Cenzo’s Pizza & Deli has established itself as a go-to destination for those seeking authentic Italian cuisine. The restaurant combines the charm of a traditional pizzeria with the versatility of a deli, offering a range of comforting and flavorful dishes.
Continue readingFiled under Steven Doyle
Located in the Bishop Arts District, a new culinary haven is making waves with an enticing blend of fresh seafood, creative cocktails, and unparalleled craftsmanship: Crudo Bar. This modern raw bar, the brainchild of two talented culinary artists—chef Hugo Galvan, formerly of the celebrated Flora Street Cafe, and mixologist Hugo Osorio—has quickly become the go-to destination for food lovers looking to indulge in exquisite flavors and unique combinations.
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Since opening in October, Chimichurri has provided the vibrant Bishop Arts District with a new home for authentic Argentinian food, South American wines and creative cocktails. Now, the restaurant—which features a dining room complete with wine bottle chandeliers and colorful murals—is launching weekend brunch.
Available each Saturday and Sunday from 10 a.m. – 3 p.m., the brunch menu will feature midday favorites and eye-opening drinks to help you start your weekend right. Whet your appetite with these select items:
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by Steven Doyle
In our ever vigilant desire to find the best burgers in the Dallas area we have separated them into two classes, a chef driven burger and the classic burger joint where that seems to be their primary vocation. This hunt for the very best has led us across the city to some pretty amazing examples of what a burger should be. A great burger means an interesting bun, toasted or not, quality meat, and a smattering of high grade accouterments. This curious chase chase brought us to Stock and Barrel. Continue reading
Filed under Steven Doyle
by Steven Doyle
We are still in full swing soft shell crab season, and this is a good thing. Better restaurants and seafood hubs are flying in fresh, live soft shells ready for frying. Blue crabs are most common. The tender beasts shed their shells this time of year and make ready for a newer, larger shell leaving them vulnerable for my plate. Fortunately, the season can last as late as September.
If you find soft shells at one of your favorite fishmongers, and please avoid department stores which might offer a mealy previously frozen version, they should already be prepped for frying. Generally we enjoy a simple toss in seasoned flour and they are ready to be pan fried. Deep fried is acceptable but the pan version seems to carry more flavor. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Tex Mex be gone. Dallas has a love affair with oil-puddled enchiladas but there are more than a few truly wonderful restaurants serving hot interior Mexican cuisine. We need to embrace these beautiful restaurants when we find them, and one such restaurant is located in the Bishop Arts District called Veracruz Cafe. Continue reading
Filed under Mexican Food, Mexico, Steven Doyle
by Steven Doyle
In the world of appetizers it takes quite a bit to excite me. Beyond the typical fare you might see on the top side of the menu such as calamari, deviled eggs and a plethora of hackneyed charcuterie plates, I am always happy to set sites on a fantastic bit of foie torchon after having actually attempted to create my own in the past. I can appreciate the labor intensive subtleties of a great torchon and will go out of my way to order one when spotted.
That said, it is difficult to find an exemplary set of appetizers on a menu. This is not a blanket indictment of every menu found in Dallas, just a slight generalization. You see, it is often times I am not in for a full meal deal, but rather a glass of beer or wine and a few starters while perched at a restaurant’s bar. So you can imagine my happiness when I first gazed upon Jon Stevens’ menu at Stock and Barrel in the Bishop Arts District for the first time. There was a bit of elation, actually. Continue reading
Filed under Steven Doyle
by Steven Doyle
There is a wave of new restaurants hitting the shores of Dallas very soon, and some of them will feature that iconic American classic, the grilled cheese sandwich. Sure, at first glance this looks like snow day kitchen fare, something you would make when you are too lazy to even shower, but for one new restaurant in the Bishop Arts District in Oak Cliff they have elevated this primo sandwich to new heights. Enter the Dallas Grilled Cheese Company. Continue reading
Filed under Steven Doyle
