Tucked away in the cozy community of Castle Hills in Lewisville, Pie 3.14 Everyday Eatery has seemingly exploded. Embraced by the tightly woven neighborhood in a beautiful shopping center that offers pretty much everything the golf cart driving community might need, Pie 3.14 is a match that offers some pretty terrific pizzas, salads, sharables, and hefty entrees knocked out by chef Brent Hammer. The handmade pastas are a dream. Hammer’s background is a strong one including cheffing at Westside Tavern in Los Angeles, the Viceroy Hotel in Santa Monica and the Platinum Hotel & Spa in Las Vegas, Hibiscus and Whiskey Cake in Dallas. Continue reading
Tag Archives: Brent Hammer
It was nearly two years ago that Brian Williams and Michael Martensen announced that they were opening a pair of businesses in the old Trece spot at 4513 Travis, just a jet off of Knox. The promise was for an unusual reservation bar serving extremely customized cocktails at Smyth, and a ramped up version of Cedars Social called The Establishment. The idea behind the Establishment would be to offer similar fare as Cedars, with an added bonus feature of an oyster bar offering a spread of at least a dozen varieties from both the east and west coasts.
The promise held true, and the Establishment opened nearly a year and a half later, and without Martensen. He moved on to assume part ownership of Driftwood, and will soon open Proof + Pantry in One Arts in the Art’s District. That leaves Williams, who brilliantly hired chef Brent Hammer from Hibiscus as exec (remember his lamb ribs?) and Jason Ferraro as chef de cuisine. Emphasis on the brilliant. Continue reading
Whiskey Cake Kitchen & Bar, Plano’s award-winning farm-to-table restaurant, recently named Brent Hammer to the executive team as the concept’s new Chef de Cuisine, leaving Michael Ehlert at Hibiscus as Chef de Cuisine.
Hammer is a nationally known chef with more than a decade of experience in the restaurant industry where he has developed a talent for menu conception and evolved restaurant concepts across the country. Most recently, he served as Executive Chef and managing partner of Hibiscus, a Zagat-rated iconic Dallas restaurant, known for it’s locally sourced and seasonally driven menu. Continue reading