The Design District keeps stacking up new restaurants like it has something to prove, and at this point it basically does. Carbone, Delilah, Ospi, Maroma — the neighborhood has become its own dining destination in a way that would have been hard to predict five years ago. Alára, the new modern Mediterranean from Turkish-born chef Onur Akan, opened quietly into all of that noise about three weeks ago, and it may be the most personal restaurant in the bunch.
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Summer in Dallas is not for the timid. It is hot, it is relentless, and it demands a game plan. If you are hosting a pool party this season, the smartest thing you can do is stop trying to play bartender the whole afternoon and make one great batch cocktail that does the work for you. Then fill a tray with a few things people will actually talk about. Here is our version of a proper Crave-worthy pool day.
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There is a moment, usually right after the ferry rounds Brant Point and the harbor comes into full view, when Nantucket stops looking like a place you read about and starts looking real. The old gray-shingled buildings. The white clapboard. A lighthouse so modest it seems almost shy. You understand immediately why people come back every summer for thirty years running and can never quite explain why.
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Most people have written off Soave entirely. That’s understandable. For decades the name meant cheap, thin Italian white wine — the kind of thing that ends up in a carafe at a red-checkered-tablecloth restaurant without anyone asking for it by name. A lot of Soave still is that. But the category has a ceiling most drinkers have never seen, and the 2023 Pieropan La Rocca is about as close to that ceiling as it gets.
The Pieropan family has been making wine in Soave since 1890. The fourth generation runs things now, and their La Rocca bottling — named for the single five-hectare vineyard it comes from on the slopes of Monte Rocchetta — has been one of the benchmarks of Italian white wine since its first release in 1978. The vineyard is farmed organically, the soils are limestone-rich clay, and the grape is 100 percent Garganega.
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Buying White Borneo Kratom online for the first time can seem easy at first; you can simply choose the product, add it to your cart, and wait for the delivery. But once you start comparing websites, the process gets more complicated. Some product pages may look similar, while others may have something different to offer.
This makes the overall process tiring and confusing! Therefore, it is important to slow down and verify each detail before you buy White Borneo Kratom online. This guide might help you choose the right White Borneo product and shop online wisely.
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By Chef Annie Greenslade
Surrounded by Texas wildflowers on a crisp Texas spring morning with the steady hum of thousands of bees beginning their intensive work, Burleson’s Honey delivered something far more immersive than a standard tasting event. This was a firsthand look into one of Texas’ most enduring agricultural legacies — and it involved stepping directly into the world of the hive.
Chef Mallory Atkins, of the beloved “Farm to Belly,” and I suited up in full beekeeping gear before approaching active hives buzzing with life. There is something simultaneously thrilling and humbling about holding a frame directly from inside a hive, completely covered with live bees still working. What initially feels chaotic quickly reveals itself to be astonishingly organized.
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Matt Balke grew up in Uvalde, a small ranching town near San Antonio where the Spanish name for the place was once Encina — holm oak. He left for Texas Tech, then changed course and enrolled at the Culinary Institute of America, graduating salutatorian in 2007. None of that is what shaped him most. That came later, working under James Beard Award winner Sharon Hage at York Street in Dallas — the woman Balke credits as his real culinary education. After York Street, his path ran through Bolsa, The Rustic, SMOKE, and back to Bolsa as executive chef until its closure in early 2020.
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Wednesday, July 29 — Chefs Joshua Zacharias and Brenda Perez of Shua. Live fire and Vietnamese with a Texas lean. Tasting menu, $165.
Meridian has been on a quiet roll since reopening at The Village Dallas last fall under executive chef Eduardo Osorio, and now the restaurant is doing something genuinely interesting with the momentum. Starting this month, Meridian is launching the Chef Collective, an ongoing dinner series built around the relationships Osorio has curried in the Dallas dining scene over the past few years. One-night-only events, different collaborators each time, no two dinners the same.
It’s a smart move. Osorio came up through serious kitchens — Catch Hospitality, the 50 Eggs group, Yardbird — and he’s spent enough time in Dallas now to have a real network. This series is the payoff on that. Not a marketing exercise dressed up as a dinner. The chefs on this list are people he actually cooks with, eats with, respects.
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