Fun. Sexy, New. On June 7, Kent and Tracy Rathbun unveil Imōto, the Pan-Asian fruit of their lifetime of culinary and cultural pursuits in Dallas’ Victory Park District.
Imōto is an upscale dining experience, serving favorites from various Asian cultures in a contemporary style, with sharable plates and a traditional sushi bar. Imōto also has a flare for the nightlife with a spacious lounge, weekend DJ and an extensive cocktail menu sure to jump-start the revived Victory Park District vibe. Continue reading
by Alex Gonzalez
Mille Lire is a new upscale Italian restaurant located in The Centrum at Oak Lawn. It was opened in December of last year by Naples-born Giuliano Matarese.
Mille Lire offers its guests a menu of authentic Italian dishes. The staff who serves these dishes are professional, friendly, composed, and well-kept. The restaurant itself in encased with all-glass walls, offering guests fantastic views of the city.
Guests wanting to save money can come in at lunch time and order the 2-Course Prix Fixe special, in which the customer gets an antipasto of their choice, along with a pasta of their choice, for only $21.00 Continue reading
by Trey Moran
Chef James Robert and Co-Owner Keith House have brought their popular Austin based Fixe Southern House to The Shops at Clearfork in Fort Worth. Chef Robert has taken on the task of reimagining southern favorites and staples. The menu is based on his family recipes and his experiences growing up in Louisiana. There are touches of old southern charm mixed in with a modern look and feel throughout the restaurant.
In the middle of the main room is a wide beam, pergola type structure draped with strings of lights giving it a back yard type feel. You can watch the magic happen in the large open kitchen from just about any seat in the house. On the night we visited the background music was a nice selection of classic southern rock that fit nicely with the mood. The place has a modern but homey feel. It’s a very comfortable atmosphere. But then there is the food. Continue reading
Porcinos, a new restaurant in Addison, brought to us by the owners of Edith’s in Mockingbird Station, is set to open APRIL 12 with veteran Executive Chef Damian Edmos (most recently at Princi Italia) running the kitchen.
Porcinos will be a place to gather with friends and enjoy classic comfort cooking with Southern influences, in an upscale farmhouse atmosphere. Continue reading
by Steven Doyle
What happens when you have a classic 21-year old seafood restaurant that is endeared by the public, but add in a classically trained chef with an amazing history working in some of the best kitchens? You get Hook, Line and Sinker’s new sister restaurant in Plano called Hook Line. It is a bit more upscale, the dishes are kicked up and the chef is having a great time. Continue reading
by Steven Doyle
We took a look at Farmbyrd when they opened and have been in for a visit a few times since then. Just over a year later chef Ryan Carbery, a classically trained chef, is doing what a few others have chosen as a path. He is bringing chef driven fare to the general public at bargain prices, few frills and doing it very well.
As with any chef, there is that moment when you possibly get a tad bored with creating the same thing each day, albeit truly fantastic. In the case of Carbery at FarmByrd he stretched his chef wings, no pun intended, by offering uniquely kicked up dishes at a fast casual prices. Consider this a win-win for all concerned. It keeps chef happy and interested, although he is a major partner in the business, and it keeps the chicken eating public extremely happy only to walk into his Plano digs to find crazy good food being offered besides the usual fried and rotisserie birds. Continue reading
by John Tesar
A pan sauce can’t be made completely ahead of time; it requires the cooking of the meat itself to provide the integral flavoring. It’s a classic fundamental technique, though, that should be in every home cook’s arsenal. At Knife, we make the pan sauce from France (poivre is French for “pepper”)—but you can use the technique with shallots, garlic, mustard, cognac, or whatever you want. Continue reading