Tag Archives: Brunch

Brunch Magic at Toulouse

by Steven Doyle

So I’m writing this stuff and some of you are reading. I know because when I am out waiting on a cocktail you will ask me if I am going to order a Manhattan. Or on a Saturday you will ask me where I am heading to brunch  the next morning. Busted. I am an avid brunch-a-holic.

It’s not so much the food. Yes, I have a not-so-secret love affair with the egg, securing breakfast or brunch as a top favorite meal. But the conversations that take place at brunch are so much more livelier than at dinner. Perhaps inhibitions drop after a night of revelry. Whatever the case may be, brunch is king.           Continue reading

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Eat Me: Short Rib Benedict At Little Red Wasp

Short Rib Benedictby Steven Doyle

The brunch menu as the Little Red Wasp in Fort Worth is pretty crave worthy. The cheddar chicken biscuit is tops in its game with a huge plateful sized slab of chicken sandwiched between that ethereal biscuit that is near lighter than air. It gives us all reason to make the drive to the downtown Fort Worth restaurant. The chilaquiles are also tops in their game. But what makes us truly lose control is the Benedict.    Continue reading

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Eat Me: Monte Cristo at Vickery Park

monte cristoby Steven Doyle

When I think of the tavern on Henderson, Vickery Park, I think about this marvelous craft beer selection and late night tacos. The tacos are stored steaming in an ice chest behind the bar, and are always pretty damned good. They will also have burritos and a grilled cheese sandwich made with jalapeño havarti, smoked gouda and cheddar cheeses, melted in between toasted Texas toast. You may add bacon, jalapenos or avocado for a bit more cash, but otherwise this a great late night option.    Continue reading

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Eureka! Now On For Sat-Sun Brunch In Uptown

EurekaAllDayBreakfastBurritoby Jennifer Thomas

Eureka!, the new modern American restaurant located in the heart of West Village on the corner of Blackburn and McKinney, announces the addition of weekend brunch. The relatively new Uptown  restaurant offers brunch from 11 a.m. – 3 p.m. on Saturday and Sunday. Guests are invited to come in for contemporary classic breakfast entrées, Bloody Marys and Mimosas, selection of more than 40 craft beers, and to take advantage of the outdoor patio for a breezy al-fresco dining experience.   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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New Chef, New Brunch Makes Common Table A Happy Sunday Funday

DSC00385by Steven Doyle

There are chefs that go on quietly about their business, executing great menus and revealing their talents, passion and a certain playfulness in their kitchens. Rodman Shields is such a chef. Recently, Shields accepted the position as executive chef and general manager of The Common Table in Uptown Dallas. This is the hot spot that serves up an superior selection of beer from around the world, and has always offered an excellent meal as a supplement.

Originally from Orlando, Executive Chef Rodman Shields was lured into the culinary world when his passion for this industry and for food was recognized at an early age watching his grandmother, a great cook of southern cuisine. Prior to college, Shields apprenticed at Interlachen under William Wolf, member of the 1994 Gold Medal winning Culinary World Cup in Luxembourg. Shields went on to study the culinary arts at Johnson & Wales University in Charleston, South Carolina, one of the more respected halls for learned chefs.   Continue reading

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Henry’s Majestic or: How I Stopped Worrying And Loved The Burger

20141214_140722_1by Steven Doyle

Settling into brunch at Henry’s Majestic yesterday, I sat down thinking of a traditional eggy dish offered such as the tantalizing sounding al pastor Benedict (a concoction made of crisped arepas, lime crema,a pair of poached eggs, avocado and a generous sprinkling of cotija cheese), or perhaps the offering of peppered pastrami hash  served up with Vital Farms eggs. This did not happen.

Instead I was enticed by my sly waitress, Brittany, to check out the burger. Let me interject that she is one of my very favorite servers in Dallas, and she has this uncanny ability to read what I might want to devour on any particular day. I ordered the burger. Henry’s chef, Roe DiLeo described the burger to me recently, and I was taken back with the very thought of her particular version.   Continue reading

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