Brooke Egger is on the last leg of her tenure at Kitchen LTO. LTO is the quirky restaurant that changes chefs and concepts every four months, which is decided on by the public via and online voting system.The Trinity Groves restaurant is on its third chef, and the model seems to be working out very well. Each chef has been endeared with a public that enjoys their restaurants squeaky new. Egger comes to us from Santa Barbara, California and has a penchant for meat. She comes from a storied history of butchers, which fits well within the Dallas dining model. Continue reading
Tag Archives: Trinity Groves
Your wait for something terrifically sweet is nearly over. What has been almost two years in the making is about to come to fruition in Trinity Groves. When chocolatier Kate Weiser opens her doors August 19th it will have much the same wonderment of Wonkaland when Gene Wilder waved his cane as the flowing colors of sweets sparkled in the eyes of the children who stood in glee.
We were able to slow Kate down just for a moment this week to chat a bit about her grand opening. That in itself is a feat of magic since she is highhandedly orchestrating the operations with her tiny band of pastry chefs. Kate is a human dynamo, packed with energy with on setting: full steam. Read on for our chat with Kate. Continue reading
The Promise of Peace Garden is raising money to fund a new program where youth on probation in Dallas County will receive 12 weeks of unique training in life skills, career pathways and garden to table culinary experiences. Dinner will consist of four courses prepared by local chefs Sharon Van Meter of 3015, Graham Dodds of Hibiscus, Justin Box, and Ryan Barnett of Green Grocers. The dinner will be accompanied by wine from Oak Cliff Cellars, and guests will walk away with a newly created P.O.P. Garden Rosemary Delight by Dr Sue’s Chocolate. Continue reading
This column is intended to help couples, whether single or married, to have special date nights that do not break the bank, while still experiencing fantastic evenings with high quality food and drinks. My intention is to provide you with suggestions to help prevent date night monotony.
For our first date night recommendation, your first stop will be Resto Gastro Bistro in the up-and-coming Trinity Groves neighborhood. Resto is west of downtown Dallas across the Margaret Hunt Hill Bridge at 3011 Gulden Ln. Valet is complimentary, and there is plenty of self-parking spaces available too. Continue reading
Tomorrow night (July 1) Luck in Trinity Groves will host a little party, and you are invited. They have scheduled Sean Evan, based out of Austin, playing on the patio from 7:30-10pm, July 1st, along with a special tapping of Revolver’s Fracker Barrel One.
Revolver tells us, “We aged Mother’s Little Fracker stout in French Oak Barrels that previously held Syrah Red Wine made by Granbury’s Barking Rocks Winery. The beer was aged for over a year, then blended with younger stout to create a balanced impression of chocolate, oak and fruit, with a dry finish…Red Wine Barrel Aged Stout – ABV: 7.75% – IBU: 50″. Continue reading
Restaurant genius Phil Romano is opening yet another restaurant in Trinity Groves. The latest to join the ranks is a fast casual spot called Potato Flats. Think fancy baked russet and sweet potatoes stuffed with a whole host of fresh chef prepared items. These are not your ordinary buttered spuds, but instead a full meal with the potato as its canvass. The restaurant is due to open July 1, 2014 at 11am.
Interesting enough, Romano himself created the potato smasher, which you think an ordinary brick would suffice. Instead the smasher is a large hand-powered device that has a round center, and perfectly smashed the potato leaving no room for error. It is quite something to behold. Continue reading
A night in Trinity Groves always compels me to make at least a pit stop into Casa Rubia, the kicked up tapas restaurant cheffed by James Beard nominated Omar Flores. Last evening was no exception. I sauntered in for a cocktail, but actually walked away with a happy belly full of crab. In this case it was three smallish soft shells that were perched so beautifully on my plate ever so lovely. Continue reading