by | April 8, 2021 · 9:49 am

Community Beer Co Announces New Facility

Community Beer company announced today a new 70k+ sf facility will be located off of Stemmons Fwy between the Design District & Medical District in the renovated Pegasus Park campus at 3110 Commonwealth Drive in Dallas.

Complete with a two-story taproom, full-service restaurant, outdoor biergarten, live music venue, multiple event spaces, distilling operations, and of course, a cutting-edge production facility, producing the highest quality craft beer, spirits, and wine we possibly can for supporters and fans. They are able host you in their new home and to continue serving as a hub for craft beer lovers across Texas.

For more info, check out www.communitybeer.com/new-facility.

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by | April 7, 2021 · 2:18 pm

Ranchers Prime Delivers on Flavor

A portrait of a Kansas cattle rancher

In the big world of big beef there are major misconceptions that the consumer must drive through. Grading, availability, quality are major factors when choose a cut, but also origin, heritage and hormones play a major factor in the world of greater awareness. We came across a group of ranchers that deliver on all fronts. Ranchers Prime makes the cut.

The Ranchers Prime ranchers are in the top 1% of their industry for raising high quality cattle and pigs. They are the most elite and esteemed ranchers in the nation because of their dedication, knowledge, and artisanship. Our strict set of criteria, including traceable beef and pork, ensures that you receive unbeatable flavor and consistent quality with every bite. This was compelling to use.

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by | April 2, 2021 · 1:54 pm

Marc Cassel Green Room Mussels

Chef Marc Cassel

With the news that 20 Feet has shuttered in East Dallas (for now) we thought it might be helpful to make a batch of Marc Cassel’s Green Room Mussels at home in memoriam of the extremely popular restaurant. These are the same mussels he offered first at the marvelous restaurant in Deep Ellum, the Green Room. In Dallas you can find fresh mussels at TJ’s Seafood Market or Central Market. It’s a kick making these mussels, and will enhance your cheffy skills to boot. Let us know how they come out, these are sure to be a class favorite.

Chef Marc Cassel created this dish decades ago when he was executive chef at the Green Room in Deep Ellum. Those mussels could still be found on the menu several incarnations of the restaurant later, including his own restaurant 20 Feet.

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by | April 2, 2021 · 9:18 am

Seafood Shack Still Full of Surprises

seafood-shack1by Steven Doyle

Seafood Shack on Webbs Chapel very near Forest Lane has been a long tradition for lunch, with big flavors that are fairly easy on the wallet. So is true for the newer and prettier version located on Northwest Highway and Marsh Lane. The latter offers a full bar, an airy patio and many more seats.

A recent visit for dinner netted some great finds included what they called fried octopus, which gave us odd visions of a heavy battered fish. Instead, we found the dish to be light with a crispy sautee, punctuated with chunks of onion and tomato. This dish fell supreme on our palate.   Continue reading →

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by | March 31, 2021 · 12:26 pm

New at Trinity Groves: Cake Vending Machine, Table-Side Pasta and Texas Cannolis

Trinity Groves launched as an exciting, entrepreneurial concept, and that creative energy still permeates everything the restaurant development does. That can be seen in its diverse tenets as well as unique offerings that continue to surprise and delight patrons each day. See below for the latest fun initiatives: Cake Bar’s whole cake vending machine and Saint Rocco’s buzzy new menu items.

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by | March 31, 2021 · 11:47 am

Uchiba Announces April Uncommon Ramen Collaborations with Aaron Franklin and Justin Holt

The April installments of Uchiba’s Uncommon Ramen Revisited, a take on Uchiba’s regular series featuring innovative collaborations with renowned chefs from around the country. Uncommon Ramen series has featured such celebrated chefs as Tommy Lee, Chris Shepherd, Tyson Cole, among others. In the “revisited” series, the Uchiba team will be bringing back some of the favorites from past years.

Uchiba will be collaborating with Chef Aaron Franklin in honor of National Ramen Noodle Day for a two-day special and with Chef Justin Holt where a portion of the proceeds from the month will go to support Justin and his partner through this time.

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by | March 30, 2021 · 12:05 pm

Local Pizza Joint, Zalat, is Taking Over the Planet One Location At a Time

Khanh Nguyen’s cult classic pizza concept, Zalat Pizza, is growing to its 11th unit with its first location in Arlington and will open at 1805 N Collins St, Suite 141, Arlington, TX 76011 on Monday, April 5. The new location will function as another ghost kitchen for the growing pizza brand, strictly serving takeout through Zalat’s website or delivery via third party delivery apps.

“We are excited to offer a more convenient location for our fans living in Arlington who have been driving to Fort Worth to get their Zalat fix,” says Nguyen, CEO and Founder of Zalat Pizza. “We have had great success with our ghost kitchen model this year and believe our customers in Arlington will enjoy eating our craft pizzas in the comfort of their own homes too!”

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by | March 29, 2021 · 11:29 am

Eat Me: Herrera’s Beef Enchiladas

2cby Steven Doyle

There is nothing quite like our Tex Mex we enjoy ravenously and with aplomb in the DFW area. One of the most respected names in this style of cookery is Herrera’s. We know everyone has their favorites, and it might be difficult to choose the best in enchilada in town, but we have been slowly working on our top list for that category which will arrive at your Crave doorstep soon enough. But the Herrera’s beef enchilada is definitely something to sing about.

Look no further than the 2C when ordering your next plate at Herrera’s. This will give you a nice sampling of beef enchiladas, rice and beans, and a crisp taco. Of course every order arrives with a steaming bowl of bean soup and a stack of the thickest tortillas around. Thick, yet soft and supple and served steaming hot. These make for easy sopping of the beefy gravy left behind after the enchiladas have been devoured.  Continue reading →

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