Tag Archives: Menu

So&So’s Big Surprise: The Food Is Insanely Good

DSC03006by Steven Doyle

The latest party venue in Uptown has a bit of a surprise. So&So’s, which opened just a few short months go is a great place in the Dallas Uptown area for a good cocktail, cool bands and kicked up people watching patio, but it is fast becoming a hot spot for good food as well.

With executive chef  Nick Amoriello at the helm the kitchen has taken a turn for the delicious, far exceeding what you might consider for a venue of this type. He is making a very good burger, and one of the better pizzas in the area. But did you expect hamachi crudo or one of the best beef tartares in Dallas? I did not see this coming, and what an amazing surprise it was to sample through the menu created by the former chef at Mot Hai Ba.   Continue reading

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Reset at Jasper’s – Kent Rathbun Unveils New Menu

IMG_3913by Andrew Chalk

With five restaurants, a catering operation, a line of retail food products and nearly 400 employees you might think Kent Rathbun would be long retired to the corner office or the sinecure of a TV program. Not so, he is behind the stoves and facing the culinary questions that a rising Texas economy and a slew of new competitors poses.

Item one last week: unveil the reset the menu at the venerable Jasper’s. The decade-old restaurant that began as an early adopter of The Shops of Legacy (a venue that turned out to become the premier Plano restaurant location) and has expanded to take in north Houston (The Woodlands) and Austin. Further locations are planned so it has to go forward with a menu as attractive as the one it opened with ten years ago.   Continue reading

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Henderson Tap House Has A Great Selection Of Beers And Bites

DSC00411by Steven Doyle

The month old Henderson Tap House is serving up a huge menu in a very tiny space of a kitchen.The kitchen is outfitted with a wood burning oven, so the pizzas they offer come out bubbly hot and crisp. There is a large variety of soups, sandwiches and salads, as well as a pretty spectacular prime rib and potato nacho dish that has shaved prime rib, housemade potato chips, caramelized onions, cheddar cheese, and bleu cheese crumbles.    Continue reading

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Max’s Goes Mad For Fall

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by Andrew Chalk

Max’s Wine Dive in Uptown has firmly established itself for both lunch and dinner. Chef Patrick Russell confirmed what my eyes had led me to suspect – the fried chicken is the single most popular menu item. However, maybe to prove that there is a lot more to Max’s than chicken, they hosted a media dinner last week and Crave was there.

First, some background. ‘Dive’ is too denigratory a word. Max’s is very comfortable. The ‘dive’ term just refers to its casual, come-as-you-are atmosphere. One exception: two of the women at the communal (to the extent that members of the media can commune with each other) table said that they want the U.S. Navy approved grey ship paint to end at the door of the women’s room. Upscale the interior a bit.    Continue reading

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Enter The New Fall Menu At Central 214

by Steven Doyle

The Fall menu at Central 214 is classically Chef Graham Dodds. We have written plenty about Chef Dodds in the past, as he was one of the pioneers of cooking what we raise locally. It does take a bit of expertise to summon local produce in months where little can be found in North Texas, and with great expense, but the relationships Dodds has forged help with his efforts to bring incredible bounty in a time when many are foraging trucks sent from California.

That bounty comes from such purveyors as Eden Creek Farms, Caprino Royale, Tom Spicer, Tassione Farms, Windy Meadows, The Texas Honeybee Guild and Eden’s Organics. These are names of our local heroes plowing through to ensure you have the healthiest meats and produce available in North Texas.   Continue reading

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Central 214 New Menu Is Summer Fresh

by Steven Doyle

Each day Central 214 Chef Graham Dodds makes adjustments to his menu based on what farmer knocks on his back door and what fresh in-season item they might be peddling that day. Dodds also makes changes at least four times a year offering new and unique dishes that he has been working on for that season.

The summer has been hot and Dodds has been thinking lighter and flying in fresh seafood from his contacts in San Francisco. The fresh seafood also includes a share of West Coast oyster which can be seen as rare in Texas for the only reason that most species of oysters found on the West Coast are deemed illegal in the state of Texas.           Continue reading

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