by Steven Doyle
There was a major disturbance in the force today in the Dallas chef world. Graham Dodds, the wunderkind chef who opened the Statler redux is no longer with the hotel.
We reached out to all parties concerned, and rumors were flying from the community. Dodds is bound by a severance package that prevents him from commenting, as is the case with a manager and another unnamed chef Dodds brought on to the team. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Richard Montañez has become a cultural icon that transcends sociological and economic barriers. His invention is now firmly ingrained into pop culture and is the stuff chefs have embraced as a viable ingredient to attract new set of customers craving something very hot, very spicy. You see, Montañez invented the Flamin’ Hot Cheeto for Frito-Lay, located locally in Plano, Texas.
In his memoir, “A Boy, a Burrito, and a Cookie,” he described arriving at his white elementary school during segregation. His bus was green, while the white children rode a yellow bus. Speaking only Spanish, he couldn’t understand anyone. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Courtney and Brian Luscher are this amazing husband and wife team that make The Grape the legendary restaurant it is today. Their restaurant is 46-years old this month but have been owners since 2007. At the time they purchased the restaurant for its original owners, Kathy McDaniel and Charlotte Parker, the market crashed nearly the same day they signed papers of ownership. Continue reading
Filed under Crave, Steven Doyle
Plano’s booming Legacy West development will soon be home to one of the most highly anticipated new dining destinations in all of North Texas: KĀI, an original Japanese-themed concept from the legendary Lombardi family.
The family-run restaurant company recently began construction on its first KĀI location at 7301 Windrose Ave. in Plano, in anticipation of a late summer grand opening. This is the third Lombardi Family Concepts restaurant to open in Legacy West – the most of any restaurant group in the development. Taverna opened in November 2017, and Toulouse opened March 2018. Continue reading
Filed under Crave, Steven Doyle
Some wineries make excellent Chardonnay; some make delicious Pinot Noir or tasty Sauvignon Blanc. A handful, though, excel at pretty much whatever they do. Sip and savor your way through a special Freemark Abbey wine dinner hosted by Estate Manager Barry Dodds at The Stoneleigh’s new French-inspired restaurant, Perle on Maple.
As one of Napa’s oldest wineries with a legacy 130 years in the making, Freemark Abbey is the perfect partner with the 95-year-old Stoneleigh Hotel. The remarkable tasting experience will begin with a cocktail reception followed by an incredible four-course dinner created by Executive Chef Wade Burch. Continue reading
Filed under Crave, Steven Doyle
Greenville Avenue Pizza Company and Peticolas have joined forces to do a fun little day of Pizza and Beer. Peticolas will be tapping the first re-release of Peticolas Ghost of Alfred Ale while GAPCo introduces a new pizza topped with Goodfriend Package’s spicy Italian Sausage, Hot Soppressata, Fire Cheese, Red Pepper Flakes, parsley and a hot honey drizzle. If you like it spicy, this is the pizza for you. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Since its founding in 1973 by Jack and Dolores, Cakebread Cellars has been famous for its warm, gracious hospitality and unmatched wines. With an enduring commitment to quality, the belief that life’s occasions are elevated by good people, good food, and good wine flows through everything we do.
With 40 harvests under their belts, and the second generation of winemaking Cakebreads now running the winery, the little family winery has become one of the most successful and respected wineries in America, renowned for its world-class vineyards, wines, and hospitality. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
It’s that time of year again where everything becomes pumpkin spiced, like it or not. It seems the pumpkin spice camp fits about half of those we polled for this story with quotes ranging from, “I spilled my pumpkin spice latte and now ants are making brunch plans and doing toga” to “I live for PSL season, dude”.
Regardless of where you “fall” on the subject of collection of spices made of cinnamon, ginger, nutmeg, allspice and cloves, we prepared a list. A list of where to either find your favorite flavor, or steer clear. We think all things in moderation. Continue reading
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