Author Archives: cravedfw

Patrick Russell Named Executive Chef at Patrizio

DSC08667by Steven Doyle

Patrick Russell was recently named Executive Chef of Patrizio. Chef Russell trained at The New England Culinary Institute before moving back to his hometown of Dallas. After graduating from the culinary institute, he worked at Craft Dallas for nearly four years, starting as an intern and moving his way up to sous chef, then eventually was named Executive Chef for Max’s Wine Dive where he helped open several locations for that company and acted as Exec for the Uptown location where he made his mark on the culinary scene with his innovative dishes.

Chef Patrick Russell will be working directly with Chef and Operations Manager Ryan Carbery who opened the Uptown location of Patrizio. Continue reading

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We Need a Chocolate Souffle Fix

souffle2by Steven Doyle

Dallas has so many wonderful hot spots that can supply your secret stash of chocolate. We would certainly recommend Dude, Sweet Chocolate with three locations in the DFW area, CocoAndre in Oak Cliff, and Kate Wiser in Trinity Groves for starters. Don’t forget Katy Priore’s bark Chocolate that she sells at Carbone’s and other Dallas locations such a Bolsa Mercado who is also about to open her own shop at the Dallas Farmers Market.

We do love our chocolate. We also also enjoy it in souffle form, and we have found some of the best places to drop a few dollars on the light and airy dessert that makes a meal more special.  Continue reading

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Don’t Miss This: Tickets Are Available Now for Chamberlain’s Brau Haus

Oktoberfestby Steven Doyle

Every year we go a little crazy with the Addison Oktoberfest, and this year will not be any different. We are busy now working on our ultimate guide to the event but didn’t want you to miss out on something special that will book extra fast. The event is September 17-20th, just three weeks away.

Enjoy Addison Oktoberfest like a true VIP with a special dining experience created by Chef Richard Chamberlain. For only $49.99, you’ll receive event admission, an killer three-course dinner paired with Paulaner beers, a special one-liter commemorative stein and a $25 gift card to return to either Chamberlain’s Steak & Chop House or Chamberlain’s Fish Market Grill. Reserve your seats here.

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Chef Jason Dady Hosts First Texas Chefs Week in San Antonio

dady1by Steven Doyle

Chef Jason Dady announces the first annual Texas Chefs Week in San Antonio, bringing together top chefs from all over the state for six nights of special dinners from Monday, September 14-Saturday, September 19. Texas-native Dady, who currently owns five restaurants in San Antonio including Two Bros BBQ Market and the recently opened Shuck Shack, invites diners to take part in the nightly events, featuring star chefs from Austin, Dallas, and Houston, as well as reunion of the culinary team from Dady’s first flagship restaurant in San Antonio, The Lodge Restaurant. Every night will celebrate a different region of Italy, with each chef presenting their own take on traditional Italian cuisine.   Continue reading

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Eclair Bistro on Historic McKinney Square is a True Gem

Chef_Aaron_Thomas-eclair_bistroby Steven Doyle

First opened in the Cedar Hill area for about five years, French inspired Eclair Bistro moved just off the square in McKinney about six months ago. The restaurant owned by chef Aaron Thomas and his family are excited to be in the area, and are now closer to their family. The new location also gives chef Thomas a fresh perspective on his cooking, and enjoys a new audience for his special brand of plating.

“This is a family run business, and my mother, who is retired, is helping in the kitchen. She is a pitbull of sorts, but does a tremendous job helping with the pastries and such” said Thomas.   Continue reading

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The Drunken Pilgrim

sour beerby Kevin Deweber

I love Texas. I really do. It’s home. It’s turned me into the man I am today (those that know me can critique that man in the comment section). I love my barbecue, my Cowboys, and my drawl that sounds straight from a Nascar pit crew. However, if I don’t leave occasionally, I would probably wind up drunk, and pissing in the middle of the street, in the Fort Worth Stockyards, talking about the good ol’ days, when there was no such thing as “fleek”. So, occasionally, I book an impromptu trip. I pack a carry-on with way-too-few clothes, and I get to the airport as soon as possible. I will now attempt, through relaying my debauchery on one of those trips, to persuade you to drop what you are doing this weekend, and get the hell out of town.

First, let’s hammer out prerequisites that you should take into account in your spontaneous weekend trips. You cannot be a demanding traveler, period. I feel I need to beat you about the head with this tidbit. When I travel, I intend to spend my money stupidly at my final destination, not spend my money stupidly on the travel to get there. So, yeah, I’ve been crammed into an economy seat between seemingly an asthmatic sumo wrestler, and a severely ill-tempered, and gassy retiree. I’ve even watched a girl that I can only assume was Snookie’s post-op cousin get booted from a plane for cussing a crying infant. My traveling arrangements aren’t luxurious, but they are efficient. They get me there, wherever “there” is, for cheap.   Continue reading

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Eat Me: The Fried Rice at DaLat

FullSizeRender11by Steven Doyle

In an uncertain world there are few things we might find comforting. The snuggles of a cute puppy, a breezy gust of cool Fall air, and certainly the steaming platter of fried rice from DaLat. The dish comes with Chinese pork sausage and shrimp. You may add a fried egg as a topper (highly suggested) and sub out the shrimp for tofu or chicken. How ever you concoct your fried rice, it will arrive at your table steaming with a slight crispness that will send you reeling.

The fried rice is a great dish to share, which opens options and further choices. Of course the pho is delicious, especially late night after a few choice cocktails. But as of late the choice has been Soup 4 The Soul which is a bowl of broth with rice instead of the requisite noodles, meatballs, pico de gallo, and a choice of chicken, beef or tofu. This is a soothing and most comforting bowl that is fantastic year round.

 

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