Tag Archives: Chef

Patrick Russell Named Executive Chef at Patrizio

DSC08667by Steven Doyle

Patrick Russell was recently named Executive Chef of Patrizio. Chef Russell trained at The New England Culinary Institute before moving back to his hometown of Dallas. After graduating from the culinary institute, he worked at Craft Dallas for nearly four years, starting as an intern and moving his way up to sous chef, then eventually was named Executive Chef for Max’s Wine Dive where he helped open several locations for that company and acted as Exec for the Uptown location where he made his mark on the culinary scene with his innovative dishes.

Chef Patrick Russell will be working directly with Chef and Operations Manager Ryan Carbery who opened the Uptown location of Patrizio. Continue reading

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We Celebrated Hitchcock’s 116th Birthday at Henry’s Majestic

hitch1by Steven Doyle

Alfred Hitchcock was known as the Master of Suspense and over the course of his 50-year career fashioned for himself a distinctive and recognizable directorial style. Henry’s Majestic recently paid tribute to the Master on what would have been his 116th birthday with a 4-course dinner and we were there to capture the fun and games both executive chef Roe DiLeo and Alex Fletcher, Beverage Director had in store for the group that assembled for both tastes of film-paired food and cocktails.   Continue reading

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First Look: Rapscallion

rapby Steven Doyle

Rapscallion is the newest collaboration between partners chef Nathan Tate, Bradley Anderson and Brooks Anderson. Located at 2023 Greenville Avenue, deep in the heart of one of the busiest restaurant neighborhoods in Dallas, the new restaurant has been met with rave reviews and one of the hottest reservations in Dallas. You will recognize these names from the über successful Bishop Arts restaurant, Boulevardier.   Continue reading

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Knife Has a Bacon Sampling You Won’t Want to Miss

baconby Steven Doyle

The meat Mecca of Dallas is without a doubt, Knife located in the Highland Dallas located just off Central Expressway at Mockingbird. This is the love-child of chef John Tesar who has elevated the steak experience, and the results are precious.

The menu is dotted with a whole host of steaks ranging in price from the very affordable, to the more exotic and a bit pricey. However, the latter comes in giant slabs and sliced for easy sharing, so the cost per person is actually as easy to swallow as the dry aged beef.   Continue reading

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Hitchcock Inspired Evening at Henry’s Majestic Aug 13

hitch1

Alfred Hitchcock was known as the Master of Suspense and over the course of his 50-year career fashioned for himself a distinctive and recognizable directorial style. Henry’s Majestic will pay tribute to the Master on what would have been his 116th birthday with a 4-course dinner on August 13, 2015 beginning at 7PM. Henry’s Majestic Chef, Roe DiLeo and Alex Fletcher, Beverage Director, have created a menu with cocktail pairings inspired by four classic Hitchcock films that will take attendees on a journey of the mind and the palate.

The cost is $75 per person and reservations are required. Please call 908. 451. 9598 to claim your seat. Henry’s Majestic is located at 4900 McKinney Ave, Dallas.  Continue reading

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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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