by Steven Doyle
This past weekend was filled with outdoor parties and merriment with small festivals and crawfish boils on nearly every street corner. Sunday looked a bit precarious with the early morning and afternoon rain, but just before the doors opened at Chicken Scratch, the skies opened and the music began to blare. The Zydeco Kings took their cue from nature and began to tap out some righteous tunes all the while chef Tim Byres did his thing al fresco, grilling oysters, boil up mud bugs and stirring the proverbial creole pot of gumbo. This was a celebration that most assuredly pleased King Creole himself. Continue reading
by Steven Doyle
Last night we helped celebrate a few things. The first was the one year anniversary for Battuto Italian Kitchen in Far North Dallas. The fantastic Italian restaurant is owned and operated by Gene and Julie Gates who have this amazing attention to detail and love for great food. The restaurant is truly a family affair, and we wish them all the luck in the world as they venture forward with their beautiful restaurant.
Last evening was also bitter sweet in the fact that to celebrate the anniversary, the Gates have been bringing in cheffy friends of theirs including Scott Romano (last week), Kent Rathbun and Richard Chamberlain (April 16) and Andre Natera who served as house chef last night. That was sweet; the bitter was the fact that it was the last meal Natera will cook in Dallas, for the time being. Natera is packing up the family and moving to Austin tomorrow. Continue reading
by Steven Doyle
It may have been a bit since you checked out Cool River, the super cool steak house in Las Colinas with an upscale sports theme on the bar half of the building. However long it has been, you may have missed a golden opportunity to relive some excitement. This past weekend Cool River played host to Duckhorn Vineyard’s Ashley O’Leary who brought with her some pretty amazing wines for patrons to sample. To pair courses with the dinner executive chef Rodman Shields and Cool River’s wine director wine director Dave Fiegel collaborated to bring guests a heightened experience.
Duckhorn Vineyards has spent more than 30 years establishing itself as one of North America’s premier producers of Bordeaux varietal wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.
It was a truly amazing evening, and guests soon found that Cool River’s Shields is an amazing chef. Check out the dinner and pairings for the evening. Be sure to add yourself to the mailing list for future dinners. Continue reading
by Jennifer Thomas
In late 2013, the new owners at 2100 Ross Avenue told Pyles they would be closing Samar – a James Beard Award semi-finalist for Best New Restaurant in America – for extensive remodeling on the building. They offered to completely refresh Samar or finish out an entirely new concept. Their announcement was on the heels of Pyles’ latest trek to Argentina, Brazil, Ecuador and Peru. A lover of innovation, he was struck with the idea of San Salvaje, which is Spanish for Wild Saint, and “is a play on Latin America’s long history of blending pagan and catholic beliefs into a cohesive, beautiful dance,” said Pyles.
“I wanted to do a restaurant that represents all of Latin America because of my extensive travels in Mexico, Central and South America. Mexico, Peru, Argentina and Brazil will be well represented on the menu, but it will also have influences from Cuba and the Caribbean.” Chef Pyles said only half-jokingly that the menu at San Salvaje “will incorporate everything south of Harlingen.” Continue reading
by Steven Doyle
We all love secret things. Just about every fast food menu has a secret sibling you can order from if you know the secret handshake. At one of the best seafood restaurants in Dallas there was a secret menu item if you knew how to go about ordering. Driftwood featured a bowl of ramen on certain days, and only at the bar. But don’t fret, the ramen has left the building. This was the special ramen made famous by local sous chef Justin Holt.
You recall the clandestine ramen nights at various Oak Cliff bars. Those nights went away when Holt took a position at Driftwood, and he began serving the soup as a special. The only problem is Holt’s last evening at Driftwood was Saturday, and I ordered the final bowl. Continue reading