Category Archives: chefs

Lazaranda Means Incredible Fish In Crave Language

by Steven Doyle

I recently had some beautiful dishes at Lazaranda in Addison, including a Sea Bass Ajillo, which is a seared Sea Bass with garlic and gaujillo peppers along with a dash of orange juice and tomato sauce. A true stand out. You may have heard about the small  group of restaurants from Mexico, with its single location in the States st in the food capital of Addison, Texas Continue reading

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Filed under Addison, Ceviche, chefs, Crave, Seafood, Steven Doyle, Tacos

A Trip To Square Burger In McKinney

by Steven Doyle

What do you do with a chef who graduated from the California Culinary Academy, worked at Spago, Abacus, Five Sixty and numerous other spots of similar caliber? Some might say have the chef move to McKinney and open a café that sells  great burgers and beer. That is the case with chef Craig Brundege who operates Square Burger in McKinney.

Square Burger has been running strong for over four years offering their power-house line up of great burgers and daily specials that will often include fresh fish and pastas. But what drives us 30 miles up I75 to downtown McKinney from the inner-workings of Dallas are those haunting burgers.   Continue reading

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Filed under Burgers, Cheese, chefs, Crave, Dallas, McKinney, Steven Doyle

Best Restaurants For Fried Chicken In Dallas

by Steven Doyle

We love our fried chicken, and have been seeking out the very best Dallas has to offer. We scoured the streets and found some with an ethnic twist, others are straight forward crispy fried and juicy.

We had to eliminate a few that didn’t qualify as traditional, such as Bon Mua’s fried Cornish hen, which is still worth making the drive to Carrollton.  In making our list we were shocked at how many plates of fried chicken we had sampled over the past months. Col Sanders would have said he was too drunk to taste that chicken after just a few of these places.

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Filed under chefs, Chicken, Steven Doyle

How To Get The Most Out Of Your Crawfish: A Primer

by Jon Alexis

Crawfish boils rock. What’s more fun than bugs, beer and buddies?

We have some useful tips on how to throw your first crawfish boil… without everyone knowing you’re a rookie.  Follow along.  Continue reading

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Filed under beer, chefs, Crave, Crawfish, Crawfish Boil, Dallas, Jon Alexis, Seafood, therapy

Masterchef Junior To Air Sept 27 (Video)

kiddiechefby Steven Doyle

Since spilling out of the Food Network, the cookery programs on television seem to be growing at a frantic pace. Now it is time to hide your children as Gordon Ramsay comes hunting for them. Ramsay doesn’t have plans to sauté them, but rather have them make him lunch on his latest program on Fox, Masterchef Juniors.      Continue reading

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Soft Shell Crabs, Red Wattle Pig and Long Beans Await You At Central 214

DSC08723by Steven Doyle

Last week our beloved wine guru, Andrew Chalk, checked out the new summer menu at Central 214. The rest of the staff was so taken by the menu and the glowing review Andrew had for the restaurant and Chef Graham Dodds that we went in for a looksee ourselves. We were not prepared for what the chef had in store. Some of these are specials, and others can be found on the current menu. What is amazing is the fact that Dodds always keeps it fresh. Let’s just call this Central 214 Week at CraveDFW and move forward with the feast we enjoyed.  Continue reading

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Richard Gras New Chef At Oak

grasby Steven Doyle

We were just sent word that Oak hired a new executive chef that replaces former Oak chef Jason Maddy who left the restaurant back in May. Richard Gras was been imported for the top toque position. Here is a video we found that might explain his style of cooking, which looks Oak appropriate. Here is the word:

Oak is pleased to announce the arrival of its new Executive Chef, Richard Gras.  Chef Gras brings to Oak the innovative and creative style that he has developed throughout his illustrious career.  He spent the majority of his career running restaurants for the Ritz Carlton in Amelia Island and Half Moon Bay, achieving numerous accolades at both, including a Michelin recommendation and AAA 5 Diamonds.  Most recently, Chef Gras was the Chef de Cuisine at the St. Regis Bal Harbour and headed Jean George’s acclaimed J&G Grill.

When asked about his decision to move to Dallas to take the helm of Oak, Chef Gras stated, “Driven by my passion for food, I am both a teacher and a student.   Oak’s mantra of simplistic elegance matches my approach to cuisine and I am looking forward to being a part of a visionary and dynamic team that shares my ambitious goals.”

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Filed under chefs, Steven Doyle