Category Archives: Steven Doyle

Southlake’s Taverna Rossa Hosting Four Corners Brewing for a Special Paired Dinner

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Care to dive into some terrific pizza while enjoying a nice craft beer? Yea, me too. Taverna Rossa Craft Pizza and Beer and Dallas’ own Four Corners Brewing host a five-course, beer-paired dinner on Monday, February 13 beginning at 6pm. Courses are:   Continue reading

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Grab Free GAPC Swag Jan 20th

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The second location of Greenville Avenue Pizza Company is in the works, and this Friday, January 20th, the pizza spot’s sign is going up. To commemorate the occasion, your friends at GAPCo will be across the street at Goodfriend Beer Garden, where they will be handing out 100 free T-shirts, to those who like them on Facebook, featuring that new signage.

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Second Texas Location of Another Broken Egg Cafe opening Jan 23

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Another Broken Egg Cafe, will open its second Texas location in Addison on Monday, January 23 at 4520 Frankford Road (corner of the Tollway and Frankford). This award-winning daytime restaurant (open daily from 7am – 2pm) is one of the fastest growing breakfast and brunch concepts in the nation.   Continue reading

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Eat Me: Crab Fat Caramel Wings at Hot Joy in San Antonio

hot joy4by Steven Doyle

One of the greatest late night meals I have experienced in a long time was after a party in the King William District in San Antonio. It was nearing 1am and I had a hunger that only food would cure. Fortunately for me, there was a beacon that cried out in the night, not too unlike a blazing holy grail, and it lead me to the path of Hot Joy.

Hot Joy is all about the funkiness. The decor is cheesy Asian resell, the drinks are blow-me-down crazy good. The food, well the food is a blend of fusion that may have lost its way, but in a good sense of deliciousness. Here you will find a bowl of ramen such as the Double Miso with its shitake sofrito, burnt garlic oil,baby corn and soft egg that is ever so delicious. Get it further un-vegetarian-ized by adding pork belly for an extra 4 bucks. They also make a more traditional Tonkotsu ramen.  Continue reading

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How Much All The Bacon and Eggs Cost?

swansonby Steven Doyle

You no doubt remember that iconic scene from Parks and Recreation where character Ron Swanson, portrayed by Nick Offerman, orders all the bacon and eggs the diner has.

If you have never watched the program, you still no doubt have heard these words spoken. Watch the scene here. Swanson was the ultimate carnivore and enjoyed eating large supplies of beef washed down by quantities of Lagavulin scotch.   Continue reading

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The Inspiration Behind Spaulding’s Specialty Spices

hothoneyby Steven Doyle

Growing up with a passion for food via television cooks such as Jacques Pepin and Martin Yan, James Spaulding has followed this dream to form Spaulding’s Specialty Spices. Cultivating his own organic raised bed heirloom garden, Spaulding founded his Dallas condiment business in 2013. This is where you will find his kicked up creations such as his blends of dry meat ande vegetable rubs, flavored salts, teas and spices.

Recently we noticed Spaulding’s Hot Italian Honey which absolutely fascinated us. y. Uses are great on meats, cheeses, BBQ, ribs, chicken, charcuterie, biscuits, ice cream, veggies, alcoholic and non-alcoholic beverages and more. It really takes Pizza to the next level.We asked the spice maker what his inspiration was for this product which is a mix of Italian chiles, vinegar, and local honey.  Continue reading

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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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