Look at what’s on this thing before you decide whether you’re the kind of person who orders it.
A beef patty, ground in house. A chicken fried mashed potato cake sitting on top of it, which is exactly what it sounds like and better than it has any right to be. Bacon. A fried onion ring, whole, riding the middle. And chorizo gravy over all of it, running down into whatever it can find.
Continue readingFiled under Steven Doyle
Pomegranates come into season here right about the time the evenings finally drop below ninety, and the two things belong together. This is a drink for that stretch, when it’s still warm enough to sit outside but the light’s going earlier every week.
Continue readingFiled under Steven Doyle
There’s a brewery behind the hospitals off Harry Hines that’s been making some of the best hazy IPA in this city for eight years, and most of Dallas drives past the exit without knowing it’s there.
Celestial Beerworks is at 2530 Butler St. in the Medical District. Matt and Molly Reynolds opened it in the fall of 2018. He’d been homebrewing for years and brewing for Malai Kitchen before that. The taproom is painted up in constellations and space imagery, and every beer gets named like a lost B-side.
Continue readingFiled under Steven Doyle
North Texas has been eating chiles en nogada for years now. Kitchens here have run it every September for the better part of a decade, and Fort Worth has one restaurant that treats it as an annual festival rather than a special. What still gets lost is why it shows up when it does and disappears when it does, which turns out to be the most interesting thing about it.
Continue readingFiled under Steven Doyle
The interesting bottle at this dinner isn’t the one everybody will talk about on the way out.
JW Steakhouse, inside the JW Marriott in the Arts District, is running a one-night Macallan pairing Thursday, September 24 at 7 p.m. Five courses, the Core Collection at 12, 15 and 18, a pour of the First Light, and a closing dram of the 25. It’s $195 a head with valet, 21 and up, seats limited, reservations through OpenTable. The menu hasn’t been released.
Continue readingFiled under Steven Doyle
Another Austin concept is coming up I-35, and this one is at least honest about wanting to be a party.
Guest House opens in October at 1900 Cedar Springs Rd. in Uptown, the fourth location for a brand that started in Austin in the spring of 2024 and has since put rooms in Las Vegas and Scottsdale. Aspen is next. The Dallas announcement went out this morning.
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Eduardo Osorio is taking over the food at all of it.
The Village Dallas named him culinary director this morning, which puts him over Meridian, Over Under, Village Beach Club, Anise and Buzz & Bustle, plus whatever the property opens next. He stays on as executive chef at Meridian, which is the job he already had and the one that made the case for this one.
Continue readingFiled under Steven Doyle
The food comes out wrapped in a banana leaf, folded shut, hot enough that you feel it through your fingers when you pick it up. Nobody opens it for you.
Peel it back and you catch a face full of steam. Coconut, chili, and something green underneath that you won’t be able to place.
That’s nasi bungkus. If you eat one good new thing this month, make it this.
Continue readingFiled under Steven Doyle
