Monthly Archives: October 2012

by | October 16, 2012 · 10:17 am

Scottish Rite’s Treasure Street Thursday Evening

by Steven Doyle

Scottish Rite’s annual fundraiser Treasure Street is this Thursday evening and will feature some of the area’s top chefs including : Julian Barsotti-Nonna and Carbone’s, Anthony Van Camp-Ser Steak and Spirits, Bruno Davallion-Rosewood Mansion on Turtle Creek, Paula Lambert-Mozzarella Company, Monica Greene-Monica’s Nueva Cocina, Jim Severson-Sevy’s Grill, Janice Provost-Parigi, Molly McCook-Ellerbe Fine Foods, Larry Guilbeau-Central Market, Bruce Auden-Bige on the Banks and Jason Dady-Tre Trattoria and Bin 555.

The event is largely food-centric.  Dean Fearing is serving as the Chef Chair and will be on hand to not only cook but also entertain the crowd with the Barbwires with fellow chef friend Robert Del Grande of Cafe Annie and Texas country singer Robert Earl Keen.     Continue reading →

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by | October 15, 2012 · 3:19 pm

BBC Close To Opening And We Snagged A Menu

by Steven Doyle

Located next to the Quadrangle on Routh Street in Uptown Dallas, the BBC, or British Beverage Company, will swing its doors open wide to the public October 29, 2012. October will prove to be a busy month for restaurant openings, and we are eager to grab one of the first pints to pour from this pub.

Sporting 50 taps along with 100 bottles of beer, the BC should prove to be a welcome addition to the pub landscape in North Texas. There is also promise of a kicked up cocktail program and a selection of 45 wines and bubbles. Continue reading →

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by | October 15, 2012 · 3:03 pm

Food Photos From The Homefront

You always see the latest dishes from the pros, now let’s see yours!  Show us what’s being served at the table closest to home.

Carnitas quesadillas cooked on hot rocks by Mikhail Ahi

If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.

 

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by | October 15, 2012 · 1:47 pm

Tu-Lu Gluten-Free Bakery Opens Third Loction

by Steven Doyle

For a majority of human beings that traverse across the planet the thought of a crouton is hardly worth mentioning. The breadstick you enjoy at any red-sauced Italian joint comes second nature, as does the biscotti you dunked earlier today in your morning coffee. However, for the gluten-intolerant these things are avoided and often times missed. For the gluten-intolerant child it can be disheartening not to enjoy a simple cupcake or slice of birthday cake.

When news scrolled across my desk this morning detailing the third location for Tu-Lu’s Bakery which has set up shop in the West Village in Dallas, these images of simple joy crossed my mind.     Continue reading →

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by | October 15, 2012 · 9:09 am

Änglagård’s “Viljans Öga:” Progress and Continuity

by Dr. Spin

I was primed for a new release from a band like Änglagård. Despite my efforts to keep my prog box shut with the Jellyfish project, its top was blown off by the release of Rush’s Clockwork Angels and Astra’s The Black Chord earlier this year. Once I caught wind of Viljans Öga, I became determined to purchase a legit copy, hopefully from as close to the band as possible. Unsurprisingly, however, getting a hold of a new release by this incredible but relatively obscure Swedish band involved a little more diligence than a simple trip to the local record store. I lurked and lurked on their site, and when the CD release was announced, I placed my order immediately ….and waited.

 

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by | October 12, 2012 · 1:32 pm

Blue Man Group Added To Holiday Line Up At Winspear

by Jennifer Thomas

The AT&T Performing Arts Center announced today a return engagement of Dallas favorites Blue Man Group as a late addition to its current season.  Blue Man Group will play a strictly limited holiday engagement from December 26-30, 2012 in the Winspear Opera House as a special presentation of the Lexus Broadway Series.

“Our previous engagement of Blue Man Group was for two weeks and did record-breaking business,” said Doug Curtis, acting CEO of the Center. “With only one week this time, we expect tickets to be in very high demand, especially during those unique days between Christmas and New Year’s Eve when kids are out of school and people are looking for family-friendly activities.”   Continue reading →

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by | October 12, 2012 · 1:00 pm

Jon Bonnell Celebrates His Restaurant’s 11th Anniversary

by Steven Doyle

It’s been a fruitful 11 years for Chef Jon Bonnell, owner of his namesake restaurant, Bonnell’s Fine Texas Cuisine. Today the chef celebrates his anniversary of the restaurant in grand style, and will be pouring from his mammoth bottle until it runs dry.

Bonnell is native to Fort Worth with a rich family history. He graduated from Vanderbilt with the notion of being a school teacher. After a few years of teaching math and science, the chef took off to study at the New England Culinary Institute in Vermont. This is the same school attended as Dallas chef Abraham Salum and Food Network’s Alton Brown.   Continue reading →

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by | October 12, 2012 · 12:12 pm

Behind The Stick: Sundown At The Granada’s Josh Hendrix

by Jason Kosmas

Sundown at the Granada is a true revitalization of the once deteriorating Greenville Avenue. Boasting local and seasonal dishes, many vegetarian options and craft beers, it also can be proud of Josh Hendrix. There is something very innocent about Josh Hendrix yet at the same time you feel like you are talking to the reincarnation of Hunter S. Thompson. He has an unyielding child-like passionate for the craft of making great cocktails that makes you feel good about what you are drinking.

This adds up to pride without arrogance and Josh delivers straight-forward well thought out drinks on his menu at Sundown. He is eager to learn and to pass on what he has discovered to others. I shared some drinks with Josh at the Granada and we talked about how he got into the craft of cocktail making. Hopefully this interview will get me a chance to bartend for the band JJ Grey and Mofro who is playing at the Granada on October 26th (yes Josh, I was serious).          Continue reading →

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