Tag Archives: Beef

Corral Corrientes 348

grill cookingby Steven Doyle

In a city where meat is king and steakhouses are landing faster than the Bugatti Veyron, it is refreshing to find something a bit out of the ordinary. Meet Corrientes 348, the new Argentinian steakhouse located in the former Stephan Pyles vast location on Ross Avenue.

Argentinians have a fondness for meat, or rather an “asado” or “parrillada.” Meats are cooked on a parilla (grill) while attendees enjoy socializing and drinking wine, typically a Malbec. Parrilla culture is largely about patience and enjoying the company they keep. Staying true to their roots, the restaurant will have a dramatic open flame parilla (custom-made in South America) anchoring the main dining room with 20 seats surrounding it.  Continue reading

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First Look: Del Frisco’s Double Eagle Steakhouse in Legacy West (Slideshow)

Bar 1by Steven Doyle   photos by Joey Stewart

Nothing screams Dallas than the opulent steakhouse. These are where big deals are conjured, first dates happen, anniversaries take place, and most importantly where people dine on large slabs of delicious beef. Well, not always the beef, steakhouses often have incredible seafood options. This is the case for all these events and even more at Del Frisco Double Eagle Steakhouse which is a stalwart in the Dallas-Fort Worth area and beyond. Continue reading

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The Meat Shop on Lovers Now Open

image1 (10)by Steven Doyle

Opened by the Sands family, the good people who owned the Rosewood Mansion on Turtle Creek and part of the Hunt family ranch, Rosewood which raises amazing beef, The Meat Shop is now in soft opening stage (means ‘pardon our dust’ in resto language). Get a sneak peek in the early days of opening of this quaint butcher shop located at 4410 West Lovers Lane in Dallas.

My visit netted a deliciously in-house smoked pastrami sandwich that was cheesy, smoky and just downright amazing. They sell prepared foods such as sandwiches, smoked potato salad, twice baked potato, tomato jam and pimento cheese. There is also a large cooler case of beef from the ranch at spirited prices. Continue reading

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Time For A Little “Steakation” From Pappas Brothers Steakhouse

steak pappasby Steven Doyle

Pappas Brothers is one of Dallas’ leading steakhouses, garnering many awards for their tremendous wine list, and of course steaks. We have an opportunity for you to try your hand at these marvelous steaks at home with what Pappas is calling a ‘Steakation’.

“We know from our own family experience that by sharing an unforgettable evening meal together whether relaxing by the pool or patio at home or in a fine dining atmosphere with Texas hospitality, great style and service can bring people closer together,” said Christina Pappas.     Continue reading

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Genuflection at Meat Church

meat1by Steven Doyle

Meat Church pastor and pitmaster Matt Pittman was destined to make great BBQ. He was born into a family that enjoyed immense hospitality and put on a great spread for guests, and learned his love for cooking from his grandmother, June. June is also the name of his rolling BBQ competition cooker. Continue reading

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Eat Me: Bone-In Ribeye at Bob’s Steak and Chop House

bobsby Steven Doyle

Years before Bob’s Steak and Chop House went location happy, back when Bob Sambol actually owned the steakhouse, we asked Bob what was up with the carrot. There was no crazy revelation, it dated back to his childhood where his mother made a version of this glazed carrot. Bob also mentioned it made sense. Would you rather be a bone-in ribeye garnished with kale or some other green inedible, or a massive phallus-sized sweet carrot?   Continue reading

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Joe Riscky To Be Featured At Camp Brisket

campbrisket

Camp Brisket is a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University that explores all facets of the centerpiece of Texas Barbecue, the beef brisket. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. The first camp was held in January, 2013 with subsequent camps held in January, 2014, January, 2015, and January, 2016.   Continue reading

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