The Man Behind Lakewood Landing Is Fighting Again. Dallas Is Rallying

Bill Rossell found out last week that he needs dialysis and is facing a kidney transplant. He posted on social media about it, not really knowing what to expect. Dallas answered immediately. People who had been coming to Lakewood Landing for twenty years — who had never said out loud what the place meant to them — said it all at once. “I feel rejuvenated,” he said. “I keep saying that word. I’m overwhelmed with happiness.” For a man who has been through as much as he has, that response means everything.

To understand why Dallas showed up that way, you have to know the story.

Continue reading

4 Comments

Filed under Steven Doyle

The Restaurant Dallas Keeps Coming Back To: A Look at Parigi and Janice Provost

Most Oak Lawn restaurants don’t make it to their fifth year. Parigi just hit 42. Not coasting on nostalgia, not trading on a legacy — actually cooking, actually full, actually relevant. That doesn’t happen without someone very good at the wheel.

Janice Provost was selling long-distance service in the late 1980s and early ’90s, cold-calling businesses across Dallas and Fort Worth, working her way up through a telecom career she was good at but never loved. The problem wasn’t the work ethic. It was that she’d close a deal and then lose control of the outcome. The product went out the door and what happened next was somebody else’s problem. After twelve years, she was done.

Continue reading

Leave a comment

Filed under Steven Doyle

Traditional Welsh Dishes Making a Comeback in Modern Kitchens

Traditional Welsh cuisine is experiencing a quiet but meaningful revival in both home kitchens and restaurants. Rooted in practical farmhouse cooking, these dishes were shaped by locally available ingredients such as lamb, dairy, oats, leeks, and coastal produce, much like coastal food traditions found in places like whangamata. Today, they are being rediscovered and adapted to suit modern preferences, including lighter cooking methods, vegetarian diets, and sustainability concerns.

Continue reading

Leave a comment

Filed under Crave

Tiffany Derry’s Radici Is Making May Worth Showing Up For

Tiffany Derry’s Radici Wood Fire Grill has been one of the more interesting stories in DFW dining since it opened — an Italian concept built around a wood-fired grill, handmade pastas, and a chef who has never been shy about folding Texas into everything she does. May is a good month to pay attention to what both locations are doing.

Continue reading

Leave a comment

Filed under Steven Doyle

Denton’s Osteria Il Muro Is a James Beard Finalist. It Seats 22 People

There is a restaurant in Denton called Osteria Il Muro with 22 seats, a backyard garden, and a menu that changes every single day. It is one of the hardest reservations in North Texas. People set calendar alarms for the last Monday of each month — the one morning the next month’s tables are released — and still don’t always get in.

The chef who runs it is a James Beard finalist for Best Chef: Texas. His name is Scott Girling. Most of Dallas has never heard of him.

Continue reading

Leave a comment

Filed under Steven Doyle

Five Colorado Towns Worth Every Mile of the Detour

Everyone knows Aspen. Everyone knows Vail. You book the flight, you rent the gear, you pay the resort prices, and you come home having seen the version of Colorado that was designed to be seen — groomed, expensive, and full of people doing exactly what you’re doing.

The Colorado worth knowing is the other one. The one where a town of 400 people has a winery that outperforms Napa at altitude. Where a Victorian saloon still has the bullet hole from when Doc Holliday was a regular. Where a chef-trained café changes its entire menu every week because the farm down the road harvested something new. Where you pull off the highway not because a sign told you to, but because the canyon suddenly opened up and you had no choice but to stop the car.

Continue reading

Leave a comment

Filed under Steven Doyle

Prana: The Most Intimate Dinner in Dallas Comes from One of Its Most Decorated Chefs

Vijay Sadhu

Vijay Sadhu has been one of the most interesting chefs in Dallas for a long time. He opened Samar with Stephan Pyles and watched it become a James Beard semifinalist. He ran the kitchen at the W Hotel’s Cook Hall. He beat Bobby Flay on national television. He’s cooked for 50 people under a storm at a working farm in Van Alstyne while the lights flickered and the hail came down, and he didn’t miss a beat.

Continue reading

Leave a comment

Filed under Steven Doyle

Ospi Opens in the Design District and the Pasta Alone Is Worth the Drive

Jackson Kalb was 13 years old the first time he walked into a real kitchen. Not his family’s kitchen — his parents, by his own admission, were not good home cooks. The kitchen he walked into was Mélisse in Santa Monica, a two-Michelin-star French restaurant, and he was there because a guest at one of his backyard catering gigs happened to know the chef. That chef was Josiah Citrin. He let the kid in.

Continue reading

Leave a comment

Filed under Steven Doyle