Author Archives: cravedfw

Shell Shack Opening Second Location in Plano This March

shell shackby Steven Doyle

The much loved Uptown seafood haunt, Shell Shack, is set to open its door in Plano sometime in March. The latest location is situated at Plano Pkwy and the Tollway, a popular hot spot for many new restaurants. We spoke today with one of the partners of Shell Shack, Dallas Hale, and he said that the equipment has already been delivered, all licenses were in place (typically the largest obstacle for any bar or restaurant), and he is just waiting for the build out to be finished and to train a new staff. This is exciting news for those that love spicy crabs, shrimp, and crawfish.   Continue reading

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Craft Beer and Chili Cook-Off Set For Feb 8 In Trinity Groves

chiliby Steven Doyle

Although this has been an extremely mild winter in North Texas (so far), it is still the best time of year to enjoy a soothing bowl of spicy brick red chili. Look for the first chili cook-off of what the organizers trust will be an annual event in Trinity Groves at the 3015 event complex February 8, 2015 from noon to 5pm. Although not a sanctioned event, the rules are just as stiff with on-site cooking and a minimum of four gallons required for both a people’s choice and a judges panel award.   Continue reading

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Dugg Burger Opening in Casa Linda

dugg ext sign

Set to open in February at Casa Linda Plaza, Dugg Burger plans to introduce consumers to its innovative way of thinking about burgers and show how they execute a simple concept exceptionally well with great tasting results.

By digging out the top portion of the bun, Dugg Burger is able to reverse the burger-building process. Rather than starting with the patty and then adding toppings, the Dugg team will fill the “dugg out” bun with toppings chosen by guests in a build-as-you-go fashion. The burger patty is then added hot off the grill after all ingredients are selected, giving customers a perfectly customized burger. This process eliminates the wait that is customary at other burger restaurants and ensures every burger is exactly as the guest wants.  Continue reading

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Solo Exhibition at PDNB Gallery: Earlie Hudnall, Jr.

earlie

The compelling images by Earlie Hudnall, Jr., who was born in  Hattiesburg, Mississippii in 1946, will be featured this Spring, in his second solo exhibition at the Dallas PDNB Gallery.

Hudnall, who is one of the most notable African American photographers living today, has extensively documented the African American neighborhoods in Houston, Texas.

In 1968, after serving as a Marine in Vietnam, he enrolled at Texas Southern University, where he studied art under the direction of John Biggers, who became a great friend and mentor.  During his time at TSU, he was hired to be a photographer for the Model Cities Program, part of Lyndon Johnson’s War on Poverty initiative. This project introduced him to the various communities of Houston such as the Fourth Ward, Fifth Ward, Trinity Garden and the Hispanic neighborhoods.   Continue reading

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Burger of the Day: Half Pound Burger at Lee Harvey’s

leeharvey2by Steven Doyle

There is a place, a hidden place, where you can find cold beer, great burgers and incredible live music. This is the place many know as Lee Harvey’s. In its own compound surrounded by barbed wire and a double gate to prevent happy pet from either getting in, or escaping, you will find nothing but great camaraderie and smiles at this hot spot in the Cedars area of Dallas.

The food at Lee Harvey’s is nothing short of splendid, and is made out of a kitchen  much smaller than your own at home. The food comes out quickly an perfect every time for a place with such adversity as this small workspace. But that is the only thing small about the bar. The burgers are enormous, clocking in at a half pound and topped with as many ingredients as you might care to savor. The meat is juicy and hand formed, and even though the bun is sturdy the juices make fast play with your ability to manage this monster.   Continue reading

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Lucky For Some: Thirteen Pies Is a Baker’s Dozen of Good Pizzas (and more…)

ThirteenPiesFortWorth.BurattaMozzarellaby Andrew Chalk

It’s hip, it’s cool, and it’s doing some of the best pizza in town. It is Thirteen Pies and it is only in lucky Fort Worth and Atlanta right now. Bizarrely, Houston, not corporate parent’s home-town Dallas, opens next which makes we wonder if Raised Palate Restaurants (neé Consilient Restaurant Group) didn’t have a non-compete with the purchasers of its Fireside Pies (Chalak Mitra Group, owners of Genghis Grill) not to go back into Dallas with a pizza concept for X years.

Either way, the West 7th development adjacent to Fort Worth’s Cultural District is a natural home for this buzzing, informed concept of pizza (and more). At a recent media event I checked it out. The pizzas are twelve menu regulars plus a rotating thirteenth (hence the restaurant’s name). The chewy, crispy charred thin crust is glorious, but just a vehicle for some of the most creative toppings around. How about fennel salami, smoked provolone, soffritto, castelvetrano olive, yellow tomato and old manchego? It’s “The Iberian” ($15), the first pizza I tried and a candidate for favorite.   Continue reading

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First Look: Public School 214 in Session Jan 29th

PS App Ahi Tacos_lowby Steven Doyle

Class is almost in session at the West Village’s newest gastropub, Public School 214, which will be opening doors to the public on Thursday, January 29th at 11 AM. In additional this opening news, they have announced Public School 972, which is headed to the Addison area in fall 2015.  This past weekend we had a chance to sample much of the fare at PS 214 at a pre-opening dining event hich gave us some perspective in what you have waiting for you when you come in to try the new restaurant, and you will want to come in for a tasting.

The menu at Public School exploits only the hottest trends in food and booze. So you can be sure to find a crazy good version of  chicken and waffles, with their tower high plateful secured by several  waffles made in house using a cornbread batter, with bits of corn, cheese and green chiles. This was served with a side of red-eye gravy for an extra kick.   Continue reading

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