Category Archives: Steven Doyle

Project Pie Moving Into Dallas

project-pieby Steven Doyle

It seems the business model for fast casual restaurants are gearing quickly to look like Chipotle. This makes sense for restaurateurs wanting to give plenty fresh and fast options to their clientele who are seeking higher quality than the average fast food chain. Enter the latest in the arena of the Chipotle model, Project Pie, a chain from San Diego. Project Pie customers will find it easy to select from seven different pizzas on the menu for a fast exchange of $7.85, or choose from a myriad of ingredients including sauces, meat, and vegetables, also $7.85 regardless of the amount of toppings.

If this sounds eerily similar to local chain, Pie Five, you are correct. In fact many are looking at getting into the fast casual Chipotle-like pizza restaurants across the country. Be on the look out for such chains as PizzaRev, Blaze Pizza and 800 Degrees. Everyone wants to be that next big chain the conquers all.    Continue reading

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Win A Nespresso Umilk!

nespresso_umilkby Steven Doyle

Our friends at Nespresso want to give away a Nespresso Umilk to one lucky craveDFW reader. This is a fantastic gift for you or a friend. The suggested retail price of the Nespresso Umilk is $229. The Umilk embodies a new generation of Nespresso machines. With its pure and elegant lines, flexible design, and its tactile interface, U is the new accomplice of our daily life.   Continue reading

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So&So’s Sneak Preview Weekend April 18-20

soby Steven Doyle

We have been anxiously awaiting the opening of the latest from the minds behind Standard Pour on McKinney. So&So’s is not quite ready to fully swing open the doors, but invite you to stop by this weekend for a look see, and to help celebrate owner Brandon Hays’ birthday in grand fashion, and we have the details.   Continue reading

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What’s Eating Your Phone?

Food-photoby Steven Doyle

Not a day goes by where we don’t spot a handful of people in restaurants snapping photos of their catch of the day. It has become a national obsession, and as our phones become better integrated with superior photographic abilities, our handiwork becomes increasingly better. Last week we started a new feature called “What’s Eating Your Phone” where you send us your favorite food shots, and the response was simply amazing. We literally were sitting on hundreds of your photographs within the first hour. If you have an original photo taken by your phone’s camera, please feel free to send it to us for consideration at steven@cravedfw.com. A brief description is always helpful.   Continue reading

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Bunnies And Springtime Refresh The Plate

DSC01110by Steven Doyle

As the Easter holiday approaches we are reminded about renewal of the planet, fresh Spring daisies and bluebonnets, little baby chicks and bouncy bunny rabbits.  It is also a refreshing time for new restaurant menus as they roll out seasonal dishes to reflect the new found bounty. We are now seeing ramps, morels and even fiddlehead ferns gracing our plates. This is a fantastic time of year.

We would love to make a list of our favorite deviled eggs, which are everywhere now and a definite taste we want at Easter.  You will see a new version daily at Parigi on Oak Lawn. We also enjoy the deviled eggs at Nick and Sams where there are three versions on the same platter, but particularly enjoy the caviar topped eggs.  We adore Sissy’s version as well.     Continue reading

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Henderson Tap House Has A Great Selection Of Beers And Bites

DSC00411by Steven Doyle

The month old Henderson Tap House is serving up a huge menu in a very tiny space of a kitchen.The kitchen is outfitted with a wood burning oven, so the pizzas they offer come out bubbly hot and crisp. There is a large variety of soups, sandwiches and salads, as well as a pretty spectacular prime rib and potato nacho dish that has shaved prime rib, housemade potato chips, caramelized onions, cheddar cheese, and bleu cheese crumbles.    Continue reading

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