Chefs For Farmers, the annual wine and food festival that showcases the best chefs, food artisans and farmers in the Dallas area, has been reimagined to bring the culinary community together in a creative and meaningful way this year via its new iteration, Chefs For Farmers Reboot. COVID-19 has had a drastic impact on the hospitality industry, leaving many foodies missing their usual interactions with restaurants and looking for ways to help.
Continue readingFiled under Steven Doyle
Happiest Hour, one of Dallas’ most popular destinations, is reopening their doors as a food-forward restaurant on Monday, November 16 with redeveloped menus created by new Executive Chef, Molly Winkler running the kitchen with front of house managed by Jillian Clark.
Accompanied by a noteworthy beverage program featuring signature cocktails, wines on tap, and a large beer selection, Happiest Hour places an emphasis on food now more than ever.
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After much anticipation, Hot Chicks Nashville Hot Chicken is set to open their doors to the Plano community in early December. Located at 1885 Dallas Pkwy #300, the emerging fast-casual restaurant will offer scratch-made, Halal, dairy-free, peanut free hot chicken with heat levels varying from none to “Hot AF.” Hot Chicks will only use fresh ingredients.
Crinkle Cut Fries will be hand cut daily, pickles, Cole slaw and all sauces will be made in house and of course, the chicken is fresh, not frozen. Bread will be baked and delivered daily from a local artisan bakery. The chicken is Halal, dairy and peanut free in hopes of being more inclusive. The menu also boasts a grilled hot chicken option for the health-conscious and gluten-free consumer.
Continue readingFiled under Crave, Steven Doyle
For Dallas diners looking to feel transported to France, Mercat Bistro, the Parisian-inspired bistro nestled in the Harwood District, is now offering weekend brunch every Saturday and Sunday from 10 a.m. to 3 p.m.
The authentically appointed restaurant also features new weekday breakfast and lunch menus all created by Mercat Bistro’s Executive Chef, Taylor Kearney, an award-winning chef who is well-versed in French cuisine.
Continue readingFiled under Steven Doyle
Whether you are planning to spend quality time with your partner or you are thinking about going on a first date, things can get quite stressful. This is the case because we often want to plan out every single detail and we stress about all of the little insignificant things that might go wrong. It is in our nature to think about every possible outcome and there is no easy way of getting out of our head. Worrying about all of those details and possible situations will be of no good use to you. You might wonder what you can do in order to avoid those stressful feelings.
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Fort Worth entrepreneurs Sam and Jennifer Demel (38 & Vine; The Demel Group) proudly announced today the addition of a new business concept to their growing North Texas portfolio — Trinity Coffee House.
The Trinity of the new shop includes coffee, collaboration, and co-working – three elements that will be the central focus of the new location. The business duo worked with local coffee favorite, Craftwork Coffee, to acquire the space for their new shop in The Foundry District (2700 Weisenberger St. Fort Worth 76107) and to guarantee a smooth transition for their soft opening scheduled for November 8, 2020.
Continue readingFiled under Steven Doyle
Kate Weiser’s gorgeous chocolates taste great all year-long, but the holiday season lets her creativity really shine with fun, seasonal offerings. And this year, she’s taking over a bigger space to make room for even more of her special, limited-time products.
In addition to its usual kiosk, Kate Weiser Chocolates is inhabiting the old Sugarfina candy shop at NorthPark Mall. The seasonal pop-up will feature all of the holiday goodies that people have come to love, including Carl the Snowman and gift boxes featuring hand-painted bonbons. The store pops up November 4 and will run through December 24. Here’s what you can expect:
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by Steven Doyle
There is little to make a sandwich wonderful other than fantastic bread, well thought out seasonings and spreads, and a filling that should be unsurpassed. When deciding a list of our favorites, it seemed a more daunting task than originally thought. So much more came to mind as the list was settled.
With all the heartache of selecting which can stand alone as the very best, we humbly submit in no particular order sandwiches that we enjoy. Tell us your favorites and we will run out today and sample one. Continue reading
Filed under Bacon, beer, Crave, Dallas, Food, Food Porn Alert, Sandwiches, Steven Doyle
