Malai Kitchen, a staple in the Dallas dining scene, will open a fourth location this Fall inside Preston Center Shopping Center at 6130 Luther Lane, Dallas, TX 75225 (former Bartaco space).
Yasmin and Braden Wages, the husband-and-wife team who own and operate Malai Kitchen restaurants offer a modern take on Thai and Vietnamese cuisine. Malai Kitchen is well known for its lively yet casually refined atmosphere which showcases creatively designed dishes inspired by traditional Southeast Asian cuisine.
Olivella’s Pizza and Wine Shop, Dallas-Fort Worth’s critically acclaimed Roman and Neapolitan pizza kitchen, is launching late-night weekend hours for carryout and delivery. Starting August 13, on Fridays and Saturdays until 2 a.m. in Dallas and midnight in Fort Worth, Olivella’s can be picked up or delivered.
It is also augmenting its already-robust pizza offering to include Detroit-style pizza as a late-night-only option at its Camp Bowie location in Fort Worth. Building on its legacy of century-old recipes from one of Naples, Italy’s oldest pizza families, the nationally recognized traditional Italian pizzeria is creating a unique Detroit-style pizza using beloved old-style Italian flavors. Detroit pizza, which features sauce on top of the pie and a thicker, rectangular crust, will only be available during late-night shifts via Olivella’s delivery or third-party delivery in Fort Worth. It will be available at the restaurant’s Dallas locations later this fall.
Having been a Dallas staple for over a decade and one of the restaurant pioneers of the Design District, Oak announces that it will be celebrating its last two days this weekend. Having received a plethora of awards over the years, including four stars and one of Dallas’s best restaurants by Dallas Morning News, CraveDFW Restaurant of the Year, Bon Appetit top 50 New Restaurants in the nation, a chef James Beard nomination, and many more, Oak solidified itself as a Dallas institution.
This weekend will be a celebration of Oak’s success and the mark it made on the Dallas dining landscape as well as that of the Design District.
There will be plenty of specials and fun creations this weekend as we say good-bye. As to what’s next in the Oak space, stay tuned.
Jeffrey M. Pilcher, professor of history at the University of Minnesota, has traveled around the world eating tacos. For the past 20 years, he has investigated the history, politics and evolution of Mexican food, including how Mexican silver miners likely invented the taco, how Mexican Americans in the Southwest reinvented it, and how businessman Glen Bell mass-marketed it to Anglo palates via the crunchy Taco Bell shell.
Pilcher is author and editor, respectively, of the forthcoming Planet Taco: A Global History of Mexican Food (Oxford University Press) and The Oxford Handbook of Food History. His previous books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 and Que vivan los tamales! Food and the Making of Mexican Identity. Continue reading →
Whether you’re a brand-new runner or a seasoned marathoner, you can probably benefit from a little tech. Modern-day running apps can do it all — log each and every mile, analyze your performance and inspire you to go further the next day. So strap on your running ID bracelets and lace up your favorite trainers because these amazing platforms will help you crush your personal best again and again. Here are a few of our picks for the top running apps of the moment, with the best options for Apple, Android and more.
Palmer’s Hot Chicken – the beloved Nashville hot chicken concept with a location in East Dallas’ historic Hillside Village shopping center will open their second location in Preston Hollow this winter at 12300 Inwood Rd #130, Dallas, TX 75244. The restaurant will be open for lunch and dinner as well as curbside pick-up and delivery on most major third-party delivery apps.
The concept was created by Texas native and Nashville-bred Palmer Fortune. Fortune and Chef/Partner Mills Garwood are known for their award-winning recipes and have quickly become a hot chicken staple in Dallas. Everything on the menu is made from scratch including desserts, signature sauces, dressings and sides. Proteins are of the highest quality with fresh farm raised catfish and gulf shrimp. The star of the show, the Nashville hot chicken takes 24 hours to make and pays homage to the original Nashville hot chicken creator, Thornton Prince. It is the authentic, original recipe without any twists.
Wok Star Chinese, the new spot that took over the former Nazca Kitchen space at The Hill, is now open for dine-in, delivery and take-out. The menu is mainly authentic Chinese and was created by Chinese chefs, not the owners, who are American. Running the kitchen is local famed chef Charlie Zhang, who previously dazzled diners with his amazing hand pulled noddle skills at Royal China and Imperial Noodle.
Zero Gradi Gelateria and Dessert Bar just made its U.S. debut in Dallas’ City Center District and is now transporting Dallasites to Amalfi Coast’s beautiful beaches.
Imagine walking barefoot along the Italian coast, surrounded by cloudless blue skies and the Mediterranean sea’s clear emerald water. What would make the moment even more perfect? Fresh, handcrafted Italian pastries and gelato, which you can find just off the shores of the Amalfi Coast.
CVD Developments, LLC – owners of 400 Gradi Dallas, located right next to the new Zero Gradi Gelateria and Dessert Bar – wanted an experiential design firm to help bring this Italian vision to life, while also sticking to the concept’s Australian roots. So, they hired Harrison, a Dallas-based, award-winning design consultancy with a worldwide reach. Harrison also has offices in the U.K. and Melbourne, Australia, which perfectly positioned the company to support Zero Gradi. As concept designer and architect of record, Harrison provided the client with turnkey service. Inspiration for their designs came from the pastel-colored parasols that lined the Amalfi Coast beaches during the ‘60s and ‘70s.
