Smoky Rose is a chef-driven smokehouse in a relaxed garden setting will open this winter at 8602 Garland Road in Dallas (across from The Dallas Arboretum).
The new neighborhood-dining destination aims to provide a comfortable experience with a relaxed interior, large patio, open smokehouse and beautifully landscaped garden area serving lunch and dinner. The rustically refined menu is paired with thoughtfully selected wines and local beers.
Co-owner, David Cash explains, “this has been a long, exciting road preparing for the unveiling of Smoky Rose, and I am proud of our team for working hard to craft an experience – from menu to design to service and more – that we think will be a great addition to the well-established East Dallas neighborhood.” Continue reading
by Rhonda Dutton
I’m sure you saw that title coming. The term “PDQ” has been around since 1875 and is much cooler than saying “forthwith.” What hasn’t been around since 1875 is a good variety of chicken sammie options. Most places offer a grilled chicken sandwich. Or a grilled and a fried chicken sandwich, almost as if they were a menu afterthought or an appeasement for diners who may not be in the mood for beef (this I can’t fathom but I’ve heard it exists). However, there has been tremendous growth in fowl-eating this year: 3 of the 5 fastest-growing restaurant chains in America are cluck-cluck joints. Continue reading
Moxie’s Grill & Bar, owned by Dallas Stars proprietor Tom Gaglardi, today announced the opening of its first U.S. location at The Crescent in Dallas, Texas this November, bringing 150 jobs to Dallas.
“Our food is a reflection of our passion and commitment to a great dining experience,” said Paul Randle, franchisee of Moxie’s Grill & Bar. “The menu is made up of high-quality, fresh ingredients delivered to guests in an energetic environment. Opening at The Crescent is the perfect way for Moxie’s to join the popular uptown dining scene.” Continue reading
Chef Marcus Paslay’s new restaurant, , will open this holiday season in Fort Worth’s new Waterside development.
The menu will feature from-scratch, seasonal dishes, including selections of antipasti, soups & salads, housemade pastas & pizzas, fresh sides and desserts. Daily specials will be available on a rotating schedule. Appetizers will range from $6-$10, and entrees will range from $15-$28. A full bar menu with craft beer, a curated selection of wines, and local spirits will be available. Continue reading
by Steven Doyle
This new hot dog craze is really catchy. If you are able to make a fantastic and snappy wiener made from an all-natural casing, a fresh baked roll and plenty of interesting topping, you will make a success of this whole doggery thing. Jerry’s Wood-Fired Dogs did just that. This is an unpretentious hot dog Mecca that is light on the wallet and high on truly good flavors.
The menu can be a bit overwhelming, so perhaps it is best to stick to the basics on first pass. Oh, once you have gone there will be multiple laps, your fascination for the wood-fired dog won’t allow anything but just that. Continue reading
by Steven Doyle
When a fast food chain opens up we generally do not give notice, or care for that matter. But Pollo Regio has been invading Dallas, with plenty more on their way, and they deserve at the very least a golf clap. The restaurant is quick, tasty and for many – nearby.
Regio started its restaurant out of something similar to a food truck in Austin, selling a delicious pollo asado that is marinated then grilled for a pretty exquisite flavor. The basics of charro beans, rice and grilled onions gives this Regio a simplistic menu that is hard to beat. The chicken is served with a pack of corn tortillas which makes each meal a feast. Continue reading
by Steven Doyle
I stopped into Pera for the luncheon special. Pera is a Turkish restaurant located on Preston Road in Far North Dallas and is the sister restaurant to Istanbul Grill in Arlington owned by Sam Sensel and his brother Habbib. The brothers are from a coastal city in Turkey where they enjoyed a fantastic Mediterranean view and will speak of it fondly by the mere mention. Continue reading