Brian Reinhart is a Dining Critic at Supply & Demand Chain Executive. He covers a wide range of topics within the food and beverage industry, including gastronomy, restaurant innovation, and foodie culture, with a focus on chain restaurants and franchises. Brian's insights and critiques have been featured in SupplyChainBrain and D Magazine.
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Dallas, United States (Local)
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Brian Reinhart's articles predominantly cover the food and beverage scene, particularly focusing on restaurant reviews and the evolving food culture in Dallas. This indicates that he may be interested in pitches related to new or unique dining experiences, emerging culinary trends, chef interviews, or profiles of innovative restaurants within Dallas.
Given his focus on local establishments and specific dishes, offering insights into the behind-the-scenes aspects of these places could be valuable. Additionally, providing access to unique stories from chefs or owners of local eateries might align well with his coverage.
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By: Brian Reinhart
Chef Belal Kattan takes up residence in the downtown hotel for three weeks of tasting menu adventure.
Bruno Davaillon returns to the kitchen, and the Michelin star-aspirant restaurant to the spotlight.
The art of cooking. Literally.
By: Michelle Kessler, Brian Reinhart
The restaurant comes from a family with Chinese and Korean heritage, but the menu also spans across Southeast Asia and Japan.
Enter through the garden, please. The open kitchen will serve a tasting menu, but with informal style.
The Times sent native Dallasite Priya Krishna and former Dallas Morning News food journalist Claire Ballor (now with The Lab Report) on a mission to cook up a best restaurants list to rival D Magazine’s. The results published this morning with a World Cup headline hook, but the actual list of 19 (odd number) restaurants … Continued
By: Brian Reinhart
A handful of Dallas restaurants double as art galleries. Here are the behind-the-scenes logistics required to make that happen.
Central Market on Lovers Lane now stocks Everyburger, my favorite Asian snack. They’re basically Milano cookies, but shaped into tiny cheeseburgers, with a chocolate “patty,” colored chocolate “cheese,” cookie buns, and sesame seeds. On several occasions, I’ve come to meetings at D with a box of Everyburger from the Carrollton H Mart, asked my coworkers, … Continued
When temperatures get hot, chefs get together for collaborative dinners. The 2026 season looks especially exciting, and expensive, so grab your wallet and prepare to meet some exceptional talent from across Dallas, the rest of the United States, Belgium, and New Zealand. Mamani and Hestia: Kevin Fink, Tavel Bristol-Joseph, and Paul Wensel from Austin’s superb … Continued
By: Caitlin Clark, Brian Reinhart
Dallas breweries are all-in on the World Cup. Not only are they great places to watch the games; they're also brewing up special beers to commemorate the occasion.
