A Few Of Our Favorite Noodles In Dallas

chinaby Steven Doyle

We wanted to bring some unusual noodles to your attention this week and had a difficult time narrowing down some of our most favorites. We may actually do this several times in coming months because there are so many we wish to share with our readers.

This is populated with mostly Asian dishes from hot spots around Dallas that we wanted you to be aware of. We think you will agree they are all worthy of checking out sometime soon.  Continue reading

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Rambutan Is This Year’s Trendiest Fruit

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Shoppers this summer will be surprised to see a new and strange-looking item in their produce isles. Rambutan is taking the US and Canada by storm and quickly being considered one of this year’s trendiest fruits. The sea urchin-lookalike is sweet and juicy; it’s very similar in texture and flavor to grape. HLB rambutans are available in close to 3,000 stores nationwide, which is a 50 percent increase from last year.   Continue reading

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Dallas Chop House Aging Well

Surf & Turfby Steven Doyle  photos by Joey Stewart

Opening in 2010, the Dallas Chop House patio and restaurant have been a wonderful catalyst for growth and revitalization, bringing fresh and continued exciting energy to the street level at St. Paul and Main.

The wall of cedar in the restaurant features branding of local civic, business and community charitable leadership who have enjoyed special events at Dallas Chop House.    Continue reading

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Ten Meaty Ideas For Dad’s Day in Dallas

dadby Steven Doyle

Father’s Day is this weekend so most likely you will spring out last minute for a tie that he will never wear – unless you take him out on the town for a plate of big beef. Oh, let me tell you, dad loves his beef and is not afraid to talk about it. It hasn’t been that long when you stood beside the old man as he tended grill, carefully peeking under at the giant chops or sizzling slabs of sirloin.  Continue reading

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A Few Of Our Favorite Things At Kuby’s

The look of Kubys hasn’t changed much over the years

by Steven Doyle

Kuby’s has been a Dallas institution since 1961 creating house-made sausages, offering cured meats, a large variety of salads and fresh meats in their delicatessen. A few years back Karl Kuby  told us that he has a smoker that is massive and valued in excess of $125,000. That dedication to the craft is evident in the product they make available at their Snider Plaza location in Dallas.

A recent visit invigorated our adoration for the 56-year old restaurant and deli.    Continue reading

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A Fortunate Feast: Lavendou Bistro Provençal

Paschalby Steven Doyle  photos by Joey Stewart

A visit to a French restaurant in Dallas is certainly an experience when you realize how few of them there are in this area. Fortunately, Lavendou Bistro Provençal is one of the very best, owned and operated by one of the most amazing hosts our city has today – Pascal Cayet.

Pascal’s first job was at Tour d’Argent in Paris, overlooking Notre Dame Cathedral and arrived in Dallas in the 1980’s where he was one of the innovators for French cuisine. He was founder and owner of the famous French Country restaurant Chez Gerard on McKinney Avenue, which was one of Stanley Marcus’ favorite restaurants. It was during a period of growth that Pascal moved his restaurant north, and then it was very far north, to his location on Preston near George Bush. Thus the birth of Lavendou, this slice of France located in a cozy shopping center.

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Corrientes 348 Opens June 20th

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Corrientes 348, an Argentinian steakhouse launching its first location in the United States, will open for lunch and dinner on Tuesday, June 20 in Downtown Dallas. This upscale 10,000 square foot steakhouse rooted in rich South American culture, is bringing yet another refined dining experience to 1807 Ross Avenue (formerly occupied by Stephan Pyles).

The a la carte menu is shared or family-style dining with an emphasis on high quality cuts of meat, sides and carefully selected wines. Classic Argentinean dishes are prepared with superior ingredients and signature meats, all of them prime cuts from the most prestigious sources and producers.   Continue reading

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