Dallas, Texas- March 6, 2016- Holt to be featured in Industry Alley’s Sunday Soiree Pop-Up on Sunday, March 6th, serving Izakaya inspired food and cocktails starting at 8pm.
On the first Sunday of each month Industry Alley Bar will host different chefs from all around the DFW metroplex. On March 6, acclaimed Pop-Up Chef Justin Holt will be featuring a small sample of his take on late-night-Izakaya Style Food with featured cocktails reflecting Izakaya traditions. Continue reading
Starting Sunday February 7th at 8pm Industry Alley we’ll be hosting a pop up with some of Dallas’ most creative chefs. First up for Feb. (yes, we know it’s Super Bowl Sunday) will be the Misti Norris, creative genius of Small Brewpub. March will be the Master of Pop up Justin Holt of Lucia.
Stay tuned for future announcements and remember the first
Sunday of every month, bring cash and your appetite
and end Sunday Funday the right way!
by Crave Staff
Every year, Toys for Tots provides toys for children who otherwise wouldn’t have much this holiday season. The need is great. But with a little effort, you can make a big difference in a child’s life. With this year’s deadline for donations coming up on us quickly, and being short on toys this year, help is still needed. Please visit the Toys For Tots website for the locations still receiving donations. Be nimble, be quick and bring some cheer to a child’s Christmas.
The mission of the U.S. Marine Corps Reserve Toys for Tots Program is to collect new, unwrapped toys during October – December each year, and distribute those toys as Christmas gifts to needy children in the Dallas/Fort Worth Area.
By Judy Chamberlain
Copeland’s of New Orleans has long been a Southlake go to for business meetings, breakfast, brunch, lunch and evening get-togethers. Reasonably priced fine hotel dining rooms that offer quality along with value, service and a welcoming environment are a rarity these days, especially in the Mid-Cities.
Copeland’s is a chain, but this location — there are only two in Texas — feels like a one-off, largely due to the Copeland family’s quarter-century dedication to serving an authentic, New Orleans blend of flavors. Everything is made from scratch, including the fluffy biscuits that come with your meal. Continue reading
Filed under Crave, Southlake
by Andrew Chalk
The Tuna Crudo at C’viche on thriving Lower Greenville is an early candidate for “Dish Of The Year” honors. Succulent marinated sinews of tuna are topped with slices of ginger for a decidedly Japanese expression, except that a shot of chili oil in the marinade charges it with a piquancy that decidedly southwestern. Continue reading
by Andrew Chalk Photo courtesy of Russ Kane, VintageTexas.com
Nobody chooses to grow the grape Blanc du Bois. It is a concession to necessity in parts of the country afflicted with Pierce’s disease (PD). For the U.S., that means a concentration in the south east of the country where humid climatic conditions are ideal for the disease’s propagation via the vector of the glassy-winged sharpshooter and other insects. Blanc du Bois was created at the University of Florida in the 1960s specifically to withstand PD. It is a cross of vitis vinifera varieties like Golden Muscat with native American varieties and was commercially released in 1987. Continue reading
by Andrew Chalk
The self-styled ‘Fried Chicken and Champagne?…Why The Hell Not?!’ upscale comfort food restaurant chain Max’s Wine Dive has just done a menu makeover for the winter. Slight variations apply to each site, but at a recent media event at the Dallas Uptown location chef Patrick Russell took me through his new additions. Both of the dishes below are on the ‘classic’ menu, meaning they are available at all Max’s Wine Dives Continue reading