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
Remedy, created by Elias Pope (owner of HG Sply Co.) is a neighborhood restaurant/bar that will serve chef created American cuisine. Opening late November/early December of this year at 2010b Greenville Ave, chef Danyele McPherson will serve as executive chef with Guillermo “GMO” Tristan serving as executive pastry chef. They are teaming up to bring a menu that is all about ‘back to basics’ but with polished technique.
McPherson says, “ This is food everyone has eaten before – the idea is not completely foreign – you have a memory of eating it as a child. We are taking familiar and simple ideas and executing them at what we hope is the highest level possible. We want to take these familiar food items and turn them into refined dishes. Remedy is not about sourcing exotic ingredients, it’s about sourcing the best ingredients possible and making the best fish sandwich, BLT, grilled cheese, pork chop, pot pie etc that we possibly can. The menu is inspired by food my mom would make when I was growing up. We will also be serving a rotation of vegetarian dishes. It’s important to me that there be something for everyone at Remedy.”
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