Salt & Straw opened this morning on Henderson Avenue. If you’ve heard the name and wondered what the fuss was about, today is a good day to find out.
The Portland-based ice cream company set up at 2323 N. Henderson Ave., Suite 107 — right next door to Gemma, open daily from 11 a.m. to 11 p.m. The phone is (214) 716-2440. You can walk up or order ahead at order.thanx.com/saltandstraw.
Continue readingFiled under Steven Doyle
There is a pastry that launched a bakery. Not a concept, not a business plan — a single bite of kouign-amann at a New York patisserie that Alison Weinstein and her teenage daughter Ashley shared years ago, looked at each other across the table, and decided that Dallas needed one. That moment is how Sugar and Sage Bakery came to exist at 4314 Lovers Lane in University Park, and the kouign-amann is still the reason to go.
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The Design District keeps stacking up new restaurants like it has something to prove, and at this point it basically does. Carbone, Delilah, Ospi, Maroma — the neighborhood has become its own dining destination in a way that would have been hard to predict five years ago. Alára, the new modern Mediterranean from Turkish-born chef Onur Akan, opened quietly into all of that noise about three weeks ago, and it may be the most personal restaurant in the bunch.
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Summer in Dallas is not for the timid. It is hot, it is relentless, and it demands a game plan. If you are hosting a pool party this season, the smartest thing you can do is stop trying to play bartender the whole afternoon and make one great batch cocktail that does the work for you. Then fill a tray with a few things people will actually talk about. Here is our version of a proper Crave-worthy pool day.
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There is a moment, usually right after the ferry rounds Brant Point and the harbor comes into full view, when Nantucket stops looking like a place you read about and starts looking real. The old gray-shingled buildings. The white clapboard. A lighthouse so modest it seems almost shy. You understand immediately why people come back every summer for thirty years running and can never quite explain why.
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Most people have written off Soave entirely. That’s understandable. For decades the name meant cheap, thin Italian white wine — the kind of thing that ends up in a carafe at a red-checkered-tablecloth restaurant without anyone asking for it by name. A lot of Soave still is that. But the category has a ceiling most drinkers have never seen, and the 2023 Pieropan La Rocca is about as close to that ceiling as it gets.
The Pieropan family has been making wine in Soave since 1890. The fourth generation runs things now, and their La Rocca bottling — named for the single five-hectare vineyard it comes from on the slopes of Monte Rocchetta — has been one of the benchmarks of Italian white wine since its first release in 1978. The vineyard is farmed organically, the soils are limestone-rich clay, and the grape is 100 percent Garganega.
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Buying White Borneo Kratom online for the first time can seem easy at first; you can simply choose the product, add it to your cart, and wait for the delivery. But once you start comparing websites, the process gets more complicated. Some product pages may look similar, while others may have something different to offer.
This makes the overall process tiring and confusing! Therefore, it is important to slow down and verify each detail before you buy White Borneo Kratom online. This guide might help you choose the right White Borneo product and shop online wisely.
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By Chef Annie Greenslade
Surrounded by Texas wildflowers on a crisp Texas spring morning with the steady hum of thousands of bees beginning their intensive work, Burleson’s Honey delivered something far more immersive than a standard tasting event. This was a firsthand look into one of Texas’ most enduring agricultural legacies — and it involved stepping directly into the world of the hive.
Chef Mallory Atkins, of the beloved “Farm to Belly,” and I suited up in full beekeeping gear before approaching active hives buzzing with life. There is something simultaneously thrilling and humbling about holding a frame directly from inside a hive, completely covered with live bees still working. What initially feels chaotic quickly reveals itself to be astonishingly organized.
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