Category Archives: Crave

Eat Me: Wednesday Steak Special at Henderson Tap House

henderson-steakby Steven Doyle

Sometimes we just need a bargain, and Henderson Tap House is ready to step up and play ball.

On Wednesday’s they offer a special that includes a 20 ounce ribeye, steak frites and a 20 ounce beer for, you guessed it, $20.    Continue reading

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Harvey’s Closing January 14th

harv1by Steven Doyle

If you have lived in Dallas any length of time you may be familiar with Harvey Goff, owner of Goff’s (now Harvey’s) which is one of the legends of the Dallas burger business. He is made up of one part snark, one park burger aficionado,  and another part patriot. Consider this king of burgers the original Soup Nazi that Dallas has endeared. since the 50’s.

It was 1970 when Harvey Goff took over his family burger business that had been in business since 1950. The years that followed are what legends are made of. Of course the thin pattied burger was char grilled with appropriate hash marks. This is one of the burgers of my youth, and one my departed mother enjoyed most. You might add Prince of Burgers, a drive-in on Lemmon, to this list and yet another establishment in East Dallas called the Dairy-ette. But it was Goff’s that brings the most interesting memories.  Continue reading

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2018 Ultimate North Texas Girl Scout Cookie Guide

gs cookiesby Steven Doyle

For more than 80 years, Girl Scouts have sold cookies to raise funds to support their scouting activities. Today, the sale of Girl Scout Cookies raises more than $800 million each year, making the Girl Scout Cookie Program the largest girl-led business in the country.

Girl Scout Cookies got their start in the kitchens of Girl Scouts and their mothers. Girl Scouts began to sell cookies as a way to finance their scouting activities as early as 1917, just five years after Juliette “Daisy” Gordon Low started the first Girl Scout group in Savannah, Georgia. Continue reading

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Best Buffet Selections in Dallas

buffet.jpgby Steven Doyle

We have been asked to write a list of the best buffets in Dallas and initially that seems like a dreadful task, but once we pulled off the ugly layers of the buffet onion we were shocked at how many lovely experiences could be found. The very best way to run a buffet situation is to keep it fresh, clean and with an unusual variety to keep guest’s interest. In the case of the Indian food buffet, it makes for an excellent canvass to bring newcomers to the cuisine with the ability to instantly sample a variety of dishes and spark an interest that may not have formerly been there.

We think we found a few you will enjoy. We hope you share your favorites in the comment section! Continue reading

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A Look at Julia’s Kitchen

julia3

Legendary cook and teacher Julia Child had a tremendous impact on food and culinary history in America. Through her books and television series, which spanned forty years, she encouraged people to care about food and cooking. She inspired many Americans to conquer their fears of the unfamiliar and to expand their ideas about ingredients and flavors, tools and techniques, and meals in general.   Continue reading

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Ten Meaty Ideas In Dallas

dadby Steven Doyle

Dallas is steep up in plenty of steakhouses and barbecue joints and that what might endear most of us to this city. Even our vegan friends make pretend kabobs and chicken fried steaks because that is a thing.

Today we offer many meaty ideas for your beef bucket list. Playgrounds for adults to chew cow and even a pig or two.  If you have a favorite meat haven feel free to chime in below in the comment section. We only wish we had a free grill to add to this meat pile.  Continue reading

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On Aging Whiskey

whiskey2

Technically, it only takes a few days to make a barrel of whisky, but it takes time for that golden beverage’s taste to mature. Although you could drink it straight away, it wouldn’t be the peaty, rich liquor that whiskey fans typically relish. So what transpires in the months, years or even decades that a whiskey is left to age?

When whisky is first distilled and sealed up in its barrel, it’s more like moonshine than what you’d expect from a spirit like scotch or bourbon. Instead of golden-brown, brand-new whisky is perfectly clear and tastes a lot like the malted barley it’s made from. But as soon as it goes into a wooden barrel, things start getting interesting. Continue reading

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