by Steven Doyle
Jimmy’s Food Store owner Paul DiCarlo wants beef for Father’s day. Not just any beef, but instead he wants to be flown to Tuscany for a Bistecca Fiorentina made by Dario Cecchini, ‘the Butcher of Panzano’. The DiCarlo sons won’t be flying their father to Tuscany this Sunday, but we have it on good authority that the boys will be grilling that very slab of beef here in Dallas for their dad.
A real Bistecca Fiorentina comes from an ancient Tuscan breed, the Chianina cow. It is one of the world’s largest breeds; tall and alabaster in color. The cow is generally used as a beast of burden due to its strength and stature, but the meat is prized for its succulent flavor. Continue reading
by Steven Doyle photos by Steven Doyle
Recently we published a list of our ten favorite burgers in Dallas. The list included mostly mom and pop operations, some who have been in business for as long as 55 years. In the past few years Dallas has become a Mecca of burgers, which certainly cannot be a bad thing. We all love a good burger, and they are certainly fun to compare and contrast the flavors of beef, bun and oozing ingredients.
Yesterday we paid a visit to a new burger outlet that only recently opened for business in Richardson. Needless to say we loved what we found or you would not be reading this text today. Haystack Burgers and Barley is owned by couples Kevin and Jenny Galvan and Rob and Christine Wondoloski. Continue reading
by Steven Doyle
It is fairly evident that Dallas loves a good burger. You no doubt have seen your share of terrific burger centric restaurants open in this area over the past few years with great success, and now might be the time you opened a spot of your very own. Burger 21 has six restaurants open in Florida and 18 franchised locations in development along the East Coast, and from experience, they make a really good product. The owners, who also run the Melting Pot franchise has their eyes set on Dallas as the next area for expansion. Continue reading
by Angela Hopkins
Julie Miller, Wine Education Manager of Treasury Wine Estates delighted us with her knowledge of her portfolio including Beringer, St Clement, Etude, and Stag’s Leap at a recent wine dinner at Ruth’s Chris Steakhouse in Dallas. She greeted each of her guests with a smile. Her approach to the room was also comprised of interesting facts and of eye contact. While soaking in information, you really lose sight of her physically as she paints a picture worth more than a thousand words.
In a tour of the Napa Region via the sound of her voice, with intrinsic detail on the history of estates built, to fungus on dessert grapes, allowed for a virtual visual only a creative mind could absorb and appreciate. Ruth’s Chris and Julie Miller joined forces for a Tasting Dinner paired to perfection. The ambiance of Ruth’s Chris, combined with the efforts of Executive Chef, Thomas Holt explaining the prep for each course, gave way to a seamless setting. Beautiful people meeting for the first time, left with embrace and statements of “here is my number let’s get together soon.” This could only take place if the mood was properly established. Continue reading
by Steven Doyle
Last night I attended a little fete at one of my favorite steakhouses in Dallas, SĒR Steak + Spirits. If you read craveDFW very often you have seen our discussions on the type of beef (Wagyu) and the chef (the impressive young Anthony Van Camp). Sēr is tops our beef charts for a few reasons; the unpretentious wine list, the fantastic bar, and a breath-taking view of the city. Oh, then there is the food.
I suppose we should always keep our eye on the prize, and last night we blazed through a few incredible dishes, including some plump and briny Wellfleet’s and a beautiful charcuterie and cheese board. We also shared with our table an incredible plate of foie torchon. The torchon had a delightful cognac character that made the evening so very special and festive. Continue reading
by Bryan Coonrod
The celebrity chef series at Cane Rosso hit a grand slam last night as Aaron Franklin from the much vaunted Franklin BBQ in Austin made his appearance after a weekend at the Meat Fight event. I had put this event on my calendar as soon as the chefs lineup was announced months ago, apparently so did many others as a line began forming at 5pm an hour before opening, by 6pm the line had reached down to local watering hole Adair’s. Continue reading
by Steven Doyle
It is time for the 3rd Annual Blues, Bandits and BBQ Festival Saturday, October 27, 2012. The event is open to all those who feel their meat is worthy of competition in the categories of brisket, pulled pork, pork ribs, chicken and sausage. There will also be a People’s Choice Award given, so it is possible to include road kill, but event officials probably would frown upon that one.
With over $1000 in prize money and more than 30 teams expected to compete and the festival will act as the unofficial City of Dallas BBQ championship. Over 18 teams will do all their cooking onsite, and many begin smoking as early as 4pm the day before the event. Continue reading