by Steven Doyle
If you are missing the fantastic Latin cooking of Chef Anastacia Quinones, we are about to make you smile and hungry. It has been some time since AQ left her executive chef post at Komali when she took a position with Dallas school district as a culinary instructor. You may recall her other stints at Alma and Victor Tango. We truly enjoy what AQ does to a plate and now we have spotted her handiwork once again, this time off Legacy in Plano at Mexican Sugar.
AQ is responsible for the new menu revamp at Mexican Sugar as a consultant. We spoke with the chef today and she said, “I’ve known John Franke [corporate chef for concepts such as Mexican Sugar, Whiskey Cake and Velvet Taco] for about 6 years. I met him when I moved back from San Francisco six years ago. We’ve always tried to work together but other things always came up. When this opportunity came up, I couldn’t say no.” Continue reading
by Andrew Chalk
A big drawback of winemaking is that it is totally in the hands of nature. A great advantage of winemaking is that it is totally in the hands of nature. It depends what nature does that leads you to the first conclusion or the second. In the case of consulting winemaker Bob Pepi, it is the foundation for a lifestyle that sees him commuting quarterly to the southern hemisphere from his California base to make wine at Bodegas Valentin Bianchi in Mendoza, Argentina’s largest wine region. When home he consults with numerous domestic clients in California and Colorado (even in Texas at one point in the past). Plus he has founded his own label, Eponymous. Continue reading
by Steven Doyle
The latest restaurant to open with quick public approval is Scotch and Sausage. With a name like that you best have plenty of both, and they do. Look for 20 hand crafted sausages and over 100 choices for scotch. Add a few extras such as their insanely good triple cooked fries and scotch eggs, and you have a recipe for delicious.
The menu offers over 20 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options) featuring beef, chicken, venison, quail, antelope and more, and all sausages are priced $8 and below. They are all-natural, small batch production with no by products. The sausages not made in house are produced locally at Kuby’s using the Scotch and Sausage recipes. Continue reading
by Mike Marrero
This column is intended to help couples, whether single or married, to have special date nights that do not break the bank, while still experiencing fantastic evenings with high quality food and drinks. My intention is to provide you with suggestions to help prevent date night monotony.
I keep running into readers that have not yet been to Goodfriend Beer Garden and Burger House, and it floors me. You are missing out on one of the best beer and burger concepts in DFW. This high praise is not limited to CraveDFW, but also mirrored on Google, Yelp, Trip Advisor, Foursquare, Urbanspoon, Zagat, and other local polls and publications. Continue reading
by Steven Doyle
Driving through Uptown last evening we finally spotted progress at 2533 McKinney Avenue, or the former home to Sfuzzi. The new restaurant and bar will be called Fat Rabbit. This name was no doubt generated by the same machine that thought up Velvet Taco. Stay tuned for more information.
The Promise of Peace Garden is raising money to fund a new program where youth on probation in Dallas County will receive 12 weeks of unique training in life skills, career pathways and garden to table culinary experiences. Dinner will consist of four courses prepared by local chefs Sharon Van Meter of 3015, Graham Dodds of Hibiscus, Justin Box, and Ryan Barnett of Green Grocers. The dinner will be accompanied by wine from Oak Cliff Cellars, and guests will walk away with a newly created P.O.P. Garden Rosemary Delight by Dr Sue’s Chocolate. Continue reading
Dee Lincoln, creator/founder of Dee Lincoln Steak Bar – a casual steakhouse with prime cuts and gourmet burgers – has secured a location in Fort Worth. Located at 3280 West Seventh St. in the Museum Place project, the expected opening date is first quarter of 2015 and will mark the third location for the concept.
Lincoln says, “I am very excited to build a brand that truly has a soul. I like that this restaurant appeals to the younger generation as well as the older.” Lincoln appreciates the importance of keeping her fans happy through multiple decades, while at the same time appealing to a younger diner. She recognizes the value of evolving in this industry and accepts the challenge of delivering on the expectation of the ever-changing and educated diner in today’s world, while also staying true to the core of her brand. Continue reading