by Steven Doyle
Abraham Salum has been busy travelling South America and gearing up for his next appearance at the James Beard House in New York. This time Salum will be taking along his Komali executive chef Anastacia Quinones (AQ to you and me). Continue reading
Filed under Steven Doyle
by Steven Doyle
It’s that time of year again. You know, when all our favorite bartenders (well, almost all of them) jaunt off to New Orleans for the annual convention at the Tales of the Cocktail. Not to be left out, we sent a few reporters to New Orleans to not only sip some fantastic cocktails, but to ferret out the new trends in boozery, sample some of the local cuisine and flavor and otherwise attempt to check in daily with some photos and a report.
Let’s see how our contacts do at the Tales. We hope to hear from them real soon. Right, guys?
Somehow I think this might be like chasing down Hunter S. Thompson reporting on the Super Bowl.
Filed under Crave, Tales of the Cocktail
by Steven Doyle
If you have been around the construction of the new Trader Joes on Greenville Avenue you may have noticed across Sears Street to the south there is a little shack undergoing some renovations. That would be Jason Boso’s Truck Park, a unique blend of food trucks, a Philly Cheesesteak stand, a bar, and a tree house. Boso likens the new venture to a super cool clubhouse not too unlike the Little Rascals might have had if they could drink booze. Also sans that whole He-Man Woman Hater’s Club thing, too. We are pretty sure there will be plenty of women carousing around the Boso club. Continue reading
Filed under Steven Doyle
by Andrew Chalk
This week Andrew Chalk takes in an interview with the winemaker at Messina Hof, a Texas vineyard established in 1977 by Paul and Merrill Bonarrigo, which is rooted in the union of two family heritages. Winemaker Paul Bonarrigo’s family dates back seven generations to Messina, Sicily. Merrill’s family is from Hof, Germany. Jump for the video. Continue reading
Filed under Andrew Chalk, Wine
by Ken Kucwaj
The big surprise in Las Colinas is the major revamp of the menu from the original Sfuzzi in Uptown. Brad Woy, Carey Edmund and the rest of the team have done a bang up job in creating a concise menu that makes you want to try every dish.
First of all the restaurant is huge. Over 10,000 square feet huge. It is well laid out, with a beautifully appointed main dining room, killer bar, private rooms for corporate events and some really nice patios. It’s all first class
Growing up in New York and eating the best Italian food in the world (sorry Boston and Philly) I have had a tough time, a really tough time, finding an Italian place I want to go back to. Continue reading
Filed under Kenny Kucwaj
by Andrew Chalk
Palm Bay Imports brought Raimund Prüm, owner and wine maker of S.A. Prum through town this week and I had the honor of interviewing him at Oceanaire. As well as speaking better English than me he also showed his deep commitment to the integrity of the wine from his native Mosel region of Germany, home of some of the best Riesling in the world.
Jump for Andrew’s video interview with the winemaker. Continue reading
Filed under Andrew Chalk, Wine
by Steven Doyle
We do not normally run information on chain restaurants such as Denny’s, but the person who sent the press release was so sweet and said they read us often, we simply couldn’t resist. And there are some freebies you might like to pick up on.
This Thursday at 9am at the newly remodeled Denny’s in Garland at 457 W I- 30 will offer up 100 free Grand Slam breakfasts as well as 100’s of other prizes of lunch and dinner. That’s a pretty sweet deal if you happen to need breakfast and happen to be in that area of Garland, and happen to remember this post. You need to be the first to walk through the door, so plan on attending early. Continue reading
Filed under Steven Doyle
by Steven Doyle
The happy trend of pop-up midnight food service at Ten Bells Tavern in Bishop Arts continues. This time from a chef you may not heard from in the past, but certainly has made her mark in our community. Chef April Barney leads up the culinary program for DISD, and guides dozens of children each year into culinary arts. Upon graduation many students check into one of the local culinary schools, or better yet, they work in fantastic restaurants such as Nick and Sam’s and FT33 in various capacities.
Chef Barney also takes up the slack with many chefs at charity and other food events in Dallas. She recently helped with Fork Fight, and I have seen her at numerous other events such as Savor Dallas and Chefs for Farmers. Continue reading
Filed under Steven Doyle
