Tag Archives: Restaurant

It’s A Bad Week To Be A Reality Chef And A Critic

Pepinby Steven Doyle

This might be a bad week to be a chef, or a chef’s critic, depending on which side of the kitchen stadium you are sitting.  The week began with a column penned by Jacques Pepin where he took a major chunk of reality chefs to task. Although not mentioned directly, much of the hullabaloo seemingly took Gordon Ramsay, king of the F-Bomb, to task.

The information that Pepin laid out was lined with a heart-felt indignation over the fact that on these programs chefs demoralize their staff, something that is hardly done in reality. Pepin went on to say in his article, “For the good of his or her restaurant, the chef should be a role model, an educator who probes and advises his cooks”.    Continue reading

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Good Eats Oak Lawn Will Shutter July 17

good eatsby Steven Doyle

It is a day to announce closures, I suppose. We learned today that Good Eats on Oak Lawn lost its lease. The shopping area where Good Eats is located is being redeveloped by owners Lincoln Properties. Good Eats was a mainstay for 22 years, and will be missed by the neighborhood. The restaurant closes for good on July 17th.

Jump on for the press release which explains the debacle.   Continue reading

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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 st in the food capital of Addison, Texas Continue reading

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San Salvaje Is A Devilishly Delicious Journey To South America

dsc01316by Steven Doyle

Dinner with Stephan Pyles is always going to be an adventure, as it was on our most recent visit to the chef’s latest incarnation on Ross Avenue, San Salvaje. Here you will savor flavors from most anywhere south of Harlingen, Texas. This would include Mexico, Central and South America, and a heavy influence from Peru, the true breadbasket of the planet.

Peru has no less than 3,000 varieties of potatoes, 2,000 species of fish, 650 varieties of native fruits. With 7 centuries of history and many influences, Peruvian cuisine is essentially based on Inca tradition tempered by many waves of migration. To mark his menu with dishes he found on a variety of excursions to Peru, chef Pyles has the perfect soundboard for a variety of flavors., and he does them very well.

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The Beautiful New Menu At Komali Refreshes Just In Time For Summer

Julio Peraza Head Shotby Steven Doyle

Several months ago chef Julio Peraza took over the kitchens at both Komali and Salum, the beloved restaurants owned by chef Abraham Salum. Salum knew what he was doing as Peraza came with this amazing background working with some of the top chefs and top kitchens in America.

Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining.   Continue reading

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Yolk Breaking Into One Arts Plaza This Fall

yolk1

One Arts Plaza is pleased to announce our newest restaurant concept, Yolk. Founded in 2006 and based in Chicago, Yolk takes a fresh and creative approach to the most important meal of the day and will make Dallas it’s new home. Having won numerous accolades and “best breakfast” awards, Yolk pushes the envelope with creative breakfasts, specialty juices and their private label premium coffee.

“We are thrilled to welcome this new and innovative concept to Dallas, the Dallas Arts District and One Arts Plaza,” says Lucy Burns, Partner, Billingsley Company. “The Yolk team’s sophisticated approach to the first meal of the day is the perfect compliment to our other established restaurants that serve lunch and dinner. I can’t wait to have many breakfast meetings there.”   Continue reading

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