by Steven Doyle
There are days that make me sad and generally this surrounds times when I give notice of an amazing restaurant closure. Owner of Blind Butcher announced just moment ago that he is closing this marvelous restaurant in a few days. Continue reading
Filed under Crave, Steven Doyle
Blind Butcher, located in the eclectic Lowest Greenville Avenue neighborhood of East Dallas – is a playful pub-like restaurant with a full bar and lively back patio. The new brunch menu is being served Friday, Saturday and Sunday only from 11am to 3pm. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Texas Chili Festival is a celebration of autumn that combines music and chili. The event will feature different North Texas chefs competing as they feature their culinary takes on the “Bowl o’ Red” traditions. Chili will be available for purchase, along with other food options, and participating chili Chef’s will provide 1 oz sampling portions while supplies last. Continue reading
by Mike Marrero
Tired of the noise and traffic in Uptown? Maybe you should move.
Here is my list of areas to live 10-15 minutes away from Downtown Dallas.
Neighborhoods that “Get It” Continue reading
Filed under Mike Marrero
It’s November, and you know what that means: mustaches. Because Movember, the global charity committed to men’s health, is back in full effect, and men everywhere are sporting mustaches to raise awareness for issues like prostate and testicular cancer. So to do its part, Greenville Avenue Pizza Company has created a special pizza in collaboration with neighboring Blind Butcher, with a portion of proceeds benefiting Movember. Continue reading
Filed under Steven Doyle
by Steven Doyle
It was just weeks ago that we were extolling the virtues of Blind Butcher’s executive chef Oliver Sitrin and his Tripe and Tails dish. It is always good to stop by his deli case pass through for a brief visit to see what he has cooking up that particular day. Last night he suggested the boudin, which was hella good. He hand makes his sausages, as a good chef should, and gives it the grilled treatment.
The sausage was served up with some terrific greens laden with shards of subcutaneous fatty bacon. I am sure the chef calls the bacon ‘lardon’, because it is so much more of a refined way of saying bacon chunks. Continue reading
Filed under Steven Doyle
