Category Archives: Steven Doyle

Kin Kin Opens Monday In FW And You Get To Dine Half Price March 9-12


After months of anticipation, fans of the flavorful Thai creations of James Beard recognized Chef Eddy Thretipthuangsin can “Eat Up” at the chef’s first location of Kin Kin Urban Thai when it opens to the public on Monday, March 9. Initially, the restaurant will open with only dinner service and will add lunch service beginning on Friday, March 13. Kin Kin Urban Thai opens at 2801W. 7th Street in Fort Worth. The 3,500 square foot restaurant will seat 80 people and also plans a vibrant take-out business.

Kin Kin Urban Thai is Chef Eddy’s means of paying homage both to the food of his childhood and to the culinary gifts and hard work of his mother, Pat. An accomplished chef and restaurateur herself, Pat was honored to have cooked for the Thai Royal family while operating a series of Thai restaurants in upstate New York.   Continue reading

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Luscher’s Red Hots Brings A Taste Of Chicago To Deep Ellum

DSC06834by Steven Doyle

I can only envision how chef Brian C. Luscher sees the world. I am sure it is bacon lined, sausage filled, and burger-fied. This is a good thing. The man sticks with what he does best, and that is to bring a slice of Chicago to the good people of Dallas, Texas. He makes simply the very best hot dog in the state, and has a few updated tricks up his sleeve at his new restaurant, Luscher’s Red Hots located in Deep Ellum. The amount of media coverage has been so overwhelming that he apologized to his fans on Facebook. No apology necessary. Just keep doing what you do best, chef.   Continue reading

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Scardello Cheese Update


The news came out recently that Scardello is working on an expansion project at the new Dallas Farmers Market and will be part of the indoor shopping and dining experience called The Market (formerly known as Shed 2).

There are loads of great vendors that will make coming to the Farmer’s market a great experience. After grabbing fresh, local produce at The Shed (the Farmers Market’s outdoor area) you’ll be able to come into The Market for spices, fish and meats, soup stocks and even grab a coffee or Italian pastries and of course, cheese.   Continue reading

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Lucky’s Testing Farm-to-Table Driven Menu


A Dallas institution for nearly three decades, Lucky’s has been a go-to spot for both classic diner fare and breakfast favorites. Now, the restaurant is testing a substantial change in its menu, by incorporating local and regional farm offerings.

The menu update has been a collaboration project between newly appointed Lucky’s chef Adrianna London and Chef Billy Caruso, the Executive Chef at III Forks in Chicago. London comes to Lucky’s with a long history with Consolidated Restaurant Operations, Inc., the parent company for Lucky’s. She started with the company in 1989 at El Chico, and later traveled internationally to train cooks for the company in Abu Dhabi, Dubai, Cairo and across the US. The collaboration with Caruso is particularly fitting, as the CIA alum had been tapped by the noted 24Diner in Austin to formulate its farm to table menu.   Continue reading

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Eat Me: The Tripe and Tails at Blind Butcher

blindbutcherby Steven Doyle

It is most assuredly known that Blind Butcher is one of our top favorite pubs in Dallas, with a massive choice of taps, cocktails, decent wines and the best bar food in the city.

Executive chef Oliver Sitrin has created a menu that will change often, depending on what is in season and available, and use as many local ingredients as possible.  Sitrin says, “I have an old-school view on things. The flavors in my dishes are not to be confused, and I don’t believe in waste.  I try to not over think or over do it. I grew up eating these things and playing around with their ingredients – pate, hand-cranked sausages and charcuterie.  It’s fun and creative food that pairs well with our cocktails, beer and wine.”    Continue reading

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Kenichi on a Roll: Dallas Asian Restaurant Hires Chef Sho Mochido Away from Vegas


While the Japanese art of food preparation can be considered an art form, the quality of the already-popular Asian cuisine at Kenichi is about to become show-stopping. Victory Park hotspot Kenichi has hired Chef Noboru “Sho” Mochido, “Chef Sho,” as he’s known among the culinary community, as its executive chef.

“We had an important mission in finding an executive chef whose skills were on par with what our guests demand here at Kenichi,” said Josh Babb, managing partner. “In Chef Sho, we have a culinary artisan who has spent years perfecting his craft, showing great care to tradition while honing his ability to creatively concept new dishes our guests will love. We have a great, long-standing reputation in Dallas for serving great food and providing exceptional service.”   Continue reading

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5 Best Bowls of Cioppino in Dallas

cioppino1by Steven Doyle

There are actually few places that make a hearty bowl of seafood cioppino in Dallas. Cioppino is a fisherman’s soup that that is an amalgam of various Italian seafood stews and soups, but originates from San Francisco using the freshest catch of the day brought in by local sources from the sea. Pair this action up with toasted slices of sourdough and you have this marvelous meal that will certainly satisfy and take the chill off from any evening.

We have searched the Dallas area for the perfect bowl of soothing cioppino for you to enjoy. Check out our favorites.  Continue reading


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