Olivella’s Offers Updated Menu

Olivellas-Pizza-314by Jennifer Thomas

Olivella’s, opened by the third oldest pizza family from Naples, Italy, continues to build an extensive roster of flavorful, rustic Italian dishes around its award-winning menu of Neapolitan and Roman-style pizzas. The latest additions include: Cheese Dip with House-made Bread; Sausage, Gorgonzola, and Tomato Sauce antipasta plate; Prosciutto and Blue Cheese Pizza Roll antipasta plate; Chicken Piccata pasta plate; and Peanut Butter and Nutella panini.

All of the new menu items will be introduced at Olivella’s Neo Pizza Napoletana’s Lakewood and Victory Park locations. The University Park location will offer three of the items, including the Sausage, Gorgonzola, and Tomato Sauce antipasta plate, the Prosciutto and Blue Cheese Pizza Roll, and the Peanut Butter and Nutella panini.  Continue reading

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Masala Wok Is A Fine Alternative For A Lunch On The Go

DSC02601by Steven Doyle

With a menu full of interesting items such as samosas, chicken lollipops and spring rolls as appetizers, and Korma Masala and Vindaloo sauces with your choice of meats or vegetables, Masala Wok is more than just a fast casual restaurant serving flavors from Asia, including India and China, it is a fine repast for a quick lunch or dinner on the run. Be mindful, these are not the complex recipes of more fine dining establishments, but the quick outlets serve a perfect need for those with a hankering for something different than a burger and fries.

On a recent visit we devoured platefuls of dishes inspired by both Indian and Chinese descent. Masala Wok makes a perfectly fine Tikka Masala, that rich tomato and yogurt sauce that is slightly spicy with flavors of masala and coriander. We also ordered the Butter Chicken with its tomato gravy made with fresh tomato, garlic, cardamom and plenty of butter to supplement the richness of the dish. Everything can be kicked up if asked, or by adding the provided chili sauces.   Continue reading

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Make Your Own S’Mores At Lee Harvey’s

smoresby Steven Doyle

That fab bar Lee Harvey’s sends word that it is now Winterized. Now you may enjoy the giant compound in full warm an cozy comfort. I always likened the space to a prison yard, replete with the barbed wire fencing.

The patio (deck area) is now completely enclosed to keep the heat in. They will be installing two additional heaters on the patio to keep everyone warm. They also have the fire pits going in the yard and you are welcome to bring S’mores fixings if you desire.  So stock up on chocolate, marshmallows and grahams. You will also need to bring along your own marshmallow sticks. Continue reading

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Remember the Cute Film Julie & Julia? Behold “& Julia”

Julie-Julia-2009by Steven Doyle

I enjoyed the film Julie & Julia. But it would seem I might be in the minority, or at least as far as the Julie portion of the film is concerned. In a call for more Julia sans the Amy Adams “Julie Powell” scenes, Adam Goldman, the filmmaker, made an hour sliced up version that is just the Julia Child portion of the film. Since the Julia Child scenes never made reference to Powell the editing was not very difficult, and flows seamlessly.

I sent Julie Powell a message asking her thoughts on the new cut and she quickly responded back with, “I totally sympathize with people not liking the Julie character in the movie, I don’t like her much either, but I am still inexplicably hurt by the cavalier nastiness of people.”   Continue reading

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Luck Has A New Meaty Menu

lamb shankby Steven Doyle

Luck, our happy place in Trinity Groves, celebrated is one year anniversary recently and just this week announced a new Winter menu that will surely cut through the chill in the air. Luck is so amazing not only for its terific local beer program, all sold for an even five bucks, but also has solid food that satisfies at a fantastic price point. This hold true with the most recent menu update.

One the new menu you will find that the side of Brussels Sprouts are back for the Winter. Also back for for some Winter loving is Luck delicious Torta de Lengua. A hold over from the old menu is the shrimp and grits. You can probably find this menu item at most restaurants across town, but this is special and topped with an egg for added goodness.    Continue reading

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A Few Of Our Favorite Eggs In Dallas

eggby Steven Doyle

There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta an salads. Eggs are not just for breakfast. Today we explore a handful of primo examples of how the egg has enhanced many dishes in the Dallas area.    Continue reading

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Underground Indian Cuisine Has New Location Downtown Dallas

DSC05596by Steven Doyle

My search for the best Indian restaurants in Dallas brought me to Underground Indian Cuisine last night where I sampled some of the the tastiest dishes I have had in ages. What made it particularly special was the fact is was different than any style I have sampled to date.  Underground is a northern Indian-style restaurant, which means they use a variety f meats, but also include many vegetarian options. I dined with a vegetaran friend last night and we both enjoyed the experience without heitation.

The chef Amit Paul  studied in India under Master Chef Imtiaz Qureshi who has literally cooked for kings and presidents. The actual cuisine style Amit Paul has mastered is called Dum Pukth.

Dum pukht is a style of Indian cuisine that is slowly cooked over very low flames. Typically they will use a round, heavy bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. The sealing of the lid of the handi with dough achieves that maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish.   Continue reading

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