Category Archives: Texas

by Steven Doyle | October 4, 2012 · 2:34 pm

Fine Dining on the Texas Coast

by Joey Stewart

On our quest to seek out the “finer dining” gems along the south Texas coast we present GLOW, the second restaurant reviewed in as many weeks located in the town of Rockport, Texas.

Chef/Owner Karey B. Johnson showcases locally caught seafood in a restored boathouse just off the water in this fishing and vacation town. “Our role at GLOW is to present the ingredients in a simple, elegant way that showcases the essence of the dish. We wouldn’t want to muddle the flavors,” she explains. “They speak for themselves.” Along with über fresh seafood, Karey also brings in meats such as antelope from Broken Arrow Ranch in the Hill Country and local goat for a featured slow-braised cabrito and masa dish. Continue reading →

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Filed under chefs, Joey Stewart, Texas, Travel, Travels in Texas, Visit Texas

Tagged as Chef, GLOW, Joey Stewart, Karey B. Johnson, Restaurant, Rockport, Texas

by Steven Doyle | September 12, 2012 · 11:29 am

Helicopter To The State Fair Compliments Of The Palomar Hotel Dallas

by Steven Doyle

As the State Fair of Texas approaches we will start hearing about all sorts of deals and attractions with the Big Tex theme. This one from the Palomar Hotel Dallas is more delicious that a box of Fletcher’s Corny Dogs. They are actually offering two Big Tex packages.

The package for $189, which is a good value, offers a room, DART rail passes to the fair, chef Graham’s triple fried potatoes and cotton candy in the room. Every room gets use of the corporate gold fish regardless. Continue reading →

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Filed under Party!, Pie, State Fair of Texas, Staycation, Steven Doyle, Texas

Tagged as Dallas, Graham Dodds, Palomar Hotel, Rolls Royce, State Fair of texas

by Steven Doyle | March 13, 2012 · 12:07 pm

Keller: The Land of Milk and Honey

by Steven Doyle

Just days ago I aimed my car west and headed to Keller, which until now has been known for its Babe’s Chicken, at least in my mind. Stepping into boutique restaurant Milk and Honey is like walking up onto the back porch of an Amish couple at supper time, which for the uninitiated, that is a very good thing.

The restaurant actually has a southern gentility to it, and is stocked with trinkets that your grandmother coveted so much. I am talking the needle-point, the glassware, and all the photos that could be stuffed into a trunk. It’s actually very quaint and comforting. Continue reading →

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Filed under Bacon, chefs, Crave, fun with food, Music, Pie, Steven Doyle, Texas, Wine

by Steven Doyle | March 5, 2012 · 10:52 am

Wilcox Nominated Best New Chef By Food & Wine

by Steven Doyle

Marquee Grill chef Tre Wilcox splashes the headlines again, this time in Food & Wine with their annual Best New Chef contest. Voting has begun as readers choose their chef favorites online. Other regional favorites include Tim Byres from Smoke and Paul Qui from Austin’s Uchiko and winner of this season’s Top Chef.

The award, an extension of the Food & Wine Best New Chefs program, honors talented up-and-coming innovators who have run their own kitchens for five years or fewer. Continue reading →

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Filed under Crave, Dallas, Steven Doyle, Texas

by Steven Doyle | November 3, 2011 · 8:42 am

Texas Bartenders Tasting Bourbon

by Crave Staff

The Texas bartending community has come together to support each other in a cross promotion among breweries and bars around Texas. In early September, five bartenders representing four major Texas markets visited the Buffalo Trace distillery in Frankfurt, Kentucky. Austin’s Bill Norris (Alamo Drafthouse) and David Alan (Tipsy Texan), Houston’s Alex Gregg (Anvil Bar & Refuge), Dallas’s Michael Martensen (Cedar’s Social), and San Antonio’s Jeret Peña (The Esquire Tavern) participated in a private barrel tasting in order to bring unique expressions to the state of Texas. After tasting eight barrels, the bartenders compared notes and chose four of the best bourbons to bring to the Texas markets.

Alex Gregg, of Anvil Bar and Refuge, remarks, “The whiskeys selected represent a broad spectrum of flavor profiles and highlight the extremes that occur during the aging process. The flavors range from the hot, spicy, aggressive seemingly rye to the soft, dusty, yet fruity nuanced.” Continue reading →