Tag Archives: Restaurant

Santa Rosa For A Pupusa And Plantain Fix

by Steven Doyle

Sometimes you need to satisfy your inner-Salvadoran by checking out on of the few restaurants in Dallas that serve the South American cuisine. This week we went to Santa Rosa on Walnut Hill, next to one of our favorite dive bars, A Step Up Lounge.

Santa Rosa is a fairly large restaurant in a decaying North Dallas strip center, and they serve mainly Salvadoran food with a few exceptions of fajitas and several Tex Mex items to appease the gringos. This means you will find pupusas, fried plantain, banana leaf wrapped chicken tamales and the best black beans in the area.      Continue reading

Leave a comment

Filed under Crave, Steven Doyle, tamales

A Visit to Little Katana

DSC00064by Steven Doyle

Nestled on the corner Travis and Knox, Little Katana quietly serves up sushi and Korean dishes to neighborhood patrons who pack the house all through the week. Monday is the perfect day to acquaint yourself with this little gem as it is half price sushi rolls and bottles of wine and sake. For the uninitiated, you may wish to start your dinner with the sampler platter which includes Crab Tempura, Seared Ahi Tuna, Shrimp and Lump Crab Cake and Coconut Shrimp Tempura served with an Asian Slaw.

You may have also heard the name Little Katana bandied about with regards to the new addition of restaurants at Dallas Omni downtown. Let us chat about this little sushi wonder for a bit:

Particularly enjoyable on the appetizer side of the menu are several hot rocks where the guest becomes the cook, sizzling bits of Kobe steak or thin slices of Maine lobster. Both are served with a spread of delicious sauces.  Other apps you may wish to check out are the Shumai which are steamed and packed with flavor. Often you will find these dumplings rubbery, but Katana’s version are soft and supple.    Continue reading

Leave a comment

Filed under Steven Doyle

Ida Claire Opening Soon in Addison

ida2

Fork It Over Restaurants will open its newest concept, Ida Claire, an eclectic and unconventional new restaurant that will marry southern classics with influences from around the globe, next month at 5001 Belt Line  in Addison.

Ida Claire’s menu will showcase traditional southern dishes, served in an untraditional way with subtle global influences. Blackened Sea Trout will feature ras al hanout, a spice mix from North Africa heavily used in Moroccan cuisine, while the Cast Iron Okra is finished with ponzu, a citrus-based sauce from Japan. A feature item on Ida Claire’s menu will be the biscuit sandwiches, where ingredients are served on top of an enormous buttermilk biscuit. The menu will also boast a selection of sweet treats like the Front Porch Cake, a combination of sweet tea cake, honey mint buttercream and lemon meringue.   Continue reading

1 Comment

Filed under Steven Doyle

Oak Is Still A Mighty Player In Dallas Fine Dining Scene

oak extby Steven Doyle

This past January the Apheleia Restaurant Group who owns Oak located in the Dallas Design District  announced its partnership with Chef John Tesar. Tesar, of course, owns Knife, the undisputed king of beef in Dallas.  A three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant, Tesar is a restaurateur and chef known for his stylish, modern American cuisine prepared with classic European techniques. His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry.

Oak is renowned for delivering clean and elegant American cuisine. Opened by the Apheleia Restaurant Group in December 2011, Oak has earned rave reviews and was named one of Bon Appétit’s Top 50 Best New Restaurants in 2012. The restaurant is definitely one of the shining gems of the ever growing Dallas culinary scene.  Continue reading

2 Comments

Filed under Steven Doyle

Joel Harrington Knocking Out Home Runs At Bolsa

DSC07214by Steven Doyle

This week we checked in at Bolsa to visit with the new executive chef Joel Harrington who just returned from a three year gig as kitchen director at Red Rooster in New York. You may recall Harrington from his Dallas past where he served as chef de cuisine at Fearing’s, and exec chef at Stephan Pyles and Charlie Palmer’s. Bringing Harrington back from New York was a major coup for Bolsa as the chef has some major skills as evidenced by his new menu at the Oak Cliff restaurant.   Continue reading

Leave a comment

Filed under Steven Doyle

bbbop Seoul Kitchen Opens on Lowest Greenville Monday, April 20th

interior bbbop

Steve Shin, with his sister and brother-in-law, chefs Sandy (a private chef for ten years) and Greg Bussey (most recently executive chef at The Joule Hotel and Victor Tangos), announce the Lowest Greenville Avenue location of bbbop Seoul Kitchen will open to the public on Monday, April 20th . Located at 2023 Greenville Avenue and Bell Street – this second location is the result of Shin and Bussey’s evolved concept with new, elevated recipes as well as design.

Bbbop, derived from the word bibimbap (a Korean dish literally meaning mixed up rice), is a fast-casual concept that offers Korean comfort foods and inspired dishes in a casual and comfortable setting. The inspiration for the new restaurant design was a Korean peasant kitchen. It is a modern rustic design with several different types of wood and textures, repurposed iron pipes, industrial lighting made of stone bowls and kimchii jars, metal, concrete and more. The wood tables were handcrafted by Martin Hironaga, a friend of the owners – no two tables are alike.    Continue reading

Leave a comment

Filed under Steven Doyle

A Visit To The New Twenty-Seven

DSC07148by Steven Doyle

For more than a few years David Anthony Temple, or Chef DAT as he is sportingly known, has been the undisputed king of the underground dinner party. The chef has been mixing up long weekends of these intimate dining excursions featuring only what is local and fresh to the huzzahs of an ever-growing following. More recently DAT has taken that concept and formed it into a more permanent restaurant in the very digs where he often dabbled. Twenty-Seven is a culmination of those years of development, and I am personally pleased with what we found this past weekend.     Continue reading

Leave a comment

Filed under Steven Doyle