by Steven Doyle
What happens when you combine a five star chef with one of the funky new spaces on lower Greenville? The child would definitely be called Clark Food and Wine Company, and the chef giving birth would certainly be Randall Warder. Chef Warder has an auspicious resume, working with the Dean Fearing regime at the Rosewood Mansion on Turtle Creek as executive sous chef for nine years, and more recently as chief concept officer at Romano’s Macaroni Grill.
The cuisine at Clark is more tapas-style, but hearty and more giving than any shared menu in the city. In addition to the shared plates, you will find a great selection of flatbreads, artisan sandwiches and smoked meats. This is definitely how we are enjoying our meals these days. It is a far more interesting date to enjoy a smattering of foods, chef-driven cocktails and a well appointed wine and beer menu with friends and family. Continue reading
by Andrew Chalk
Make a wine in Spain that sparkles like Champagne, use the same winemaking technique, use (pretty much) the same grapes and you have a wine that tastes like Champagne but at half the price. In Spain, Cava is the best known type of wine made like this and we had a couple of bottles from one of the best-known producers come into the office recently. With the help of some sparkling wine fans, I got to taste them. Cava comes from specific areas in the region surrounding Barcelona so, next month, it may cease to be Spanish at Catalans go to vote on independence for Catalonia on November 9th. We will be drinking ‘Cava di Catalunya’.
The Anna de Codorniu Brut, NV (non-vintage), $15 SRP, is made from 70% Chardonnay and 30% Parellada (one of the traditional Spanish varieties). It is light, creamy and lively. It does not have the common almond flavor associated with Cava and might be described as a less complex rendering of a light Champagne such as Perrier-Jouet. Continue reading
by Steven Doyle
Henry’s Majestic has a funny, quirky name, but starting tomorrow guests will enjoy some serious eats and drinks from this new restaurant that will be cheffed and managed by Roe DiLeo. This New Jersey native created a name for herself locally as the chef at The Libertine Bar and was most recently at Boulevardier in Bishop Arts, and also is currently appearing as a contestant on TV’s Hell’s Kitchen.
The rustic interior gives off a relaxing feel, much like it has in its past incarnations at 4900 McKinney Avenue. But this is a fresh start for the building with some pretty amazing talent that has been assembled to operate the restaurant including Alex Fletcher who is managing the bar program. Fletcher is a recognizable name on the Dallas craft cocktail scene and his work at Victor Tango’s earned him the reputation as one of the best bartenders in Dallas. Fletcher also crafted his skills at The People’s Last Stand.
Just sample his Headless Manhattan made up of pumpkin infused whiskey, amaro, bitters and pumpkin seed. You will be convinced. Fletcher also offers a very well rounded brew selection.
Chefs and Seeds — a charity event benefiting Seeds of Africa’s Dream School Capital Campaign — is scheduled for October 22nd and will be held at 3015 at Trinity Groves from 7:00pm to 11:00pm. This is the first gala event in a series going from Dallas to New York, Chicago, Paris, London, and Adama. The Dallas event will bring together some of the most talented and well-known chefs in the Dallas area for a premier tasting event.
Seeds of Africa CEO and founder Atti Worku, says, “We are excited to welcome the Dallas community for an evening of memorable food, drinks and music by musicians from the area. Dallas is our launch city, so we are incredibly proud and grateful to the chef and restaurant community that have agreed to volunteer their time and services for such an important cause. I personally have strong ties to Dallas; it’s the city I first came to when I moved to the United States, and where Seeds of Africa was founded, which makes this launch event extra special.” Continue reading
On Thursday, October 23 from 7 – 10 p.m., Chef Tim Byres and The Foundry will team up with Louisiana Chef Cory Bahr for “Cotton & Smoke: A Celebration of Louisiana in Texas.” Presented in partnership with Garden & Gun Magazine and the Louisiana Office of Tourism, this outdoor event will be an epic Louisiana culinary and musical throw-down of Texas proportions.
Guests will indulge in unlimited Cajun cuisine and Louisiana libations from Louisiana chef Cory Bahr of Cotton and Dallas chef Tim Byres of Smoke , as well as enjoy live music on The Foundry’s rustic stage by The Deslondes and Feufollet. The full menu includes: Continue reading
by Steven Doyle
Earlier this week we were invited guests of a special event with Ketel One Vodka, and we had a chance to chat with their brand ambassador, Brookelynn Rossman who set up the program which took place at Bolsa and their neighbor just above the restaurant, the House of MacGregor. The event, which was mostly attended by local bartenders, was to drive home the fact that Ketel One is a specially crafted vodka.
This particular Ketel One event had the bartenders creating their own hats at the House of MacGregor, the absolute best millinery in North Texas. In fact, most of the chapeaus you find adorned on your favorite barmen typically come from Cassie MacGregor’s shop in Oak Cliff. Continue reading
Do local Texas craft beers match up to or even surpass the classic beer styles of the world? Guests will have the opportunity to answer this question on the evening of Friday, October 24 at Pappas Bros. Steakhouse during the “Texas vs. the World” Beer Dinner as they sample local favorites and compare them to national and international brews. Special guest Melissa Monosoff, Beer expert and Master Sommelier, will guide guests through this epic showdown between the Lone Star State and the rest of the world. Continue reading