Haywire, the Texas themed restaurant with two locations in DFW, opens Tuesday in the former Water Grill space in Uptown.
Continue readingFirst Look: Haywire Uptown Opens June 1st
Filed under Crave, Joey Stewart
Why Do People Like Watching Cooking Shows?
Cooking shows today are what talk shows were in the early 2000s. You’re bound to come across at least one on television. It could be a re-run of Diners, Drive-ins, and Dives, where Guy Fieri eats at a restaurant in deep Texas or the latest episode of a cooking or baking competition. Either way, you’re hooked, but why? Why is it that whenever a culinary show comes on, people become hypnotized by egg-whisking and burger-flipping? It turns out science and psychology have a lot more to do with it than you’d think.
Continue readingFiled under Crave
Fort Worth’s Best Burgers
by Steven Doyle
Last week we explored the finest burgers in Dallas and it is only fair we tell you about some of our favorites in Fort Worth. Fort Worth means Stockyards, which means beef and they have plenty of the good stuff just waiting for you.
We hope you find our list thoughtful and invite you to not only try them all as a bucket list, but to tell us about your favorites. We will be sure to check them out for future publication because we do love a good burger.
Thank you Trey Moran for your guidance! Continue reading
Filed under Crave, Steven Doyle
Best Chef Burgers in Dallas
by Steven Doyle
Dallas has no shortage of the delicacy that is a burger. What makes a perfect burger is the flavor of the beef, and freshness of the bun, and toppings. A burger should develop a nice sear to trap all the juices inside. Pressing a burger releases all of its flavor and makes the burger dry and ends up crumbling. The toppings are just as important as the cooking process. Using fresh lettuce, tomatoes, and onions help bring a crisp texture and flavor depth that makes your burger scream fresh.
To add more depth a spread or sauce needs to compliment the other toppings without making the burger too messy or all you have is a excessive use of napkins. Innovative burger toppings just makes the flavor depth more interesting you just need to keep them in check because there is such a thing as “too much of a good thing.” Continue reading
Filed under Crave, Steven Doyle
Four National Restaurant Chains Open Their First Ghost Kitchen: Revolving Kitchen Virtual Food Hall
by Joey Stewart with photos by Joey Stewart
Revolving Kitchen, the 25-unit commissary and virtual food hall has announced that Five Guys Burgers, Wing Stop, Cotton Patch and Hawaiian Bros are all opening their very first ghost kitchens here at their DFW space.
“Cotton Patch Cafe is excited to offer our scratch-made, Southern favorites in Dallas with the opening of our first remote ghost kitchen. We see this as an opportunity to reach new customers, test out new menu items and bring more flexibility to our guests and staff.” Said Cotton Patch CEO Mazen Albataresh.
Continue readingFiled under Joey Stewart
What Do We Know About Gordon Ramsay’s New Series, Next Level Chef?
It was recently announced that Gordon Ramsay will be hosting a brand-new cooking show on https://www.fox.com/. The series is called Next Level Chef, and it will see Ramsay accompanied by a couple of other famous chefs. The 54-year-old is one of the most famous faces on TV in the USA, thanks to his work on a number of other hugely popular shows. There is no doubt that this new offering will attract a high number of viewers. But can it beat the success of Hell’s Kitchen?
Continue reading
Filed under Crave
Flaming Desserts All The Rage In Dallas
by Steven Doyle
No one enjoys table-side service as much as yours truly. In a discussion about this subject last evening it made me think of not just service, but table-side desserts in the Dallas area. We know where to find saganaki and a big wheel of cheese set on fire much to out amazement, but where are the sweets? Continue reading
Filed under Crave, Steven Doyle
Sunday Brunch: Mignon
by Joy Jangles
Chef James Sleeth from Mignon joins us for Sunday Brunch this week. Originally from Ohio, Chef Sleeth found his love for cooking through his mother. His interest for food and service started at a young age, working at restaurants as a dishwasher and server. He eventually went on to attend the American Culinary Federation where he completed two 3-year apprenticeships. Continue reading
Filed under Brunch, chefs, Crave, Joy Jangles, Plano, Sunday Brunch
