What is a Bangarang Ball?

clown

We get plenty of press releases, and they all have a similar format. One ran across our desk today that stands out above all, and must be displayed as written in its entirety. Enjoy.

What: Bangarang Ball!

A wild and crazy dinner set in an environment unlike anything else. Drawing inspiration from Neverland and many other strange places (some not fit to print), the restaurant’s kitchen garden will be transformed. The slightly wacky, definitely exciting menu will complement the truly unique aesthetics of Ben Lewis, who will create a carnival fit for the Lost Boys. As if all that wasn’t enough, the entertainment will ne’er run dry with performances and art on display from Dallas’s children of the underground.   Continue reading

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Eat Me: The 26 Ounce 44 Farms Tomahawk From Resto Gastro Bistro

rgbby Steven Doyle

Beef is pretty popular this season, and chef-owner DJ Quintanilla from Resto Gastro Bistro is throwing down a gauntlet-sized haunch from 44 Farms. Gather your taste imagination for this. The slab of bone-in ribeye is cooked with a Chicago-style crust, served with a side of smoked mozzarella creamed spinach, and topped with pats of compound butter made with black garlic, shallots, jalapeno, cracked black pepper, sea salt, green onions and parsley. That smoked mozz is from Deep Ellum and the side is made with butter, heavy cream, cream cheese, and spinach. Drool.    Continue reading

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Get Your Pig On This Sunday At Oak Cliff Social Club

ossabaw

by Steven Doyle

Grab a twenty dollar bill and head out to the Oak Cliff Social Club in Oak Cliff where Lucia’s pair of sous chefs Justin Holt and Mike Gibson will be serving a  whole roasted Ossabaw Island Hog along with fresh sausages along with sides and a Lonestar beer. The September 21st event starts at 6:30pm, but you will want to arrive early to ensure that you are not left without pig.   Continue reading

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How Many Pani Puri Can You Eat?

paniby Steven Doyle

Pani Puris are small, round puffs that can be filled with tamarind chutney, chili, chaat masala, potato, onion and chickpeas. The tasty Indian street food are just small enough to gobble them down in a single bite. Now you can get your fill for a cause.   Continue reading

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Sakurai’s “Ten” Ramen Shop Opening Delayed Until January 2015

ramenby Steven Doyle

Teiichi Sakurai, owner of the illustrious Tei An in One Arts Plaza, has planned to open his tiny ramen shop in the new Sylvan|Thirty project in West Dallas for some time now. The 750 square foot restaurant will seat 13 guests, and will be designed by Hatsumi Kuzuu, the same talent behind such spots as FT33 in Dallas.

The restaurant, which will be called Ten, was on the fast track to already be open for business but was delayed due to a fire which gutted the new building back in March of this year. We now catch word that the delay will have diners waiting for Sakurai’s promised $10 bowl of ramen until January of 2015.    Continue reading

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Maharaja Offers A Feast Fit For Kings

DSC04335by Steven Doyle

Our latest find in Indian cuisine comes out of Plano and Fort Worth with a tiny restaurant called Maharaja. The very tidy and well appointed restaurant serves up a very fine version of both Northern and Southern Indian cuisine. That means the restaurant is strong for both vegetarians and omnivores. For the latter you will find beef, seafood, lamb and chicken dishes to satisfy those meaty urges, all in your favorite comfort sauces which is perfect for the turning weather. The dishes will definitely warm you up on a breezy Fall evening.

You will want to start your evening off with a cup of madras soup, the coconut-tomato soup with a hint of spice. This is definitely the ultimate in tomato soup. Also the raita salad is particularly cooling when set against some of the spicier dishes. This is made with fresh yogurt, whipped and blended with shredded cucumber, tomatoes and chopped cilantro.   Continue reading

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Happy Cheeseburger Day

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by Steven Doyle

Huzzah for National Cheeseburger Day. For the occasion I went through our Rolodex of recent burger photos and spotted the newest version on the block. Please allow me to introduce you to chef Cody Sharp’s double patty of cheesy goodness. The Standard Pour burger has American cheese, onion, house pickle, aioli,
bacon marmalade on a Village Baking Company challah roll.

Throw in a side of house made extra crispy fries and you have a burger well worth celebrating this national food holiday.

 

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