Guest House, the Austin-born dinner spot known for tableside Wagyu and caviar cones, opens its Dallas location Wednesday, November 18, at 1900 Cedar Springs Road in Uptown. Reservations went live today.
Dallas is the fourth Guest House from RDM Hospitality. The first opened in Austin in spring 2024, followed by Las Vegas later that year and Scottsdale this past January. Aspen is next on the list.
Continue readingFiled under Steven Doyle
Order lomo saltado for the first time and the plate looks like a happy accident. Strips of beef, red onion and tomato, glossy with soy sauce, next to white rice and a heap of french fries. It’s one of the most popular dishes in Peru, and the reason goes back to 1849.
That’s when the first wave of Chinese immigrants arrived in Peru, mostly Cantonese laborers brought over for the sugar plantations, railroads and guano islands. Many later settled in Lima and opened restaurants that Peruvians came to call chifas. They brought the wok and soy sauce to Peruvian ingredients, and lomo saltado is the dish that crossed over onto nearly every Peruvian menu.
Continue readingFiled under Steven Doyle
Graham Elliot has spent the last four years helping shape other people’s restaurants in Fort Worth. Now he’s opening one of his own.
Commodore Tavern & Terrace is headed for 1101 W. Magnolia Ave. in the Fairmont District on the Near Southside, in the space that was home to The Magnolia wine bar. Elliot’s partner on the project is chef Charlie Rushton, the former corporate chef at Far Out Hospitality. Commodore is the first restaurant from Longshot Hospitality Group, the independent company the two are starting together.
Rushton is the less familiar name in Dallas-Fort Worth, and he brings serious miles. He was born and raised in England and cooked in Michelin-starred kitchens in London before working restaurants and resorts across Australia and the United States. He has called Texas home for years.
Continue readingFiled under Steven Doyle
Chefs For Farmers started in 2010 as one farm dinner for about a hundred people. This week it takes over Dallas for the 16th time, and the idea hasn’t changed much. Iris Midler founded it, and every chef still gets a stipend from the festival to buy from local farms, then cooks something worth the trip.
This is CraveDFW’s last look before the gates open. If you caught our early bird preview last month, here’s what has firmed up since, and eight chefs to find once you’re inside.
Continue readingFiled under Steven Doyle
Truluck’s is packing up, but not going far.
The Uptown seafood house at the corner of McKinney and Maple is headed one block north to 2619 McKinney Ave., into the ground floor of the One Uptown apartment tower. Filings with the Texas Department of Licensing and Regulation show the build-out of the new space, with construction slated to start this fall and wrap by March 2027.
Continue readingFiled under Steven Doyle
Biscuits and gravy has never needed a publicist. It shows up on the plate looking the same as it did fifty years ago, pale and peppery and a little messy, and nobody has ever sent it back for being plain.
The dish took shape in the American South in the years after the Revolutionary War, when food was scarce and money was scarcer. Breakfast had to carry a person through a long day of hard work, and it had to be cheap. A skillet of sausage drippings, a little flour and some milk could stretch a small amount of meat across a whole table, and a pan of biscuits did the rest.
Continue readingFiled under Steven Doyle
The costumes are wrinkled, the fake blood is smeared and somebody in your group just announced they are starving. Welcome to 2 a.m. on Halloween.
Good news. Daylight saving time ends at 2 a.m. Sunday, which means the clocks roll back and you get the 1 o’clock hour all over again. Dallas-Fort Worth has some great places to spend it, and we know exactly what we’re ordering at every one.
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John Tesar didn’t stay unattached for long.
Two weeks after his Knife Italian Steak closed at The Ritz-Carlton Dallas, Las Colinas, the Dallas chef has a new job. The Palladino Group has named Tesar its corporate executive chef, putting him over both Palladino’s Steak & Seafood restaurants, the original in New York’s Grand Central Terminal and the new Dallas location at 5959 Royal Lane in Preston Royal.
Continue readingFiled under Steven Doyle
