Easter Sunday is set to be a festive day at popular Dallas-based restaurant Al Biernat’s. The Oak Lawn and North restaurant locations are planning a splendid brunch on Sunday, April 4th from 11am to 3pm. The restaurants will be offering both dine-in and curbside pickup options for guests wanting to celebrate the holiday with Al’s.
Al Biernat’s annual Easter brunch includes classic brunch dishes such as Strawberry Topped Pancakes, Crab Cake Benedict, Chicken and Waffles, and Avocado Toast and Smoked Salmon. Entrée options include the popular Beef Tenderloin, Prime Rib, and Sea Bass. For vegans, Al’s offers special dishes including Butternut Squash Mac and Cheese and a Beyond Meat Vegan Cheeseburger. Make sure to load up on scrumptious family-style sides like Eggs any Style, Smoked Bacon, Garlic Cheese Grits, and Skillet Potatoes that can be paired along with any main dish. Finish it off with a delightful dessert like Al’s Famous Coconut Cream Pie or Carrot Cake. Sparkling wine, signature cocktails, and classic mimosas will be poured for grown-ups in attendance.
Dangling below a beautiful Matisse at le Bilboquet, you will find immaculate starched tablecloths, doting waiters and plates of foie gras terrine, apple tarte tatin and this crazy good Cajun chicken dish. A true French masterpiece posing as a restaurant..
Patio season is officially full on after the devastatingly hot and dry summer. The pooches are leading their sexy owners by the string past the cabanas that are playing soothing street music as cars bustle by to find a spot of their very own.
This is high season for brunch and none is sexier than the digs at Malai Kitchen, the fresh-faced Thai-Vietnamese kitchen in the West Village compound off McKinney.
There you will find the restaurant prodigies and husband and wife team of Yasmin and Braden Wages busily running about tending to details. Details that we found amazing during our happy brunch time at Malai this past weekend. Continue reading →
It is time we make the rounds for brunch once again and there are so many options in Dallas which seems to be the brunch capital of our nation. We certainly take those long, leisurely hours sipping mimosas and bloody marys very serious in our city. It is a fine way to catch up with friends, however socially distanced, shake of the revelry from the previous evening, and push the reset button from the previous week. Continue reading →
Parigihas one of the very best burgers in town. Only sold at lunch and brunch, the burger is an ever revolving plate of joy. Let’s just begin with the word joy and see where that takes us today.
Sitting at brunch for a burger was a bit difficult for me since I am aware of the menu and know of items that are certain “must have’s” such as the deviled eggs. These tiny beasts are always a correct choice with each visit and is another revolving dish that is created by a different staff member each day. I have never tested this claim, but assume if I dined at Parigi 365 times in a row (gasp, another joy), I would sample 365 different recipes for deviled eggs. Worthy of attempt to be sure. Continue reading →
The Second Floor at The Exchange,a newly-opened restaurant featuring two concepts – Ichi Ni San by Chef Peja Krstic and Ounce by Chef Brian Zenner, will offer brunch every Sunday from 11 a.m. – 4 p.m. beginning February 14. Guests can select from both the Ichi Ni San menu featuring Japanese-inspired brunch items and the Ounce menu featuring European and Mediterranean inspired brunch dishes. A robust beverage program will be available including an at-the-table mimosa bar and hand-crafted cocktails.
Guests will enjoy menu items from Ichi Ni San such as the Milk Bun & Chicken Karaage– soft pillowy milk buns filled with tender fried chicken, kewpie mayo, Tonkotsu sauce and sunamono; Japanese Breakfast Plate – steamed rice, salmon or tuna, tsukemono, tamago, miso soup, soba seaweed salad, steamed vegetables; Japanese Pancakes– fluffy soufflé pancakes drizzled with maple-umeboshi syrup, ginger-citrus whipped cream and season fruit; and Okonomiyaki – Osaka style pancake with cabbage, potato, squash, green onions and pork belly topped with kewpie mayo, Tonkotsu sauce and katsuobushi.