by Steven Doyle
As we prepare for New Years Eve, and decide upon the many celebrations that we won’t wish to miss, we know Dallas Chop House will be preparing a splendid table fir you and yours. We are running their vast menu today, and to be honest it is a little overwhelming. But decisions need to be made along with reservations!
One of our favorite chefs, Richard Triptow will be creating somethings you will surely enjoy. Happy New Year. Continue reading
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
by Steven Doyle
Karen Cakebread launched ZIATA—named for her beloved mother Mary Annunziata Webb—in 2008 with a widely revered Sauvignon Blanc and Pinot Noir. Today, the collection also includes the Mia Madre Red Blend, a moving tribute to Karen’s mom. Embarking on her own business venture gave Karen the opportunity to become immersed in every aspect of guiding a wine from vine to bottle to table. Depending on the day, that may mean vineyard sourcing and blending or package design and marketing strategy. Continue reading
by Steven Doyle
A popover is a great find. Consider the roll to be similar in make up to that of Yorkshire pudding, made with an egg batter. Super light and airy these beautiful beats were made with beef drippings, but now lighter made with plenty of eggs and butter.
We found a few great versions in the Dallas area in case you have a desire to sample some on your own for good measure. Continue reading
by Steven Doyle photos by Joey Stewart
Opening in 2010, the Dallas Chop House patio and restaurant have been a wonderful catalyst for growth and revitalization, bringing fresh and continued exciting energy to the street level at St. Paul and Main.
The wall of cedar in the restaurant features branding of local civic, business and community charitable leadership who have enjoyed special events at Dallas Chop House. Continue reading
by Andrew Chalk
Two months after a devastating kitchen fire, Dallas Chop House reopens at 5pm on Monday 3rd November (today) for dinner service. Far from crying over spilt milk, executive chef Chad Starling and corporate chef A.J. Joglekar have spent the downtime strategizing about how they could improve the menu. At a media dinner last week they showed us the results – a whole flight of new recipes.
The unquestioned flagship is the tersely titled ‘Steak Flight’ ($98). It is 4oz each of Akaushi Wagyu NY Strip, 28 and 160-day dry aged rib eye (if you feel special ask for the off menu 523-day aged version), herb roasted bone marrow, bacon-onion jam, parsley-pickled shallot salad, cilantro chimichurri and Himalayan salt. Continue reading
by Steven Doyle photo by Tim Howard
A few readers who work downtown have reported that Dallas Chop House is currently on fire. The reports sent to us and confirmed via the Dallas Fire Department is that the three alarm fire called to the Comerica Building at 1717 Main Street approximately at 2:20pm today is still currently being worked. T
he corner of Ervay and Main are blocked from traffic. The last report we were given notes that there are still flames and smoke bellowing from the building. Continue reading