The AT&T Performing Arts Center announced today that tickets for two exciting and thought-provoking events will go on sale at 10 a.m. Friday, July 25.
An Evening with Ken Burns and The Roosevelts: An Intimate History is presented in association with KERA, at 7 p.m. Thursday, September 4 in the Winspear Opera House in the Dallas Arts District. This event will feature a first look at the new documentary from the acclaimed Academy Award-winning historical documentary writer, director/producer.
Rick Steves’ The Holy Land: Israelis and Palestinians Today is presented in association with KERA and The World Affairs Council at 7:30 p.m. Wednesday, October 1 in the Winspear Opera House in the Dallas Arts District. Continue reading
by Andrew Chalk
It is the middle of summer and people are away on vacation. If you are a Dallas steakhouse, how do you fill the tables? Answer, do a promotional special. Several Dallas restaurants have taken up the challenge (this is actually a great time of year to eat steak!) but one of the best is The Generous Pour currently taking place at all locations of The Capital Grille every evening of the week through August 31st. I was a guest at a recent media event at The Capital Grille where they explained it. Continue reading
by Steven Doyle
Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.
To be included in a future edition of What’s Eating Your Phone, send those photos to me at firstname.lastname@example.org. A brief description and location would be super helpful. Here are this week’s selections “the vacation edition”: Continue reading
by Steven Doyle
It was nearly two years ago that Brian Williams and Michael Martensen announced that they were opening a pair of businesses in the old Trece spot at 4513 Travis, just a jet off of Knox. The promise was for an unusual reservation bar serving extremely customized cocktails at Smyth, and a ramped up version of Cedars Social called The Establishment. The idea behind the Establishment would be to offer similar fare as Cedars, with an added bonus feature of an oyster bar offering a spread of at least a dozen varieties from both the east and west coasts.
The promise held true, and the Establishment opened nearly a year and a half later, and without Martensen. He moved on to assume part ownership of Driftwood, and will soon open Proof + Pantry in One Arts in the Art’s District. That leaves Williams, who brilliantly hired chef Brent Hammer from Hibiscus as exec (remember his lamb ribs?) and Jason Ferraro as chef de cuisine. Emphasis on the brilliant. Continue reading
by Steven Doyle
This might be a bad week to be a chef, or a chef’s critic, depending on which side of the kitchen stadium you are sitting. The week began with a column penned by Jacques Pepin where he took a major chunk of reality chefs to task. Although not mentioned directly, much of the hullabaloo seemingly took Gordon Ramsay, king of the F-Bomb, to task.
The information that Pepin laid out was lined with a heart-felt indignation over the fact that on these programs chefs demoralize their staff, something that is hardly done in reality. Pepin went on to say in his article, “For the good of his or her restaurant, the chef should be a role model, an educator who probes and advises his cooks”. Continue reading
by Steven Doyle
Scotch & Sausage which is billed as “a sausage grill and modern style beer garden” will open Thursday, July 24th at 2208 Oak Lawn Avenue in Dallas.
The menu offers over 20 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options), triple cooked Belgian fries with house-made dipping sauces and two varieties of scotch eggs (vegetarian and classic). Featuring beef, chicken, venison, quail, antelope and more, all sausages are priced $8 and below. They are all-natural, small batch production with no by products.
At the bar, there is a heavy focus of Belgian and German beer on draft with local beers on rotation as well. A further extensive selection of bottled beer will also be available. Over 100 varieties of whiskey and scotch are available, all offered one of five ways: neat, on the rocks, old-fashioned, sour or Manhattan. Furthermore, a unique program called ‘The People’s Poison’ will offer a selection of $5 whiskeys. Continue reading
Email Lisa Moore at Fluent to RSVP at email@example.com