by Steven Doyle
The James Beard Semi-Finalists have been announced this year, and Dallas has a good amount of nominees that are genuinely deserving and exciting. If you study the list, all of Texas is well represented. Let’s look at our chefs Continue reading
Filed under Crave, Steven Doyle
JAXON Texas Kitchen & Beer Garden– the modern Texas inspired restaurant and beer garden will open to the public at AT&T Discovery District on March 2nd. Located at 311 S. Akard Street, will be open for lunch and dinner seven days a week.
JAXON was created by Kevin Lillis, Adrian Verdin, chef David Gilbert, beverage director Alex Fletcher and their team at Hospitality Alliance, a nationally-acclaimed hospitality development and management firm headquartered in Dallas. The restaurant and bar will feature a large variety of Texas craft beers as well as a menu focusing on modern Texas dishes with influence from surrounding geographic neighbors including Mexico, Louisiana and New Mexico. The interior and expansive beer garden aim to offer a warm and inviting space for guests to enjoy elevated food and drink in a casual setting right in the heart of Downtown Dallas. Continue reading
Filed under Crave, Steven Doyle
Chino Chinatown
Upon first opening in 2014, Trinity Groves has been a culinary incubator for some of Dallas’s most exciting concepts. The original idea was for restaurants to take up temporary residence before moving on to other things. Chino Chinatown, which opened six years ago, has proven to be one of the incubator’s most successful concepts, but now it’s time to move on.
We broke the news that Chino was to close on our Facebook some weeks ago. For more up-to-date restaurant information, please join us in conversation at the CraveDFW Facebook page where we are often first in Dallas to give restaurant updates. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Gumbo is that delicious pot of stew that starts off with a roux, that chocolate brown thickener that gives gumbo its distinctive hue and rich flavor. In New Orleans a meat-based gumbo may consist of chicken, turtle, duck, squirrel, rabbit or alligator. Seafood-based gumbo generally has shrimp, crab, and sometimes oysters. Most varieties of gumbo are seasoned with a special mirepoix consisting of onions, bell pepper, and celery, or what they call the Holy Trinity. Today, most people are familiar with seafood gumbo and chicken and sausage gumbo.
Let’s check in to some of our favorite places in Dallas that make a mean bowl of gumbo just in time for Fat Tuesday dining. Continue reading
Filed under Crave, Steven Doyle
Beloved restaurant brand, Tacodeli with 4 Dallas-area locations, has more to celebrate than 20-years of honoring the humble taco. Tacodeli has been invited to cook at the prestigious James Beard House in New York City on April 16, 2020.
Chef and Co-Founder Roberto Espinosa and his team will host a “Texas Taco Party” utilizing the quality ingredients that Tacodeli is known for. This invite to cook for the James Beard Foundation underscores the brand’s superior sourcing and focus on approachable, wholesome food that Tacodeli fans experience on daily basis. Continue reading
Filed under Crave, Steven Doyle
Nosh Bistro Executive Chef Avner Samuel plans to retire effective today in order to spend more time with his family. Nosh will continue to operate as scheduled under the Refined Hospitality Concepts umbrella with culinary leadership spearheaded by Chef Ryan Carbery, who worked for several years under Chef Avner, in the past. Continue reading
Filed under Crave, Steven Doyle
Chef Chin’s Hibachi & Ramen will open its first location on February 18th in Legacy Hall, located at 7800 Windrose Ave. in Plano. The hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting.
This will be the second concept for Chef Chin Liang who opened Hōru Sushi Kitchen at Legacy Hall in September 2019 to much success. Liang’s culinary beginnings were as a hibachi chef, before eventually transitioning to the world of ramen and ultimately landing a position as Executive Ramen Chef at Ajisen Ramen. While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. Continue reading
Filed under Crave, Steven Doyle
