Following an “…overwhelming, heartfelt and unprecedented expression of appreciation” by its loyal guests, officials representing Spaghetti Warehouse Restaurants is inviting “everyone to continue celebrating life with us” at our Arlington location after its flagship location in Dallas’ West End District closes permanently on Sunday, Oct. 20th. Continue reading
Filed under Crave, Steven Doyle
Trophy Park USA will bring upscale cuisine, craft cocktails, and family-friendly entertainment to Frisco when the sports lounge opens at The Star District on Monday, October 21. Continue reading
Filed under Crave, Steven Doyle
We have some restaurants with some new menu items we thought you might enjoy reading about. Scurry on over and take a bite at some of our favorite places. Continue reading
Filed under Crave, Steven Doyle
For food competitors and rising star chefs, the kickoff of World Food Championships (WFC) on Wednesday is similar to largest talent audition on the planet. For foodies in Dallas, it might quickly become our official “Food Week.”
The 8th Annual WFC will attract over 1500 chefs and cooks to Dallas for a chance at TV fame and a slice of the $350,000 grand prize. Beyond that, organizers of the event have developed a smorgasbord of activities that will keep any true foodie delighted during the five-day tournament of culinary champions. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant “Suehiro” in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton. Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes such as sukiyaki.
Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive meat, such as wagyū, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori, onions, carrots and shiitake mushrooms. In some places, udon and other noodles may also be served. Continue reading
Filed under Steven Doyle
by Steven Doyle
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 $25 and under. 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. We have frequented SER more times than we care to admit (OK, at least 25 times). Continue reading
Filed under Steven Doyle
The Woodall Rodgers Park Foundation (WRPF) and VisitDallas today announced an innovative partnership that will complete the original vision of Klyde Warren Park.
The estimated $76 million project adds 1.2 acres over Woodall Rodgers Freeway, just west of St. Paul Street. This land will be used for a 20,000-square-foot pavilion that will house the state-of-the-art VisitDallas Experience Center, a Visitor Center unlike any other in the U.S., fusing “best in class” customer service with interactive technology that tells the Dallas story. The expansion will include additional green spaces and public gathering spots, assist with the Park’s long-term financial sustainability, and allow the privately-operated park to expand the more than 1,300 free programs and events it already provides annually. Continue reading
Filed under Crave, Steven Doyle
