Monthly Archives: February 2013

by | February 4, 2013 · 12:15 pm

Kitchen LTO Announced For Trinity Groves

trinity3by Steven Doyle

Bits of information have been filtering through from the new Trinity Groves. The groovy grove is about to explode with 35 shops, restaurants and related businesses. When I heard about the permanent pop up restaurant some months ago I smiled. It is genius to say the least. A restaurant that changes concept constantly. A new chef, new menu and new design every three months. That is super exciting and plays into the whole Groves incubator theme.

The exciting part is that you can be that chef. Jump and we will give you the whole dish on the new restaurant  Continue reading →

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by | February 1, 2013 · 4:44 pm

Hofmann Hots Opens Feb 8

dogby Steven Doyle

We have been quietly following Hofmann Hots for months now, and last night we received a really cool phone call from one in the know at the doggery that they will definitely be open a week from today, February 8, 2013. The mystery will soon be over. We were invited to a sneak preview and will bring you back all the great information and photos this coming week.

 

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by | February 1, 2013 · 3:05 pm

The Hunt For A Bowl Of Red: The Fatted Calf

IMG_5145by Bryan Coonrod

In our search for the perfect bowl of red, we asked contributor Bryan Coonrod to chime in on one of his favorite chili bowls in the DFW area. Bryan is one of the area’s hottest DJ’s in Dallas and has a voracious appetite.

One of my favorite suburban cities to dine in is Rockwall just east of Dallas on I-30 . You can find several of the top restaurants in the area here such as Ava, Zanata, Culpepper’s and The Fatted Calf where we end up today to try their Texas Red Chili. Chef-Owner Ted Grieb runs this establishment and delivers some awesome food time and time again, which you can tell by the full dining room we saw today. The chili here is quite the serving; a large bowl that you can call Texas-sized.  Continue reading →

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by | February 1, 2013 · 2:15 pm

Pat Robertson Cooking Class At Central Market

robertsonby Steven Doyle

The modern Asian cuisine of Five Sixty by Wolfgang Puck and Chef Patton Robertson has received many accolades, including four stars from the Dallas Morning News. Chef Robertson, a native of Texas, began his culinary career at Spago restaurant in Las Vegas and has been part of Five Sixty since its opening.

Tuesday, February 5, 2013 at 6:30pm the chef will show you how modern Asian flavors come together with the use of proper technique and fresh ingredients in these signature dishes in a special class at the Dallas Central Market. The class is $60 and you can register here.   Continue reading →

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by | February 1, 2013 · 1:44 pm

Dude, Sweet Hearts You

dude2by Steven Doyle

I love me some Dude, Sweet Chocolate, and not a week goes by that I don’t stop in for a visit and to snoop for something new from the warped and talented mind of Katherine Clapner. Be it her Trixie and Chim Chim bar which is a Szechuan peppercorn and lime chocolate bar, or the Fungus Amongus, a soft butter toffee made with porcini mushroom and pepitas.

Chef Clapner is always coming out with something new and interesting, and it pays to drop by one of the three locations which we list below.  A recent visit netted a beautiful box of foie and caramel coins that was only available at the Preston Center shop.    Continue reading →

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by | February 1, 2013 · 12:39 pm

Bolsa Celebrates Red Caboose Winery With Special Dinner

red cabooseby Steven Doyle

On Thursday, February 7th, Red Caboose Winery and Executive Chef Jeff Harris of Bolsa and Bolsa Mercado will team up for a wine dinner in honor of Red Caboose Winery’s recent honor, Top 10 Hot Brands of 2012 by Wine Business Monthly.

Based in Meridian, Texas, Red Caboose Winery starts with quality from the ground up, using certified grafted grapevines to “grow” their wine.  Red Caboose’s winery design philosophy is green.  With simplicity in mind, they created a winery that is energy efficient and sustainable.  Together with advanced geothermal cooling and photo-voltaic cells, they were able to achieve their energy goals.  The winery produces about 5,000 cases per year with plans to increase production in the coming years.    Continue reading →

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by | February 1, 2013 · 11:50 am

Start Your Year Eating Healthier At Start

DSC05329by Steven Doyle

The fast casual restaurant Start opened its doors back in August to a very eager and hungry crowd and has been busily creating a special menu of “good for you” foods that do not taste like diet fare. Start was conceived by Erin McKool who also created the menu and used her own recipes from home. This meant buying all the very best ingredients such as grass-fed beef, local honey and produce.

“Before my son was born I knew I was going to start a restaurant. After he was born I realized there was this niche you couldn’t find. There were no fast food places to dine that were healthy. I had a few go to places like Zoey’s, but you still had to deal with parking. You couldn’t go do a drive-through if you had someone asleep in the back. I started something I wanted, and I figured I was a pretty good representation of what people want,” said McKool.   Continue reading →

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