Pinstack, North Texas’ first state-of-the-art bowling and active entertainment destination, has announced that it will open its doors to the public tomorrow, Friday, January 30.
The 50,000 square foot venue, designed with an upscale palate of bold finishes, will feature a 28 lane bowling experience, ropes course suspended 20 feet above the gaming center, two-story laser tag, bumper cars, LED lit six-lane rock climbing walls, hundreds of interactive games and simulator technology. For those that come with an appetite, a full-service restaurant featuring a chef-inspired menu of modern American classics, stacked bar and craft cocktails is perfect for enjoying before or after gaming. Continue reading
by Steven Doyle
The much loved Uptown seafood haunt, Shell Shack, is set to open its door in Plano sometime in March. The latest location is situated at Park and the Tollway, a popular hot spot for many new restaurants. We spoke today with one of the partners of Shell Shack, Dallas Hale, and he said that the equipment has already been delivered, all licenses were in place (typically the largest obstacle for any bar or restaurant), and he is just waiting for the build out to be finished and to train a new staff. This is exciting news for those that love spicy crabs, shrimp, and crawfish. Continue reading
by Steven Doyle
There is nothing that screams Texas more than a fine plate of post oak smoked brisket, and one of the best places to find this is at Lockhart Smokehouse. They have two location, the original in Bishop Arts, and the newest location in Plano. Whereas we love checking into Lockhart for savory meats and terrific sides, it would be fun to attempt a recreation at home. You’re in luck. They are offering special classes at their Smoke Camp, a hands on dinner that imparts instruction from the bearded guys at Lockhart. Continue reading
by Andrew Chalk
I was delighted when I heard that Anthony Bombaci was to be the execuchef of the Hilton Dallas/Plano Granite Park. It meant that Hilton was committed to food quantumly beyond the standard hotel fare and that Bombaci, who has kept the Hilton Anatole’s food operations sans SĒR humming smoothly until now, had a marquee restaurant added to his portfolio of the other food and beverage outlets (plus banquet service) at the new hotel. At a recent media event I finally got a chance to experience the new hotel and sample the food.
Carso is easily accessed via a door right by the complimentary valet stop. One step into the room and you notice the careful contrivance in the design. Lots of contrasting surfaces of white stone (redolent of the Hill Country), chocolate colored wood and sparkling metal offset by the soft fabrics of the chairs. Lots of nooks and pass-throughs deceive the eye about the room being a cube. It feels sophisticated and comfortable. The large bar area on the other side of the lobby echoes many of these themes but is more open, presumably for sports TV viewing. Continue reading
by Steven Doyle
Vijay Sadhu began his culinary career in 1993 in Hyderabad, India at the ITC Grand Kakatiya Hotel & Tower where he learned the Royal Cuisine of India under Master Chefs Vikram Sihma and Irfan Qureshi. Locally, the chef Locally, Sadhu owned and operated the much ballyhooed Bukhara Grille, served as Executive Chef at the Clay Pit in Addison and Executive Chef of Samar by Stephan Pyles. More recently, he owned Pepper Smash, which he eventually sold to his partners. Since, Sadhu has been on a bit of a journey, travelling back to India and Singapore.
We caught up with Vijay Sadhu, who is now ready to open his next venture, and this one sounds incredibly different and super exciting. Look for Samudra to open next week where Sadhu will be serving what he calls Indian Ocean Coastal Cuisine. When we visited with the chef, he was sampling a few menu items, preparing for the opening. He was kind enough to show us around his new digs, which is in the former space occupied by Chennai Cafe. Chennai outgrew the Plano location, and took exit to Frisco. Continue reading
Restaurateurs Christopher Zielke, Christopher Jeffers and Executive Chef Tim Byres will join the Plano hospitality community the last week of December. The group, who has received national acclaim for their Oak Cliff neighborhood restaurants and bars (SMOKE, Bar Belmont in The Belmont Hotel, Chicken Scratch and The Foundry), will open an extension of SMOKE, their flagship restaurant the last week of December.
The original SMOKE opened in 2009 on the campus of The Belmont Hotel. Located in the Preston Towne Crossing development at the former Snuffer’s Restaurant & Bar location, SMOKE in Plano will initially open for dinner only, Sunday – Thursday 5 p.m. until 10 p.m., and Friday and Saturday 5 p.m. to 11 p.m. Now finished with summer-long renovations, the 5,800 square-foot building boasts four private dining areas, a heavily-landscaped outdoor patio, a large sit-down bar and an insulated patio off of the main dining room for year-round use. The interior embodies the same atmosphere and vibe of the original, with a small fireplace, campy-yet-nostalgic Texas artwork and raw, reclaimed wood throughout. Diners have a clear view into the kitchen, with nothing separating them from the action but a low countertop, crafted out of maple planking that once served as a roller rink in Seagoville, Texas. Behind the counter is the crown jewel of the restaurant, a 10-foot custom-designed hearth. Continue reading
by Steven Doyle
With a menu full of interesting items such as samosas, chicken lollipops and spring rolls as appetizers, and Korma Masala and Vindaloo sauces with your choice of meats or vegetables, Masala Wok is more than just a fast casual restaurant serving flavors from Asia, including India and China, it is a fine repast for a quick lunch or dinner on the run. Be mindful, these are not the complex recipes of more fine dining establishments, but the quick outlets serve a perfect need for those with a hankering for something different than a burger and fries.
On a recent visit we devoured platefuls of dishes inspired by both Indian and Chinese descent. Masala Wok makes a perfectly fine Tikka Masala, that rich tomato and yogurt sauce that is slightly spicy with flavors of masala and coriander. We also ordered the Butter Chicken with its tomato gravy made with fresh tomato, garlic, cardamom and plenty of butter to supplement the richness of the dish. Everything can be kicked up if asked, or by adding the provided chili sauces. Continue reading