by Jennifer Thomas
If you’ve ever been on a Dallas Bites! tour, you know they explore all different types of food adventures, from barbeque and bacon to amazing ethnic restaurants. This Saturday, March 23 from 3:30 p.m. to 6:45 p.m., Steven Doyle will be leading our “Taste of Italy” tour with stops at some of the local’s favorite food haunts.
Venues include Jimmy’s Food Store, where they’ll feast on fine Italian cheeses, sausages and wines. At Dough Pizzeria Napoletano, you will be tempted with an assortment of authentic southern Italian-inspired pizzas and burrata. The next stop will be Holy Ravioli, a true food find that features over a dozen types of ravioli. Then finally guests will enjoy Paciugo Gelato, a dolce favorite. Continue reading
by Steven Doyle
The Gene and Julie Gates restaurant, Battuto Italian Kitchen, is days away from opening and last night we were invited guests to check out the menu and to soak up the ambiance of the new North Dallas restaurant, and what we found you are going to fall in love with.
We were offered a small variety from the menu which includes house-made pastas, stone-fired pizzas, a variety of interesting salads and one particular entree that you will not care to miss. Continue reading
by Steven Doyle
I was at dinner last night when a friend slipped me a note saying that Tiffany Derry, formerly of Private Social, was to take over the kitchen at Bowen’s Cafe Expresso. I immediately sent Derry a text, who is working in Atlanta for a few days, and she confirmed that she was doing some consulting work for Italian kitchen. We agreed to chat on Wednesday, but today she made an announcement on Facebook, where all the really cool cheffy information comes from it would seem. Continue reading
Filed under chefs, Italian
by Steven Doyle
Last night we made the trek to check out Patrizio Osteria in Southlake. The new location borderlines over-the-top in appointment and definitely pulls off the new menu in high fashion. We spotted a familiar face on the management team and were pleased to see Bob’s Steak and Chop alumnus Ken Kuczwaj making his way around the room. We also spotted one of the new owners, Oscar Renda, who knows plenty about Italian food and the way it should be presented.
The menu may look familiar to anyone who has patronized Patrizio in the past. This is the Americanized Italian cuisine that has people flocking to the various restaurants dotted across the Metroplex. Most of these dishes appeal to the average American palate that haven’t sampled true Italian food. But the true star to the new version of the concept lies in the Osteria menu. These are your house-made pastas laden with ingredients from Italy, slow cooked pork shank, fresh fish selections and a beautiful variety of buffala buratta. Continue reading
by Steven Doyle
Every few months Culpepper’s chef Chad Bowden invites a great winery to stop by for dinner. Of course he invites 50 or 60 of his closest friends to join in on the feast that is expertly paired. Last night was just such an occasion, and the wine of choice was Antinori, one of the oldest wineries in existence that makes some very superb and affordable juice.
The Antinori family of Florence, one of the world’s oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 627th anniversary as wine makers in 2012. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a “Renaissance” in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit. Continue reading
by Judy Chamberlain
Nonna Tata is small. Make that tiny.
There are no more than six tables inside the Ft. Worth hospital district restaurant’s miniature dining room. These are surrounded are by short bar stools, the kind with nothing going on except bare wood. Tables and chairs are crowded together pretty intimately.
Too intimately for me, I decide, opting instead for a coveted table out on the patio for our party of four. While this outdoor seating may not be as appealing when the weather gets hot during the summer, the patio is a fine place to be the rest of the year. The other choice – and it’s not going to be for everyone – is to grab a barstool. Booth or table at nearby bar “The Usual” and have the food delivered. There’s a lot of that delivery stuff going on in Ft. Worth, but in this case the long distance table service doesn’t involve to-go packaging. Nonna Tata’s servers carry platters of food over to the bar, and you get exactly the same treatment that diners crowded into the little spaces over at Nonna Tata are getting. Continue reading