by Steven Doyle
Last week we announced that Hypnotic Donuts was inviting guest chefs to create a donut or something to offer their donut eating clientele. First at bat was David Anthony Temple, or better known as Chef DAT the underground chef.
DAT decided to play with the chicken and biscuits that Hypnotic is already so good at creating. This version would play homage to DAT’s childhood where he has been eating this kicked up version of the biscuit since he was seven years old. Continue reading
Filed under chefs, restaurant news, Steven Doyle
by Steven Doyle
Liberty Mutual is running a little charitable contest which will benefit the North Texas Food Bank in a huge way. This is one of those Facebook contests where you vote and up until today our local food bank was in first place. The NTFB stands to win $30,000 which equates to 90,000 meals. Continue reading
Filed under Contest, Dallas, North Texas Food Bank
by Steven Doyle
I suppose there is all sorts of news coming from Mark Hearl, the owner of Village Marquee Grill. I was in last night to taste the new menu (photos and such later today) and Hearl pointed out the space for the new Paciugo location next door just as you walk into the Village Theater. Continue reading
Filed under Gelato, restaurant news
by Jerry Stewart
The big buzz today comes from a press release announcing the closure of Craft W in Victory Park as well as the Ghostbar. In its place will open Cook Hall, a moderate to upscale gastropub featuring craft cocktails and “regional food”. Plans are not yet finalized for the Ghostbar space but there should be an announcement as to what will occupy the 33rd floor at the W.
Look for Craft to be closed by the end of summer and Cook Hall to open by Fall.
Filed under Crave
by Steven Doyle
Jason Kosmas might possibly be the busiest man in the bar business. He still has a stake in Employees Only in New York, which has been named the best bar in the world; he is also the executive beverage director at Village Marquee in Highland Park Village and occasionally lends himself out to consult on drink menus. Now the talented barman is introducing his own line of spirits and they hit the shelves local Sigel’s liquor stores this week. We caught up with Kosmas last evening to sample some of his new rum and vodka. Continue reading
Filed under Crave, Dallas, Spirits, Steven Doyle
by Dr. Spin
At twenty albums in, and with CDs quickly becoming a thing of the past, how many more opportunities would I have to pluck a new Rush album from a record store shelf? Realistically, not too many, but I unselfishly left that honor to my daughter, who, just days away from being 10 months old, was on my hip as I entered Waterloo Records. I let her pick out a copy and she carried it for me to the checkout. Considering the smugly aloof experience I had with the Waterloo staff last year when I bought the new Yes album, I was wondering what kind of reaction I might get when I plopped Clockwork Angels on the checkout counter. This time, I escaped without incident, but I heard snippits of discussion between a group of staff members from across the aisles of the store…hear whats snippin’ at the Pharmacy
Filed under Arts, Crave, the pharmacy of dr spin
by Jerry Stewart
Campo Modern Country Bistro kicks-off summer with a Summer Rosé Wine Dinner, Wednesday, July 11 at 7:00 p.m. (bar opens at 6:00 p.m.). Executive Chef Michael Ehlert showcases his culinary talents with a 6-course feast including Amuse Bouche, Summer Vegetable Terrine, Crudo of Grouper, Cavatelli with Lobster, Trio of Lamb and Toffee Pudding with Pineapple perfectly paired with Rosés hand-selected for this special event. Continue reading
Filed under Jerry Stewart, restaurant news, Wine
by Steven Doyle
Last week the Dallas Morning News food critic Leslie Brenner rolled out an article that basically explained how she could judge a restaurant with a simple visit to an establishment’s menu online. The premise was that if you noted off season ingredients, or tired dishes on the menu the restaurant might not be up to her level of cuisine.
Brenner also specifically mentioned cassoulet and braised meats as seasonal dishes and this raised the ire of the soon-to-open Boulevardier restaurateur, Brooks Anderson. I ran into Brooks last night and he shared his studied opinion on the issue. Specifically that these dishes and more are offered throughout the changes of seasons in a true French bistro.
Today Brooks backed up this opinion on his Facebook wall in an open letter to Brenner and was signed by the four partners in the business, Brooks and Bradley Anderson, Nathan Tate and Randall Copeland. Continue reading
Filed under chefs, restaurant news, Steven Doyle
