by Steven Doyle
A recent trip to the YO Steakhouse in the West End in Dallas netted some fantastic beefy finds on their latest menu that includes plenty of local veggies. They are now using beef from the coveted 44 Farms in Cameron, Texas. This is the same beef that Tesar is using at Knife as well as other restaurants in Dallas. The beef at 44 is super high end with amazing marbling for an incredible finish.
Chef-owner Tony Street comes from a proud heritage of restaurant owners who absolutely know what their customers are looking for, and it shows not on;y on the menu itself, but in the execution of each dish.
Some of the new dishes include the local hydroponic fried tomatoes with jumbo lump crab and a sriracha remoulade is totally unique, is Louie’s Venison Roll-Ups which are bacon wrapped venison, jalapeño, and smoked mozzarella, grilled and brushed with molasses Dijon. There are plenty of these to an order, and enough to share. Continue reading
by Andrew Chalk
It’s $49. it is three courses. It is Del Frisco’s Double Eagle Steak House’s “Prime Pair”. At a media event last night I sampled it at their north Dallas location (although it is happening at all of their locations except New York).
The basic idea is a prix fixe menu centered around a ‘prime pair’ of 8oz USDA prime filet mignon and a ‘surf’ dish. You choose either scallops, crab cake or shrimp. I had the scallops, which were seared to perfection with lemon and garlic accompanied by the piquant bite of fried capers. The filet, grilled a perfect medium rare, was soft and sinewy without a hint of chewiness. Included in this main course is a choice of one side – château potatoes, baked potato, spinach supreme, sautéed mushrooms or Louisiana’s answer to creamed corn, maque choux. I had the latter, which overdelivered. Serious lagniappe. Continue reading
by Steven Doyle
Texas is beef country, and Dallas sits directly in the heart of all things steak related. We love our beef, and have plenty of options when it comes to dining on giant haunches of cattle. Recently we dined at the Pyramid Room located in the Fairmont and tackled the 32 ounce bone-in rib eye, which is anything but subtle. But table-side, the chef can make an easy mark on the steak and allow sharing so you can also enjoy other aspects of the new menu.
Check this out, and go eat one for yourself. Continue reading
by Steven Doyle
Last evening John Tesar hosted a group of media types from around the DFW area to check out his new digs at Knife located in the Hotel Palomar. We were all plenty excited, and the group was much larger than you might expect for a pre-opening sneak peek. It is always fantastic to chat up the ever charming chef Tesar as he spins his tales in expert mode. He is always excited, and his eyes grow larger when he has something terrific to discuss. Last night it was about beef.
Knife, which will open possibly May 15, 2014, is all about the meat. Just as Tesar’s other highfalutin restaurant Spoon is all about seafood, which he does ever-so-deftly, the chef now gets to play with beef. Not long after arriving, Tesar moved me towards the front of the building, where the entrance is located and the doorway just underneath the newly installed signage for Knife. As you make your way into the front door you will notice a small room with a large view. It was empty last night, but the little apartment will play host to aging beef when the restaurant finally opens for business. Here you will be able to peer in and spot your dinner; in this case we are talking the holy grail of beef: the 240-day dry-aged riserva rib eye. 240 freaking days. That is nearly 200 days longer than your average dry aged steak you will find in Dallas. Continue reading
by Mark Shaeffer
Dee Lincoln Steak & Burger Bar’s Plano location will open to the public for dinner service this Friday, April 25th. Located at 4701 West Park Boulevard, Lincoln has appointed Andrew Powers (Mansion on Turtle Creek, Trece, Waldorf Astoria in Utah, Magnolia Hotel Dallas) as executive chef of this location. The menu is an approachable one with updated steakhouse fare and inventive burger recipes in a comfortable and relaxed setting.
Powers has been with Lincoln since she opened the first location in Uptown Dallas, September 2013. Lincoln says, “chef Powers has that rustic sensibility while at the same time refined cooking that is a good fit for this concept. He also understands the importance of providing only the best product possible and goes out of his way working with the farmers and purveyors on sourcing.” Powers and executive chef Juliard Ishizuka, from the Uptown location, will work in tandem and support one another for both locations. Continue reading
by Steven Doyle
God love Jeffrey Yarbrough. He is one of the strongest supporters of restaurants in Dallas, and when the man decided that there needed to be a holiday that celebrated what should be our state dish, chicken fried steak, he went to Austin to do something about it. This is why every October 26 we celebrate Texas Chicken Fried Steak Day as proclaimed by the Texas Legislature.
For most of us we didn’t need a proclamation, but how fun is it that it is all nice and official like. It sort of mandates the fact that we cannot go the day without sampling at least one platter of gravy soaked fried meat. Continue reading
by Steven Doyle
This week on craveRADIO we will host chef David Holben from Del Frisco’s in Dallas. Holben was trained as a saucier in France and has worked 3 Michelin Star restaurants in Europe before coming to Dallas to open The Riviera, but also worked kitchens at Mediterraneo and Toscana. Holben will talk beef, wine and his life as a chef-dad in Dallas.
Also on the program we will catch a glimpse of the Dallas Chocolate Conference and Festival held this October 26 at the Addison Conference Center. We will speak to founder Sander Wolf who will bring along a few chocolaty surprises. We heard he may even bring along a chocolatier.
Catch all the fun, food and conversation on craveRADIO this Sunday from 4 to 6pm on 1190am, or tune into IHeartRadio.com and select 1190 in Dallas to listen from anywhere on the planet.