by Steven Doyle
Years ago, I will not admit how many, I read a book that contained recipes from several local chefs including Richard Chamberlain of his eponymous steakhouse in Addison, and Steven Pyles of the then wildly popular Routh Street Cafe. Both were young sprites with many years of success ahead of them. The book was called Great Chefs, Great Cities of the Southwest. I was enamoured.
Filed under Crave, Steven Doyle
Fords Gin is a collaborative endeavor between those with a history of serving drinks and those with a history of making drinks. The gin is a flavorsome affair whose sippable nature belies its 45% ABV.
Simon Ford formerly of Pernod Ricard and Jason Kosmas of New York’s Employees Only a bar the stuff of legends, and Speakeasy Cocktails, an excellent book on Cocktails, are some of the players in this new venture. Rather than become brand ambassadors for someone else’s product the moved out on their own to bring us the best products they can find. Their portfolio includes Aylesbury Duck Vodka, Caña Brava Rum, Tequila Cabeza, and this the Fords Gin.
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Unleavened Fresh Kitchen, a refined, fast-casual restaurant with a focus on wraps, salads and fresh seasonal items, will open its fourth North Texas location to the public on Wednesday, September 19.
Located in the Park Cities’ historic neighborhood shopping center at 6632 Snider Plaza, the newest Unleavened Fresh Kitchen will be open daily for breakfast, lunch and dinner. It joins other locations in Lakewood, Southlake and Lake Highlands. Continue reading
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Flying Saucer’s 13th annual BeerFeast returns better than ever with pours on the plaza on Saturday, October 6th (1pm-5pm). The original beer bash features a lineup of carefully curated world-class beers from the US, Belgium, Germany, England and beyond – this year taking place in beautiful Sundance Square Plaza. Continue reading
Filed under Crave, Steven Doyle
by Trey Moran
Call it Crockett Row, call it West 7th, call it what you will. With the constant changes around this area of Fort Worth it’s nice to find something that has remained pretty much the same for four decades. Fred’s Texas Cafe has been at the same location on Currie Street for 40 years. Just a little holdout shack squeezed in among the glitz and noise of bars and restaurants geared towards the younger set, Fred’s caters to everyone. Young, old, city and country everyone comes to Fred’s for good food, good music and their “cold ass beer”. Continue reading
Filed under Crave, Trey Moran
Mark your calendar for September 22, because the Ultimate Cocktail Experience is back for another round. Once again, the best bartenders across DFW will convene to shake up drinks and showcase their talents with unique pop-up bar concepts. And this year, the event is changing venues, moving into the spacious, air-conditioned confines of the Bomb Factory. Tickets are on sale now. Continue reading
Filed under Steven Doyle
Bolsa – Dallas’ pioneer of the city’s farm-to-table food and craft cocktail movement marks the occasion of its 10th anniversary with a party that welcomes back former chefs and bartenders on Sunday, September 23 at 6pm to “when the booze run out”.
Looking back through the Crave Wayback Machine we have written dozens of articles on Bolsa through the years. Our Editor Steven Doyle even worked with then barman “Lucky” Eddie Campbell and Jason Kosmas for an entire day, walking through the process of setting up the bar, purchasing special ingredients which required driving across half the city, and even visited with a young Matt McCallister to learn how to make molecular pearls that would garnish the cocktails for that evening. We even recall Mr. Doyle wearing the signature Lucky hat and vest.
To commemorate this very special milestone, current executive chef Matt Balke will be joined in the kitchen by former chefs Graham Dodds, Jeffrey Harris, Andrew Bell, Eric Wolf, Joel Harrington and “Chuy” (long-time line cook who worked with every Bolsa exec chef) to create the evening’s food. Behind the bar, previous head bartenders Jason Kosmas, Eddie “Lucky” Campbell, “Dub” Davis, Kyle Hilla, Jones and Spencer Shelton will craft a collection of special cocktails. Continue reading
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by Alex Gonzalez
Last Thursday, the ladies of The Cedars Social closed the restaurant down for a dinner to celebrate the launch of new cocktails featuring their new signature tequila blend. Leann Berry (bar manager and continuously named best bartender by many included CraveDFW), Monica Green (owner), and Anastacia Quinones (Rising Star Chef) traveled to Mexico to create the perfect blend. After experimenting with 240 bottles, the trifecta was able to craft the perfect double barrel reposado blend, which is now available exclusively at The Cedars Social.
The launch dinner consisted of four courses, the first of which was a plate of Enchiladas Potosinas, containing potato, cheese, onion, and Guajillo salsa. The Enchiladas were paired with a cocktail containing Herradura silver, aloe liqueur, pear and peach puree, and lime. The cocktail made for a good starter. Sweet to the point where it had a taste similar to that of white grape juice, and strong enough to set the bar for what was in store for the rest of the night. Continue reading
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