Author Archives: cravedfw

Fat Rabbit Opening In Former Uptown Sfuzzi Location

Fat Rabbitby 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.

 

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Promise of Peace Garden Dinner This Sunday

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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

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Dee Lincoln Opening In Fort Worth

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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

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Prosecco – The Pursuit of More Individualistic Wines

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by Andrew Chalk

Twenty years ago the entire sales of Prosecco, the Italian sparkling wine, in the United States market amounted to less than 500 cases a year. Last year sales exceeded two million cases and that was up 27% from the previous year. This is a category that we love, but why? What is it that makes Prosecco so popular?

I tried to throw some light on that recently when Prosecco producer Mionetto sent me samples of five of their wines, from simple and inexpensive to pricier examples near the top of their line. It is fitting that Mionetto should do this as they were the producer that first shipped Prosecco in volume to the USA (in 2000).

For most of its existence here, Prosecco has been popular for two things: its competitive price versus the best known sparkling wine, Champagne (from the homonymous region in France), and as a mixer to make the Bellini cocktail. While giving the wine publicity, neither role promoted the wine as a first-class style of sparkling wine in its own right.   Continue reading

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Join Us To Celebrate The Best Of Big D (And Win Free Tickets)

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Join us to celebrate this year’s Best of Big D winners at The Rustic. You’ll be the first to experience the best of the August issue, before it even hits newsstands. Enjoy a summer night out and kick back with a beverage and sample menu items from Dallas’ favorite restaurants. Tunes by DJ Sober and Sam Lao, and closing out the night will be Jackopierce, performing live at 9:30pm.

Get your tickets before they sell out (ticket price includes food and drink). Want free tickets? We have two pair for a lucky craveDFW reader. Comment below and we will select a name at random Wednesday morning at 10am. Winner selected at random.

 

 

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We Found The Best Taco In Dallas

20140712_203029by Steven Doyle

Tacos still lead the way as the quintessential Dallas food, standing proudly next to smoked brisket and the ever popular burger.  We have waved through the many varieties in the area, including those filled with smoky and crispy bugs and larvae, but the best tacos seem to come off the trompo. The tacos al pastor de trompo is the conical-shaped meat stack that is most likely constructed in the back room of the restaurant by layering thin slices of marinated pork.

The meat used to contruct the trompo is often leg meat or pork butt, marinated in achiote, chili peppers, garlic, onion and pineapple juice for several days. The trompo is made with layers of the seasoned pork on a large vertical skewer which looks much like a child’s spinning top (thus the name trompo) and placed on a vertical skewer as p char the outer layers of the meat very much like a Greek gyro. The trompo more than likely has Lebanese roots, as there is a large population of Lebanese-Hispanics in Mexico. The trompo is thought to have actual ties to another food, the shawarma.    Continue reading

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