Category Archives: Steven Doyle

2017 Crave Grill Guide and Reviews

by Steven Doyle

Grilling season is in full swing and it is time you thought about tossing out the old rusty model you have been clinging to for so many years. We have a little guidance in selecting a new model that will not only impress your neighbors, but ease you through many summers ahead. Unlike our pal Hank Hill, we prefer using real charcoal for a better tasting product.

When using charcoal, we recommend natural lump charcoal and not briquettes which can be laced with undesirable ingredients. Lump charcoal burns hot, and with some brands your grill can reach over 1000 degrees Fahrenheit. Perfect for grilling steaks. You just can’t get this kind of heat out of briquettes. Plus there is very little waste cleanup with natural charcoal.          Continue reading

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Chef Tim Byres at 1888 Olive Press June 23rd

Tim_Byresby Steven Doyle

There have been so many unusual pop-ups as of late and this one looks especially fun. The scene takes place at the 1888 Olive Press in Dallas. Chef Tim Byres (Smoke, The Theodore) joins 1888 Olive Press for a cocktail class and dinner. Guests will dine on four courses created by Chef Byres, tour the facility where the 1888 Diritiest Martini Mix is made, then learn how to prep and pour the perfect Dirty Martini and Mexican Martini.  Continue reading

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Chicken Moto Satisfies Our Korean Fried Craving

motoby Steven Doyle

The building that houses Chicken Moto was an auto repair shop before the team converted it into a full service restaurant with bar. Co-owner Sam Osee explains, “I love motorcycles, beers and fried chicken. These are perhaps the pure joys of my life outside of faith and family. Why not have great fried chicken and drink some cold beer in a place that feels comfortable and inviting.” Continue reading

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What The Truck? Truck Pick Of The Week

truckby Steven Doyle

Food trucks have permeated our lifestyle and we are seeing them now so often we almost do not pay attention. In Texas Austin is the food truck Mecca, but we have our share in Dallas and they are doing some great things. Tasty things.

Sure, we can find the usual suspects at Klyde Warren Park, lined up dutifully dispersing good grub to the masses all week long, and the truck Yard has a constant rotation in their repertoire which keeps us on our toes, and there are other delicious hot spots across the city where you can scope out your favorites.  We have even seen trucks lined up for parties, often prepaid by the host, and this would include weddings and bar mitzvahs. Those are always good fetes.   Continue reading

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Next Door Closes Sunday, June 24

nd3by Steven Doyle

We recently wrote about Next Door and have enjoyed several excellent meals at the Uptown restaurant including a seriously good brunch. Sadly, we hear today that they will be closing their doors next week and not due to much of anything except a ruling by the Dallas Fire Marshall.

Next Door is a cute restaurant that serves some kicked up food with unique twists, such as their now famed exploding hot cheesy bun burger. Everyone enjoyed this, we enjoyed this. But the real cash cow for this restaurant was in the nightclub upstairs called the Key Club. After an inspection recently the Fire Marshall determined that a new fire system would need to be installed which involved digging to a line across McKinney Avenue. This eventually proved impossible and so goes the baby, bath water, jobs and whatever else lays in the path of this closure.  Continue reading

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Keller’s Drive-In Still Hopping After 67 Years

keller1by Steven Doyle

Keller’s Drive-In has been a Dallas staple since 1950 when Jack Keller opened his first drive-in in Dallas. Having worked at the original drive-in which was located on Chalk Hill off the DFW Turnpike, the Pig Stand, Keller ventured out to open his own restaurant replete with snazzy carhops, cold beer, and tasty burgers.  Continue reading

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Every Day At Val’s Cheesecakes Will Make You Smile

DSC01301by Steven Doyle

Last week I was invited to work a shift at Val’s Cheesecakes at 3906 Maple Avenue. This is something I have done off and on for many years and believe it helps with reviews and writing about restaurants in general to spend time in the belly of the beats. Restaurant kitchens can be exciting, vibrant and they speak a language all their own.  Continue reading

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