Tag Archives: Chef

First Look: Sugarbacon Proper Kitchen

DSC08376by Steven Doyle

Restaurant veteran Johnny Carros (most recently general manager of Kent Rathbun’s Jasper’s restaurant) and chef Jon Thompson (most recently executive chef for Samar and Stampede 66 by Stephan Pyles) have partnered to create Sugarbacon Proper Kitchen. Located at 216 W. Virginia Street in McKinney’s historic downtown, this casual yet sophisticated restaurant serves lunch and dinner with weekend brunch service following later this summer.

Carros and Thompson explain the concept as upscale casual with fresh, flavorful, uncomplicated food. “The philosophy behind our menu is that simple ingredients, when sourced well, can be elevated by an experienced chef to an unbelievable level of flavor. We are staying away from complex sauces and layers and instead allowing the food itself to shine. The smoked Berkshire pork chop with green chile hominy casserole is a soon-to-be-favorite that signifies this New American menu with Texas undertones,” says Thompson who has worked as a chef in the kitchens of Stephan Pyles and Bradley Ogden.   Continue reading

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Exclusive: Hot Music Venue Lava Cantina to Open in the Colony

img_6491by Steven Doyle

Look for the new 18,000 square foot venue  Lava Cantina to open in The Colony. Plans are to bring high quality Mexican and Creole fusion and live music replete with 1,800 seats. Father and son owners Steve and Ian Vaughn opened a similar venue in Baton Rouge in 2013 and have since enjoyed a raging success.

Steve Vaughn has been in the music industry for 40 years and Ian Vaughn worked for Raising Cane’s Chicken Fingers as COO.   Continue reading

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Tesar Does Brunch at Knife

knife Short Rib Benedictby Jennifer Thomas

Knife, the steakhouse by Chef John Tesar located inside The Highland Dallas at 5300 E. Mockingbird Lane, is not just a prime Dallas steakhouse but also serves a unique with a side of specialty brunch cocktails every Sunday from 10 a.m. until 2 p.m. Recently nominated a third time as a James Beard Best Chef Southwest semifinalist, Tesar designed the menu to include one-of-a-kind dishes highlighting his signature aged meats, along with more traditional brunch favorites.   Continue reading

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A Knuckle Sandwich From Parigi For The Perfect One-Two Punch

20140803_141405_1by Steven Doyle

Brunch this past weekend netted some pretty terrific finds. Check out the beautiful Knuckle Sandwich from Parigi. This is a cheesy mix of chunky lobster, bacon and scallions atop perfect golden brown and buttery toast. The first bite sends the juicy center down your cheek, and delivers a quick crunchy flavor bomb with the mix of bacon and lobster.

The sidecar of tomato-avocado salad is a perfect accompaniment to this meal, especially if you add a Bloody Mary to the brunch. This Mary comes with her own salad, and is crowned with a crab claw for good measure.    Continue reading

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Dallas W Hotel’s Chef Vijay Sadhu On What He Plans For His New Menu

Chef Vijay Sadhuby Steven Doyle

We recently announced that chef Vijay Sadhu was appointed chef at the curious restaurant in the W Hotel, Cook Hall. Curious because like many businesses in the Victory area it seems to have a bit of an identity crisis, but we feel that the addition of Sadhu will bring a welcome change of sophistication and international flair to Cook Hall.

The job of the chef at the W not only includes Cook Hall, but also room service for breakfast, lunch and dinner, service the Living Room Bar, as well as furnish meals for the residents. This is a big job that runs around the clock. Continue reading

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On Premise Opened This Week In Deep Ellum

DSC07769by Steven Doyle

Chef Brian Zenner has opened another bar/restaurant in what will be a string of casual concepts in and around the downtown Dallas area. On Premise opened in  Deep Ellum this week in the former Lemongrass location at 2711 Elm. Zenner hired his former Oak sous chef, Ann Marie Romero, as the On Premise executive chef. Romero also worked with Zenner at the Mansion on Turtle Creek.

“The menu is Ann Marie’s and my take on global soul and street food. We wanted a hip take on bar food. Call it tapas or snacks or whatever, but we want to be a neighborhood fixture,” said Zenner.   Continue reading

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On Premise in Deep Ellum Opening Soon

on premise1by Steven Doyle

Chef Brian Zenner has been developing the menu at the next bar to open for the Buffalo and Hare group, which will be On Premise opening soon in Deep Ellum at the former Lemongrass location at 2711 Elm. Zenner will take advantage of the woks and offer Asian street food, which is certainly a popular offering this year. Zenner hired his former Oak sous chef, Ann Marie Romero, who also worked with him at the Mansion on Turtle Creek.   Continue reading

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