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
by Steven Doyle
May is National Burger Month, and today is the celebrated Burger Day, so it only seemed fitting to speak with the baroness of beef, Dee Lincoln. You may recall Lincoln from her celebrated tenure as co-founder of Del Frisco’s Double Eagle Steakhouse, which she resigned from back in 2010 to blaze a new trail with her Dee Lincoln’s Tasting Room & Bubble Bar in the new Cowboys Stadium. Soon after Lincoln opened a second location in Rosewood Court in Upton which proved highly successful. Then there was something called Dee Lincoln Steak and Burger Bar that hit in late 2013. This was far more appealing to the masses, and it housed many, many burger options. Continue reading
by Steven Doyle
This past weekend Bonnie Wilson, who oversees the beverage program at The Ranch in Las Colinas, Whiskey Cake and Mexican Sugar, invited Drew Mayville, Master Blender at Buffalo Trace in for a special evening dining paired with some pretty special bourbons. To start the evening Wilson created a beautiful cocktail to get our palates started, but be there no doubt that the night would be filled with first rate bourbon finished off with one of the fine cigars that the Ranch offers in their large humidor.
Drew Mayville joined Buffalo Trace Distillery in 2004 as Director of Quality, Processing and Blanton Manufacturing Operations. Since he joined the distillery, he has worked hands-on with the award-winning whiskies produced at Buffalo Trace. Mayville regaled the crowd with information on the making and blending of the variety in the Sazerac line up which included Buffalo Trace, Blanton’s, Eagle Rare, Thomas Handy Sazerac Rye, E.H. Taylor Single Barrel and Stagg Jr. Continue reading
by Mark Demming
When business partners Kenny Bowers, Bob Stegall and Mike Hutchinson opened his Kenny’s Burger Joint in Frisco five years ago, they brought together the relaxed nature of the nation’s best burger houses with spectacular full service, great bar and more. The restaurant has become a regional favorite, drawing guests who enjoy the signature wood-grilled burgers, ample sides and amazing sandwiches. Bowers and his partners have now announced plans to open a second Kenny’s Burger Joint in Plano’s LakeSide Market.
Bowers opened his first Plano restaurant, Kenny’s Smoke House, in the Shops of Legacy a year ago. The new Kenny’s Burger Joint is scheduled for an August 2014 opening. Continue reading
by Mark Shaeffer
Dee Lincoln Steak & Burger Bar’s Plano location will open to the public for dinner service this Friday, April 25th. Located at 4701 West Park Boulevard, Lincoln has appointed Andrew Powers (Mansion on Turtle Creek, Trece, Waldorf Astoria in Utah, Magnolia Hotel Dallas) as executive chef of this location. The menu is an approachable one with updated steakhouse fare and inventive burger recipes in a comfortable and relaxed setting.
Powers has been with Lincoln since she opened the first location in Uptown Dallas, September 2013. Lincoln says, “chef Powers has that rustic sensibility while at the same time refined cooking that is a good fit for this concept. He also understands the importance of providing only the best product possible and goes out of his way working with the farmers and purveyors on sourcing.” Powers and executive chef Juliard Ishizuka, from the Uptown location, will work in tandem and support one another for both locations. Continue reading