This week we checked in at Bolsa to visit with the new executive chef Joel Harrington who just returned from a three year gig as kitchen director at Red Rooster in New York. You may recall Harrington from his Dallas past where he served as chef de cuisine at Fearing’s, and exec chef at Stephan Pyles and Charlie Palmer’s. Bringing Harrington back from New York was a major coup for Bolsa as the chef has some major skills as evidenced by his new menu at the Oak Cliff restaurant. Continue reading
Tag Archives: Chef
Christopher Patrick has been named the new chef de cuisine at Abacus. Chef Patrick began his tenure at Abacus in 2012 as Sous Chef, and has since worked his way up the ranks to Executive Sous Chef and, most recently, Chef de Cuisine. Now he will be leading all kitchen operations, from development of staff, sourcing ingredients to executing dishes, creating new menu items and overseeing quality control on all levels of the award-winning restaurant.
Chef Patrick credits his grandmother’s made-from-scratch, homestyle cooking for inspiring him to become a chef. And as a child, he learned from his mother how to plant and harvest vegetables in the family’s garden. Continue reading
In our ever vigilant desire to find the best burgers in the Dallas area we have separated them into two classes, a chef driven burger and the classic burger joint where that seems to be their primary vocation. This hunt for the very best has led us across the city to some pretty amazing examples of what a burger should be. A great burger means an interesting bun, toasted or not, quality meat, and a smattering of high grade accouterments. This high speed chase brought us to Stock and Barrel this week. Continue reading
The Standard Pour’s executive chef, Cody Sharp, plans to release his dinner menu on Monday, March 23rd coinciding with the new bar menu created by bar manager, Brian McCullough.
Sharp, who took over The Standard Pour kitchen in the summer of 2014, has created a menu he says is finally his own. As for Sharp’s influences, “I am obsessed with the south and especially the low country region. I had not had the chance to travel to New Orleans until about a year ago. After that, I went four times in one year. And then also visiting Charleston, I fell in love with their old school cooking – extremely humble food with a lot of history. For me to take those influences and try to refine it at The Standard Pour is my small way of preserving history. Those visits completely redirected my train of thought, and I started to read cookbooks from the 1800’s. I didn’t know what I really wanted to do with the new menu until I traveled and started to learn about this type of southern cuisine.” Continue reading
It was just weeks ago that we were extolling the virtues of Blind Butcher’s executive chef Oliver Sitrin and his Tripe and Tails dish. It is always good to stop by his deli case pass through for a brief visit to see what he has cooking up that particular day. Last night he suggested the boudin, which was hella good. He hand makes his sausages, as a good chef should, and gives it the grilled treatment.
The sausage was served up with some terrific greens laden with shards of subcutaneous fatty bacon. I am sure the chef calls the bacon ‘lardon’, because it is so much more of a refined way of saying bacon chunks. Continue reading
That incredible space once occupied by Eddie “Lucky” Campbell’ The Chesterfield, located at 1404 Main Street in downtown Dallas, has been converted into yet another opulent cocktail lounge, The Mitchell. With a complete revamp consisting of new wallpaper, chandeliers, seating and a few other kicked up beauty tricks, The Mitchell is set to soft open tonight, and the crowd is expected to be large0. Owned and operated by a group called Buffalo and Hare, The Mitchell is overseen by their new corporate chef Brian Zenner, formerly exec at Oak and Belly & Trumpet.
The exec chef duties at The Mitchell will be handled daily by Rudy Mendoza who worked with Zenner at Belly & Trumpet and was lead line at the Mansion. The menu looks pretty exciting and features several beautiful oysters which are currently East Coast Duxbury’s and Bagaduce’s. Along with oysters the menu also features a classic caviar service replete with accouterments. You may select from four varieties including a domestic Spoonbill, Italian Giaveri White Sturgeon, a Belgium Gold Label Osetra and a Sterlet White Pearl. Prices for caviar service range from $45 to $290. Continue reading
Jeramie Robison, who gained national attention as 27-year-old chef of Houston’s fine dining landmark, Restaurant Cinq at Hotel Colombe d’Or, has been named to head the kitchen team at Shinsei Restaurant in Dallas.
“We are thrilled to have Jeramie come on board,” said co-owner Tracy Moore Rathbun, adding, “Jeramie has great ideas for Shinsei and we have big plans for him.” Co-owner Lynae Fearing said, “This young chef has already accomplished a lot in a short time. We are confident that he will take Shinsei to a new level.” Shinsei opened in 2006 in the North Dallas-Park Cities neighborhood, serving hip, Texas-accented Pan Asian cuisine and sushi.
Robison, now 31, was named one of Top Five Rising Chefs in the nation in 2011 by Gayot.com, a widely respected dining and hotel guide. That same year he was one of six Rising Star Chefs of Houston, a prestigious award bestowed by Starchefs.com, a well-regarded restaurant industry website. Continue reading