by Steven Doyle
The sous chef at Boulevardier won the great Chefs for Farmers competition last weekend and now the restaurant wants to celebrate. Tonight, and through Saturday, GMO Tristan will be serving the winning dish as a small plate.
The dish is a Moroccan glazed lamb loin on a bed of roasted carrot hummus, with a North African salad of fried garbanzo beans, cumin almonds, preserved lemons, drunken raisins, and peas drizzled with lemon confit. Continue reading
Filed under chefs, Steven Doyle
by Steven Doyle
Sitting at a bar in either a restaurant or a pub you get to know the line on the action at the establishment. This is the very heart of the operation, and your friendly barman has the scoop on everything happening from their vantage point.
This is also the best place to score some fine vittles while soaking up your gin and tonic after an exhausting day of drinking gin and tonics. Sometimes a meal is not in order, but sharing a truly interesting bite at the bar hits the spot before moving on to your next task for the evening. Continue reading
Filed under Bar Food, Steven Doyle
by Steven Doyle photos by Robert Bostick
I know many industry folk read craveDFW and I truly appreciate the support. This is why I am passing along a tip that should make most of you happy. There are many restaurants and bars around town that provide for an industry night. This is where anyone working in the restaurant industry receives special consideration, usually in the form of a discount for drinks or food. Restaurants love to see the industry file in because they are gracious guests, spend plenty of cash and tip very well. It is a perfect win for these establishments on a slow evening. Continue reading
Filed under Bartenders, chefs, Steven Doyle
by Steven Doyle
Trends are difficult to predict, at best. Soon we will publish a list of food trends that we might expect to see in Dallas for 2013, but today we honor several we enjoyed in 2012. It seems odd at times that many chefs and restaurateurs grab onto the same ideas, but many of the trends we see in Dallas were perhaps hot numbers on either coast several years ago. I suppose we like to play it safe on the third coast.
Oysters! This year we stared down the happy end of many shells in the Dallas area. Recently Jon Alexis opened his second seafood market, the TJ’s located on Oak Lawn, and has since brought on a growing crowd Sunday’s where he offers dollar oysters. These aren’t week old bivalves; Alexis ships in oysters daily along with all of his seafood selections. Instead he likes the idea of throwing a Sunday night industry party that celebrates with half priced fish tacos and a growing selection of really awesome oysters for a buck each. Continue reading
Filed under Food Trends, Happy Holidays, Steven Doyle
by Steven Doyle
Boulevardier has enjoyed its first successful quarter as the hot, new French bistro in Bishop Arts. It is the first of several such bistros that will be opening soon, and chef-owner Nathan Tate of Restaurant Ava fame is busily cranking out some fantastic plates of pretty and bountiful bistro fare. We have enjoyed the interesting oysters brought in each week, as well as the hearty plates of lamb’s neck and bouillabaisse. The ration of fantastic starters are refreshing and thoughtful.
We like and enjoy Boulevardier, and now they went and added a Sunday brunch that beckoned us this week. Now we know Tate has mastered the egg. Continue reading
Filed under Bishop Arts District, Bloody Mary, Brunch, fun with food, Steven Doyle
by Steven Doyle
We interviewed the latest chef at The Greek last week with anticipation of running the story today, but we have more recent news that Taylor Kearney is leaving the restaurant and has been installed as executive chef at Nick and Sam’s Steakhouse located on Maple Avenue in Dallas. Kearney will be working under the corporate chef, Samir Dhurandhar.
The musical toques that have taken place recently might be due to the many new restaurants that have opened this month; a flurry that will continue on into November of 2012. The pool of qualified talent is in shorter supply as the demand rises. The Greek will be seeking a new chef to fill Kearney’s shoes. Continue reading
Filed under chefs, restaurant news, Restaurant Opening, Steven Doyle
