Matt McCallister’s new restaurant is almost ready, and the way in is through a garden.
River Sing is set to open in late November at 820 Exposition Ave., a block from Fair Park in Exposition Park. It fills part of a 1928 building that once held a General Motors truck showroom and service bays. The front of an old service room is now a walled garden. Guests walk through it to reach the dining room, and after dinner they can come back out and linger over a drink.
Continue readingFiled under Restaurants, Steven Doyle
Somewhere in Dallas right now, a chef is figuring out how to fit a Snickers bar and foie gras into the same crust. Another is turning crab rangoon into a pie. A third is folding okra into white chocolate cream, on purpose. It’s pie season, and The Piehole Project is back.
The sixth annual Piehole Project online auction runs November 9 through 19, and this year 32 of the area’s best chefs are baking 33 one-of-a-kind pies for the cause. Bidding opens Monday, November 9 at 9 a.m. and closes Thursday, November 19 at 8 p.m. You can register and bid here.
Continue readingFiled under Events, Steven Doyle
Fort Worth has been patient. Dallas has had Uchi on Maple Avenue for years, Plano got Uchiko, and Loro set up shop in East Dallas and Addison. Now the group behind all of them is finally heading west.
Hai Hospitality, the Austin company founded by James Beard Award-winning chef Tyson Cole, is bringing Uchibā to The Shops at Clearfork. It will be the group’s first restaurant in Fort Worth, and the timeline points to late 2027.
Continue readingFiled under Restaurants, Steven Doyle
In 1946, twenty Duncanville businessmen met at Linwood Hayne’s service station at Main and Davis and agreed the town needed a fire department. Each man put in at least $20. Neighbors built a one-room station by hand, and a siren went up on the water tower. One tone sent the volunteers north of town. Two sent them east.
Eighty years on, a midcentury building on North Main that its new owners say once housed the town’s volunteer firefighters is sending out plates of beef cheek pastrami.
Continue readingFiled under Restaurants, Steven Doyle
Graham Elliot has spent the last four years helping shape other people’s restaurants in Fort Worth. Now he’s opening one of his own.
Commodore Tavern & Terrace is headed for 1101 W. Magnolia Ave. in the Fairmont District on the Near Southside, in the space that was home to The Magnolia wine bar. Elliot’s partner on the project is chef Charlie Rushton, the former corporate chef at Far Out Hospitality. Commodore is the first restaurant from Longshot Hospitality Group, the independent company the two are starting together.
Rushton is the less familiar name in Dallas-Fort Worth, and he brings serious miles. He was born and raised in England and cooked in Michelin-starred kitchens in London before working restaurants and resorts across Australia and the United States. He has called Texas home for years.
Continue readingFiled under Restaurants, Steven Doyle
Chefs For Farmers started in 2010 as one farm dinner for about a hundred people. This week it takes over Dallas for the 16th time, and the idea hasn’t changed much. Iris Midler founded it, and every chef still gets a stipend from the festival to buy from local farms, then cooks something worth the trip.
This is CraveDFW’s last look before the gates open. If you caught our early bird preview last month, here’s what has firmed up since, and eight chefs to find once you’re inside.
Continue readingFiled under Events, Steven Doyle
John Tesar didn’t stay unattached for long.
Two weeks after his Knife Italian Steak closed at The Ritz-Carlton Dallas, Las Colinas, the Dallas chef has a new job. The Palladino Group has named Tesar its corporate executive chef, putting him over both Palladino’s Steak & Seafood restaurants, the original in New York’s Grand Central Terminal and the new Dallas location at 5959 Royal Lane in Preston Royal.
Continue readingFiled under Restaurants, Steven Doyle
For most of its life, Sugar & Sage Bakery has been a morning place. People come to the shop on Lovers Lane for a kouign-amann and a coffee, linger over a danish, maybe leave with a box of pastries. Now the bakery wants you back around noon.
Sugar & Sage has rolled out a lineup of five made-to-order sandwiches and wraps, and if you know anything about what executive chef Jill Bates does with butter and dough, you already know why that’s good news. The breads are baked in-house, the croissants come out of the same kitchen that turns out the bakery’s famous pastries, and the whole menu reads like it was put together by someone who understands that a great sandwich starts with what’s holding it together.
Continue readingFiled under Crave, Restaurants, Steven Doyle
