Razoos Cajun Cafe, the French Quarter inspired restaurant known for its quirky atmosphere and scratch-made Cajun cuisine, is putting oysters back on the menu beginning October 19th.
Razzoo’s sources its oysters from Prestige Oyster’s Inc., a leading oyster supplier that operates a Marine Stewardship Council certified sustainable oyster fishery. The company provides market for over a hundred boats stretching from Texas and Louisiana up to Maryland.
The vibrant, casual Italian restaurant Americano, located in The Joule, recently unveiled new lunch and dinner menus with even more Italian-American classics to savor.
Now leading the kitchens of both Americano and CBD Provisions at The Joule is Executive Chef Anthony Bombaci. Bombaci earned raves while at the helm of Nana, including a prestigious James Beard Award nomination for best chef in the Southwest. Most recently, he served as Chef de Cuisine overseeing the kitchen at Macellaio. Continue reading →
Some wineries make excellent Chardonnay; some make delicious Pinot Noir or tasty Sauvignon Blanc. A handful, though, excel at pretty much whatever they do. Sip and savor your way through a special Freemark Abbey wine dinner hosted by Estate Manager Barry Dodds at The Stoneleigh’s new French-inspired restaurant, Perle on Maple.
As one of Napa’s oldest wineries with a legacy 130 years in the making, Freemark Abbey is the perfect partner with the 95-year-old Stoneleigh Hotel. The remarkable tasting experience will begin with a cocktail reception followed by an incredible four-course dinner created by Executive Chef Wade Burch. Continue reading →
Nestled on the corner Travis and Knox, Little Katana quietly serves up sushi and Korean dishes to neighborhood patrons who pack the house all through the week. Monday is the perfect day to acquaint yourself with this little gem as it is half price sushi rolls and bottles of wine and sake. For the uninitiated, you may wish to start your dinner with the sampler platter which includes Crab Tempura, Seared Ahi Tuna, Shrimp and Lump Crab Cake and Coconut Shrimp Tempura served with an Asian Slaw.
You may have also heard the name Little Katana bandied about with regards to the new addition of restaurants at Dallas Omni downtown. Let us chat about this little sushi wonder for a bit:
Particularly enjoyable on the appetizer side of the menu are several hot rocks where the guest becomes the cook, sizzling bits of Kobe steak or thin slices of Maine lobster. Both are served with a spread of delicious sauces. Other apps you may wish to check out are the Shumai which are steamed and packed with flavor. Often you will find these dumplings rubbery, but Katana’s version are soft and supple. Continue reading →
This week we checked in at Bolsato visit with the new executive chef Joel Harrington who just returned from a three year gig as kitchen director at Red Roosterin New York. You may recall Harrington from his Dallas past where he served as chef de cuisine at Fearing’s, and exec chef at Stephan Pyles and Charlie Palmer’s. Bringing Harrington back from New York was a major coup for Bolsa as the chef has some major skills as evidenced by his new menu at the Oak Cliff restaurant. Continue reading →
Tucked away in the cozy community of Castle Hills in Lewisville, Pie 3.14 Everyday Eatery has seemingly exploded. Embraced by the tightly woven neighborhood in a beautiful shopping center that offers pretty much everything the golf cart driving community might need, Pie 3.14 is a match that offers some pretty terrific pizzas, salads, sharables, and hefty entrees knocked out by chef Brent Hammer. The handmade pastas are a dream. Hammer’s background is a strong one including cheffing at Westside Tavern in Los Angeles, the Viceroy Hotel in Santa Monica and the Platinum Hotel & Spa in Las Vegas, Hibiscus and Whiskey Cake in Dallas. Continue reading →