Big changes are in the works at The Ivy Tavern, as this Dallas favorite debuts a new menu, launches a Sunday dive brunch, and introduces a couple of all-star chefs into the kitchen.
The bar would like to introduce David Rodriguez as its new Executive Chef. Prior to his role at The Ivy Tavern, Chef Rodriguez held a number of Executive Chef positions—most recently at 904’s Kitchen and Cocktails in Denton, and before that, at Oak Cliff’s Urban Acres and Oddfellows. So he’s well-equipped to lead the kitchen team forward as they look to provide an even better dining experience for the bar’s loyal patrons. Continue reading
Dallas chef, Sharon Hage, will join Pappas Bros. Steakhouse on Friday, January 29th for one night only to create an inspired five-course wine dinner in collaboration with Pappas Bros. Steakhouse chef Johnson, entitled ““Pinot Around the World.”
Guests will be treated to a carefully paired menu with wines selected by Pappas Bros. Master sommelier, Barbara Werley – including a “Mystery Wine” presented during the second course. Continue reading
by Steven Doyle
Last evening Chef DAT, owner of Twenty-Seven, opened his doors to a unique chef in her own right right, Annie West. The event was a small gathering which was perfect for the Deep Ellum location. The event was as unique as DAT’s restaurant, which is typically closed on a Sunday evening. Chef West had this brilliant plan to offer a special tasting of cupcakes, or cuppies as she calls them, with beer.
Now to look at West you would not think she even drank beer, but she does enjoy a nice brew on occasion, and last night she shared some of her local favorites along with some delicious hand-made treats. The pastries were exquisite, and it shows her extreme attention to detail. Notice in our photos the lattice work, all done by hand. Continue reading
The owners of Uchi Restaurant Group announced today that Chef Angela Hernandez joins the Top Knot team as Chef de Cuisine. Originally from Austin, Hernandez brings an impressive skill set with six years of experience in New York City including time under Chef Gordon Ramsey before moving to Los Angeles to work at The Bazaar by Chef Jose Andres. Hernandez, who joined the Uchi family in 2014, will lead the team at Top Knot, along with James Beard award-winning Executive Chef and Owner Tyson Cole. Continue reading
Season four of Esquire Network’s Knife Fight kicks off on November 10th with Dallas’s own Tre Wilcox. Fresh off the announcement of his new events, catering and cooking classes venture, Tre Wilcox Cooking Concepts, Chef Tre will participate in Esquire’s spirited underground cooking competition.
In each episode, two chefs go head-to-head in a tournament-style battle and must create at least two dishes from a combination of secret ingredients. They look to conquer both the challenge and each other, as their cooking is judged by series host and former Top Chef winner, Ilan Hall. Continue reading
photo by Robert Bostick
Since the October announcement of Chef Bruno Davaillon’s departure from historic restaurant, The Mansion on Turtle Creek, many have wondered where the notable chef will be serving his acclaimed cuisine next – and most importantly – is he staying in Dallas? To answer the second question first, yes, Chef Davaillon is staying put in his adopted city, but most exciting is that Chef’s new restaurant will be in the currently under construction building 400 Record at 400 S. Record Street in downtown Dallas, formerly known as the Belo Building.
As has been reported, the new owners, the Hartland-Mackie family of City Electric Supply, will be moving their business to the building which will also house other tenants. Chef and the family are partners in the restaurant project which is yet to be named. Details are still being worked out, but the restaurant will be a casual contemporary eatery featuring refined, yet seemingly simply prepared foods using only the finest ingredients; certainly a trademark of Chef Davaillon’s cooking. Continue reading
by Steven Doyle
Check out the beautiful Knuckle Sandwich from Parigi. This is a cheesy mix of chunky lobster, bacon and scallions atop perfect golden brown and buttery toast. The first bite sends the juicy center down your cheek, and delivers a quick crunchy flavor bomb with the mix of bacon and lobster.
The sidecar of tomato-avocado salad is a perfect accompaniment to this meal, especially if you add a Bloody Mary to the brunch. This Mary comes with her own salad, and is crowned with a crab claw for good measure. Continue reading