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
by Steven Doyle
For the uninitiated, there is something going on at The Swiss Pastry Shop in Fort Worth you might want to know about. They make this insanely good Black Forest Cake that is the mainstay of the business. Entire countries would fall should they stop making this thing. It is so good that they build them in a myriad of sizes from a slice to six steps up to a full sheet pan full of Black Forest goodness. Continue reading
Filed under Crave, Pastry Chef, Steven Doyle
by Alex Gonzalez
Deep Ellum’s best new bar is back with another hit. Hide, which has previously only been open on weeknights and weekends after 5:00 p.m., rolled out their new brunch menu this past weekend. The new brunch menu consists of traditional offerings, like mimosas and waffles, as well as signature creations. Hide never does anything simple or basic, and their brunch is no exception. Continue reading
Filed under Alex Gonzalez, Crave
by Steven Doyle
One of my first visits to Kalachandji’s was as a college student, and it was Thanksgiving. The meal included a visit to the Krishna temple escorted by one of the many devotees who live in the neighboring homes. With the meal we enjoyed a tofu turkey, which was actually much more delicious than it sounds. Although the spice level is very minimal, the repast was elegant and flavorful. We dined in the open air patio which is centered inside the restaurant.
During subsequent visits I was shown more of the cuisine, and always have a great sampling at the luncheon buffet which is excellently curated by the cooks, setting out just enough for the guests as necessary as not to compromise the quality of the food. Continue reading
Filed under Steven Doyle
by Steven Doyle
In 1979, the Perry family opened its first restaurant: a modest meat market in Southeast Houston called Perry’s Butcher Shop and Deli. By 1986, Chris Perry persuaded his father Bob to add dining tables, paving the way for an expansion and the opening of a second market. As the markets gained popularity, today operating as Perry & Sons Market & Grille, Chris went on to create Perry’s Steakhouse & Grille in 1993. Continue reading
Filed under Crave, Steven Doyle
Boy, like most children, has an unyielding imagination. But when the rigidness of growing up begins to stifle it, Boy sets out in search of a home to call his own, and on his way discovers a life that he never expected. Back by popular demand, The Great Distance Home moves to the Main Stage this holiday season, bringing the heartwarming and nearly-wordless story of a young man’s journey of discovery to life once more. Continue reading
Filed under Crave, Steven Doyle
