The Book Club Play at Kalitia Humphreys Theater Jan 1 Through Feb 1

DTC's The Book Club Play - Brandon Potter, Jeffrey Schmidt, Tiana Kay Johnson, Sarah Rutan, Christie Vela, Steven Michael Walters

Dallas Theater Center heads back to the Kalita Humphreys Theater with The Book Club Play by Karen Zacarías. Meredith McDonough, who previously worked on the new hit musical Fly By Night, returns to make her DTC directorial debut in this comedy about books and the people who love them. The Book Club Play begins previews on Thursday, January 1, 2015 with a Pay-What-You-Can performance and runs through Sunday, February 1. Tickets to The Book Club Play are on sale now.

“Reading has always been a private activity for me – journeying alone into new lands, meeting new people through someone else’s eye. So when I first encountered The Book Club Play, I was intrigued by the window that Karen Zacarías gave me into this unknown world,” said McDonough. “Each of the characters is trying to figure out their own path and each is fighting their own loneliness in a community that’s opened up to the public through the lens of a documentary filmmaker. The desire for intimacy and the plight of these characters is truly funny in their base humanity.”   Continue reading

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How to Order a Philly in Philly

philly Lukes

In Philly the cheesesteak is a civic icon, tourist draw and cultural obsession, and now two short new videos created by Visit Philadelphia, the local stop for eager visitors to the city, show how to order this iconic sandwich and what makes it so great. The videos created are on view at their website, where visitors can read about the history of the often-imitated sandwich and find a list of the top 10 spots to get authentic Philly cheesesteaks.

“Every successful destination needs a few strong brands, and the cheesesteak is undeniably one of ours,” said Meryl Levitz, president & CEO, Visit Philadelphia. “We want to do everything we can to make sure people feel comfortable and confident when ordering a cheesesteak because everyone likes to feel like an insider when they travel. These two videos give them the insider power they crave.”   Continue reading

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East Dallas la Popular is Moving in 2015

20141220_145359by Steven Doyle

The famous tamale shop in Dallas is moving its digs. Look for la Popular to move to its sister restaurant, Peak and Elm located at 123 N. Peak in East Dallas this February. The lease at 5004 Columbia is up and rather than renew the owners decided to consolidate locations.

The Peak location is home to Peak and Elm, which is a popular Mexican restaurant. The Moreno family is expanding the kitchen to make room for the tamale assembly line, and will continue to offer tamales for pick up as they have done in the past at the Columbia shop.   Continue reading

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New Chef, New Brunch Makes Common Table A Happy Sunday Funday

DSC00385by Steven Doyle

There are chefs that go on quietly about their business, executing great menus and revealing their talents, passion and a certain playfulness in their kitchens. Rodman Shields is such a chef. Recently, Shields accepted the position as executive chef and general manager of The Common Table in Uptown Dallas. This is the hot spot that serves up an superior selection of beer from around the world, and has always offered an excellent meal as a supplement.

Originally from Orlando, Executive Chef Rodman Shields was lured into the culinary world when his passion for this industry and for food was recognized at an early age watching his grandmother, a great cook of southern cuisine. Prior to college, Shields apprenticed at Interlachen under William Wolf, member of the 1994 Gold Medal winning Culinary World Cup in Luxembourg. Shields went on to study the culinary arts at Johnson & Wales University in Charleston, South Carolina, one of the more respected halls for learned chefs.   Continue reading

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Alice In Wonderland To The Max


by Andrew Chalk

“Would you tell me, please, which way I ought to go from here?”

“That depends a good deal on where you want to get to.” ― Lewis Carroll, Alice in Wonderland

Last Thursday, it was Max’s Wine Dive located in Fort Worth’s buzzing West 7th Street area. The restaurant hosted one of the most macabre dining events I have been to anywhere in the area: a 12-course Alice In Wonderland themed dinner with matching wines. The event, apparently a creative joint venture between GM Chad Wherry, execuchef Stefon Rishel and, from corporate, Alex Bell the Max’s chain “Creative Content Manager” (as well as being involved with wine buying).

Staff dressed up as characters from the book with Alex Bell as the Mad Hatter who proceeded to punctuate gaps between courses with a rhyming dialog that he had memorized (!) based loosely around the food and the book.  Continue reading

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Rathbun Opening Hickory Kitchen This Spring

kent2by Steven Doyle

Chef and restaurateur Kent Rathbun made an announcement this morning on Good Day Fox 4. He plans to open a restaurant called  Hickory Kitchen in Plano this spring. His newest concept will feature elevated burgers, BBQ, local beers on tap, breakfast and a great patio. Look for it this spring near Hwy 121 and Dallas North Tollway.


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OSO Food & Wine Will Fast Become Your New Favorite Neighborhood Eatery

oso5by Steven Doyle

The name Michael Cox may be unfamiliar with the average diner in Dallas, but you can be assured they have all been touched with his past accomplishments. The restaurateur helped give Central Market their prominence in this market, was CEO of the M Crowd (Mi Cocina, Mercury and Taco Diner), worked with Stephan Pyles.  Cox resigned as CEO of M Crowd almost a year ago to open his own restaurant, and judging from our experience he has an instant his on his hands.

Opening OSO Food & Wine with super chef Kelly Hightower almost two months ago, they both have enjoyed a steady build of clientele. The location is a bit precarious, hidden in the same shopping center as the Tom Thumb at Preston and Forest to the northeast, but once found, you will discover a treasure of a menu and wine list. The menu is a bit short with specials created by Hightower each night. The chef tells us that he has already cycled the menu once, and plans on constant changes, keeping it fresh with seasonal offerings.    Continue reading

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