Bud and Steve talk with Texas taco expert Mando Rayo of public radio fame about whether tacos have replaced chili or barbecue as the state's No. 1 dish - and where to go in North Texas for tacos.

The summertime deals are back for DFW Restaurant Week. B&B Butchers' "Chef John" Piccolino talks about the $19 lunch deal and the $49 three-course dinner to help support Lena Pope.

Grace owner Adam Jones and chef Blaine Staniford are at it again. They're opening another new restaurant in downtown Fort Worth, and Adam tells us all about it on the Eats Beat podcast

Bud and Steve talk with Cafe Modern's new chef from Wolfgang Puck's kitchen in Hollywood, chef Jett Mora, about his new menu and brunch.

Bud & Steve talk with Arlington's new mayor-elect, Jim Ross, and he's also owner of Mercury Chophouse. He talks steaks and dining on the next Eats Beat podcast

Bud and Steve talk with Felipe Armenta of Maria's Mexican Kitchen about his new hotspot near the Colonial golf course, and about his mother's Tex-Mex legacy.

What are your favorite restaurant stops across Texas? Bud and Steve talk with famed Southwestern chef Stephan Pyles.

Bud and Steve talk with owner Luipe Ayala of La Playa Maya restaurants in Fort Worth about Cinco de Mayo and 33 years of success.

Bud and Steve talk with chef Ben Merritt of Fixture about his big announcement about one of the city's favorite brunches and what's up at Ben's Triple B (burgers, biscuits and brews).

Bud and Steve talk with Texas Monthly magazine's "BBQ Editor" Daniel Vaughn about what's new in Texas barbecue and whether KC's barbecue is as good as the Chiefs.

Bud and Steve talk with chef-baker Katie Schma about how takeout and curbside dining leads the way at Local Foods Kitchen.

Bud and Steve talk with chef Marcus Paslay of Clay Pigeon about the rodeo crowds at his new Provender Hall restaurant in Mule Alley!

It's rodeo time, and that means a trip to the home of "cowboy cuisine," Reata Restaurant. Bud and Steve talk with Mike Micallef about the restaurant's new menu items, about its 25-year history and about its patio and drive-up service.

Bud and Steve talk with chef Stephan Pyles. He's dong take-home wood-roasted turkey Thanksgiving dinners with all the sides, and cooking up new ideas for a restaurant with locations in Fort Worth and Grapevine.

DFW Restaurant Week is all about discovering unique local dining, and Grace's Adam Jones is the biggest supporter. Bud and Steve talk with Jones about Grace's menu, patio dining and why to support Lena Pope and Restaurant Week.

Bud and Steve talk with Mac’s on Main owner Rena Frost about her $39 Restaurant Week menu and what makes their chicken fried steak so good.

Bud and Steve talk with Chef Tim Love about his new ghost Kitchen burrito concept, what's new at his Lonesome Dove and Gemelle restaurants and how restaurant owners need help to keep going through COVID-19.

Bud and Steve talk with Catfish wizard Dwight Cooley about his featherlight fried catfish in Belzoni's Catfish Cafe, inspired by the cooking in his home Belzoni, Mississippi.

Bud and Steve talk with Derrick Walker of Smoke-A-Holics talks about how he works with Panther City and other good restaurants.

She loves sushi and hibachi grills. But she's also a public health expert. Bud and Steve talk with Erin Carlson from UT Arlington about how to stay safe when dining out.

Bud and Steve talk with Jay Jerrier about his new Cane Rosso location in Arlington, wood-fired pizzas and dealing with the coronavirus.

Bud and Steve talk with Chef Point Cafe founders Franson Nwaeze and Paula Merrell about how the "calamari Conoco," a gas-station grill with seafood, duck and fine sauces, has grown into two restaurants!

Bud and Steve talk with Rosako Bailey of Rosako's Soul Food in Bedford. Rosako's has a following among Cowboys and Mavericks players, and has been on the Food and Travel Channels. But COVID-19 and high beef prices have left him staggered.

Bud and Steve talk with Mary Patino Perez, the enchilada queen and owner of Enchiladas Olé, about a new restaurant location and retail enchilada sauces.

Bud and Steve talk with Chef Jon Bonnell, a leader in the Fort Worth’s restaurant industry, talks about his switch to family meals and Waters’ reopening.