Executive Chef at The Second Floor, Andrea Maricich
by Andrew Chalk
Make careful note of this name: Andrea Maricich. She is the person Scott Gottlich chose to be executive chef at The Second Floor by Scott Gottlich at the Westin Galleria Dallas. She started in June and has had a ‘soft introduction’ in 2014. However, I predict that 2015 could be ‘The Year of The Andrea’ if she continues on her current trajectory. She trained in New York and San Francisco before she and her husband ran a restaurant in Boise, Idaho, for 17 years. The economic downturn prompted the move to Dallas to take the position of chef de cuisine at Hotel ZaZa. From there she came to The Second Floor. Continue reading
by Steven Doyle
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
Chef John Tesar will host a beer pairing dinner with Grapevine Craft Brewery at Knife on Monday, Nov. 3 at 6:30 p.m in honor of North Texas Beer Week. The brewery’s founder and owner, Gary Humble, will be in attendance along with Chef Tesar to take guests on a journey through each of the five courses and pairings planned for the evening. Highlights include the 44 Farms pig in a blanket with Dijon mousse and the award-winning Sir Williams English Brown Ale. Continue reading
Remedy, created by Elias Pope (owner of HG Sply Co.) is a neighborhood restaurant/bar that will serve chef created American cuisine. Opening late November/early December of this year at 2010b Greenville Ave, chef Danyele McPherson will serve as executive chef with Guillermo “GMO” Tristan serving as executive pastry chef. They are teaming up to bring a menu that is all about ‘back to basics’ but with polished technique.
McPherson says, “ This is food everyone has eaten before – the idea is not completely foreign – you have a memory of eating it as a child. We are taking familiar and simple ideas and executing them at what we hope is the highest level possible. We want to take these familiar food items and turn them into refined dishes. Remedy is not about sourcing exotic ingredients, it’s about sourcing the best ingredients possible and making the best fish sandwich, BLT, grilled cheese, pork chop, pot pie etc that we possibly can. The menu is inspired by food my mom would make when I was growing up. We will also be serving a rotation of vegetarian dishes. It’s important to me that there be something for everyone at Remedy.”
by Steven Doyle
The lovely flaky layers of pastry that makes up the original cronut, created and trademarked by chef Dominique Ansel in New York, has taken on many forms since its unveiling in early 2013. There have even been several knock-off versions found locally in Dallas, but nothing exactly amazes like the original. Now fast food giant Jack in the Box is making their own attempt, but calls the pastry a Croissant Donut.
For a mere $1.99 you can order three smallish, freshly fried cronuts that are actually pretty delicious. A single bite is .89 cents. Continue reading
by Steven Doyle
Oak Cliff continues to expand its restaurant presence with yet another new and interesting choice, VH Casual Dining and Bar, slated to open Wednesday, September 24, 2014. The new spot boasts all the trappings that make up what a current Dallas restaurant should look like, including a large craft beer selection and locally sourced ingredients. Continue reading
by Steven Doyle
For fans and followers of chef Cody Sharp, as we announced about a month ago he is now hanging his toque at Standard Pour on McKinney in Uptown. Last night the chef performed his first of what hope will be many cocktail dinners at the two year old bar. The style of cookery defined mostly what Sharp is all about, and that is a refined view of Southern cuisine. Sharp rose through the ranks steadily, taking knowledge from some pretty fantastic chefs such as Randall Copeland and Nathan Tate, Scott Romano, Matt McCallister, Katherine Clapner, and most recently at Casa Rubia with Omar Flores. Last night we watched Sharp fly as executive chef along with his new sous Callie Doyle. Continue reading