In honor of Desperados Mexican Restaurant’s 40th Anniversary, the restaurant is hosting a 40th anniversary bash on Thursday, October 6th from 7 p.m. to 10 p.m. at their Greenville location. The family-owned Mexican restaurant has been a Dallas favorite for four decades and has cemented itself as a city landmark on Greenville Avenue since it opened.
“Staying in business 40 years is a testament to the hard work that my family puts in to the restaurant day in and day out,” says Jorge Levy, founder and owner of Desperados Mexican Restaurant. “Desperados is all about family, and when our guests visit our restaurants we want to make them feel as if they are visiting our home. It’s been an incredible experience to see generations of customers returning to Desperados over the past 40 years, ingraining our tradition into their own families and coming back to celebrate birthdays, weddings, baby showers and baptisms with us. We are incredibly grateful to the Dallas community for supporting us and allowing my family to do what we love for 40 years.” Continue reading
by Steven Doyle
Chef Graham Dodds invites you to Wayward Sons September 29th for a Texas State Fair preview with a dinner he is hosting that will be Texas Fair style. This will get you all stoked for opening day of the Fair, which is on the 30th of this month. Continue reading
by Maryse Chevriere
You almost hate to hear it: Making your own bitters at home? Yeah, it’s actually not that difficult.
Because there’s no excuse now — and you start to think, how could I not have been doing this all along? Ideas for black cherry-ginger, or coffee bean-cocoa nib bitters rush in.
If you’re tapped in to the cocktail zeitgeist, odds are you already have bitters on the brain. (If you’re not, here’s what you need to know: Classic cocktails? Having a major moment. House-made ingredients? Huge. Bitters? Über retro-chic.) So you can imagine the on-trend factor of house-made bitters, and the cocktails made with them. Continue reading
by Steven Doyle
Chef Tony Street serves up delicious Hill Country-inspired dishes including a Rattlesnake Chili Pie at his restaurant, YO Ranch Steakhouse in West End of Dallas. Made up of rattlesnake sausage, and layered with fried tortilla strips, sour cream, cheddar cheese and Pico de Gallo, there’s a whole lot of Texas to enjoy in this chili pie. Continue reading
by Steven Doyle
One of the most delightful things that may occur during dinner service might be the amuse-bouche, a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, “The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites”.
But the amuse is not necessarily for the fine dining set, if you will allow room here for free movement with the term. Anyone having visited a Korean restaurant may attest to this fact. In Korean restaurants it is almost certain you will be familiar with the word banchan. Banchan are set in the middle of the table to be shared and served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Although not traditionally an amuse, the banchan are definitely an offering from the restaurant at no additional cost. The more banchan the more whimsical the meal may become. Perhaps I have over-extended the term, but walk with me. Continue reading
Dos Jefes is introducing a distinctive dinner series it’s calling The Mexican Pantry.
Executive Chef Samir Dhurandhar and Salvador Ordaz will kick off the monthly dinner specials on Thursday, Oct. 6, with an artful and savory Mexican prix fixe menu featuring: Continue reading
Filed under Cocktails, Crave
In the early 1920’s few people knew what a hamburger was. This is when Doug Prince discovered the hamburger for himself at the State Fair of Texas and decided to make it his life. He opened a small little “drive in” on Lemmon Avenue in Dallas. A virtual one man show. He would come out to the car, take your order, return to the kitchen, prepare the food and deliver it back out to the car.
In 1932 he took a trip to Houston and decided that it was there that he would build his empire. He purchased a small Weber’s Root Beer stand on Main Street and quickly changed the Houston restaurant scene for years to come. Continue reading