Category Archives: Andrew Chalk

All Change at The Second Floor

Executive Chef at The Second Floor, Andrea Maricich

by Andrew Chalk

Make careful note of this name: Andrea Maricich. She is the person Scott Gottlich chose to be executive chef at The Second Floor by Scott Gottlich at the Westin Galleria Dallas. She started in June and has had a ‘soft introduction’ in 2014. However, I predict that 2015 could be ‘The Year of The Andrea’ if she continues on her current trajectory. She trained in New York and San Francisco before she and her husband ran a restaurant in Boise, Idaho, for 17 years. The economic downturn prompted the move to Dallas to take the position of chef de cuisine at Hotel ZaZa. From there she came to The Second Floor. Continue reading

Leave a comment

Filed under Andrew Chalk, Crave, Restaurant, restaurant news

Perry’s Opens a Big-City Steakhouse in Frisco

Perry’s Famous Pork Chop

Perry’s Famous Pork Chop

by Andrew Chalk

Frisco is one of the fastest-growing cities in the country, predicted to outsize Plano in the 2020s. One needs little confirmation of the big-city intentions than a visit to the new Perry’s Steakhouse & Grille just opened in Stonebriar Centre (on the east side of Parkwood just south of Gaylord Pkwy. Google maps wrongly shows it north of Warren Parkway for some reason). Continue reading

1 Comment

Filed under Andrew Chalk, Crave, Dallas

Server: Here Is What To Do With a Report of Corked Wine

by Andrew Chalk

I was in the excellent Stampede 66 some time ago and reported to our waitress that the bottle of wine that I had ordered was “corked”. I might as well have told her “Young lady, you are unfit to be a mother” judging from the indignant expression that this statement brought to her face. The faulty example was exchanged for a sound bottle of the same wine and just before pouring it she glowered at me, saying pugnaciously, “This bottle is not corked, I tasted it myself”. Fortunately, it wasn’t. Continue reading

2 Comments

Filed under Andrew Chalk, Crave, Wine

Eat This! Del Frisco’s Grille Fall Menu

by Andrew Chalk

A shower of leaves on my shoulder as I walked the dog this week confirmed — Fall is here. And although Fall in Dallas may be shorter than some commutes, the good news is that the area’s many seasonally aware restaurants turn over their menus. That gave me a sense of anticipation towards a media event at Del Frisco’s Grille in Uptown to showcase their menu changes.

Recall that Del Frisco’s is more than just the more popularly-priced baby brother to Del Frisco’s Double Eagle Steakhouse. It is broader in concept, encompassing a more equal distribution of proteins, flatbreads and burgers.

We could not have started better than the Roasted Corn Bisque ($9 bowl, $7 cup), a redoubtable bowl of full-bodied corn soup bestowed with velvety smoothness by ladles of heavy cream and textural variance by slithers of tortilla chips scattered on top. To naysayers who object that corn is not in season, it is through the end of November. So slurp this dish avariciously.

A big theme in the new menu is sharing. Appetizers of Deviled Eggs with truffle-chive vinaigrette ($7.50), Pimento Cheese Fritters with chipotle ranch sauce ($9.50) and Grilled Artichoke with Continue reading

Leave a comment

Filed under Andrew Chalk, Crave

Wine of the Week: A Worthy Chardonnay for $9

IMAG0426by Andrew Chalk

The 2013 Illuminate Chardonnay, North Coast, California is a wine that reinforces your confidence that pleasant, varietally correct, Chardonnay can be made for less than $10. In a sector overloaded with industrial-tasting monstrosities the Illuminate Chardonnay displays fresh fruit aromas of pear and melon, bold flavors of melon, pear and guava framed by bright acid and a more refined phenolic grip than you would expect in a wine at this price. All of this leads through to an enjoyable soft finish.

Quaff after a hard day at work or serve with any of the wide variety of food that Chardonnay has been justly associated with. That includes chicken or turkey (hot and roasted or cold), pasta with cream sauce, or white-fleshed fish like T.J.’s excellent Australian barramundi.   Continue reading

1 Comment

Filed under Andrew Chalk

Eat Me: Butter Cake at Del Frisco’s

butter cakeby Andrew Chalk

Want convincing that holiday season is here? Head to Del Frisco’s Double Eagle Steakhouse Dallas on Spring Valley in the Galleria area for this new Fall puck of decadence. It is a moist and substantial sponge not unlike that of a treacle sponge pudding, loaded with sugar and topped with a generous scoop of house made vanilla ice cream. Just for succulence’s sake, caramel sauce is drizzled insouciantly around the perimeter. What a memorable ending to a nourishing steak dinner as our temperatures take a sudden turn downward. Available now.   Continue reading

Leave a comment

Filed under Andrew Chalk

An Interesting Indian Restaurant Survives In Irving

IMG_2401

by Andrew Chalk

Irving is one of the two top destinations in the Dallas area for Indian food (the other being Plano). However, most establishments are content to survive on a combination of a lunchtime steam table and an à la carte evening menu constructed around stereotypical Indian dishes (much as hoards of Italian neighborhood restaurants turn out an endless repertoire of “me-too” red sauce dishes).

As much as I love the bargain that is the Indian lunch buffet and the favorites on the stereotypical Indian menu, my greatest excitement is engendered by the discovery of a restaurant doing something new, even bordering on ambitious.     Continue reading

Leave a comment

Filed under Andrew Chalk