Pappas Bros. Steakhouse is pairing with Favia Erickson Winegrowers, a most revered Napa Valley winemaker, for an exclusive wine dinner. Guests will explore limited small production wines from the renowned vineyard. Andy Erickson with Favia Erickson Winegrowers will be in attendance to discuss his passion and expertise in winemaking for not only his own winery, but also wineries in other parts of the world. This special dinner will be held Wednesday, February 25, 2015 at 7:00pm.
Cost is 275. per person plus tax and gratuity. For reservations please call 214.366.2000. Now check out this menu: Continue reading
by Steven Doyle
A visit to San Antonio used to me plenty of enchiladas and mariachis, and while those are always wonderful the latest cuisine coming out of the Alamo city is hot, fresh and vibrant. The young chefs are doing in San Antonio much like they are doing in Dallas and across the country – creating innovative fare for a more than eager audience. One such chef we visited was Robbie Nowlin, from the Hotel Valencia’s Citrus restaurant (located on the Riverwalk), who is self taught, like many of the super talents who began cooking at a young age and has risen through the ranks of such notable restaurants as The French Laundry, The Lodge Restaurant of Castle Hills and Las Canarias at Omni La Mansión del Rio. Continue reading
by Steven Doyle
You may have heard of the quirky little restaurant in Wautaga, Texas, Chef Point. Chef Point offers a full scale menu inside the Wautaga Conoco station, including their award winning burger, a full complement of seafood and steaks with everything in between. Chef Point serves breakfast, lunch and dinner.
What really motivated us to drive out to visit the restaurant is the legendary chicken and waffles. And they were every bit as delicious as they were described to us by one of our readers who suggested we try this dish out. Continue reading
Patina Green Home and Market, located on the historic McKinney downtown square was named best sandwich in Texas according to Food Network Magazine. Now, after nearly 5 years in the lunch business, the owners are introducing a dinner menu on Thursday, Friday, and Saturday evenings each week, and it will most likely be an award winner as well.
Chef Robert and Kaci Lyford opened Patina Green in June 2010 when their family was in need of some healing. Kaci’s mother’s husband had just lost his battle with cancer and their world was shaken. Their eyes began to open to see the unfortunate reality of the American food system, and began their search for locally grown real food. Besides weekly farmer’s markets, the quest was difficult, and so their focus for Patina Green became clear. Continue reading
by Steven Doyle
Hunkered down in the mess of construction rests a simple village of restaurants that includes a Bob’s Steakhouse outpost, a Fireside Pies, and something fairly tasty called Winewood Grill, all tucked away just off the bow of that nightmarish road rework alongside Grapevine, Texas. Also joining in the square is a newish anchor that has been running strong since October 2011, Mia Dia From Scratch.
Mia Dia is cheffed by Gabriel DeLeon sho you may remember from La Margarita in Irving, and Masaryk Modern Mexican Kitchen in Addison which no longer exists. The chef might have been a foreshadowing of the scene to come and joins well executed Mex-Mex in the area like Abraham Salum’s Komali in Uptown and Mesa Veracruz in Oak Cliff as prime examples of how technique, use of fresh imaginative ingredients and the love for proper Mexican cookery should be plated. Continue reading
by Steven Doyle
When it comes to modern home chili remedies we have a few people to thank. First there were the “powder men”, a term I believe chili maven Frank X Tolbert to have coined, and then there are the butchers who first canned and made brick chili to sell to the chili loving consumer. The former dating as far back as the mid 1800’s, and the latter at the dawn of the 20th century.
Tolbert devotes a chapter of his book “Bowl of Red” to the powder men, and waffles on who he thinks brought powdered and packaged chili to mankind. He first attributes William Gebhardt of New Braunfels, but paragraphs later he names DeWitt Pendery of Fort Worth. A little digging shows that both started grinding a powder chili mix in 1890, so it is easy to understand Tolbert’s quandry. Continue reading
ATX Brands announced today the official plans for Gino’s East’s expansion across Texas with five locations expected to open within the coming year. ATX Brands Founder and CEO Doug Guller will bring the Chicago pizzeria’s signature dishes to all Texas locations, along with menu items created with a Texas spin. Guller, an Austin resident, owns the rights to all Texas locations of Gino’s East as well as iconic venues such as Parish, Historic Scoot Inn, Güller Hall, and Schroeder Hall, among many other properties.
“Gino’s East is an icon in the Chicago pizza scene and we’re excited to bring the classic deep dish style to Texas,” says Guller. “As soon as I tasted Gino’s East, I knew it was a concept that would work great here. I am so excited that this is a dream that turned into a reality.” Continue reading