by Bryan Coonrod
Earlier in the week I saw a post on Facebook that 80’s pop star Tiffany would be performing at the Vista Ridge Mall in Lewisville. My curiosity was quickly piqued as the first thing that popped in my head was the documentary “I Think We’re Alone Now” which details the day to day life of stalkers of said pop artist. Would these people show up in Lewisville? Would there be others? People watching would be quite the spectacle at this event, and I was in with a mission to try and meet Tiffany and take a goofy picture.
I had told a few friends of my plan and they had a chuckle not thinking I was really going to do it. I was able to find a friend and her son that were willing to go with me so that I myself would not look like one of those stalkers. Continue reading
by Steven Doyle
Although we have seen crawfish as early as December, the bugs just aren’t at their peak sizes just yet. It is a bit early, but they are tasty and it looks to be a great year for crawfish. The winter has been mild and the we haven’t experienced the flooding in prime breeding grounds like we did last year. For now we will enjoy medium-sized crawfish until the more mature beasts start filtering through. We have already been scoping out the latest hot spots for the 2015 season, and we have plenty to share. Notice a few newcomers on the list this year that will excite your palates with their rendition of the spicy crustaceans.
May we present our 2016 favorites: Continue reading
by Robert Bostick
Driving South on IH-35 the conversation turned to what eats to get once hitting Austin city limits, and there was no question it would be Conan’s Pizza
. We have a long history with Conan’s; my wife remembers her childhood afternoons after a softball game with her family, and my late night conversations with friends over a pitcher of Shiner and brief employment there. Continue reading
Filed under Austin, Chomp!, Crave, Crave Camera, Food, Food Photos, pizza, Road Trip, Robert Bostick, Travel, Travels in Texas
by Steven Doyle
There is nothing more satisfying in the morning than a few slabs of terrific pancakes and a perfect cup of steaming hot black coffee to set your day in motion. Go for an entire stack and a pot of coffee for a more extreme perpetual motion. We have been scoping out some of the top spots in the Dallas area for pancakes, and hope you enjoy them as much as we have. We know there are many more that we enjoy, but we had to limit this list to ten. What are your favorites?
In no particular order, our top pancakes for Dallas: Continue reading
Ragin’ Crab Café Dallas, a new restaurant featuring top catches of fresh seafood served both steamed and seasoned in the tradition of a Louisiana crab boil, officially opened at 2100 Greenville Avenue on January 1, 2016. An official Grand Opening day with special pricing and offers will be hosted at the restaurant on Sunday, January 17.
The restaurant is a sister concept to Hibashi Teppan Grill & Sushi Bar in North Dallas, across from Galleria Dallas. Ragin’ Crab Café Dallas is co-owned by jewelry importer and restaurateur Steven Sohn and restaurateur Tiger Park. The new Ragin Crab Café Dallas provides a casual experience where customers are served at tables with bountiful batches of fresh seafood, sides and beverages – all enjoyed as guests roll up their sleeves for the fun of cracking and peeling shellfish and eating spicy seafood and crawfish. Continue reading
Dallas chef, Sharon Hage, will join Pappas Bros. Steakhouse on Friday, January 29th for one night only to create an inspired five-course wine dinner in collaboration with Pappas Bros. Steakhouse chef Johnson, entitled ““Pinot Around the World.”
Guests will be treated to a carefully paired menu with wines selected by Pappas Bros. Master sommelier, Barbara Werley – including a “Mystery Wine” presented during the second course. Continue reading
Mudhen Meat and Greens, the highly anticipated eatery at the Dallas Farmer’s Market opens Monday, January 18 at 5pm with lunch and weekend brunch service announced shortly. Mudhen is the newest concept from restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson.
Executive Chef Suki Otsuki uses fresh, seasonal produce and clean meats in tasty and creative combinations on an extensive menu that includes starters, salads, sandwiches, B.Y.O.B – Build Your Own Bowl and entree selections. Desserts are prepared in-house by Pastry Chef Laurel Wimberg. Continue reading