by Jennifer Thomas
Texas Spice at the Omni Dallas Hotel will be able to recreate their own “Omni family recipe” this holiday season. The three-meal-a-day restaurant is displaying a “holiday mix bar” where patrons can purchase the ingredients for spiced hot cocoa, festive brownies, specialty coffee creamer and more.
The seasonal “mix” is packaged in Ball jars (the perfect size for stocking stuffers) with signed recipe cards by Chef Jason Weaver, giving that down home Texas Spice feel.
Filed under Jennifer Thomas
by Steven Doyle
Dallas has joined the ramen craze by storm. In the past weeks we have noticed more shops either opening or announcing that they will open. This is a good thing. One of our favorite ramen restaurants in Deep Ellum is Tanoshii Ramen + Bar. You may recall this as our first encounter, and was elated with the visit. One of our favorite items was the appetizer-sized banh xeo. Banh Xeo is a sizzling crepe made from rice batter and stuffed with pork, shrimp and veggies. The name banh xeo means ‘sizzling cake’ from the sound it makes as it is being grilled. I could eat a barrel of these at one sitting. Continue reading
Filed under Steven Doyle
by Steven Doyle
One of of our very favorite pizzas in Dallas comes out of a kitchen in a dive bar in Dallas. Bryan Street Tavern is the home of some fantastic kicked up bar fare, but the pizza is why so many go to this neighborhood tavern. That, and the wall of tasty local craft beers. It is definitely a weekly go to spot for me.
Some time back the owners of Bryan Street Tavern invited me to come up with a pizza combination that they could name craveDFW. Flattered, I started working on a recipe of toppings. I consulted some chef buddies over many Velvet Hammers and shots of Tullamore DEW. We had pie charts, graphs and even a flow chart that detailed how the pizza would be made. In the end I suffered the frustration that I wasn’t happy with any of the ideas that would take on crave’s name. Continue reading
Filed under Steven Doyle
by Andrew Chalk
With the price of Champagne today it’s a treat to taste just one, but WinePoste has lots of them in a tasting of over 20 sparkling wines at their upcoming Champagne Extravagonzo. The event (rescheduled from the great ice storm) is on December 19th at 6pm at their location in the Design District. Tickets are a ridiculously low $25 per person ($40 per couple).
But wait.. .there’s more! They will be serving snacks including fresh oysters from the pacific northwest (oysters are the classic complement to Champagne). Get your tickets here or call WinePoste at (214) 272-3221. Continue reading
Filed under Andrew Chalk
by Steven Doyle
Stephan Pyles expands his empire by adding Sky Canyon to his growing list of restaurants. Located in Terminal D at DFW Airport, Sky Canyon seems to take elements from all the Pyles concepts including fried chicken from Stampede 66, and plenty from Samar which is currently under a major renovation.
The new restaurant is a collaboration between Pyles and Gina Puente. Puente openedLa Bodega, the first winery to be located in an airport, and opened Frullati Café and Bakery in 1996. Puente also introduced Nrgize Smoothies, Cereality (a breakfast cereal bar), UFood Grill and Urban Taco at its airport locations in 2008. In late 2009 Puente opened UFood Grill and Urban Taco restaurants at Parkland Memorial Hospital. Continue reading
Filed under Steven Doyle
by Brian Wall
Beer. When you think about the word and connotation behind the word, you might have some predisposed notions of what beer is and can be for most. Whether it’s sitting around the television watching a game, hanging by the pool/patio/deck on a pleasant night or grabbing a quick drink after work with a plate of wings, all of these hold a normal ideal of beer.
Some people take their beer experience to another level by sampling craft beers and learning more about what is out there, you may even read an article or two and get a notion of what you might be missing. For others, there are select beers that have the same daunting task as finding the “Holy Grail” (the Cup, not the bar) that are brewed in very small amounts, very limited areas and are typically cellared by those that can actually find them. Continue reading
Filed under Brian Wall
by Alex “Moose” Perez
We asked local competitive eater Moose Perez where he has been dining lately and he sent us over a short list. Interesting restaurants. We will check in with Moose on occasion.
When it comes to food I’m sure to be as picky as any Foodie, but when it comes to food competitions, you can bet I’ll eat anything thrown at me. There are four things that take precedence to eating and making it best choice for me: environment, service, drinks, and more importantly, quality of food. Here are my TOP FIVE places to eat that meet Moose criteria. Continue reading
Filed under Alex Perez
by Andrew Chalk
Texans know that San Antonio is the place in Texas where we go to play. However, while it has a firm hold on the family market, what with Sea World, Six Flags and the River Walk, Texans with gourmet pretensions have traditionally gone out of state to regional favorites like Santa Fe or New Orleans, or further afield to San Francisco or New York.
Could I, I challenged myself, construct a gourmet tour of San Antonio that while not, for example, having the same ethnic weighting as in the Creole and Cajun influences in New Orleans, or the same Sonoran desert sensibilities as Santa Fe, nonetheless stand up to those heavyweights in its own unique way? Turns out, it was a piece of cake.
I am defining ‘gourmet’ broadly as an ideal reflecting the finest in food and drink. So it may not be a meal, but rather a visit to a winery, market, brewery or distillery, for example. I am also assuming access to a car, so that you take advantage of San Antonio’s location at the foot of the Texas Hill Country. Continue reading
Filed under Andrew Chalk
