Pei Wei Asian Kitchen – the leading fresh, Asian fast-casual brand – and DoorDash announced a national partnership enabling customers to indulge in their handcrafted Asian favorites from the convenience of their home or office. To celebrate the partnership, fans can enjoy a $0 delivery fee on all Pei Wei orders delivered through DoorDash, Feb. 18 through March 4. Continue reading
Alamo Club – an upscale neighborhood restaurant and bar serving American classics in an old-school comfortable setting will open for dinner only on Wednesday, February 20.
Located at 1919 Lowest Greenville Avenue, restaurant veteran and owner, Austin Rodgers set out to create a restaurant that feels like a classic neighborhood favorite that’s been around for years. This is Rodgers’ first concept on his own after an impressive career with Nick & Sam’s and Nick Badovinus’ Flavor Hook restaurant group (Offsite Kitchen, Neighborhood Services, Town Hearth). Continue reading
Off The Cuff, a new neighborhood bar coming to Deep Ellum is scheduled to open its doors in March. Dallas restaurant veterans Alex Hines and Tan Mai have a simple goal for their new bar concept – an upbeat environment where everyone feels comfortable and welcome. With an emphasis on a neighborhood feel, this isn’t your typical bar – Off The Cuff will be customer-oriented and adaptable, tailoring itself to what each customer wants, in an atmosphere that is vibrant and engaging.
The phrase “off the cuff” originated in the United States during the Great Depression Era, meaning spontaneous or without prior preparation – and that’s exactly what you’ll find here- a neighborhood bar as eclectic as the neighborhood it’s joining. “Our goal is to create a comfortable and energetic environment for everyone and really emphasize the word “service” in customer service,” said Off The Cuff co-owner Tan Mai. Continue reading
by Steven Doyle
Shuffling in and finding one of the few remaining seats at the bar, a popular spot for the regulars, you grab a menu and peruse knowing that you will order the chicken fried steak. But you scan the menu with the thought you may discover a new Texas favorite, but alas you do not. Nothing new has been invented in the past hundred years that might exceed the perfection of a slab of tasty beef pounded thick and hand breaded and deep fried. The craggy crisp layers are an exciting place for unctuous creamed gravy to lay rest in anticipation of your first bite. Continue reading
by Steven Doyle
Just over a mile from the airport outside San Salvador you will find a tiny village ripe with what many would call the national snack of the Central American country, El Salvador–the pupusa. In the village of Olocuilta little shops sell these masa harina cakes, which are filled with any combination of beans, cheese, pork, yucca, shrimp, loroco, or squash.
There are so many shops selling the pupusa in San Salvador, “the competition is great so the prices are very low,” explains, Eduardo Ventura, the manager of Pupusas Mama Tia in East Dallas on Buckingham, which is owned by his family. “You can find pupusas for 25 cents a piece.” Continue reading
by Jon Alexis
Crawfish boils rock. What’s more fun than bugs, beer and buddies?
We have some useful tips on how to throw your first crawfish boil… without everyone knowing you’re a rookie. Follow along. Continue reading
Crockett Row at West 7th announced today the recent and upcoming openings of several new restaurants and specialty service providers at the property this year. Four eateries, a day spa, a sunless tanning studio and a bank will open their first Fort Worth locations, adding to Crockett Row’s prominence as a destination in Dallas-Fort Worth for shopping, dining and entertainment. Continue reading