa Garza, who's a contestant on The Next Food Network Star, will appear at Williams-Sonoma in Highland Park Village on Saturday, May 10, from 1 to 3 p.m. She will do cooking demos, and there also will be food samplings.

Lisa's a designer, and also the wife of Gilbert Garza, co-owner of Suze.

The best thing about a true neighborhood eatery is the camaraderie among the regulars. Tillman's is taking it to a whole new level and we have the photos to prove it. The Bishop Arts District roadhouse is now hosting Tuesday game nights.

This mostly word-of-mouth event (until now) has friends and family sharing bites and then lingering to play cards, checkers and --- my fave -- Jenga. (Too bad my hand-eye coordination is so poor. If only I had played more Atari growing up.)

Starts at 6:30 p.m. each Tuesday. Tillman's supplies the games. Prepare to be in it to win it.

Tillman's Roadhouse, 324 W. 7th St., 214-942-0988, www.tillmansroadhouse.com

Photos by Stephen Karlisch

TCBY stores will give away a free frozen yogurt (small cone or cup) to moms who come in this Sunday, on Mother's Day.

And don't fret, Dad: If you come in next month on Father's Day (Sunday, June 15th), you too will get a freebie cone or cup.

To locate a TCBY store in Dallas or elsewhere, go here.

Just a quick update to let you know that the Dallas Farmers Market staff was trying out signs that local farmers could post stating, "I grew these onions," or "I raised these chickens." Plus, there was a sandwich sign clearly marking the direction to the farmers. Yea!

Also spotted: the first few local peaches (at the Lemleys, hard, must be ripened), green plums, squash (including the quirky-looking eight-ball), and blackberries. Also, a lot coming in from South Texas, like peas.

I'm still working spring onions, which are so abundant right now. Yesterday, I got some herbed-whole-wheat pasta from Pastabilities, then sauced it with one of Gnismer's microwaved onions (method detailed here), mooshed up and cooked a bit longer with some olive oil to further caramelize, salt and Parmesan. The onion turned sweet and gooey, contasting nicely with the saltiness, and al dente bite of the pasta. I suppose you could throw in some balsalmic vinegar, but you don't need it. Sided the whole afair with a sweet cantaloupe from one of the dealers under Shed No. 1. Hey, his lemons were four for a dollar. Can't beat that.

I had the pleasure of speaking with food and wine expert Ted Allen on Wednesday morning. He was in Puerto Rico where he's filming the final episodes of Top Chef (and trying to squeeze in some vacation time). He discussed his Sunday appearance at Taste Addison and talked a little about what's coming on Top Chef. His not-exactly-a-spoiler: "Whatever you may think or however you might want to handicap it, remember it doesn't matter who the best chef is. There are front-runners in this cast. But it doesn't matter." You can read the rest of my Q&A with him here.

He had a lot to say – as you can imagine if you've seen him on Top Chef, Iron Chef America or Queer Eye for the Straight Guy. And there wasn't enough room in the paper. So I'm sharing some leftovers. Click below to read more about his advice for aspiring oenophiles and his love-hate relationship with his Top Chef blog on BravoTV.com.

Slow Foodies and Food Roots combined forces for a "Cheese, Burgers & Viognier" tour recently, visiting three local producers southwest of here. You might not want to make a day of it like they did, but all three are day-trip-friendly. Here's a little taste of the tour, courtesy of Mary Kimbrough, who's got her feet in both camps (Slow Food and Food Roots):

First stop: The Burgundy Boucherie in Grandview, the area's only grass-fed butcher shop, where Jon and Wendy Taggert dry-age, cut, and sell their pasture-raised meats. They also serve burgers made with their beef. Yum.

The KLTY-FM (94.9) and Market Street "Two-Minute Family Grocery Dash" will be held at 7 a.m. this Saturday (May 10) at the Market Street in Allen (985 W. Bethany Drive).

Traci Griseta of Terrell; her husband, Tony; son, Colton, 16; and daughter, Emerald, 14 will have two minutes to run through Market Street and grab as many groceries as they can.

Jeanette Prasifka is one tall stalk among local rabbit-foodies, thanks to her vegetarian Crosby Catering. Now she's started a blog about things veggie in and around Dallas, from how the French Room accommodated her dietary needs (well, she says, very well) to a romp through master gardener Peter Scharr's fab Southwestern garden with many edible plants. Even if you're not a vegetarian, Jeanette gives insight into how to eat lower on the food chain without giving up any gustatory pleasure. I'm jealous that Peter also cooked for her, by the way, because he's a master cook, too.

If the Dallas Farmers Market is on your agenda Saturday or Sunday, check out the slightly off-market shop of Pastabilities and Koster Cattle Co. These guys share a space just north of Shed No. 1 (where the farmers are) and next to El Mercado restaurant.

I got a chance to try Mike Koster's ground beef, black Angus that he raises on pasture locally. He's not an organic guy, but he's into his cattle and doing right by them (no feedlots). I made burgers with the beef, whose fat content was high enough to produce outrageously juicy and flavorful patties. Sometimes, you just gotta have it.

But here's the kicker: I've got an elderly cat who's never much interested in food. When I add a little of the leftover drippings to his bowl, he goes crazy on them. So I scraped the skillet clean, and we both enjoyed this local product. Koster also has steaks and such, all USDA choice - another reason to check out the market.