by Steven Doyle
Bolsa Mercado will soon be offering their chef-to-go dinners prepared by local guest chefs. The list of chefs should be available by the end of the week. Word is that proceeds from these special dinners will go to benefit Café Momentum. This will be a special way for you to help out the great cause and to get a special dinner for two at home prepared by one of your favorite chefs. Continue reading
Filed under Cafe Momentum, chefs, Oak Cliff
by Steven Doyle
The Lewisville outpost for the Dallas Tortilla and Tamale Factory has shuttered, leaving the Oak Cliff location still open. Continue reading
Filed under Oak Cliff, restaurant news, Steven Doyle, tamales
by Steven Doyle
The new Oak Cliff bar and grill Ten Bells opened their doors this past weekend to a huge crowd of happy revelers. Last minute preparations including building a half dozen picnic tables and pouring a patterned concrete patio literally hours before opening Saturday afternoon.
The energy level was high as the opening celebration and was extremely pet friendly and featured a “pooch pool party and dog wash” fundraiser for Animal Rescue of Texas. Continue reading
Filed under beer, Oak Cliff, Restaurant Opening, Steven Doyle
by Steven Doyle
I popped in 303 Bar and Grill in Oak Cliff last night for a few bites. Up until now I had only beer and shots at the bar. Oh, the beer and shot special for happy hour is the best drink combo in all of North Texas. The deal is $3.75 for any draft beer, and there are a few decent beers on tap (hey, local brewers… this is a sales lead) and a shot — all for the price of what some charge for a beer at happy hour. That is worth the price of admission alone. Continue reading
Filed under beer, fun with food, Oak Cliff, Steven Doyle
by Steven Doyle
It has been a while since we dined at Oak Cliff’s Nova where chef Ian Tate has created a new summer menu to reflect on available meats and produce. Nova is known for its late night pizza and powerful cocktails, but for many it is also a great brunch and dinner spot.
Last night we were looking to try the new dishes that chef Tate has come up with. The chef has a large Louisiana influence and it reflects sometimes in his dishes. This means bold flavors and rich plates such as his crab claw appetizer, but the chef also has a light touch in other offerings such as his new ham and fresh peach pizza. Continue reading
Filed under chefs, Oak Cliff, restaurant news, Steven Doyle
by Steven Doyle
CampO Modern Country Bistro launched a new menu last week designed and executed by Chef Michael Ehlert who was named executive chef of the eatery in May. Ehlert’s menu focuses on sustainable proteins, seafood and produce from local farms to prepare innovative dishes with European influences including French, Spanish, Portuguese and Italian.
House Cured Meats, Pear-Braised Pork, Beef Tartare, Charred Fennel and Rhubarb Salad, Pan-Fried Veal Sweetbreads and House Made Pastas are among the menu favorites in addition to the popular nightly specials featuring first-of-season produce and fresh fish from the best fishmongers. Continue reading
Filed under chefs, Crave, Local, Oak Cliff, restaurant news, Steven Doyle
by Steven Doyle
We have been touting this weekend’s Margarita Meltdown (Sunday, May 27th, 3pm) with vigor for a few reasons. Besides the fact we are sponsors of the event, we also happen to enjoy a fantastic margarita.
You can prepare for this event tonight by stopping in one of the many participating bars or restaurants. The list of participants is growing with lightening fast momentum. If you are a bartender in Dallas, Texas and can’t make a decent margarita perhaps it is time to select another industry. Thankfully we have some very special entries in this competition where you are the judge. Continue reading
Filed under Cocktails, Competition, Crave, Dallas, Oak Cliff, Party!, Steven Doyle
by Steven Doyle
Each week the maniacal people behind the bar at Oak Cliff’s Bolsa ask their Facebook buddies to suggest an ingredient for their cocktail challenge they hold on Wednesdays. This is a fun process where they first mention a liquor and the fans get to participate by suggesting fun but sometimes crazy ingredients. The chosen five cocktails are sold through out the evening for a mere $5.
Before I continue with this story, I should reveal that I was a guest bartender during the Lucky Campbell and Jason Kosmas era which was just over a year ago. This was before Kosmas was named beverage director at Marquee, and Lucky gained ownership of his own lounge, Chesterfield. Continue reading
Filed under chefs, Cocktails, Oak Cliff, Steven Doyle
