Henderson Tap House Featuring Raw Bar Each Thursday

hendersonby Steven Doyle

We meandered into Henderson Tap House last week for a happy hour pizza (half-priced bit of tastiness) and discovered that the pub was introducing their new raw bar. The raw bar includes plenty of cold seafood items  such as oysters plenty of ways including raw (Blue Points and Gulf), Rockefellar broiled with spinach, bacon, cheese and a cream sauce. They also Bang Bang-style with peppers, onions ginger and ponzu.  Continue reading

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The Art of Making Gelato

gelatoby Mandy Davis

Gelato has soared in popularity in recent years, but authentic, Italian-style gelato is hard to come by in America. Chef Morgan Morano of Morano Gelato is on a mission to change all that with her book The Art of Making Gelato: 50 Flavors to Make at Home. With both classic and innovative gelato and sorbet recipes, Morano reveals the techniques, language and authentic ingredients behind Italian gelato making that has made Morano Gelato a consistent pick for America’s best gelato.  Continue reading

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Eat Me: Cơm Gà Xối Mỡ at Pho Pasteur

cornishby Steven Doyle

There are so many wonderful dishes to be found at the Richardson pho staple restaurant, Pho Pasteur. You will certainly enjoy the bun mang vit, duck soup to you and me, or the grilled pork chop adorned with a fried egg. But today we wish to order the Cơm Gà Xối Mỡ, or simply a Cornish hen and rice.

The tiny hen is plump with juicy meat, and a deliciously crisped outer layer that quickly relents with each bite. This dish pairs perfectly with the fresh spring rolls.   Continue reading

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Eat Me: DaLat’s Chili

dalatby Steven Doyle

Plenty can be written about Khanh Nguyen at DaLat. He is definitely the king of the late night menu, serving pho and plenty of other interesting Vietnamese items on into the night.  Arrive at 1:59 and you will be welcome to order, whereas any other establishment would be sweeping and shaking you off to find bad waffles for your 2am fix. Many of the late night patrons are waiters, bartenders and chefs. Others arrive directly from the bars that surround the neighborhood. All are welcomed with a steaming bowl of pho, or one of the many other items that will definitely sooth your soul.

And damn those delicious little DaLat shooters which are Vietnamese meatballs seared and sunk into a spicy broth of sake, coconut and cream. Toss your head back for a moment of bliss.    Continue reading

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Languid Brunch at Next Door in Uptown

next-door1by Steven Doyle

Located in what was previously the space for Pozo and Three Sheets, Next Door offers a unique experience both in dining and the latest party experience in Uptown Dallas. So you may enjoy the latest hot spot for bottle service in the upstairs party lounge,  then merely a few hours later be hitting a splendid and imaginative brunch. And in Dallas we take our brunch just as serious as some do their bottle service.  Continue reading

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Jake’s And Other Local East Dallas Businesses In Danger Of Closing

jakesby Steven Doyle

DISD is on a land grab in East Dallas, invoking eminent domain to purchase property along Skillman and Abrams where they plan to erect a new school. This action will displace small businesses including an automotive repair shop, Chevron, storage units, an antique mall and Jake’s Hamburgers. Ahh, you knew there would be a foodie twist to this madness.  Continue reading

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Pigs and Pinot Jan 15th at Filament

pigs
Join Chef Matt McCallister and the Filament Team in their first ever Pigs and Pinot event.
Three Courses prepared by Chef Matt and the Filament kitchen, Pinot Noir selected by the talented Jeff Gregory ranging from Bubbles, Rose’, and Reds available for purchase during the event. The evening begins with a reception bubble served at Jade & Clover across from Filament.

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