Tag Archives: Restaurant

Masala Wok Is A Fine Alternative For A Lunch On The Go

DSC02601by 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

2 Comments

Filed under Steven Doyle

Getting Your Indian Fix At Chaat Cafe

by Steven Doyle

Chaat Café  is billed as a fresh and casual Indian fast food restaurant, but there is absolutely no resemblance to what you might consider fast food. The food is served in the same relative time as any other restaurant, and is hand-made to order with precision and care. The concept is a national chain, but each location has a local flair. Since Irving has a tremendous Indian population, it is very popular with the locals.

The menu at Chaat is fairly extensive with a full line of chaat, or Indian nibbles such as Pani Puri (crisp shells stuffed with potatoes and garbanzo beans) or a variety of Pakora and Samosas.

Continue reading

Leave a comment

Filed under beer, Crave, Indian Food, Irving, Steven Doyle

Rainy Days And Monday’s Are Always Perfect For 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.

Particularly enjoyable on the appetizer side of the men 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

2 Comments

Filed under Steven Doyle

Lazaranda Means Incredible Fish In Crave Language

by Steven Doyle

I recently had some beautiful dishes at Lazaranda in Addison, including a Sea Bass Ajillo, which is a seared Sea Bass with garlic and gaujillo peppers along with a dash of orange juice and tomato sauce. A true stand out. You may have heard about the small  group of restaurants from Mexico, with its single location in the States in the food capital of Addison, Texas Continue reading

Leave a comment

Filed under Addison, Ceviche, chefs, Crave, Seafood, Steven Doyle, Tacos

Adelmo’s Celebrating 25 Years

by Steven Doyle

Tucked neat and tidy on Cole Avenue you might spy Adelmo’s, the cute Tuscan hide-away that is perfectly romantic and sultry.

Adelmo’s has survived the many faces of the Dallas restaurant scene and is pretty much today as it was 25 years ago when Adelmo Banchetti first opened his doors. Here you will find the obligatory Chianti served up with dreamy dishes such as Osso Bucco and a variety of house-made pastas. Each day you will discover a new chef’s menu hand-scrawled outside the front door listing off the day’s specials drawn from fresh ingredients just delivered. There are several choices for dessert included, and we recommend the warm bread pudding with a brandy caramel sauce. Continue reading

3 Comments

Filed under chefs, Dallas, Italian, Steven Doyle, Wine

Henry’s Majestic To Open In Acme F&B Location

Roe DiLeo_Hells Kitchen 13

Dallas diners and drinkers will soon have a new oasis on McKinney Avenue. Set to open in October, Henry’s Majestic will quench your thirst and satiate your appetite in a comfortable setting where great ideas will be forged, enemies will become friends, bonds will be strengthened and memories will be made. Guests will experience an elevated yet approachable menu of small and large plate offerings featuring charcuterie from Meat Parlour. Two large bars will provide patrons with a comfortable place to enjoy an array of elixirs, an eclectic wine list or beers from near and far served from 24 taps in an approachable environment.    Continue reading

Leave a comment

Filed under Steven Doyle

Brian Zenner’s New Menu At Oak

 zennerby Andrew Chalk

Whither Oak? Consider the moves since its opening in December 2011 under execuchef Jason Maddy (culled from The Mansion) and sous chef Brian Zenner (also from The Mansion) . When the couple behind Oak, Richard and Tiffanee Ellman, decided to open the quirkily-named Belly and Trumpet in February 2013, Zenner was their man to be execuchef. However, for some reason he remained as sous at Oak until April. Then Thomas Gray took that position. At that point in time things sped up. Just a month later Maddy left Oak for unexplained health reasons. Gray improvised until July when Richard Gras was hired as the permanent replacement. Gras, whose background had mainly been at large luxury hotels, lasted a year at the relatively small Oak before moving back to Pier A in New York City. The Ellman’s immediately moved Zenner back as execuchef at Oak.

In addition, over the same period (August 2013), the Ellmans opened a modern Thai restaurant, Pakpao Thai, and suffered a split with the inaugural chef at that venture just six months later.   Continue reading

Leave a comment

Filed under Andrew Chalk