Author Archives: Robert

About Robert

I’m a freelance photographer and photojournalist based in Dallas. I specialize in event, assignment, and disaster photography. If you are in need of head-shots, or if you have an interesting concept I’m always looking for people to photograph for my portfolio on a TFCD basis. Feel free to contact me at 214.621.2467 or at You can also leave your contact information in the reply box below (all information will be private and not visible). You can also find me on Facebook. I am an associate member of the American Society of Media Photographers, and a frequent contributor to the American Red Cross, The Dallas Observer, KTVT Channel 11 and various city departments.

First Sunday Soiree at Industry Alley Featuring Justin Holt


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

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Industry Alley Pops Up With Dinner


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!

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Time Is Ticking For Toys For Tots


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.


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Copeland’s in the Southlake Hilton

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

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Dish of The Year Club – The Early Days

1by 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

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Expressions of Blanc du Bois in Texas

by Andrew Chalk  Photo courtesy of Russ Kane,

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


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Hearty New Menu Items at Max’s Wine Dive Prepare For a Cold Snap

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

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