The Jellyfish Family Tree Part 3: Getting Into Imperial Drag

by Dr. Spin

Jellyfish deliberately used the familiar melodic and harmonic conventions of yesteryear as a nostalgic vehicle for expressive musicianship. That band cratered under the weight of its own talent, but a few years later, keyboardist Roger Joseph Manning Jr. and touring guitarist Eric Dover reconvened under the name Imperial Drag.

Although this project was stylistically different from Jellyfish, it operated under a similarly constructed identity. Instead of recalling The Beatles and other late 60s/early 70s pop groups, however, Imperial Drag’s image scaffolded on the conventions of T. Rex and glam rock….   go velvet over at The Pharmacy.

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Paul Hobbs Wine Dinner at SĒR Tomorrow

by Steven Doyle

Have you checked out the Hilton Anatole’s SĒR Steaks & Spirits yet? We have a very special way for you to get an idea about what the new restaurant is all about.  Tuesday, October 23, 2012 Ser will host special guest Matt Hobbs from Paul Hobbs Winery at dinner which starts at 7pm. There diners will enjoy a specially designed menu paired with a sampling of 5 wines by the winemaker.

Reserve your spot by calling 214.761.7479.

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Donna Makes Some Serious Pie

by Steven Doyle

It’s no secret that we like pie. We like good pie in virtually every delicious flavor. This is why when we stumbled into Donna’s Pie House Café we were happily met by Jim and Donna Benedict who offer up not only delicious, and beautiful pies, but also some really good burgers, salads, soups and sandwiches.

Originally called Rosebud’s, the couple rebranded their restaurant to avoid confusion that they might be a tea room. Gone are all the nifty gifts in the front display.  The total revamp now features what Donna does best – pies.      Continue reading

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Lockhart Smokehouse Swims With The Fishes

by Steven Doyle

It’s no secret that Will Fleischman at Lockhart Smokehouse has an amazing beard, or that he is cranking out some kick-ass BBQ in Bishop Arts. He is legend for his brisket, ribs, and sausages. Mid-week Fleischman cranks out his Flintstone-sized behemoth beef ribs, and sometimes the man entertains us with his now legendary rib-jam. Not to mention the smoked and silky prime rib suitable for a fine Sunday dinner outing with the family.      Continue reading

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Addison’s WorldFest Brings Diverse Cultures To Your Back Door

by Steven Doyle      photos by Robert Bostick

WorldFest celebrates the diverse cultural communities that make up the DFW Metroplex and provides guests the opportunity to be immersed in the culture of Asia, Europe, Africa, Middle East and of course the Americas.

Many of the local ethnic clubs and organizations join in on the fun at the annual Addison festival including  Bugarian American Cultural Center “Bulgare”, Consulate General of Mexico, Council of Ghanaian Associations – DFW, DFW Asian-American Citizens Council, DFW Serbian Cultural and Education Center, Italian Club of Dallas, Maharlika Dancers, USA/La Creme Ensemble, Polish American Foundation of Texas and the Turkish American Association of Northern Texas.    Continue reading

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More Chefs On The Move In Dallas

by Steven Doyle

More chef news straight from the kitchen, this time from Front Burner’s corporate chef John Franke who sends us a note that T.J. Lengnick has moved on from Whiskey Cake to take a position at Stephan Pyles. In Chef Lengnick’s place Franke has hired Scott Townend from the Park Cities latest restaurant at the Lumen Hotel’s The Front Room.       Continue reading

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Natera Takes Leave From The Fairmont

by Steven Doyle

I received a text recently from Chef Andre Natera, my favorite Zen chef, stating that he is taking leave from the Fairmont Dallas to “spend time with family and focus on some other things”. Natera is one super talented chef who had a goal to create a network of chefs throughout the community for the common good and to develop young talent.

The utopian chef idea was that there would be this exchange of ideas, and chefs, to make Dallas a stronger restaurant city. There were a few late night chef “summits” where they collectively cooked for each other and chatted about new ideas, and they proved extremely interesting.   Continue reading

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Taylor Kearney Plays Chef Shuffle And Moves To Nick And Sam’s Steakhouse

by Steven Doyle

We interviewed the latest chef at The Greek last week with anticipation of running the story today, but we have more recent news that  Taylor Kearney is leaving the restaurant and has been installed as executive chef at Nick and Sam’s Steakhouse located on Maple Avenue in Dallas.  Kearney will be working under the corporate chef, Samir Dhurandhar.

The musical toques that have taken place recently might be due to the many new restaurants that have opened this month; a flurry that will continue on into November of 2012. The pool of qualified talent is in shorter supply as the demand rises. The Greek will be seeking a new chef to fill Kearney’s shoes.          Continue reading

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