Perle on Maple’s new Sunday brunch Bubbles & Brioche. The Stoneleigh’s new restaurant has a new French-inspired “le brunch” menu featuring champagne and French Bistro classics with a Texas twist. The menu, created by Executive Chef Wade Burch, offers such delights as Duck Confit Pancakes, Eggs “Mimosa,” Brioche French Toast, and the signature Perle Avocado Toast, served a la carte or as a two-course pre-fixed menu (choice of one starter and one main dish) for $29.27.
Continue readingFiled under Crave, Steven Doyle
The Fairmont Dallas, the luxury Dallas hotel destination in the exclusive Arts District, is excited to share several new developments, including its exclusive new signature holiday events, open to the public this holiday season. Kids and adults alike can “Tea with Santa” and his elves while making gingerbread and sugar cookies on Dec. 8 and 15. Experience the big day in a big way with Christmas Brunch, designed by Executive Chef Jared Harms, in the International Ballroom or choose to take home your own Christmas meal with “Christmas Turkey (or Roast Beef) To Go.
Or plan to celebrate Hanukkah with a new specially designed executive kosher kitchen and curated kosher menu. And for hotel guests, the “Trees of Hope” package offers with discounted rooms, hotel credits and a $10 donation to the Autism Treatment Center of North Dallas. Continue reading
Filed under Crave, Steven Doyle
Khao Noodle Shop opens on Tuesday, November 20, 2018 with a limited menu and hours. 11 am to 3 pm, 5 pm to 9 pm on Tuesday and limited hours on the other days. Check their social media for times. Expect the signature Boat Noodle Soup, a Laotian Khao Soi with fermented soybeans and small bites including tripe chicharrones (inspired by Donny’s childhood growing up in San Antonio) and fried shrimp bites on the menu. Vegan options are also available. Continue reading
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by Steven Doyle
In 1948 Peggy and Howard’s Beef Bar opened in what was a former location of a Sinclair gas station located on Hillcrest across from SMU, offering much of the same fare that Peggy Sue’s BBQ does today but in a cafeteria-style fashion. The Beef Bar closed in 1980 and it took another nine years for Peggy Sue’s to resurrect where it is today. Continue reading
Filed under Crave, Steven Doyle
Been naughty or nice? Doesn’t matter. Our friends at Nespresso want to give away a Nespresso Umilk to one lucky craveDFW reader. This is a fantastic gift for you or a friend. The suggested retail price of the Nespresso Umilk is $229. The Umilk embodies a new generation of Nespresso machines. With its pure and elegant lines, flexible design, and its tactile interface, U is the new accomplice of our daily life. Continue reading
Filed under Crave, Steven Doyle
by Alex Gonzalez
Since opening in Legacy West in Plano this past February, Bulla Gastrobar has been providing suburban shoppers with authentic Spanish tapas. From refreshing sangrias to indulgent, warm paella, everything at Bulla encompasses the spices and flavors of Spain.
Earlier this month, Bulla Gastrobar added a few new winter items to their menu. As if their food wasn’t already to die for, Bulla’s new winter items make for great comfort food in the imminent cold weather. Continue reading
Filed under Alex Gonzalez, Crave
The Slow Bone (serving from 12 PM- 4 PM) and Mockingbird Diner (serving from 12 PM- 3 PM) to Host Freebird Coalition – Annual Free Thanksgiving Meal.
Jeffery Hobbs of The Slow Bone and Jack Perkins of The Mockingbird Diner will host a free Thanksgiving meal for anyone in need on November 22nd. This will be the fifth year that The Slow Bone gathers an annual team of volunteers to serve: the homeless, first responders, and people throughout the community suffering from food insecurity. Mockingbird Diner will be hosting it’s second annual free Thanksgiving meal in conjunction. The two events have joined forces to reach across Dallas and feed as many people as possible on Thanksgiving Day. Continue reading
Filed under Crave, Steven Doyle
The smell of corn chips permeated the Garcia household in the formative days of the family corn-chip business. “I would go to school and the kids would tell me, ‘Man, you smell good,” recalls Miguel Garcia, who woke up early to fry corn chips in the family kitchen to help make enough for his father, Julio, to sell at a convenience store and for his mother, Lilia, to deliver for catering jobs. Miguel, now the president of Julio’s Corn Tortilla Chips, was literally raised in the tortilla chip business.
The Garcias didn’t choose the corn chip business as much as it chose them. With 10 children to feed, Julio and Lilia relied on their kitchen skills to make chips and salsa to supplement their income, starting in the 1980s. Customers came knocking on the door of the Garcias’ home in residential Del Rio; sales were transacted at the kitchen counter. By 2002, the chips had grown so popular that Miguel opened a factory with a Mexican restaurant in front. Nowadays, the restaurant is a bustling hub of Del Rio, and you can find Julio’s chips and salsa at big grocery stores across Texas.
Filed under Crave, Steven Doyle
