by Steven Doyle
A new oasis of brews splashed onto the East Dallas restaurant scene. White Rock Alehouse & Brewery founders Dave Kirk and Greg Nixon are friends and entrepreneurs with a love of the craft beer movement who created their concept to fill a gap in the market.
These gentlemen have witnessed the rapid growth of local breweries and thought to be great food and beer together in one large and exciting venue. Continue reading
It seems the only time “fishes” is an acceptable word is on Christmas Eve, when Italians honor the tradition of the Feast of the Seven Fishes, or as they say in the old country, “Esta dei Sette Pesci.” Seafood lovers go crazy for the fish bonanza, but how did it all start, and why?
Legend has it that the tradition started in southern regions like Naples and Sicily but is little known in northern Italy. Though many facts surrounding the feast are unknown, there are two definite truths: It’s about seafood and family. Continue reading
by Steven Doyle
Sad news has shaken the local chef circle in the passing of an endearing, talented man, Estevan Galindo. Chef Galindo’s capabilities were always felt, and always present in the Dallas area, not only as executive chef at Hattie’s and C. Señor (both in Bishop Arts) where he worked for many years presenting authentic low-country cuisine, but with great heart giving to those in need. Continue reading
Marcus Paslay’s Clay Pigeon has unveiled a new seasonal menu and hired Andrew Dilda as executive chef, bringing the former Reata chef back to Fort Worth.
Clay Pigeon’s new menu features a focused selection of small plates like PEI Mussels and Tuna Crudo; the Roasted Beet Salad and the Wedge Salad with duck confit; shareables such as Smoked Salmon Dip and Lobster Rolls; and entrées that include Braised Lamb Shank, three prime angus steaks and the popular CP Burger, now available daily. Seasonal sides include Brussels Sprouts Amandine and Roasted Mushrooms. Continue reading
Dee Lincoln who has been called “The Queen of Steaks” is going back to her fine dining roots with her newest venture Dee Lincoln Prime located at The Star in Frisco. The 8,000 square foot stunner will officially open to the public Friday, December 1.
Dee Lincoln Prime is an upscale steakhouse with Executive Chef TJ Lengnick serving steaks from award-winning and premier purveyor of prime meat, Allen Brothers. Lengnick who’s resume includes working in impressive high-volume, high-end kitchens such as Pappas Bros. Steakhouse, Stephan Pyles, Jasper’s and Shinisei says, “I was blown away when Dee asked me to join her team. I feel I’ve been training for this my entire career. It is an honor to be working for a legend in this industry.” Continue reading
Fruition Hospitality – a full-service hospitality firm founded by Chef Scott Gottlich and his wife Gina – has taken a leadership role in the daily operations of 18th & Vine BBQ located at 4100 Maple Avenue in Dallas. With award-winning pitmaster and co-owner of the well-regarded chef forward Kansas City barbecue restaurant, Matt Dallman has always been and is still in charge of anything smoked and meat.
Scott Gottlich explains, “Along with streamlining the experience, service and hospitality, we have changed the food menu and beverage program as well. Working in tandem, Gina and I are excited to see what the future holds for this special restaurant.” Continue reading
by Steven Doyle
We are looking forward to the opening of Jalisco Norte, a new restaurant from Tim McEneny (Dish, Front Room Tavern, Cedar Grove) who is assembling a fantastic staff including chef Jose Meza Arroyave from Punta Mita, Mexico and has worked illustrious restaurants as Moxi by Enrique Olvera. San Miguel de Allende, Mexico, and Carolina Restaurant at The St. Regis Punta Mita Luxury Resort, Mexico.
Chef Jose Meza utilizes contemporary techniques and established methods to offer a new-age of modern Mexican cuisine. Continue reading