Fiatto, the casual chef-driven Italian restaurant featuring seasonal and organic ingredients is now open for weekendbrunch Saturdays and Sundays from 11 a.m. – 3 p.m. The American-Italian concept, located in West Village, offers a menu of almost everything made in-house including bread, pasta and mozzarella. Guests will enjoy a brunch menu featuring Italian-inspired sweet and savory dishes along with a specialty mimosa program.
Continue readingFiled under Steven Doyle
Zalat Pizza, the cult-favorite pizza concept, is opening their first Park Cities location in Snider Plaza this summer at 6935 Hillcrest Ave, Dallas, TX 75205.
This new location will have limited seating and serve takeout through Zalat’s website or app, or delivery via most third-party delivery apps.
Continue readingFiled under Steven Doyle
Plano is getting ready to welcome Fizz, a new all-day bar and restaurant concept that begins with coffee service in the morning and transitions into a lounge with drinks and music. Slated to open in early summer, Fizz comes from Jeff Murtha, who’s behind Studio 80, the popular ‘80s club in Fort Worth. It features two full-service bars, one wrapping around the 3,500 square-foot interior and another located on the 1,200 square-foot patio. The patio has a retractable roof to take advantage of sunny days and protect guests from the rain, and during cooler months, fire pits provide cozy gathering spots.
Continue readingFiled under Steven Doyle
The Exchange at the AT&T Discovery District is adding two new eateries to the food hall in the next month including Easy Slider and Birdie. Chicken concept, Birdie, is set to open Monday, May 23 and will offer a variety of fried chicken options and sides from award-winning chef, Joshua Harmon. Easy Slider is set to open Wednesday, June 1 and is a Dallas favorite known for serving up award-winning, inventive sliders.
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Dallas is hot. We know this. But not everyone in Dallas has the luxury of air conditioning, making summer unbearable and dangerous for the elderly and at-risk populations. That’s why the Lowest Greenville Collective is hosting its sixth annual event, dubbed Lowest G Cools Down Big D, to provide donations and much-needed funds for Dallas Adult Protection Services and the senior citizens in our community.
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by Steven Doyle
After a short wait you are approached table-side by a perky member of the waitstaff who scribbles their name on the white butcher paper clad table and asks for your favorite beverage. There is plenty to choose from at Shell Shack, now with locations spread across Dallas and Fort Worth, no doubt with more on the way. We order, we drink. Then the decision time arrives, what to order from this seemingly vast menu.
Without a doubt, crab is to be on the short list of what to order. But it is nearing crawfish season, and even though we are told they are not the largest we will find, those are coming once the weather stabilizes and they are large enough now to enjoy. There are no conspiracies to keep large crawfish from the mitts of Dallasites as your Houston friends might try to tell you. Shell Shack procures the best graded crawfish available. Think mid-March, around St. Pat’s Day for the best crop. Consider that the luck of the Irish. Continue reading
Filed under Crave, Steven Doyle
