Category Archives: Crave

Ocean Prime Still in its Prime

by Joey Stewart photos by Joey Stewart

The last time CraveDFW featured Ocean Prime we showcased the huge Red King Crab legs that had just been flown in from Bristol Bay. As this was over two years ago, we thought it was time to head back and see how it’s keeping up with all the competing seafood spots that have opened in Dallas since that report.

Ocean Prime Uptown is one of sixteen locations across the states and boasts a menu that features items like sushi and poke, indulgent seafood entrees, prime steaks, desserts, signature cocktails, and a Wine Spectator-honored wine list.

The dark, retro dining room is still packed with well-heeled guests, the service is stellar from start to finish, and each dish we tasted was expertly cooked. In short, it hasn’t missed a step. We chose to sit in the more relaxed and bright “Terrace,” which allows for a casual dining experience.

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Oaked & Smoked V – Chef Kent Rathbun Partners with BENDT Distilling Co

By JC Elliott

Chef Kent Rathbun and BENDT Distilling Co. are pairing up again on Sunday, June 20th, for BENDT’s 5th annual Father’s Day BBQ at the distillery in Lewisville, Texas. Oaked & Smoked V will feature BBQ from Rathbun’s Curbside BBQ with smokers on site. Chef Kent will be serving up oak-smoked brisket, tender pulled pork and Texas Wagyu jalapeno cheddar sausage, along with tasty sides. A limited edition BENDT No 5 American Blended Whiskey BBQ sauce is being created by Chef Kent especially for this event.

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Adelmo’s Still Strong and Thriving After All These Years

adelmo1.jpgby Steven Doyle

For over 30 years Adelmo Banchetti has been filling the hearts and bellies of Dallasites at his iconic Knox area restaurant Adelmo’s, now located to Inwood Village. The man remains a stalwart in the industry whose name is instantly recognizable for great food, greater portions with an easy going price tag that has guests returning again and again.

Adelmo was born to serve in the restaurant industry beginning at 16 years old when he moved from Florence, Italy to Brussels to bus tables for a decade, moving to work cruise ships and eventually settling at Cornell University for formal training. Moving to Dallas proved his greatest effort working at restaurant luminaries such as Villa Buggati, the Pyramid Room at the Fairmont, the illustrious Beau Nash, and the Mansion on Turtle Creek before opening his eponymous Adelmo’s in 1989.  Continue reading

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Cooking With Paula Lambert: Dolce Habanero

mozz co.jpgby Steven Doyle

We have always been a great fan of Deep Ellum’s cheese factory run by the esteemed Paula Lambert, the Mozzarella Company. Our love for Mozzarella Company dates back to the very early 80’s when Lambert would create a handful of balls of mozzarella selling her products at the Dallas Farmers Market out of an ice chest in Shed 2 where you may now buy tacos. I would visit with Lambert and she would regale me with stories of cheese. Pure heaven. Continue reading

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Chef Hung Huynh to collaborate with Uchiba Chef McCullar for Uncommon Ramen

Uchibā’s Uncommon Ramen, the monthly series celebrating innovative collaborations with Uchibā’s Executive Sous Chef Rhonda McCullar and renowned chefs from around the country, features the ingenuity of Chef Hung Huyn for its June release. Since launching in 2017, the Uncommon Ramen series has boasted such celebrated chefs as Tommy Lee, Chris Shepherd, Aaron Franklin and Tyson Cole, among others.

Born in Saigon, Vietnam, Hung Huyn began his craft at an early age, working in his family’s Asian restaurant in Massachusetts at the age of 10. Forgoing culinary school due to the cost, he took a job in Puerto Rico that led to securing a position at the Ritz Carlton Hotel in San Juan which funded his education at the Culinary Institute of America (CIA.)

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First Look: Haywire Uptown Opens June 1st

by Joey Stewart photos by Joey Stewart

Haywire, the Texas themed restaurant with two locations in DFW, opens Tuesday in the former Water Grill space in Uptown.

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Why Do People Like Watching Cooking Shows?

Cooking shows today are what talk shows were in the early 2000s. You’re bound to come across at least one on television. It could be a re-run of Diners, Drive-ins, and Dives, where Guy Fieri eats at a restaurant in deep Texas or the latest episode of a cooking or baking competition. Either way, you’re hooked, but why? Why is it that whenever a culinary show comes on, people become hypnotized by egg-whisking and burger-flipping? It turns out science and psychology have a lot more to do with it than you’d think.

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Fort Worth’s Best Burgers

636252201438108226289887905_Burger_Girl3by Steven Doyle

Last week we explored the finest burgers in Dallas and it is only fair we tell you about some of our favorites in Fort Worth. Fort Worth means Stockyards, which means beef and they have plenty of the good stuff just waiting for you.

We hope you find our list thoughtful and invite you to not only try them all as a bucket list, but to tell us about your favorites. We will be sure to check them out for future publication because we do love a good burger.

Thank you Trey Moran for your guidance! Continue reading

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