New seasons, new menus, right? Some of our city’s chefs take I much further than that nearly beating themselves with daily offerings. Garreth Dickey at Dish is one of those guys. For recreation he studies what chefs are doing across the country, or looking at ingredients and how they might play out on his plate. A recent visit to Dish uncovered plenty of new menu items, but then there are the daily food finds that will tickle your fancy. Those are the real treasures that brings the chef’s many regulars back time and again. Continue reading
Tag Archives: Dish
A lot of restaurants have great early week wine deals, but Dish is taking it up a notch by offering half-priced wine this Friday (May 24, 2013). Stop by and take advantage of some terrific deals.
Dish is located at 4123 Cedar Springs in Dallas.
Patios are the rage in Dallas; covered patios even more so once temps bust the century mark. You can imagine how excited I became when I heard that Dish gussied up their patio. I was at Dish for brunch this past Sunday and it looked fab. Now there is a party to celebrate. Continue reading
Brunch is a high priority in Dallas and with so many options for the mid-day weekend activity it is important you make the right selection of restaurant, and more so, the right dish. That is why we set our sites on Dish this weekend. Chef Garreth Dickey has quietly been plating some special brunch items, and he couldn’t possibly think we wouldn’t take notice.
Dish might be more famously known for its drag brunch. The restaurant turns its tables three times during the last weekend hurray drag-fest, and it is not just the friendly gayborhood patrol in for a looksee; this brunch attracts a full range of people looking for a fabulous Sunday Funday. Continue reading
A recent visit to Dish on Cedar Springs reminded me that Garreth Dickey is an amazing chef. I probably didn’t need that affirmation, nor does he, but it is always good to know when things are right in the world.
Chef Dickey developed his palate at an early age as he traveled the globe with his father sampling cuisines from exotic locales including Thailand, Africa and South America. The chef entered the culinary world as everyone in the industry should, as a dishwasher at the age of 16. Continue reading