Chef Vijay Sadhu Talks To Us About His New Restaurant

DSC05895

by Steven Doyle

Vijay Sadhu began his culinary career in 1993 in Hyderabad, India at the ITC Grand Kakatiya Hotel & Tower where he learned the Royal Cuisine of India under Master Chefs Vikram Sihma and Irfan Qureshi. Locally, the chef Locally, Sadhu owned and operated the much ballyhooed Bukhara Grille, served as Executive Chef at the Clay Pit in Addison and Executive Chef of Samar by Stephan Pyles. More recently, he owned Pepper Smash, which he eventually sold to his partners. Since, Sadhu has been on a bit of a journey, travelling back to India and Singapore.

We caught up with Vijay Sadhu, who is now ready to open his next venture, and this one sounds incredibly different and super exciting. Look for Samudra to open next week where Sadhu will be serving what he calls Indian Ocean Coastal Cuisine. When we visited with the chef, he was sampling a few menu items, preparing for the opening. He was kind enough to show us around his new digs, which is in the former space occupied by Chennai Cafe. Chennai outgrew the Plano location, and took exit to Frisco.   Continue reading

Leave a comment

Filed under Steven Doyle

Edoko Sushi & Robata and Tom+Chee Opening in Richardson’s CityLine

citylineby Steven Doyle

Richardson’s CityLine development is  in full construction mode, and so far will include an Aloft hotel; LOOK Cinemas; Whole Foods Market; Jaspers; CoalVines; 935 apartments; a wellness office building anchored by Texas Health Resources and Children’s Health; and a health and fitness facility adjacent to a 3.5-acre park with trails. By September 2015, CityLine is expected to have a daytime population of 10,000 people. At full build-out, the CityLine project will contain approximately six million square feet of office space, two hotels, 3,925 multi-family residential units, 300,000 square feet of grocery, restaurant, entertainment and retail space, and three parks.

Today the developers, KDC, announced two new restaurants that plan on making CityLine their home. Look for both Edoko Sushi & Robata and Tom+Chee.   Continue reading

Leave a comment

Filed under Steven Doyle

The Libertine Celebrates Festivus Tuesday, December 23rd

seinfeld-festivus-poleby Steven Doyle

With the holiday season in full swing, it is time we set our hearts and minds towards those things that mean the most. Like airing our grievances, and testing our strength against our fellow man. Yes, I am talking Festivus, my friends. Where better to celebrate this auspicious day than at The Libertine Bar on Greenville Avenue?

Libertine is proudly celebrating our favorite anti-holiday, a season with no reason, Tuesday, December 23rd. they will be offering a 3-drink menu of $5 cocktails from our sponsors Buffalo Trace, Famous Grouse, and Botanist Gin/Cointreau, as well as a Monk’s Cafe Meatloaf Sandwiches designed by Chef Ashley Yancy. The event runs all night, but the feats of strength and airing of grievances are from 8-12pm.   Continue reading

Leave a comment

Filed under Steven Doyle

Coconut’s Fish Cafe Surfs Into Dallas

coconut

Coconut’s Fish Cafe, founded in Kihei, Hawaii in April of 2009 is coming to Dallas with its new franchisee, Desert Streams Restaurant Group. The first restaurant is opening in Texas this December.

The concept, as defined by Coconut’s founder Michael Phillips, delivers the highest quality food, made with original and family recipes while providing guests with healthy options. For Hawaii residents and visitors to the South-side of Maui, Coconut’s has become a local favorite and a visitor destination in the last five years.   Continue reading

1 Comment

Filed under Steven Doyle

Scardello Announces New Cheese Classes For January

scardello1by Steven Doyle

Our favorite cheesemonger just announced some exciting news, and it could possibly be your answer for that last minute gift for the holidays. Scardello has a new line up of classes for January. These classes sell out quickly, so you will want to act fast. A few of these are very limited.

If you are unfamiliar with Scardello, they are located on the northwest corner of Oak Lawn and Lemmon in Dallas. Scardello is the place for interesting cheeses, all of which you may sample before purchase. They carry a hefty supply of local artisan cheeses, and have a wall of wine to pair with your cheese of choice. Also look for gift boxes and a cheese of the month club that can be shipped anywhere. Check them out onlineContinue reading

Leave a comment

Filed under Steven Doyle

Feast of Seven Fishes at Spoon Dec 24th

FISHY

Chef John Tesar’s Spoon Bar & Kitchen (8220 Westchester Dr.) will celebrate the Feast of Seven Fishes with a 10-course tasting menu on Christmas Eve during dinner service 5-10 p.m. Guests will enjoy many varieties of shellfish and seafood with the finest catches of the season including Arctic char and swordfish.  Continue reading

Leave a comment

Filed under Steven Doyle

Smoke’s Plano Location Opens End of December

smoke

Restaurateurs Christopher Zielke, Christopher Jeffers and Executive Chef Tim Byres will join the Plano hospitality community the last week of December. The group, who has received national acclaim for their Oak Cliff neighborhood restaurants and bars (SMOKE, Bar Belmont in The Belmont Hotel, Chicken Scratch and The Foundry), will open an extension of SMOKE, their flagship restaurant the last week of December.

The original SMOKE opened in 2009 on the campus of The Belmont Hotel. Located in the Preston Towne Crossing development at the former Snuffer’s Restaurant & Bar location, SMOKE in Plano will initially open for dinner only, Sunday – Thursday 5 p.m. until 10 p.m., and Friday and Saturday 5 p.m. to 11 p.m. Now finished with summer-long renovations, the 5,800 square-foot building boasts four private dining areas, a heavily-landscaped outdoor patio, a large sit-down bar and an insulated patio off of the main dining room for year-round use. The interior embodies the same atmosphere and vibe of the original, with a small fireplace, campy-yet-nostalgic Texas artwork and raw, reclaimed wood throughout. Diners have a clear view into the kitchen, with nothing separating them from the action but a low countertop, crafted out of maple planking that once served as a roller rink in Seagoville, Texas. Behind the counter is the crown jewel of the restaurant, a 10-foot custom-designed hearth.   Continue reading

2 Comments

Filed under Steven Doyle