by Andrew Chalk
2014 shall be forever remembered, not only as the 100th anniversary of The Great War, but for being the year of an even more formative event in the history of mankind. I refer of course to the abrupt shuttering of Taj Express on Lemmon Avenue, the dilapidated shack of an Indian restaurant that essentially served the whole south-of-northwest-highway catchment area with Indian food.
Sure, it was all-buffet, all the time. Sure, the buffet only had about three meat dishes and about five veggies. Sure, it was closed Sunday (when everybody wants brunch). Sure, the tables and chairs appeared to have been reclaimed from a dump. Sure, the building looked like it would blow down if one of the passing homeless people as much as farted at it from twenty yards. Continue reading
by Steven Doyle
The rumors that have been flying around about Village Baking Company opening a second retail store on Greenville Avenue are true. Today it was announced that the beautiful bakery owned by Clint Cooper will take over the space at 1921 Greenville, which is just a nod on the same side of the street as Trader Joes. That location was formerly occupied by Pipedream, a tobacco and vape shop.
Look for some of the loveliest baked goods, including Cooper’s specialty Pain au Levain and the flakiest croissant in Dallas. Clint Cooper has been baking his breads using only natural and organic ingredients such as unbleached flour, ground wheat, whole grains, filtered water, and sea salt – and absolutely no chemicals or preservatives. All of Village Baking’s Artisan breads are baked in small batches on hearth deck ovens giving our bread the distinctive goodness and golden crust that is its signature. Continue reading
by Steven Doyle
It seems the business model for fast casual restaurants are gearing quickly to look like Chipotle. This makes sense for restaurateurs wanting to give plenty fresh and fast options to their clientele who are seeking higher quality than the average fast food chain. Enter the latest in the arena of the Chipotle model, Project Pie, a chain from San Diego. Project Pie customers will find it easy to select from seven different pizzas on the menu for a fast exchange of $7.85, or choose from a myriad of ingredients including sauces, meat, and vegetables, also $7.85 regardless of the amount of toppings.
If this sounds eerily similar to local chain, Pie Five, you are correct. In fact many are looking at getting into the fast casual Chipotle-like pizza restaurants across the country. Be on the look out for such chains as Blaze Pizza (which is also making way to Dallas), PizzaRev and 800 Degrees. Everyone wants to be that next big chain the conquers all. Continue reading
by Steven Doyle
Been waiting to get your cheddar fries fix on Greenville Avenue? The new Snuffer’s that is built on the original site of the haunted Snuffers is set to re-open Monday, March 10 just in time for St Patrick’ Day. We all know that St Patrick’s is a holy day for bars and restaurants on Greenville, and this gives us more cause to celebrate. Continue reading
by Steven Doyle
Not too unlike the Death Star, The Blind Butcher is now fully operational. That means you may now enjoy food with your cocktails or beer. When Blind Butcher first opened the food aspect of the unique neighborhood tavern was not quite ready for the public, but the wait was very well worthwhile. For those familiar with the quality of Goodfriend (link has a fun Q&A with Tobin and Yingling) located further in East Dallas, this new hot spot is owned by the same folks. Matt Tobin and Josh Yingling truly know how to entertain their guests, and that is simply to offer the best of everything in a uber unpretentious environment. The Blind Butcher definitely qualifies in that respect. Continue reading
by Jennifer Thomas
Sundown at Granada, a lower Greenville Avenue neighborhood restaurant and beer garden has launched a new menu that is 70% organic and 99% non-GMO. Co-owner Michael Schoder says, “The entire reason we decided to launch a new menu was to move towards an organic and non-GMO menu and promote eating seasonally. We are finding ways to increase our organic options even more everyday.”
Executive chef Patrick Stark delivers an American menu with global flavors that is uniquely approachable using high quality local ingredients. He explains, “The Sundown menu is an equal opportunity one supporting vegan, vegetarian, omnivore, carnivore, gluten-free and paleo diets.” All of Sundown’s meat, dairy and eggs are organic. All the fish on the menu is wild-caught. The buns used are non-GMO (with gluten-free options) and gluten-free flatbread crust is also available. All fruits and vegetables are non-GMO. The menu also includes super foods like kale, quinoa, Swiss chard and more.