Tag Archives: Chef

Knife Has a Bacon Sampling You Won’t Want to Miss

baconby Steven Doyle

The meat Mecca of Dallas is without a doubt, Knife located in the Highland Dallas located just off Central Expressway at Mockingbird and in Willowbend. This is the love-child of chef John Tesar who has elevated the steak experience, and the results are precious.

The menu is dotted with a whole host of steaks ranging in price from the very affordable, to the more exotic and a bit pricey. However, the latter comes in giant slabs and sliced for easy sharing, so the cost per person is actually as easy to swallow as the dry aged beef.   Continue reading

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Kenny Mills To Re-Open Chop House June 3rd

millsby Steven Doyle

Chef Kenny Mills of the Arlington Chop House Burger (not related to the restaurant in Dallas by the same name) is making a reprise. Previously  Mills sold his restaurant citing a bout of weariness for the reason for selling. However, the new owners were not able to keep up with demand and eventually shuttered. Continue reading

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Dallas Chop House Has Father’s Day Plans That Includes A Great Single Malt And A Cigar

Triptow 1 Edited

Looking for a great event to celebrate Dad? Dallas Chop House Executive Chef Richard Triptow and team will host an evening of fine food and fine whisky. Three courses will be paired with The Dalmore whiskies, and the night will end with a cigar on the Dallas Chop House patio. Look for this very special dinner June 13 at 6:30pm. Menu forthcoming, but always expect  the best from chef Triptow. Continue reading

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A Fantastic Burger Find: Stock and Barrel

o (17)by Steven Doyle

In our ever vigilant desire to find the best burgers in the Dallas area we have separated them into two classes, a chef driven burger and the classic burger joint where that seems to be their primary vocation.  This hunt for the very best has led us across the city to some pretty amazing examples of what a burger should be. A great burger means an interesting bun, toasted or not, quality meat, and a smattering of high grade accouterments. This curious chase chase brought us to Stock and Barrel.  Continue reading

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A New Direction by Up on Knox’s New Chef

Chef Wesby Joey Stewart       photos by Joey Stewart

A month ago we reported that Up On Knox has a new chef, Texas native Chef Wes Whitsell. Wes spent the last fifteen years in fine establishments in New York and LA, but restaurateur Stephan Courseau lured him back to his home state where he instituted a new menu and vision for the bustling hot spot.

Last night we had the opportunity to dine there, and the new dishes are exciting and full of fresh ideas. The menu still offers plenty of seafood, along with salads, pork, and beef, but Chef Wes now sources a large percentage of it from Texas suppliers. Continue reading

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Chef Update at Up on Knox

up_on_knox_DAL

Up On Knox, has added a fresh new face. Dallas-based restaurateur Stephan Courseau has welcomed Chef Wes Whitsell to enhance the importance of sustainability in the kitchen.

With over fifteen years of restaurant experience, Whitsell, a North Texas native began his cooking career in Los Angeles at Osteria La Buca, Blair’s and Gjelina prior to heading the kitchen at Soho House New York. He collaborated on his first concept opening Manuela before making the decision to return home to Dallas where he was then introduced to Courseau. And, that was that. Continue reading

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The Chicken That Makes The Coyotes Howl On The Ranch At Las Colinas

ranch5by Steven Doyle

The Ranch at Las Colinas is just that. It is like being invited to dinner at a giant hacienda, and all your friends are there. On a most recent visit I flipped out over the fried chicken, which is the most unusual and flavorful I have tasted ever. The fried chicken at Stampede is pretty remarkable, with its oozing honey pot center, but this is much different. The chicken is first smoked, then fried. If I was some sort of spiritual speaker I would take this opportunity to lean down in front of you and repeat, “smoked… then fried!” Can I get an amen?   Continue reading

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