photo by Robert Bostick
Since the October announcement of Chef Bruno Davaillon’s departure from historic restaurant, The Mansion on Turtle Creek, many have wondered where the notable chef will be serving his acclaimed cuisine next – and most importantly – is he staying in Dallas? To answer the second question first, yes, Chef Davaillon is staying put in his adopted city, but most exciting is that Chef’s new restaurant will be in the currently under construction building 400 Record at 400 S. Record Street in downtown Dallas, formerly known as the Belo Building.
As has been reported, the new owners, the Hartland-Mackie family of City Electric Supply, will be moving their business to the building which will also house other tenants. Chef and the family are partners in the restaurant project which is yet to be named. Details are still being worked out, but the restaurant will be a casual contemporary eatery featuring refined, yet seemingly simply prepared foods using only the finest ingredients; certainly a trademark of Chef Davaillon’s cooking. Continue reading
by Virginia Kutchen
Specializing in tomato soup and grilled cheese, Tom+Chee is known for its fresh ingredients and quirky takes on comfort food classics. From the vegetarian Hippy+Chee to the offbeat Grilled Cheese Donut, Tom+Chee offers 20+ grilled cheese sandwiches, plus fresh salads, three versions of tomato soup, and an endless array of specials. The entire menu is made fresh, with no fryers, freezers or microwaves, and offers a variety of vegetarian, vegan and gluten-free options. Continue reading
by Jennifer Thomas
Thanksgiving is a time for family gathering, good food, and football; a time to take pause and reflect on the past year and note all for which we are thankful. As you are making your Thanksgiving menu and travel plans, please remember the families of Shared Housing. They are asking for your help to provided 100 families with Thanksgiving dinner. Continue reading
by Steven Doyle
Perhaps you have been to a churrascari or a Brazilian steakhouse and sampled the flurry of meats that is served by the gauchos. If you have chances are you have been to Fogo de Chao, which started with 9 locations in Brazil before expanding to the United States, with Dallas as its first domestic location. 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
by Steven Doyle
God love Jeffrey Yarbrough. Yarborough 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
The State Fair of Texas is not just about the fried food sensations. There is so much more going on, and many assist our community in a large way.
Although the 2015 State Fair of Texas has officially packed up for the year, its success will continue to impact the community long after Big Tex bids his final farewell for the year. Thanks to record participation from loyal fairgoers, the State Fair is breaking new ground with its nonprofit initiatives. Proving to be the most successful year in Fair history, the 2015 event brought big crowds and an even bigger community impact. With the majority of funds going to participating vendors, the Fair generated in excess of $53.6 million in coupon sales for food and rides – an all-time record, making the event the most successful in its 129-year history. Continue reading