by Jennifer Thomas
Dee Lincoln announces the second location of Dee Lincoln Steak & Burger Bar, slated to open mid-April in Plano, Texas. Located at 4701 West Park Boulevard, Lincoln has appointed chef Andrew Powers as executive chef. 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 perfect for this restaurant. 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.” Lincoln continues, “Plano has been my home since moving to Texas. Our daughter has grown up in the neighborhood and several of my loyal fans live in the area. I’m excited to bring this neighborhood restaurant to our community. The focus is great food, excellent service in a warm and comfortable atmosphere.” Continue reading
by Steven Doyle
The Monte Cristo is the kissing cousin of the sandwich called the Croque Monsieur. The Monsieur is made up of a grilled Gruyere cheese loaded with thin slices of ham and fried in clarified butter. You can find both sandwiches served in and around Dallas with no finer example of the Cristo served at the Holy Grail Pub in Plano. It is a serious sandwich.
The sandwich claims roots dating back to a depression-era dinner staple called a cheese dream and the deep-fried grilled cheeses called “Frenchees” native to Nebraska. Both are deep fried cheese sandwiches, the latter is sometimes dipped in an egg wash then rolled in Corn Flakes. The beautiful sandwich rose to fame in 1966 when it appeared on the menu at Disney’s Cajun restaurant Blue Bayou, adjacent to the Pirates of the Caribbean ride. And certainly we all recall the menu at Bennigan’s where they proudly served up the deep fried sandwich filled with turkey and ham. Continue reading
by Steven Doyle
A visit up north to the Shops at Legacy in Plano netted a delicious feast of Pan-Latin cuisine that starts in Mexico City and filters across Latin America hoisting flavors and techniques that bring on the big and the bold to our plates in North Texas. This concept comes from the same folks that perform dutiful farm-to-table service at Whiskey Cake with effortless charm and attention to detail, Mexican Sugar leads with the same ebullience and standards.
With a crack team of kitchen pros lead by chef-partner Eric Justice, Mexican Sugar offers some playful and also some very serious dishes. Continue reading
by Mark Demming
Sea Breeze will resume their very popular cooking class series this month with a seafood class on Sunday, January 26. Classes are traditionally the fourth Sunday of each month from 3-4:30 p.m. Guests in the classes will learn 3-4 seafood recipes, taste those recipes and enjoy wine pairings as well, all for $40 per person.
Class size is very limited, and reservations are required. Reservations can be made by calling Sea Breeze Fish Market & Grill at 972-473-2722.
by Steven Doyle
Crabbing season is upon us and there are plenty of tasty options available. We checked out the catch at Sea Breeze Fish Market and Grill to see what they were offering, and we happily found an abundance of king, snow, dungeness, stone and even soft shell crabs. The crabs at Sea Breeze can be purchased and taken home to cook, or you can allow the guys at the restaurant to prepare your favorite crab dish.
Stone crabs are perfect in that they are ready to eat with very little effort. The meat is dense and flavorful, and even the most skiddish are able to pop out the rich flesh. Soft shells are perfect to fry up and use in a sandwich, taco or just by themselves. King crab and dungeness require a bit of work, but the effort is well worth huge rewards. Dungeness are the meatiest, but require special care up front. We have a few videos for you today that shows how to prepare, and also eat the dungeness crabs. Continue reading
by Steven Doyle
Cajun Tailgators, the Louisiana-inspired food truck is going brick and mortar on us and will open at their location in downtown Plano at 1112 E 15th Street sometime in November. Owned and operated by Jason Key and Ann Keady, their menu is revolving, but mainstays include items such as gumbo, jambalaya, and crawfish etouffee.
Specialty items that they are most famous for include favorites such as their crawfish pistolette which is a French roll that is fried and filled with cheese, spices and crawfish, deep fried boudin balls, and their freshly made Natchitoches meat pies. Continue reading