Category Archives: Steven Doyle

Popover Finds in Dallas

pop.jpegby Steven Doyle

A popover is a great find. Consider the roll to be similar in make up to that of Yorkshire pudding, made with an egg batter. Super light and airy these beautiful beats were made with beef drippings, but now lighter made with plenty of eggs and butter.

We found a few great versions in the Dallas area in case you have a desire to sample some on your own for good measure. Continue reading

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Battle of the Fast Food Fish Sandwich

shark.jpgby Steven Doyle

For those that follow along on social media, I have been spending my off hours hitting up fast food haunts swimming for the best in fish sandwiches. This goes along with our 40-day theme of seafood during the Lent season, but also gives us an excuse to over-enjoy our favorite type of food. Anything the swims or crawls across the ocean floor is fair game.

With all this in mind we present a myriad of fast food fish sandwiches. Continue reading

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Up On Knox For The Perfect All Day Repast

up_on_knox_DAL.jpgby Steven Doyle

Kissing cousins to Le Bilboquet located within walking distance, Up on Knox is a more refined version of the French brasserie. The decor scream brasserie with elegant touches deserving the neighborhood and also befitting the menu and theme. Although the menu is not decidedly French, look for beautiful technique on this chic menu.

The restaurant is open all day starting with a breakfast menu that includes a variety of pastries such as croissant, sticky buns and toasts. Along with pastries look for a few egg dishes, you will want to tastes the Gruyere omelet with fresh herbs and mixed greens. It may ruin you for other omelets. Continue reading

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Shell Shack Uptown Is Moving To Henderson Ave


Shell Shack opened its Uptown Dallas location in late 2013. And now, that flagship restaurant, which has since spawned five others, is packing up and moving to Henderson Avenue. The restaurant will occupy the former Mellow Mushroom space, which means more interior seating, a patio and a bigger parking lot. The Uptown building won’t go to waste, however, as Shell Shack founder Dallas Hale will be opening a new poke concept called Poke Go Go. Continue reading

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Dallas St Patrick’s Day Guide to Fun and Frivolity 2018

st pats2by Steven Doyle

The main event going on this weekend for may is the parade in celebration of St Patrick’s Day. This might make visitors for the NCAA smile, or perhaps frown. Regardless where you stand on the Greenville parade the time to don your green apparel is upon us. Beannachtai na Feile Padraig!

Today we have assembled some fun activities that involve a parade, and a few others to distract you this weekend. Continue reading

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Celebrate Pi Day With Us

pieby Steven Doyle

On March 12, 2009 your lawmakers  passed a non-binding resolution (HRES 224) recognizing March 14, 2009 as National Pi Day. It is one of the more legit holidays we discuss here, and it is actually an homage to geeks everywhere who see the date as a reason to celebrate due to its mathematical implications. We say any reason to celebrate anything is just fine by us.

Since we are predominately about food we will suggest a few places to actually enjoy a pi(e) in Dallas.  


The pie at Bowl and Barrel is this uber delicious Butterscotch Pie served as the solo dessert at the bowling alley and restaurant.

Another pie that haunts us whenever we drive past the West Village on McKinney is the coconut cream pie from Malai Kitchen. Delicious, but if you feel so inclined we snagged the recipe from owner Yasmin Wage to share with you today. Should you decide to make the pie, make two. Sharing is caring.  Continue reading

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Best Corned Beef in Dallas

katz.jpgby Steven Doyle

Corned beef is made from brisket, a relatively inexpensive cut of beef. The meat goes through a long curing process using large grains of rock salt, or “corns” of salt, and a brine. It’s then slowly cooked, turning a tough cut of beef into one that’s super tender and flavorful.

Ireland was a major producer of salted meat, going back all the way to the Middle Ages and lasting through the 19th century. It wasn’t always called corned beef, though. That didn’t come until the 17th century when the English coined the term. Continue reading


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