Heads or Tails? Greater Dallas Restaurant Association will host their Annual Heads or Tails Seafood Boil on February 23rd from 6 to 9pm at the Rustic in Dallas. Attendees will enjoy all-you-can-eat crawfish, shrimp, beer, music, raffle prizes and more! This intriguing event sells out every year, so make sure to register early. Help GDRA welcome springtime and patio weather with the annual boil. Cost is $55 for members, and $60 for non-members. Continue reading
Tag Archives: The Rustic
Join us to celebrate this year’s Best of Big D winners at The Rustic. You’ll be the first to experience the best of the August issue, before it even hits newsstands. Enjoy a summer night out and kick back with a beverage and sample menu items from Dallas’ favorite restaurants. Tunes by DJ Sober and Sam Lao, and closing out the night will be Jackopierce, performing live at 9:30pm.
Get your tickets before they sell out (ticket price includes food and drink). Want free tickets? We have two pair for a lucky craveDFW reader. Comment below and we will select a name at random Wednesday morning at 10am. Winner selected at random.
This week’s installment of Date Night in Dallas is casual, and starts around 5pm.
Your first stop will be Dallas Contemporary art museum for a free exhibit featuring Richard Phillips. A 40-foot high Playboy bunny logo that had upset some residents of the West Texas town of Marfa is now on display at Dallas Contemporary along with many of his other works. The Playboy piece will be one of several three-dimensional art works displayed along with paintings and drawings. His subject matter ranges between political figures like George Bush and pop culture icons like Justin Timberlake and Dakota Fanning.
Richard’s first solo museum exhibition ends August 10th, so go visit before you run out of time. Dallas Contemporary is located is the Design District at 161 Glass Street in Dallas and open until 6pm. Your next stop Bowlounge is only a few blocks away. Continue reading
by Steven Doyle
Chef Matt Balke who opened the Rustic sends word that he gave notice 30 days ago and last night was his final shift at the popular venue. Balke has a beautiful history working with Sharon Hage at York Street, and with chef pal Jeff Harris at Bolsa. We should have his next destination very soon. Continue reading
by Steven Doyle Trinity River Audubon Center’s signature event, Scissor-tails & Cocktails, presented by the Omni Dallas, is the party to support outdoor education for North Texas children. With tasty treats from celebrity chefs, s’mores around the campfire, birds of prey, live music from the Dallas Family Band, a silent auction and so much more, it’s a fun and festive celebration benefiting Trinity River Audubon Center’s outdoor educational programs for kids. Ben Jones, Trinity’s Center Director, says “At Audubon Texas, we’re passionate about connecting kids to nature and building a foundation for conservation stewardship. Kids from Pleasant Grove to Preston Hollow from Lakewood to Lake Highlands and Oak Cliff to East Dallas – kids from every background and stripe; we believe every child deserves a proper introduction to the outdoors – No child left inside!” Continue reading
by Steven Doyle
Rustic has proven to be this amazing success and executive chef Matt Balke is celebrating with a special Real Ale Brewing Company dinner on February 28, 2014. This special dinner will include 6 courses for $65. For reservations email email@example.com or call 214-730-0596.
Check out this beautifully paired menu: Continue reading
by Steven Doyle
There are a few Dallas-based television opportunities that are well worth checking out. The first offers a local chef on Cut Throat Kitchen. The second is the locally produced program that bounces around the city scoping out the best restaurants. Lets check these out.
Cutthroat Kitchen features four chefs faced with three cooking challenges. Each challenge gives the chefs a type of dish to create, expecting them to refine the dish to high culinary standards within a limited amount of time. The typical time allotment is only 30 minutes for cooking, after 1 minute of acquiring ingredients from a pantry. After the dishes are prepared, a guest judge evaluates each dish and the chef with the worst dish is eliminated. In the first two challenges after the chefs have acquired their ingredients, the host presents a number of sabotage elements that are put up for auction to the chefs. The player winning the sabotage items can use it on the other chefs. Continue reading