by Steven Doyle
Class is almost in session at the West Village’s newest gastropub, Public School 214, which will be opening doors to the public on Thursday, January 29th at 11 AM. In additional this opening news, they have announced Public School 972, which is headed to the Addison area in fall 2015. This past weekend we had a chance to sample much of the fare at PS 214 at a pre-opening dining event hich gave us some perspective in what you have waiting for you when you come in to try the new restaurant, and you will want to come in for a tasting.
The menu at Public School exploits only the hottest trends in food and booze. So you can be sure to find a crazy good version of chicken and waffles, with their tower high plateful secured by several waffles made in house using a cornbread batter, with bits of corn, cheese and green chiles. This was served with a side of red-eye gravy for an extra kick. Continue reading
Following recent media reports, Chef John Tesar (Knife, Spoon) and restaurateurs Richard and Tiffanee Ellman are setting the record straight and announcing that Tesar is joining Oak restaurant as a Chef Partner, overseeing the kitchen while leading and training the culinary team.
“We are confident that this partnership will bring to Oak the experience we have always wanted to offer,” says Richard Ellman. Expect to see new menu items by mid-February. Continue reading
by Steven Doyle
When the concept of Remedy was first suggested to me I was told it is a bit of Southern cooking like your mother might make. Now my mother was a fantastic cook, and we come from a restaurant family. My grandmother was an amazing cook, and this cuisine is a lot like what she might make; if my grandmother even knew what the word confit meant she might be able to duplicate the Remedy chicken. Not to take anything away from my family matriarch, but executive chef Danyele McPherson is pretty splendid in her kitchen.
First let’s get the best thing on the menu out of the way. Confit Amish Fried Chicken is something you definitely want to try first. Not only tender, but juicy with a crust that holds tight to the bird, and is seasoned with a deft hand and a keen eye. For this dish alone I want to hug and hold tight to our favorite cooking ginger, Danyele. I think I did. I forget the words to the teary-eyed speech, but that is not important. Continue reading
by Steven Doyle
America has a serious obsession with the pig, and that seems to be just fine. In Dallas there are plenty of spots to find the various parts of the little oinker from the tip of the nose to the very tail end. All are lush and tasty. Behold, our list of our favorite pig parts: Continue reading
by Steven Doyle
You may have heard of the quirky little restaurant in Wautaga, Texas, Chef Point. Chef Point offers a full scale menu inside the Wautaga Conoco station, including their award winning burger, a full complement of seafood and steaks with everything in between. Chef Point serves breakfast, lunch and dinner.
What really motivated us to drive out to visit the restaurant is the legendary chicken and waffles. And they were every bit as delicious as they were described to us by one of our readers who suggested we try this dish out. Continue reading
Start, a cutting edge fast-casual concept created by Erin McKool, focused on pure, organic and all-natural menu items, will open its second location tomorrow, Wednesday, January 7th at 4023 Lemmon Avenue in Dallas, Texas.
Start serves up breakfast, lunch and dinner, crafted from pure ingredients, but offered in a quick service format. Organic and all natural ingredients are critical components to Start. Eggs, milk, sugar and many other items are always organic. Start only uses meats and eggs from humanely raised animals and will never use products that are raised on hormones and antibiotics, or treated with nitrites. They offer 100% grass-fed hamburgers, from local favorite, Burgundy Pastures. Continue reading
Carmel Restaurant and Lounge is now open in Coppell. Inspired by the fresh West Coast fare from Carmel, CA and the Mediterranean cuisine found in the Carmel Mountains, a coastal mountain range in Israel near the city of Haifa, menus reflect the fresh, flavorful fare from each region.
Now offering lunch and dinner menus, small plates to share as well as a bar bites in the newly renovated lounge, house favorites include Kadaif Wrapped Shrimp, Carmel’s Shrimp Sauté, Fresh Chilean Sea Bass, Israeli Skewers, and Fluffy-Crispy Falafel. A robust raw bar displays the ocean bounty including oysters, fish and lobster and a dedicated cheese case showcases imported cheeses.
A full bar with premium spirits, hand-selected wines available by the glass or bottle, classic cocktails and martinis including the signature Carmel-tini (vodka, raspberry liquor and pineapple juice) is complimented by a Bar Bite menu. Israeli Feta Samosa, Signature Hummus Dip, Tuna Tartare, Crab Cakes and Oven Roasted Carmel Goat Cheese highlight the extensive lounge menu. Happy Hour Monday – Friday (3pm-7pm) features $5 martinis and drink specials. Continue reading