by Steven Doyle
We were told when Uchi first opened that there would be a new concept above the restaurant later this year. True to that statement, Uchi announced todaythe name of their sixth restaurant, Top Knot. Chef and team announcements will be made in the next few weeks.
The menu at Top Knot consists of shared small plates that give a playful nod to the restaurant’s downstairs sibling Uchi. The food will bring together flavors from across Asia and farther afield. Top Knot will open initially for dinner and a full bar offering, including beer, wine, and sake on tap and distinctive cocktails. Brunch and lunch will launch in subsequent months. Specific menus will be shared in the next few weeks. Continue reading
Heim Barbecue will open its first brick-and-mortar location at 1109 W. Magnolia Ave. in Fort Worth’s bustling Near Southside district.
After shadowing some of the top names in barbecue, including the owners of Franklin Barbecue and La Barbecue and hosting MEATClub pop-up dinners in their home, Travis and Emma Heim took a leap of faith by quitting their jobs, leasing a trailer, and opening Heim Craft Barbecue in February. The couple quickly developed a devoted following, receiving high acclaim for their signature Texas-style barbecue.
Heim’s new location will be open for lunch and dinner and will allow for expanded offerings to an already enthusiastic audience of barbecue lovers. Continue reading
by Steven Doyle
How would you like Halloween without candy? In this clever commercial from Crest, the test children were not amused and made their opinions well known. According to the kids the healthy cupcakes tasted like “poopy pinata”, and the nori lollipops, which were touted to get their colons going in the morning, were “disgusting”. Continue reading
by Steven Doyle
After 30 years in the Dallas food scene, restauranteur Jesus Carmona breaks away from the typical taco fare to serve patrons ta taste of the Baja California region.
Tacos Mariachi will open in early October at 602 Singleton Blvd, just a couple blocks down from the famous Margaret Hunt-Hill Bridge and the fast-growing Trinity Groves neighborhood. Mr. Carmona and Chef Moises Rico are crafting fresh and savory flavors that are unique in Dallas.
Inspired by his last trip to Tijuana, Jesus Carmona says that he was “amazed by the diversity of the food and how it was predominantly made from the fresh seafood found year-round in the Pacific Ocean.” Carmona and Chef Moises want to bring the taste, feeling and experience of such a vibrant place to Dallas, where these tacos have never been. Continue reading
Dallas Farmers Market Friends will host the 20th Annual Hoedown on Oct. 14. The annual fundraiser returns to the newly restored space, The Shed, at the Dallas Farmers Market for the first time in 12 years, and will feature offerings from top Dallas chefs, artisans, wineries, breweries and more.
This year’s event celebrates a variety of locally crafted specialty food and products. Samples of culinary delights will be featured from Dallas chefs like Chad Houser of Cafe Momentum, Janice Provost of Parigi, Mark Wootton of Garden Cafe and more. Attendees also can enjoy local craft beers, cocktails and wines from Texas makers and resellers such as Fall Creek Vineyards and Times Ten Cellars. Continue reading
Clark Food & Wine Co. is celebrating its one-year anniversary by hosting an event that not only fills plates but also feed spirits. A special anniversary event will be held Thursday, Oct. 15, as a fundraiser for Genesis Women’s Shelter & Support, where $8 of every dinner will go to the non-profit to assist in their efforts to help women and their families.
At Clark Food & Wine Co.’s anniversary party on Oct. 15, from 6 to 10 p.m., guests will enjoy a three-course dinner including signature appetizers, delicious entrees and a special dessert for $40 per person. Guests will sample from appetizers including Brisket Meatballs, Crisp Artichoke Hearts, Smoked Shrimp Dip and Fontina Cheese Bark, before selecting from Arctic Char, Texas Chicken, Duck Confit with Housemade Sausage or Peppered Brisket for their main course. Each dinner includes a sweet finish — a piece of Mom’s Heavenly Hash, which is a delectable angel food cake with whipped cream, chocolate and pecans. To make reservations call 214-515-5500. Continue reading