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
Tag Archives: Restaurant
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
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
In the world of appetizers it takes quite a bit to excite me. Beyond the typical fare you might see on the top side of the menu such as calamari, deviled eggs and a plethora of hackneyed charcuterie plates, I am always happy to set sites on a fantastic bit of foie torchon after having actually attempted to create my own in the past. I can appreciate the labor intensive subtleties of a great torchon and will go out of my way to order one when spotted.
That said, it is difficult to find an exemplary set of appetizers on a menu. This is not a blanket indictment of every menu found in Dallas, just a slight generalization. You see, it is often times I am not in for a full meal deal, but rather a glass of beer or wine and a few starters while perched at a restaurant’s bar. So you can imagine my happiness when I first gazed upon Jon Stevens’ menu at Stock and Barrel in the Bishop Arts District for the first time. There was a bit of elation, actually. Continue reading
Our roving contributing photographer, Joey Stewart has been busier than ever hitting up the area’s finest sushi digs in Dallas. Today we visit Tei Tei Robata Bar on Henderson which is definitely one of our favorites.
Tei Tei was opened in 1998 by Teiichi Sakurai who is also the owner of Tei-An. Both are highly praised by local critics as Teiichi is the best at his craft. Teeich sold Tei Tei more recently to his chef, Katsutoshi Sakamoto, but you can spot the former owner sitting at the robata bar on any given night. Continue reading
I am not Catholic or Lutheran so I do not fully grasp the whole Lent concept. I know from an outsider’s point of view that there is some fasting and penance going on, so that would pretty much leave me out of that whole business. There is also something called Joyous Saturday, but aren’t all Saturdays joyous? Mine certainly are.
Then we have all these pre-Lenten activities which is an opportunity for excess. This makes the whole season seem much more appetizing for those of us on the outside of things. Mardi Gras could create converts, to be sure.
Catholics over the age of 14 are required to abstain from meat and from food made with meat. With that, this is the busiest time of year for our local fishmongers. Continue reading
Savor Dallas presented by Goody Goody, will feature a robust lineup of participating restaurants and wines. This enriched multi-day festival serves as the ultimate toast to the city’s culinary scene and epicurean culture and will celebrate its 11th year on March 19-22, 2015. This will be the first year the event is under the dynamic new direction and management of CrowdSource, the event company of The Dallas Morning News.
Savor Dallas kicks off with the Arts District Wine Stroll on Thursday, March 19, followed by Savor the Arboretum on March 20, The Reserve Tasting at The Women’s Museum in Fair Park on March 21, The Grand Tasting at Centennial Hall in Fair Park, also on March 21, and the Community Brunch in partnership with Downtown Dallas Inc. and Café Momentum at Main Street Garden on March 22.
“We couldn’t be more excited about Savor Dallas 2015 and the lineup of food and drink. The right partners are always integral to all CrowdSource events, and we are committed to aligning with those who are the epitome of their craft and who share our vision in enhancing the event experience thus ultimately delighting the consumer,” says Alison Draper, President, CrowdSource. Continue reading