Rodeo Goat Ice House, a casual beer and burger place from restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson, opens its second location tomorrow at 11 a.m. in the Dallas Design District at 1926 Market Center Blvd.
The first Rodeo Goat opened in Fort Worth in 2012 and features more than a dozen different burgers made from beef ground in-house daily. The Fort Worth restaurant won the honor of “Best Burger in DFW” in 2013 by the Fort Worth Star-Telegram. Continue reading
by Steven Doyle
We announced back in November that Oak, that fabulous Design District restaurant, was back to serving lunches under executive chef Brian Zenner. Zenner is the chef responsible for for honing the restaurant that opened in 2011, but sort of lost balance over the past year. Zenner had originally been hired at Oak, but was later sequestered to that beautiful little Uptown hot spot, Belly and Trumpet as their execu-chef. There Zenner rocked our world with innovation unlike anything that has been seen on that section of McKinney Avenue, and possibly never will see again due to the lackluster enthusiasm or superior cuisine in Uptown.
Chef Zenner has this wonderful background that lends itself to a canvass such as Oak. He was born in Thailand, but also lived in Dubai and London, giving this chef a well rounded perspective on how we should be dining. The chef developed his skills working in Portland and in Austin before making his way to Dallas where he had a stint at the Mansion on Turtle Creek just before being recruited as Chef de Cuisine at Oak under opening chef Jason Maddy. Continue reading
Ascension, one of the city’s hottest coffee houses also serving great food and wine and located in the Dallas Design District, announced today that they are opening a second location in The Crescent, uptown.
“Ascension is a first-class operation that is both stylish and innovative. It’s truly in a category by itself and will be a tremendous asset to The Crescent,” said John Zogg, managing director for Crescent Real Estate Equities, LLC. “Ascension is known for their passion and authenticity, and you’ll see it everywhere from the coffee they import and roast themselves, to their creative menu and wine list, and even their cigar offerings.”
The Crescent location will be about 50 percent larger than the original restaurant. It will feature a large, tree-shaded patio area with doors that open to the outside. The expanded interior will offer a variety of flexible seating options including tables, bars, and various nooks and crannies for every kind of customer – from those looking for a caffeine fix while crunching a deadline, to friends sharing a glass of wine or Sunday brunch, to co-workers meeting for a business dinner. Continue reading
by Andrew Chalk
Have you eaten at Pakpao, the edgy Thai restaurant in Dallas Design District? If so, forget everything you know. Go back, and if you haven’t been, go. They have a new menu and a new chef in an unusual arrangement.
They have just entered an agreement with the man who may be the most famous Thai chef in the country, Jet Tila. He, of Cutthroat Kitchen, Iron Chef (he narrowly lost to Masaharu Morimoto), No Reservations, half a dozen other shows on the likes of Food Network, plus a restaurant empire that stretches across the country, is now an equity partner in Pakpao with Richard and Tiffany Ellman and their Apheleia Restaurant Group (Pakpao, Oak, and Belly and Trumpet). The intriguing thing, for me, is that he said in 2014 that “I am interested in creating concepts, not just one-offs”. Does that mean that Pakpao, to become a two-off with the opening of an offshoot in Plano this summer, is destined to become a national chain? The P.F. Chang’s (the 49th largest restaurant chain in the U.S. by sales, $930M, in 2011) of Thai food? Only time will tell. Continue reading
by Steven Doyle
Starting this Sunday, Sept. 8, and continuing every Sunday, Pakpao Thai will be offering a “Suki Sundays” menu. “Thai Suki” is a variant of hot pot, a communal meal where diners swirl raw meat, seafood, noodles, and vegetables via chopsticks in a pot of broth, cooking it to their desired temperature, and dipping their selections into a spicy “sukiyaki” sauce before eating. Once your selections have been eaten, leftover broth can be combined with rice or mung bean noodle, and the resulting soup is your finishing meal. Continue reading
by Jennifer Thomas
Cohn Drennan Contemporary will close the 2012-2013 season with Summer Camp, a group exhibition of select gallery artists. Works will be on view from artists Cande Aguilar (Brownsville), John Brown (Washington, DC), Richard Dana (Washington, DC), Frank Hallum Day (Washington, DC), Jesus De La Rosa (Kingsville), Jerome Deppe (Baltimore, MD), Margaret Evangeline (New York, NY), Angel Fernandez (Ft. Worth), Janis Goodman (Washington, DC), Tim Harding (Ft. Worth), Jim Harrison (Washington, DC), Lucy Kirkman (Dallas), Bonny Leibowitz (Dallas), Susan Perkins (Dallas), Jorge Puron (San Antonio), Lanny Quarles (Dallas), Kit Reisch (Dallas), Winter Rusiloski (Ft. Worth), Benjamin Terry (Denton) and Margaret Withers (Brooklyn, NY). Continue reading
by Steven Doyle
Meattropolis. A city made entirely of meat and other foods cast in plastic by the Queen of Meattropolis, Ayrton Chapman.
“I built Meattropolis, a city far ahead of its time, out of plastic cast food items to create a large installation. Its buildings and parks are all sculpted by me out of the various foods I find, cook, and cast,” said Chapman. Continue reading