Tag Archives: Restaurant

Seafood Shack For Lent

seafood-shack1by Steven Doyle

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

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Savor Dallas Announces Restaurants and Wines for Multi-day Festival

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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

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Andrew Bell Named Chef at Dish Preston Hollow Opening Feb 24th

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Tim McEneny, of NL Group (DISH Cedar Springs, Front Room Tavern, Dakota’s) announces DISH Preston Hollow – located at 8611 Hillcrest Avenue (northwest corner of Hillcrest and Northwest Highway) – will open to the public for lunch and dinner service (weekend brunch begins opening weekend as well) on Tuesday, February 24th with chef Andrew Bell as executive chef.

This neighborhood destination is a sharp, sophisticated and inviting restaurant with a focus on fresh, simple, well-executed seasonal American comfort food in a vibrant space. Chef Bell will add several unique dishes to the Preston Hollow location while executing the signature dishes of the original menu from Cedar Springs. Bell says, “My goal is to keep it consistent with great quality food and service;, I want the neighborhood to know what to expect and keep coming back. Garreth (Cedar Springs executive chef) and I share similar philosophies of using fresh, simple ingredients to make great tasting, straight-forward rustic yet refined dishes.”   Continue reading

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Experience Eden For Valentine’s Day

edenby Steven Doyle

Eden is thinking ‘red’ for it’s Valentines Day Buffet being offered from 4:00 pm until 9:00 pm on Saturday, February 14th 2015. Eden is the tiny house located on Lovers Lane (how appropriate) that does some amazing dinners and brunches. Make sure you save room for desserts because chef Karen Kahn is a wizard with pastries. Best of all, it’s BYOB, so you can bring that special bottle of bubbles you have been saving for the right moment.

Make reservations today by calling 972-267-3336. Price is $45 per person. The menu includes : Continue reading

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First Look: Public School 214 in Session Jan 29th

PS App Ahi Tacos_lowby 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

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Tesar Joins Oak As Chef Partner

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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

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First Look: Remedy on Greenville

DSC06014by 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

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