Texas Wagyu beef has gained a permanent place on the Fearing’s dinner menu, thanks to a new partnership between the restaurant and A Bar N Ranch in Sherman and Celina, Texas. A renowned local breeder of genetically-tracked Japanese/American Black Angus cattle, A Bar N is located a short drive from Fearing’s and delivers what is consistently considered the highest quality Kobe-style beef in the region. Fearing’s first introduced Texas Wagyu in December 2013 and 2014. With demand proving strong, the restaurant offered it again for Valentine’s weekend 2015. As of this month, Fearing’s is offering the coveted locally-grown beef as a permanent menu selection, beginning with its current Surf & Turf offering of Wagyu Beef Filet with Chicken-Fried Maine Lobster, Loaded Whipped Potatoes and a Soft Spinach Taco with Smoked Tomato Gravy. Continue reading
Tag Archives: Beef
Beef is pretty popular this season, and chef-owner DJ Quintanilla from Resto Gastro Bistro is throwing down a gauntlet-sized haunch from 44 Farms. Gather your taste imagination for this. The slab of bone-in ribeye is cooked with a Chicago-style crust, served with a side of smoked mozzarella creamed spinach, and topped with pats of compound butter made with black garlic, shallots, jalapeno, cracked black pepper, sea salt, green onions and parsley. That smoked mozz is from Deep Ellum and the side is made with butter, heavy cream, cream cheese, and spinach. Drool. Continue reading
Mere weeks ago the gem of what is Nick & Sam’s Grill in Park Cities performed a transformation not too unlike a beautiful butterfly. Making its way out of the cocoon in its beautiful digs on Preston Rd, the restaurant now is a defining representation of all its sister restaurants, including the eponymous steak house, Coal Vines the pizza Mecca, and more closely related, Nick and Sam’s Grill – all located in Dallas’ Uptown. It is like the owners allowed corporate chef (and now two years later to the day, partner) Taylor Kearney to extract various individual parts into one building for a massive taste of Dallas. The winners of this grand scheme is undoubtedly the neighborhood who now flocks into the restaurant knowing that individuals in the family can get whatever they desire, because this Nick and Sam’s knows no limits.
The menu is vast, with a large and capable staff in plain view knocking out sushi, wood burning oven pizzas, pastas, seafood selections, beautifully aged beef and so much more. The bar is also a main event with a huge following for happy hour, and late evening night caps. It also lingers through out the night as a sexy spot to see and be seen. This is the ultimate powerhouse restaurant for Park Cities be it for business or pleasure. Continue reading
A recent trip to the YO Steakhouse in the West End in Dallas netted some fantastic beefy finds on their latest menu that includes plenty of local veggies. They are now using beef from the coveted 44 Farms in Cameron, Texas. This is the same beef that Tesar is using at Knife as well as other restaurants in Dallas. The beef at 44 is super high end with amazing marbling for an incredible finish.
Chef-owner Tony Street comes from a proud heritage of restaurant owners who absolutely know what their customers are looking for, and it shows not on;y on the menu itself, but in the execution of each dish.
Some of the new dishes include the local hydroponic fried tomatoes with jumbo lump crab and a sriracha remoulade is totally unique, is Louie’s Venison Roll-Ups which are bacon wrapped venison, jalapeño, and smoked mozzarella, grilled and brushed with molasses Dijon. There are plenty of these to an order, and enough to share. Continue reading
by Steven Doyle
Texas is beef country, and Dallas sits directly in the heart of all things steak related. We love our beef, and have plenty of options when it comes to dining on giant haunches of cattle. Recently we dined at the Pyramid Room located in the Fairmont and tackled the 32 ounce bone-in rib eye, which is anything but subtle. But table-side, the chef can make an easy mark on the steak and allow sharing so you can also enjoy other aspects of the new menu.
Check this out, and go eat one for yourself. Continue reading
We have written plenty of burger stories in the past, and have penned a few top burger lists for the Dallas area. It seems these lists are outdated as quickly as they are posted, but that is what make this whole thing fun. You never really find the ultimate burger, but rather journey through pastured beef and freshly baked buns. Face it, we are all simply beef tourists.
This past weekend I stumbled upon another incredible burger that at first horrified me, but after a large chomp I was convinced I found something uniquely delicious. The Mac and Cheese Burger at 303 Grill in Oak Cliff should be knighted, or at least given an MBE. Continue reading
Jimmy’s Food Store owner Paul DiCarlo wants beef for Father’s day. Not just any beef, but instead he wants to be flown to Tuscany for a Bistecca Fiorentina made by Dario Cecchini, ‘the Butcher of Panzano’. The DiCarlo sons won’t be flying their father to Tuscany this Sunday, but we have it on good authority that the boys will be grilling that very slab of beef here in Dallas for their dad.
A real Bistecca Fiorentina comes from an ancient Tuscan breed, the Chianina cow. It is one of the world’s largest breeds; tall and alabaster in color. The cow is generally used as a beast of burden due to its strength and stature, but the meat is prized for its succulent flavor. Continue reading