Smoky Rose For A Chef-Driven BBQ Experience

rose2by Steven Doyle

Smoky Rose is a chef-driven smokehouse in a relaxed garden setting which opened last winter at 8602 Garland Road in Dallas (across from The Dallas Arboretum) provides a comfortable experience with a relaxed interior, large patio, open smokehouse and beautifully landscaped garden area serving lunch and dinner. The rustically refined menu is paired with thoughtfully selected wines and local beers. Continue reading

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Dallas Farmers Market News Including Chef Series

chefby Steven Doyle

It is time once again for the Dallas Farmer’s Market Chef Series. These marvelous cooking classes are no doubt the best deal in Dallas. Meet the chefs and learn fun cooking skills. The line-up is really special and celebrates the end of Summer and coming Fall.

Each class is scheduled from 11am to 1pm and costs $25 which is due the Thursday before the session, or $30 at the door. Click here for the complete schedule or to purchase advance tickets.      Continue reading

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Eat Me: Empanadas at Shoals Sound & Service

DSC01905by Steven Doyle

Fresh off his gig from Texas brand manager at 86 Company, Omar Yeefoon has stake his claim to a small piece of Deep Ellum that is now this uber cool cocktail den with a few nifty food offerings. Yeefoon has joined forces with the owner of Proof and Pantry, Michael Martensen, to form an inviting departure from what they may have in the past considered the norm. Continue reading

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Katy Trail Ice House Offering New Items On BBQ Menu

DSC01891by Steven Doyle

Katy Trail Ice House is known for many things. Their convenience to the trail, a collection of absolutely beautiful people to people watch while enjoying one of many tap brews, a damned good burger and BBQ. Wait, BBQ? Thursday through Sunday while it lasts, yes BBQ.

Recently we checked in with pitmaster and kitchen manager Eduardo Flores at Katy Trail Dallas and he showed us around his pits and even invited us into his kitchen for a burger. Exciting day when you are able to score a pass into a busy kitchen such as Katy Trail on a Saturday afternoon. Continue reading

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Good Local Markets Goes Vegan For A Day

market

Dallas’ favorite all-local farmers market – Good Local Markets and vegan pop-up V Market DFW come together on Saturday, August 19 (8am-1pm) for a special market at Tyler Street in Oak Cliff.

Every Good Local Markets vendor grows or makes what they sell with no distribution.  GLM vendors including Half Moon Pie Co., Lonesome Lady Ranch, Grow it Forward Farm, Affinity Soapery, Texas Honey Bee Guild, DFW Aquaponics, The Sconer, 24 Atoms Coffee and Highway 19 offer produce, artisanal foods and handcrafted goods, all produced within 150 miles of Dallas.

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Proof + Pantry Celebrates Thailand

pp soft shellby Steven Doyle

We met up with a very enthusiastic Michael Martensen, owner of Proof + Pantry in One Arts Plaza, who was pleased to chat up his new menu which is all about Thai cuisine and we couldn’t have been more pleased.

Now in its third year on the plaza Proof + Pantry seems to have unlocked the code for sustaining a good business model at a location which has had its moments in restaurant history. The key is obviously a fantastic cocktail program, which Martensen has this shining ability to perform, and one seriously good menu which offers staples that will most likely never be removed.  These items include their tenderloin with truffled whipped potatoes, a crazy good dish of mussels, burrata, you get the idea. But the seasonal side of the menu is where all the fun begins.  Continue reading

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Central Market Will Be Hatch Pepper Ground Zero This Season

hatch1by Steven Doyle

It’s time to gear up once again for one of our favorite times of the year, Hatch Chile Season. No one does Hatch Chile’s better in Dallas than Central Market with all the grandeur deserving the flavorful pepper.

For those that participated last season know it was a particularly spicy year with even the mild versions having an extra bit of kick. It will be interesting to see how the weather this year affects the peppers on the Scoville front. Continue reading

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