by Steven Doyle
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
by Steven Doyle
I have always thought Scotch and Sausage was really good. The menu offers 15 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options) featuring beef, chicken, venison, quail, antelope, rabbit and more, and all sausages are priced $8 and below. They are all-natural, small batch production with no by products.
When Scotch and Sausage first opened they kept very late hours,, weekends until 4am. Since then then have settled for midnight during the week, and 2am on weekends. The restaurant has been wildly successful since opening in July of 2014, but has since had a chef change. Chef Joey Allette took over the kitchen and has since made a few key changes which greatly improved the menu, including adding a burger and vastly improved their Scotch eggs. The original egg had a sweet outer crust, and the new version lacks that cloying quality. He also switched the sausage that wrapped the soft centered egg with a more savory Italian sausage he makes himself. With these small changes he decided to do a brunch menu. Continue reading
by Chef Eric Spigner
At the base of Calhoun County, right where the Low Country of South Carolina begins is the town of Cameron. Here in this small town lived a tribe of Native Americans called Kusso-Natchez Tribe also known as Edisto Indians. This tribe lived along the Santee River around the late 1600’s the land along this river was purchased by an Englishman named Alexander Cameron who owned a 2,600 acre plantation in Abbeville which was given to him for his services in the French-Indian War.
Alexander Cameron purchased this land currently known now as Cameron, South Carolina for its abundance of pecan trees and the soil was perfect for the growth of cotton. Alexander would have some of his slaves come from the Abbeville Plantation to work on his newly purchased land to man cotton and pick pecans. During their stay on the land the slaves started to hunt and fish along the Santee River. This is when they encountered the Kusso-Natchez Tribe who they befriended and began to have an interesting relationship with. Continue reading
Dallas-area fans of noted Thai Chef Eddy Thretipthuangsin are about to get the news they’ve been waiting for these past 18 months. The James Beard-recognized chef who opened his successful American-themed Bite City Grill in Fort Worth’s Montgomery Plaza early last year, has taken Thai cuisine back off the back burner. “Chef Eddy” who recently announced the up-coming February opening of his new place, Kin Kin Urban Thai in Fort Worth’s West 7th district, plans to open two more Kin Kin locations in Dallas this spring.
Kin Kin Urban Thai at 3211 Oak Lawn is slated to open in March/April 2015. A second Dallas outpost, located at Preston Forest, will open in summer 2015. Continue reading
by Steven Doyle
A visit to San Antonio used to me plenty of enchiladas and mariachis, and while those are always wonderful the latest cuisine coming out of the Alamo city is hot, fresh and vibrant. The young chefs are doing in San Antonio much like they are doing in Dallas and across the country – creating innovative fare for a more than eager audience. One such chef we visited was Robbie Nowlin, from the Hotel Valencia’s Citrus restaurant (located on the Riverwalk), who is self taught, like many of the super talents who began cooking at a young age and has risen through the ranks of such notable restaurants as The French Laundry, The Lodge Restaurant of Castle Hills and Las Canarias at Omni La Mansión del Rio. Continue reading
by Steven Doyle
Chef David Anthony Temple, or as commonly known as Chef DAT, is the undisputed king of the underground restaurant movement. Soon he will be opening his own restaurant in Deep Ellum where you will find much of the same cuisine, with a sprinkling of his Louisiana roots. DAT is always entertaining, and always smiling, which has a terrific reflection in his work.
DAT sends us some holiday loving. Continue reading