Chef Uno Immanivong’s Red Stix Asian Street Food will leave Legacy Hall on March 24 to expand into a freestanding, brick-and-mortar location near Southern Methodist University. In its place, Legacy Hall will add restaurant partner Beijing Brothers, a Texas-based Chinese restaurant created by Yang Sun and Willy Lu. The new restaurant will open in mid-April. Continue reading
Filed under Crave, Steven Doyle
Opening night for A Midsummer Night’s Dream is just one short week away. By featuring an all female and gender non-conforming cast, as well as half of all ticket sales being donated to Genesis Women’s Shelter, MIDSUMMER is a production dedicated to elevating and connecting the Dallas community through the lens of theatre. In an effort to remain accessible to all our neighbors and for everyone interested in the arts, tickets will be Pay-What-You-l and then Want. You can reserve your tickets online for free then make your donation at the door upon your arrival. Seating is limited so reserve yours today to ensure you get a seat. Continue reading
Filed under Crave, Steven Doyle
Knife at The Highland Dallas will host a Bollinger Champagne Pairing Dinner on Tuesday, April 9th. The exclusive dinner will feature a five-course tasting menu prepared by Chef John Tesar, with Bollinger Champagne pairings selected by Knife’s sommelier, Ben Reynolds. Additionally, the dinner will celebrate the release of 2008 Bollinger La Grande Année Brut, so attendees will be some of the first to taste it. Continue reading
Filed under Crave, Steven Doyle
La La Land Kind Café, a feel-good coffee shop/café located off Lowest Greenville Avenue at 5626 Bell Avenue is opening on Monday, March 25.
The new spot focuses on an extensive coffee and tea menu complemented by a small menu of pastries and toast (more food to be added in future) to offer an all-organic food and beverage program in a comfortable residential setting. The foundation of the business is employment of foster youth.
La La Land Kind Cafe is a training ground for aging out foster youth. They will learn the basic fundamentals of job skills – timeliness, cleanliness, customer relations, productivity and teamwork. Continue reading
Filed under Crave, Steven Doyle
After much anticipation from DFW foodies and bakers, Kookie Haven is set to begin selling their highly sought-after cookie dough in-store on March 22nd. The family-owned Oak Cliff bakery left a flavorful impression on cookie and cupcake aficionados last year when the three sisters set up shop on Jefferson Blvd. Continue reading
Filed under Crave, Steven Doyle
The inaugural Frisco Uncorked is an afternoon of free fun for everyone featuring four bands, delicious food from local restaurants, wine tastings, shopping, a play zone for kids and the must-see grape stomping competition.
The stage will be rockin’ with non-stop entertainment Presented by Trinity Falls. The lineup includes music by The Warehouse Band, Gun Powder and Lead, Hannah Kirby and the High Definition Band. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Not long ago we ran into chef Jill Bates, the recently former pastry chef at Dean Fearings eponymous restaurant located in the beautiful Dallas Ritz-Carlton. We asked about her departure and she made it very clear the move was bitter-sweet, not too unlike the chocolate she uses with some of her marvelous pastries.
“We are still family, great friends. In fact we will see each other next week”, Bates told us during a phone conversation. Continue reading
Filed under Crave, Steven Doyle
by Joey Stewart
While not to the extent of the poke craze, handroll bars are becoming quite the thing on the Dallas culinary world. Riding the wave of Namo and Nori Handroll Bar comes a third introduction, Sushi De Handroll, which recently opened at The Hill at Walnut Hill and 75. The restaurant is tucked away from the street, slightly hidden in the beautiful interior courtyard on the backside of Nazca and Snooze.
The space is brightly lit, especially before sunset when the sunlight can penetrate the large windows that face the courtyard. The eight-seat bar and six tables are built into and around the handroll bar, allowing the chef to deliver them immediately as they are finished to diners surrounding the bar. Continue reading
Filed under Crave, Joey Stewart
