Boy Scout Hill Has Been Saved By East Dallas Residents

boy scoutby Steven Doyle

For residents of East Dallas the thought of developing Boy Scout Hill near White Rock Lake seemed sacrilegious. In a meeting back in December of 2013 members of the White Rock Lake Task Force were presented plans to develop the 12 square mile area. Architect Lyle Burgin and attorney Richard Kopf relayed information that they plan to build a restaurant on a patch of Boy Scout Hill. Neighbors of the park were none too pleased.

Although Mayor Mike Rawlins did not express an opinion of support at that time, it has been evident that he has been eager to develop White Rock for many years.    Continue reading

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What’s Eating Your Phone?

Food-photoby Steven Doyle

Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too. To be included in a future edition of What’s Eating Your Phone, send those photos to me at steven@cravedfw.com.  A brief description and location would be super helpful. Here are this week’s selections:   Continue reading

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Dogfish 120 Coming to Holy Grail April 29

dogfish120by Steven Doyle

Dogfish Head Brewery is a brewing company based in Milton, Delaware founded by Sam Calagione, and opened in 1995 producing 175,000 barrels annually. Dogfish is known for their in your face brews with a touch of insanity involved, such as their  “Liquor de Malt”, a bottle-conditioned malt liquor, which typically comes in a Dogfish Head brown paper bag. Many f the beers are extreme in alcohol, reaching 18-20% ABV, where your average brews clock in from 3 to 7%.

Dogfish Head’s most popular beer can be found in the line of India Pale Ales (IPAs), which are available in three varieties: 60 Minute, 90 Minute, and 120 Minute IPA. The names refer to the length of the boil time of the wort in which the hops are continuously added. The longer hops are boiled the more bitterness is imparted to the beer. That certain bitterness is sought out by those that appreciate a good IPA.    Continue reading

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Lobster Sunday Starts On Mother’s Day At Spoon

lobsterby Steven Doyle

Starting Mother’s Day, John Tesar at Spoon will be kicking off a weekly lobster bake featuring and 1.5 pound lobster served with steamer clams with broth and drawn butter, heirloom creamer potatoes, house made kielbasa and tomato salad. Desserts from Executive Pastry Chef David Collier will change weekly and seasonally.

Lobster Sunday will continue each week at a cost o $55 per person plus tax and gratuity. Wine is not including, but pairings will be available from Spoon’s sommelier.   Continue reading

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Ready For Round Three Of Kitchen LTO At Trinity Groves?

sheltonby Steven Doyle

Kitchen LTO is coming up on its third round of chef incarnations for the Trinity Groves restaurants. Remember the concept is to attract and install a new chef every 4 months. Chefs are whitteled down by committee, and then voted on by the public. You are able to meet and taste offerings from the finalists on Sunday, May 4th, then encouraged to go online to vote for your favorite.

The first round chef was won by Norman Grimm, followed by Eric Shelton. The chefs chosen attract quite a bit of attention from the media, not just locally, but across the country. It is an excellent means of promotion for an up-and-coming chef, or a seasoned chef that needs a boost of publicity to jump start their career in a new direction. This next round of chefs we notice several from both categories.     Continue reading

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How The Texas Honeybee Guild Buzzed My Back Yard

2014_BEEsby Paula Mele Weatherbie

Sometime around mid morning on Good Friday while gazing out the window, we noticed what looked like a big brown shoe high up in one of our trees. Upon closer examination, we realized a swarm of bees had taken up residence in our yard, hanging in a large cluster about 15 feet up in a cherry laurel. Eeeek! So I called Brandon Pollard, noted urban bee-wrangler with the Texas Honeybee Guild and the beekeeper of scores of hives including those at Trinity River Audubon Center. You might remember Brandon’s name from his personal war against the mosquito spraying in Dallas for the West Nile Virus. The spraying cost thousands of bees their lives as the chemicals got into the hives, seeping through their screen-bottomed boards. Brandon and his wife, Susan, are devout bee lovers and have made preserving what they call “fragile natural resources” their way of life.    Continue reading

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First Look: Stephan Pyles San Salvaje

DSC01316by Steven Doyle

The Peruvian dish, tacu-tacu is this amazing staple that was brought to South America via African slaves. It is a humbled dish that has survived generations and is made of rice and beans prepared with a side of fried plantains, or fried eggs. At the new Stephan Pyles restaurant, San Salvaje, tacu-tacu is served with a caramelized banana and a thick slab of seared foie gras. It is earthy, supple and delicious, all at once.

San Salvaje replaces the beautiful but tiny Samar at 2100 Ross Avenue in downtown Dallas, and celebrates cuisine found anywhere south of Harligen, according to Pyles. This could mean most anything, from Mexico, across to Cuba, and definitely Peru where you could find tacu-tacu on any plate on any given day.   Continue reading

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