Monthly Archives: March 2018

by | March 19, 2018 · 10:42 am

Up On Knox For The Perfect All Day Repast

up_on_knox_DAL.jpgby Steven Doyle

Kissing cousins to Le Bilboquet located within walking distance, Up on Knox is a more refined version of the French brasserie. The decor scream brasserie with elegant touches deserving the neighborhood and also befitting the menu and theme. Although the menu is not decidedly French, look for beautiful technique on this chic menu.

The restaurant is open all day starting with a breakfast menu that includes a variety of pastries such as croissant, sticky buns and toasts. Along with pastries look for a few egg dishes, you will want to tastes the Gruyere omelet with fresh herbs and mixed greens. It may ruin you for other omelets. Continue reading →

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by | March 19, 2018 · 9:46 am

Shell Shack Uptown Is Moving To Henderson Ave

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Shell Shack opened its Uptown Dallas location in late 2013. And now, that flagship restaurant, which has since spawned five others, is packing up and moving to Henderson Avenue. The restaurant will occupy the former Mellow Mushroom space, which means more interior seating, a patio and a bigger parking lot. The Uptown building won’t go to waste, however, as Shell Shack founder Dallas Hale will be opening a new poke concept called Poke Go Go. Continue reading →

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by | March 15, 2018 · 9:36 am

Dallas St Patrick’s Day Guide to Fun and Frivolity 2018

st pats2by Steven Doyle

The main event going on this weekend for may is the parade in celebration of St Patrick’s Day. This might make visitors for the NCAA smile, or perhaps frown. Regardless where you stand on the Greenville parade the time to don your green apparel is upon us. Beannachtai na Feile Padraig!

Today we have assembled some fun activities that involve a parade, and a few others to distract you this weekend. Continue reading →

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by | March 14, 2018 · 9:27 am

Best Corned Beef in Dallas

katz.jpgby Steven Doyle

Corned beef is made from brisket, a relatively inexpensive cut of beef. The meat goes through a long curing process using large grains of rock salt, or “corns” of salt, and a brine. It’s then slowly cooked, turning a tough cut of beef into one that’s super tender and flavorful.

Ireland was a major producer of salted meat, going back all the way to the Middle Ages and lasting through the 19th century. It wasn’t always called corned beef, though. That didn’t come until the 17th century when the English coined the term. Continue reading →

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by | March 13, 2018 · 9:22 am

Niwa Celebrates Japanese Meat Day Each Month

TX Wagyu

Niwa Japanese BBQ is declaring Niko No Hi or Meat Day an official must-have holiday every 29th of the month in Dallas, starting on March 29, 2018.  Popular in Japan, every 29th of the month is Meat Day and it’s celebrated by eating meat that day.

Why the 29th?  It’s a curious word play of the numbers 2 and 9.  The number components make up the word ni-kyuu which sounds similar to niku which means meat.  Continue reading →

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by | March 12, 2018 · 7:11 am

Richardson’s Dog Haus Announces Chef Collaboration

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Dog Haus, the critically acclaimed gourmet hot dog, sausage and burger concept, announces Stephanie Izard as the newest chef to join the year-long collaboration series in partnership with No Kid Hungry. For the series, Dog Haus has enlisted eight nationally celebrated chefs representing regions of the country in which Dog Haus has locations, each of whom is creating limited time menu items to be served at all Dog Haus locations every two months throughout 2018. Continue reading →

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by | March 9, 2018 · 10:08 am

Eat Me: Cơm Gà Xối Mỡ at Pho Pasteur

cornishby Steven Doyle

There are so many wonderful dishes to be found at the Richardson pho staple restaurant, Pho Pasteur. You will certainly enjoy the bun mang vit, duck soup to you and me, or the grilled pork chop adorned with a fried egg. But today we wish to order the Cơm Gà Xối Mỡ, or simply a Cornish hen and rice.

The tiny hen is plump with juicy meat, and a deliciously crisped outer layer that quickly relents with each bite. This dish pairs perfectly with the fresh spring rolls.   Continue reading →

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by | March 9, 2018 · 8:40 am

Meet Kiwee, Kiwi’s Little Cousin

kiweeby Steven Doyle

Just when you thought you tried every fruit imaginable, comes along a new taste sensation… the Kiwee. This is the younger cousin to the fruit, kiwi. Unlike its counterpart, the kiwee has no fur and does  not need to be peeled to be eaten. The fruit is not genetically modified, and was actually discovered growing wild in China. The fruit had a short shelf life and did not take kindly to shipment. New Zealand fruit growers cross-bred the heartiest versions of the fruit to solve that problem, and soon the kiwee was born.   Continue reading →

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