A Trulucks Valentine

Truluck’s Dine-In special Valentine’s Menu will include a Maine Lobster Ravioli made with a butter poached tail, handmade lobster ravioli, artichokes, mushrooms and spinach with smoked pecorino cream and tomato confit for $89 (Offered 2/11-2/14).

To complement this delicious dish, Truluck’s suggests a white wine pairing of Feudo Montoni, Della Timpia, Grillo, Sicily, 2018 at $56 a bottle and Lovers can end the meal with a delectable slice of Strawberry Chocolate Cake, a fudgy chocolate cake with strawberry cream cheese icing and topped with a chocolate covered strawberry ($14 – Offered all of February).

Reservations can be made via Open Table or by calling the location of your choice. While reservations are not required, they are highly recommended as desirable time slots will go rapidly. 

2401 McKinney Ave, Dallas, TX 75201, 214-220-2401
Southlake: 1420 Plaza Place, Southlake, TX 76092, 817-912-0500
www.trulucks.com

Leave a comment

Filed under Steven Doyle

Sweets For Your Dallas Valentine

couple-holding-hands-sitting2by Steven Doyle

When we think of Valentine’s Day we tend to think of chocolate, love, and presents, yet most of us don’t know that Valentine’s Day has its roots in an ancient Roman fertility festival called Lupercalia. It was a festival celebrating early spring, fertility, the ancestors, and love. The ancient priests would sacrifice a goat and then make their way around the perimeter of the city of Rome, lightly tapping women on the way with strips of the blood-soaked goat’s skin. No one thought this was strange, as this was an invitation for the spirits of the ancestors to re-incarnate through the cycle of rebirth and ensure fertility. At the end of the day single girls would write their names and place them into an urn. Each bachelor would pick a name out of the urn and would spend the year with her — thus ensuring fertility for the community. Continue reading

Leave a comment

Filed under Crave, Steven Doyle

Meet The Peppers

Mexican chiles, Mexican Chilies, Mexican Chillies, Mexican Chillis picking the right spelling let alone picking the right chile for a dish is challenging.

Chiles are considered staples in Mexico and even entering a grocery store you will see piles of dried chiles that tempt you, but if you don’t know what to use them for it can be a bit of a challenge.

Continue reading

Leave a comment

Filed under Steven Doyle

Fort Worth Ghost Kitchen

Innovative Chef Lanny Lancarte announced today that Fantasma Kitchens has launched Pizza Zapasta and El Pollo Tocayo. The kitchen is located on the footsteps of Fort Worth’s trending North Side, joining Lancarte’s first all-delivery concept, Eat Fajitas, the fiesta delivered to your door. All three concepts will be located under a singular roof inside a renovated Methodist Church.

Fantasma Kitchens (fantasma defines as ghost in Spanish), will be Lancarte’s second venture into the ghost kitchen movement and completes his trio of food concepts. Eat Fajitas, El Pollo Tocayo, and Pizza Zapasta will be available “ghost-style,” served to customers in to-go and delivery options available within the Fantasma Kitchens app.

Continue reading

Leave a comment

Filed under Steven Doyle

Owners of The Charles Announce Formation of Duro Hospitality, Upcoming Projects

Duro Hospitality, the group behind the beloved Design District hot spots The Charles, Bar Charles, and its newest hot spot Sister, is proud to formally announce the establishment of their hospitality firm specializing in operations, concepting, development and design focused on restaurants, bars, hotels and multi-family projects. 

Duro Hospitality was created in 2020 as a collective approach to creating unique and inspiring hospitality brands and experiences. The founding managing partners – Chas Martin, Benji Homsey, Corbin See and Ross See – each bring unique expertise and talents to the team that contribute to the overall success of the group. 

Continue reading

Leave a comment

Filed under Steven Doyle

When is it Safe to Consume Oysters?

You may have heard the legend that good oysters are available only during months that contain an “r” in their name and that those months constitute oyster season. The rule dates back to the days before refrigeration when oysters could spoil quickly. These days, you can enjoy oysters throughout the year, but it is still important to know in which months oysters are in season and where you can get the tastiest oysters that won’t leave you feeling ill.

Continue reading

Leave a comment

Filed under Steven Doyle