Category Archives: Crave

Celebrity Chef Ramen Series at Top Knot

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Top Knot, the modern American restaurant with Asian roots that features sharable plates with market ingredients and flavors from Southeast Asia, Latin America, and Japan, along with Chef Tyson Cole (Hai Hospitality), Aaron Franklin (Franklin Barbecue) and Jesse Houston (Saltine restaurant, Jackson, MS).

” Uncommon Ramen builds from the amazing experience we had creating ramen with the chefs in our series last summer” comments Chef Hernandez.  “We’ve invited some incredible chefs to collaborate with this series and I can’t wait to see what we come up with in the kitchen.”   Continue reading

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Brick & Bones Gives Us The Bird

brick4by Steven Doyle

We live is a time where many chefs are taking is back to the basics. And what is more basic that true comfort food such as fried chicken and big biscuits served with a side of gravy. But we are talking chef chicken and chef gravy, so that means totally kicked up, and always delicious. This is the case at Deep Ellum’s Brick & Bones, the curious dive bar where we found chef Rey Morales.

You may remember Morales from his stint at Wolfgang Puck’s Five Sixty. It is this experience that allows the chef the abilities to crank out some of the finest chicken your narrator has sampled in Dallas.  Continue reading

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Henderson Tap House Featuring Raw Bar Each Thursday

hendersonby Steven Doyle

We meandered into Henderson Tap House last week for a happy hour pizza (half-priced bit of tastiness) and discovered that the pub was introducing their new raw bar. The raw bar includes plenty of cold seafood items  such as oysters plenty of ways including raw (Blue Points and Gulf), Rockefellar broiled with spinach, bacon, cheese and a cream sauce. They also Bang Bang-style with peppers, onions ginger and ponzu.  Continue reading

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Languid Brunch at Next Door in Uptown

next-door1by Steven Doyle

Located in what was previously the space for Pozo and Three Sheets, Next Door offers a unique experience both in dining and the latest party experience in Uptown Dallas. So you may enjoy the latest hot spot for bottle service in the upstairs party lounge,  then merely a few hours later be hitting a splendid and imaginative brunch. And in Dallas we take our brunch just as serious as some do their bottle service.  Continue reading

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Jake’s And Other Local East Dallas Businesses In Danger Of Closing

jakesby Steven Doyle

DISD is on a land grab in East Dallas, invoking eminent domain to purchase property along Skillman and Abrams where they plan to erect a new school. This action will displace small businesses including an automotive repair shop, Chevron, storage units, an antique mall and Jake’s Hamburgers. Ahh, you knew there would be a foodie twist to this madness.  Continue reading

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Pigs and Pinot Jan 15th at Filament

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Join Chef Matt McCallister and the Filament Team in their first ever Pigs and Pinot event.
Three Courses prepared by Chef Matt and the Filament kitchen, Pinot Noir selected by the talented Jeff Gregory ranging from Bubbles, Rose’, and Reds available for purchase during the event. The evening begins with a reception bubble served at Jade & Clover across from Filament.

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Rocking In The New Year – 80’s Style

img_6629by Trey Moran

While pondering the various places to spend New Years Eve this year one of the first places I thought of was Studio 80 in downtown Fort Worth.  I’m glad I called when I did because they were just about booked for reserved tables.  The table fee was extremely reasonable for 4 seats with party favors (hats, glasses, horns, etc.) and a full size bottle of champagne.  A good time was certain to be had by all.

Studio 80 previously existed in the Cultural District off of University Drive and shared a parking lot with The Grotto. After shutting down to remodel, a fire and landlord issues the club relocated to the spot previously occupied by Vee Lounge off Taylor Street downtown. The new club has much more square footage, better video screens, a better sound system and is actually two clubs in one.   Continue reading

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