by Steven Doyle
The name Nick Amoriello may be a familiar one to those that enjoyed the menu during the first year of So&So on McKinney Avenue. The CIA grad and extremely talented chef has accepted a position at the yet-to-open Rapscallion which will be located on Greenville Avenue, nestled among some of the hottest new restaurants in Dallas. Continue reading
Filed under Steven Doyle
by Steven Doyle
Just in time for your summer tailgate, camp out or poolside part, this convenient roll portable gas grill from Cuisinart could be yours this weekend. The Cuisinart CGG-240 All Foods Roll-Away Gas Grill has a 240-square-inch cast-iron grill surface with 15,000 BTU stainless-steel loop burner, and features an easy-to-use TwistStart electric ignition; signature temperature gauge. The grill is also equipped with a pair of stainless-steel folding side tables, and large wheels for easy transport. The retail price is $229. Continue reading
Filed under Steven Doyle
Top Pot Donuts will join CityLine, the company’s 186-acre mixed-use project in Richardson, Texas.
Top Pot offers made-daily varieties of hand-forged donuts, fresh roasted coffee, locally made pastries, and a variety of sandwiches. Menu items include over forty kinds of donuts with zero grams of trans fat, including the old fashioned, cake, filled and fritter. The exceptional quality, vintage aesthetic, and personal customer service is designed to get the customer’s day started off right. Continue reading
Filed under Crave
by Mike Marrero photos by Karey Drew
This column is intended to provide you with upscale and unique dates that do not break the bank and prevent date night monotony. This evolving topic will vary weekly to accommodate foodies, drinkers, music lovers, and more. There will also be casual suggestions like dive bars, brunch, comedy shows, festivals, picnics, and wine tastings too. This week’s installment has you starting off and focusing your budget at Origin Kitchen and Bar near McKinney Avenue and Knox Street.
Origin Kitchen and Bar excels in serving healthy food that tastes great! Origin sources locally as much as possible and the sources many times change weekly. Often they use greens from Tassione Farms, Windy Meadows Farm chicken, Vital Farm eggs, Village Bakery, and cheeses from Paula Lambert’s Mozzarella Company in Deep Ellum. Even when working with distributors, Chef Scott Tobey is a big fan of using Farm to Table distribution, and the Go Texan partner program. Continue reading
Filed under Mike Marrero
by Steven Doyle
Jim Tselikis and Sabin Lomac are cousins from Maine that share a brotherly love and profound passion for their home state’s most notorious export, lobster. What started as a simple idea to bring the country’s best lobster meat to Los Angeles, is now a multifaceted business that includes 4 people-magnet food trucks, a website that delivers full lobster meals to doorsteps nationwide within 24 hours, and most recently Cousins Maine Lobster’s franchises. Continue reading
Filed under Steven Doyle
EAT (RED) DRINK (RED) SAVE LIVES Week at Knife at The Highland Dallas continued last night with a one-of-a-kind dinner by Michelin and James Beard awarded Chef Alex Stratta and Knife Dallas’ Chef John Tesar. This was the second of five consecutive collaboration dinners for (RED) Dallas Ambassador Tesar, following the first night kickoff dinner with Franklin BBQ’s Aaron Franklin.
“This cause is close to my heart, and I’m really honored to be able to raise funds and awareness this way,” Tesar told donors on the second sold out night. “I’ve known Chef Alex since 1992, and I consider him to be one of the best chefs cooking in America today.” Continue reading
Filed under Steven Doyle
by Ned Steel IV
Listen to your lady (insert wife, husband, significant other, life companion, etc.). Listen and listen well. He/She has your best interests in mind. I have been fortunate to be part of an amazing team with equally amazing partners in a little place called LUCK for the last couple of years and I owe it all to my lady, Chris.
People often come into the restaurant and ask how we got started in all of this, and while I’m always happy to share, we’ve stopped short of enshrining the menu backs with our story. Not saying we won’t at some point, but I thought I’d take this opportunity to get it down in print. And also, I have more freedom here to ramble where I often feel like speeding up the story when people are trying to dine. Continue reading
Filed under Ned Steel
by Steven Doyle
CraveDFW loves you. This summer things will get a bit hectic, but keep your eye on your favorite website that provides you with rich information on the Dallas food scene. We will be integrating more activities in the DFW area in coming weeks, plus adding more interviews and fun new features with guest writers and staffers. Plus we just added a new intern for you to meet that will have a fresh perspective on what to do in Dallas. Continue reading
Filed under Steven Doyle
