Author Archives: Steven Doyle

Fantastic Events at Texas Live! in January

Junior Borges, Executive Chef. Photography by Mei-Chun Jau.

Texas Live! is bringing huge events to fans each week and you will not want to miss these fun dates including a whiskey dinner by Junior Borges on the 24th. Continue reading

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You Need Pupusas and Gorditas

DSC01512by Steven Doyle

It is easy to make a list of some terrific Mexican hot spots around Dallas, and certainly we have  even most recently. Some places such as Komali stand out with terrifically talented chefs using amazing ingredients, a can’t lose scenario. But to discover something different, something off the beaten path, that is what gives me a sense of accomplishment. I met such a victory in a smallish strip center winner called the Rainbow Ice Cream Shop.

With a name like Rainbow Ice Cream shop you might expect for them to serve large scoops of ice cream, probably in both cup and cone form, and most assuredly with choices of toppings. This little shop has that. But there is more. Owned by Mexican transplants, they offer up beautiful sliced fruits of all sorts, proudly displayed in a deli case. During our visit, patrons marched in proudly and snatched these cups of fruit up and sat down with their families to enjoy the healthy snack.    Continue reading

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Mercat Bistro For A Beautiful Repast With A European Flare

Mercat Bistro photo by Daniel Drienskyby Steven Doyle

Mercat Bistro located in the Saint Ann courtyard in Uptown, opened for breakfast, lunch, and dinner last week and we finally had a chance to stop in to check out the menu recently.  The name “Mercat,” the Catalan word for market, gives a slight foreshadowing of what diners might expect in the cozy, if not romantic setting.  Continue reading

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I Propose Pie Season Be A Real Thing: Great Pie Finds In Dallas

pieby Steven Doyle

Is there a thing called “pie season”? I know there is a Pie Council, possibly in the same vein as Garrison Keillor’s “Catsup Advisory Board” or his “American Duct Tape Council”. Pie Season to me would encompass most of the calendar not already loaded up with pie goodness such as National Pi Day, or Pie Day. There is also “Eat a Pie Day – December 1”, “Raspberry Cream Pie Day – August 1”, “National Cherry Pie Day – February 1” and a litany of other super cool pie days. But Pie Season could happen four times a year with a suggestion of seasonal pies throughout.  Continue reading

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Tacodeli Warms Our Hearts and Bellies

IMG_0744by Steven Doyle

Tacodeli, the Austin-born taqueria by chef/founder Roberto Espinosa and partner Eric Wilkerson, opened its second Dallas location in December at The Hill Shopping Center (corner of Walnut Hill Lane and Central Expressway).

The fast-casual neighborhood restaurant is open daily for breakfast and lunch, offering a menu of more than 40 made-from-scratch tacos with fresh ingredients – many of which are organic and locally sourced. Sourcing top-notch ingredients has been at the core of the brand since the beginning. Continue reading

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Kenny Celebrating 10th Anniversary

10_2011_11_Kennys_Italian_Crepes-12

In honor of their tenth anniversary, Kenny’s Burger Joint will offer guests $5 Burgers and Specialty Martinis all day on Monday, January 21.  Normally, burgers on the menu range from $6.99 – $10.99 and martinis are $8-10.   The restaurant is known for its martini menu, and like all of Kenny’s establishments, features Gray Goose on tap at 28 degrees. Continue reading

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The Brief and Colorful History of Breakfast Cereal

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Growing up in the United States chances are you did your share of watching Saturday morning cartoons while eating breakfast cereal. I grew up eating Cheerios, Grape Nuts, and Rice Krispies while many of my young friends enjoyed Cocoa Pebbles, Lucky Charms and Fruit Loops. The truly fortunate children were served from a variety pack filled with choices that only a child could understand. Was it always this way? History tells us no. In fact, cereal started out very different than the colorful kid-friendly boxes we buy today.

It may be hard to believe, with its endless flavor varieties and sugary additions, but cereal is one of the first widely marketed “health foods.” It was developed as an answer to a growing dyspepsia epidemic in America. During the Civil War, many suffered from this chronic digestion problem that resulted from the unhealthy, high-protein diets of the time. It was clear that eating habits had to change; doctors recognized a need for teaching Americans how to eat and live healthier. Institutions that emphasized exercise and a healthy diet, known as sanitariums, began popping up around the country. Continue reading

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