Plano is getting ready to welcome Fizz, a new all-day bar and restaurant concept that begins with coffee service in the morning and transitions into a lounge with drinks and music. Slated to open in early summer, Fizz comes from Jeff Murtha, who’s behind Studio 80, the popular ‘80s club in Fort Worth. It features two full-service bars, one wrapping around the 3,500 square-foot interior and another located on the 1,200 square-foot patio. The patio has a retractable roof to take advantage of sunny days and protect guests from the rain, and during cooler months, fire pits provide cozy gathering spots.Continue reading
Category Archives: Steven Doyle
The Exchange at the AT&T Discovery District is adding two new eateries to the food hall in the next month including Easy Slider and Birdie. Chicken concept, Birdie, is set to open Monday, May 23 and will offer a variety of fried chicken options and sides from award-winning chef, Joshua Harmon. Easy Slider is set to open Wednesday, June 1 and is a Dallas favorite known for serving up award-winning, inventive sliders.Continue reading
Dallas is hot. We know this. But not everyone in Dallas has the luxury of air conditioning, making summer unbearable and dangerous for the elderly and at-risk populations. That’s why the Lowest Greenville Collective is hosting its sixth annual event, dubbed Lowest G Cools Down Big D, to provide donations and much-needed funds for Dallas Adult Protection Services and the senior citizens in our community.Continue reading
After a short wait you are approached table-side by a perky member of the waitstaff who scribbles their name on the white butcher paper clad table and asks for your favorite beverage. There is plenty to choose from at Shell Shack, now with locations spread across Dallas and Fort Worth, no doubt with more on the way. We order, we drink. Then the decision time arrives, what to order from this seemingly vast menu.
Without a doubt, crab is to be on the short list of what to order. But it is nearing crawfish season, and even though we are told they are not the largest we will find, those are coming once the weather stabilizes and they are large enough now to enjoy. There are no conspiracies to keep large crawfish from the mitts of Dallasites as your Houston friends might try to tell you. Shell Shack procures the best graded crawfish available. Think mid-March, around St. Pat’s Day for the best crop. Consider that the luck of the Irish. Continue reading
Probably not a week goes by that a reader asks where to find a good haunch of beef. We invariably tell them one of the many steakhouses across the Dallas skyline depending on where they live. We love Nick and Sam’s. It could be that they pass out caviar like it was candy, and sincerely… isn’t it? We also love Pappas Brothers in all their wine goodness.
Knife has some awesome steak values plus some amazing, aged beef. Chamberlain’s Steak and Chop House also is a staff favorite, and we love the cigar room. Plus, you get Richard Chamberlain, and that always makes for fun evening. SER is reopening, so there’s that. Continue reading
by Steven Doyle
There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta and salads. Eggs are not just for breakfast.
Today we explore a handful of primo examples of how the egg has enhanced many dishes in the Dallas area. Continue reading