Dugg Burger Opening in Casa Linda

dugg ext sign

Set to open in February at Casa Linda Plaza, Dugg Burger plans to introduce consumers to its innovative way of thinking about burgers and show how they execute a simple concept exceptionally well with great tasting results.

By digging out the top portion of the bun, Dugg Burger is able to reverse the burger-building process. Rather than starting with the patty and then adding toppings, the Dugg team will fill the “dugg out” bun with toppings chosen by guests in a build-as-you-go fashion. The burger patty is then added hot off the grill after all ingredients are selected, giving customers a perfectly customized burger. This process eliminates the wait that is customary at other burger restaurants and ensures every burger is exactly as the guest wants.  Continue reading

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Solo Exhibition at PDNB Gallery: Earlie Hudnall, Jr.

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The compelling images by Earlie Hudnall, Jr., who was born in  Hattiesburg, Mississippii in 1946, will be featured this Spring, in his second solo exhibition at the Dallas PDNB Gallery.

Hudnall, who is one of the most notable African American photographers living today, has extensively documented the African American neighborhoods in Houston, Texas.

In 1968, after serving as a Marine in Vietnam, he enrolled at Texas Southern University, where he studied art under the direction of John Biggers, who became a great friend and mentor.  During his time at TSU, he was hired to be a photographer for the Model Cities Program, part of Lyndon Johnson’s War on Poverty initiative. This project introduced him to the various communities of Houston such as the Fourth Ward, Fifth Ward, Trinity Garden and the Hispanic neighborhoods.   Continue reading

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Burger of the Day: Half Pound Burger at Lee Harvey’s

leeharvey2by Steven Doyle

There is a place, a hidden place, where you can find cold beer, great burgers and incredible live music. This is the place many know as Lee Harvey’s. In its own compound surrounded by barbed wire and a double gate to prevent happy pets from either getting in, or escaping, you will find nothing but great camaraderie and smiles at this hot spot in the Cedars area of Dallas.

The food at Lee Harvey’s is nothing short of splendid, and is made out of a kitchen  much smaller than your own at home. The food comes out quickly and perfect every time for a place with such adversity as this small workspace. But that is the only thing small about the bar. The burgers are enormous, clocking in at a half pound and topped with as many ingredients as you might care to savor. The meat is juicy and hand formed, and even though the bun is sturdy the juices make fast play with your ability to manage this monster.   Continue reading

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Lucky For Some: Thirteen Pies Is a Baker’s Dozen of Good Pizzas (and more…)

ThirteenPiesFortWorth.BurattaMozzarellaby Andrew Chalk

It’s hip, it’s cool, and it’s doing some of the best pizza in town. It is Thirteen Pies and it is only in lucky Fort Worth and Atlanta right now. Bizarrely, Houston, not corporate parent’s home-town Dallas, opens next which makes we wonder if Raised Palate Restaurants (neé Consilient Restaurant Group) didn’t have a non-compete with the purchasers of its Fireside Pies (Chalak Mitra Group, owners of Genghis Grill) not to go back into Dallas with a pizza concept for X years.

Either way, the West 7th development adjacent to Fort Worth’s Cultural District is a natural home for this buzzing, informed concept of pizza (and more). At a recent media event I checked it out. The pizzas are twelve menu regulars plus a rotating thirteenth (hence the restaurant’s name). The chewy, crispy charred thin crust is glorious, but just a vehicle for some of the most creative toppings around. How about fennel salami, smoked provolone, soffritto, castelvetrano olive, yellow tomato and old manchego? It’s “The Iberian” ($15), the first pizza I tried and a candidate for favorite.   Continue reading

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First Look: Public School 214 in Session Jan 29th

PS App Ahi Tacos_lowby Steven Doyle

Class is almost in session at the West Village’s newest gastropub, Public School 214, which will be opening doors to the public on Thursday, January 29th at 11 AM. In additional this opening news, they have announced Public School 972, which is headed to the Addison area in fall 2015.  This past weekend we had a chance to sample much of the fare at PS 214 at a pre-opening dining event hich gave us some perspective in what you have waiting for you when you come in to try the new restaurant, and you will want to come in for a tasting.

The menu at Public School exploits only the hottest trends in food and booze. So you can be sure to find a crazy good version of  chicken and waffles, with their tower high plateful secured by several  waffles made in house using a cornbread batter, with bits of corn, cheese and green chiles. This was served with a side of red-eye gravy for an extra kick.   Continue reading

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Bijoux Meets its Waterloo: Closing in February

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Bijoux, one of the few restaurants in Dallas to earn “five stars” twice, and one of the “10 Hottest New Restaurants in America” by Bon Appétit (2007) will be dishing a final bow on February 28.

Scott and Gina Gottlich, Bijoux’s chef/sommelier ownership duo, have decided to close after eight and a half successful years in business. “Bijoux’s run has exceeded all of our expectations and wildest dreams. We feel now is the right time to close, on a high note, so we can stay focused on our other restaurant, The Second Floor at the Westin Galleria, and take time consider future projects,” said Scott Gottlich.   Continue reading

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Vertskebap Opening in Preston Hollow Village

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The Austin-based kebap chain, Vertskebap, will open its latest restaurant in Dallas proper in Preston Hollow Village tomorrow with a grand opening event Saturday, January 31st featuring one free full sized entrée per guest, so Dallas area residents can try the unique food concept risk free.

“We are very excited to introduce our authentic kebaps to the Dallas market,” says co-CEO, Michael Heyne. “Dallas is the place to be for modern upbeat food concepts. Almost all successful new food concepts are in the market. If we can become successful in Dallas, we will be able to take our concept elsewhere in the U.S.”   Continue reading

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