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Nick Rallo on Muck Rack

Nick Rallo

  • None, FREELANCE (THE INFATUATION, D MAGAZINE)
  • Social Media Marketing Director, Heritage Auctions
  • Contributor, Texas Monthly
Dallas
As seen in: Texas Monthly, Tripadvisor, The Dallas Morning News, Thrillist, KXAS-TV (Fort Worth, TX), D Magazine, University Of Houston, Dallas Observer, Block Party, The Infatuation
Running social media at @HeritageAuction + Food writer, find my writing at @dallasnews, Texas Monthly, D Magazine
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Articles

Hunter Crowley Had Brain Cancer at 15. Then He Bought a Burger Truck.

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By Nick Rallo
| D Magazine Verified
There was a good while when a day for Hunter Crowley, then 17 years old, looked like this: he’d stir awake at 6:30 in the morning and drive 45 minutes to get his dose of chemotherapy, then hustle back to Prosper to slice and dice lettuce, onion, and tomatoes. He liked to get as much done for his burger truck as possible in the first few days of treatment before those nasty-but-life-saving chemicals sapped him of energy. Week to week, it was chemo in the morning and burger prep in the afternoon.
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New School Cheese Is Liquid Gold. Here’s Where To Find It in Dallas.

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By Nick Rallo
| D Magazine Verified
There are a few basic burger truths that chefs hold to be self-evident. One is to griddle your beef in a clean cast-iron skillet to achieve that hard sear. Another declaration is a well-known secret: use American cheese for the best melt. That square of cheese, so vibrant orange it looks like someone cut a swath from the sun, drapes better than any long-aged, cow-munching-on-the-springtime-hills-of-Sweden cheese. Like dogs for humans, American is a burger’s best friend.
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The Dallas Link & Dine Restaurants

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By Rosin Saez, Nick Rallo, Kevin Gray Verified, Desiree Gutierrez
| The Infatuation Verified
A night at Purepecha means finding the almost-hidden door at Revolver Taco Lounge between rowdy bars in Deep Ellum, walking into the kitchen, and sitting at a communal table for a few hours. Warm corn tortillas and hand-ground salsa molcajeteada start things off homestyle, but rather than a family meal, you’re in for a seven-course, artfully plated tasting menu that highlights the traditions of Michoacán for $210.
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