by | April 25, 2014 · 1:25 pm

The Windmill Begins Their Specially Paired Spaghetti Western Series Monday, April 28

clint-eastwood-high-plains-drifterby Steven Doyle

A lone stranger on horseback rides into the mining town of Lago as three gun-toting men follow him into the saloon, taunting him. Still harassing they follow the stranger into the barbershop and threaten him. The stranger shoots and kills all three of them. Impressed with this performance, a dwarf named Mordecai, who works in the barbershop, befriends the man.

An attractive woman named Callie Travers bumps into the stranger in the street on purpose and insults and badgers him. When she slaps his cigar from his mouth, he drags her into the livery stable and rapes her.

This is the beginning scene of Clint Eastwood’s High Plains Drifter, a Western he filmed during the height of his Spaghetti Western period in the 1960’s.   Continue reading →

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by | April 25, 2014 · 11:54 am

Standard Pour Hosting A Sailor Jerry’s Luau This Sunday

luauby Steven Doyle

If your plans on Sunday include plenty of frothy rum cocktails and feasting on a whole hog, you will no doubt be at Standard Pour. The festivities begin at 6pm, but if like any other Standard Pour event, you will want to come early. The weather is supposed to be luau ideal and yo won’t want to miss this one.

Standard Pour is located at 2900 McKinney Avenue in Uptown Dallas.

 

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by | April 25, 2014 · 10:05 am

Knife Opening May 15 And Here Is What You Want To Order First

DSC01421by Steven Doyle

Last evening John Tesar hosted a group of media types from around the DFW area to check out his new digs at Knife located in the Hotel Palomar. We were all plenty excited, and the group was much larger than you might expect for a pre-opening sneak peek. It is always fantastic to chat up the ever charming chef Tesar as he spins his tales in expert mode. He is always excited, and his eyes grow larger when he has something terrific to discuss. Last night it was about beef.

Knife, which will open possibly May 15, 2014, is all about the meat. Just as Tesar’s other highfalutin restaurant Spoon is all about seafood, which he does ever-so-deftly, the chef now gets to play with beef. Not long after arriving, Tesar moved me towards the front of the building, where the entrance is located and the doorway just underneath the newly installed signage for Knife. As you make your way into the front door you will notice a small room with a large view. It was empty last night, but the little apartment will play host to aging beef when the restaurant finally opens for business. Here you will be able to peer in and spot your dinner; in this case we are talking the holy grail of beef: the 240-day dry-aged riserva rib eye. 240 freaking days. That is nearly 200 days longer than your average dry aged steak you will find in Dallas.    Continue reading →

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by | April 24, 2014 · 3:20 pm

Boy Scout Hill Has Been Saved By East Dallas Residents

boy scoutby Steven Doyle

For residents of East Dallas the thought of developing Boy Scout Hill near White Rock Lake seemed sacrilegious. In a meeting back in December of 2013 members of the White Rock Lake Task Force were presented plans to develop the 12 square mile area. Architect Lyle Burgin and attorney Richard Kopf relayed information that they plan to build a restaurant on a patch of Boy Scout Hill. Neighbors of the park were none too pleased.

Although Mayor Mike Rawlins did not express an opinion of support at that time, it has been evident that he has been eager to develop White Rock for many years.    Continue reading →

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by | April 24, 2014 · 11:36 am

What’s Eating Your Phone?

Food-photoby Steven Doyle

Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too. To be included in a future edition of What’s Eating Your Phone, send those photos to me at steven@cravedfw.com.  A brief description and location would be super helpful. Here are this week’s selections:   Continue reading →

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by | April 24, 2014 · 11:08 am

Dogfish 120 Coming to Holy Grail April 29

dogfish120by Steven Doyle

Dogfish Head Brewery is a brewing company based in Milton, Delaware founded by Sam Calagione, and opened in 1995 producing 175,000 barrels annually. Dogfish is known for their in your face brews with a touch of insanity involved, such as their  “Liquor de Malt”, a bottle-conditioned malt liquor, which typically comes in a Dogfish Head brown paper bag. Many f the beers are extreme in alcohol, reaching 18-20% ABV, where your average brews clock in from 3 to 7%.

Dogfish Head’s most popular beer can be found in the line of India Pale Ales (IPAs), which are available in three varieties: 60 Minute, 90 Minute, and 120 Minute IPA. The names refer to the length of the boil time of the wort in which the hops are continuously added. The longer hops are boiled the more bitterness is imparted to the beer. That certain bitterness is sought out by those that appreciate a good IPA.    Continue reading →

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by | April 24, 2014 · 10:20 am

Lobster Sunday Starts On Mother’s Day At Spoon

lobsterby Steven Doyle

Starting Mother’s Day, John Tesar at Spoon will be kicking off a weekly lobster bake featuring and 1.5 pound lobster served with steamer clams with broth and drawn butter, heirloom creamer potatoes, house made kielbasa and tomato salad. Desserts from Executive Pastry Chef David Collier will change weekly and seasonally.

Lobster Sunday will continue each week at a cost o $55 per person plus tax and gratuity. Wine is not including, but pairings will be available from Spoon’s sommelier.   Continue reading →

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by | April 24, 2014 · 9:20 am

Ready For Round Three Of Kitchen LTO At Trinity Groves?

sheltonby Steven Doyle

Kitchen LTO is coming up on its third round of chef incarnations for the Trinity Groves restaurants. Remember the concept is to attract and install a new chef every 4 months. Chefs are whitteled down by committee, and then voted on by the public. You are able to meet and taste offerings from the finalists on Sunday, May 4th, then encouraged to go online to vote for your favorite.

The first round chef was won by Norman Grimm, followed by Eric Shelton. The chefs chosen attract quite a bit of attention from the media, not just locally, but across the country. It is an excellent means of promotion for an up-and-coming chef, or a seasoned chef that needs a boost of publicity to jump start their career in a new direction. This next round of chefs we notice several from both categories.     Continue reading →

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