Tag Archives: Dallas

Musumé Opens to Public on Wednesday, January 24

left to right market veggie tofu, halibut and hot rock

Musumé, an exciting new restaurant specializing in contemporary Asian fusion cuisine, will open in Dallas’ Arts District in late January, bringing world-class sushi and a definitive selection of sake.

Named for the Japanese word for “daughter,” Musumé comes from creator Josh Babb and partner Sean Clavir, whose Rock Libations restaurant group owns Shooters in Victory Park, Prohibition Chicken in Lewisville, and Chop Shop in Carrollton and Roanoke. Continue reading

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CRUDO Italian Opens in Preston Center Friday, Jan 19

hand cut pappardelle bolognese

An acclaimed Italian restaurant gets a second lease on life with the return of CRUDO Italian, opening on Friday, Jan. 19 at 8411 Preston Road, Suite 132, in Dallas.

CRUDO Italian observes the traditions of Northern Italy, taking a lighter and more sophisticated approach to the cuisine. Signature dishes are centered on handmade artisan pastas and gnocchi, the best meats available, and seafood flown in daily. Continue reading

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Eddie Campbell Buys Standard Pour

standard3by Steven Doyle

When the investors of Standard Pour decided to turn over the keys to their bar, the name that topped the list to sell to was Dallas’ perennial barman, Eddie “Lucky” Campbell. His own bar is situated just feet down the road, the very successful, but tiny, Parliament. The actual transaction took place January 1st of this new year and Campbell has big ideas to take the extremely popular uptown restaurant/ bar to the next level.

The thrust of these ideas begin with happy hour, something Campbell is quite good at. Look for a new happy hour cocktail menu that will no doubt tantalize and includes 13 new drinks, plus beer, wine and champagnes. The happy hour food menu will also be half price, making Standard Pour an excellent destination for those who live and work near uptown to grab a few cocktails and dinner on the cheap.  Continue reading

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The Dandy of Dallas Beau Nash Returns

crscent

As part of the ongoing multi-million dollar renovation, Hotel Crescent Court celebrates the opening of Beau Nash, a swanky new champagne bar and cocktail lounge, centrally located on the lobby level of the Uptown icon. Designed to reanimate remnants of its namesake restaurant, Beau Nash is set to be the place to see and be seen, where the energized and inviting atmosphere is enlivened by music, the buzz of conversation and the clinking of glasses in toasts until midnight, seven days a week.

 “Hotel Crescent Court has an established history and reputation for creating novel, yet unique experiences for our guests,” said Andrew Davidson, general manager of Hotel Crescent Court. “We’re pleased to revive the vision and spirit of Beau Nash, a true Dallas staple, and we’re proud to welcome guests, members and locals alike to the centerpiece of The Crescent.”  Continue reading

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Edible Cookie Dough is a Thing in Grapevine

doughlicious1

Doughlicious Grapevine opened on Black Friday and has seen lines out the door and many repeat customers returning with friends and family. Offering 12 different safe-to-eat doughs each day, including gluten free and vegan options, keeps the cookie dough faithful coming through the door. New flavors are rotated in every week, so you never know what delicious new creation you may find. If your favorite flavor isn’t available this week, you can always place special orders in advance.

The freshly made cookie dough is served in scoops. You can enjoy a single, double or triple scoop. Enjoy the dough in an easy to carry, coffee style cup, or in a waffle cone. Or, turn your favorite cookie dough in to a milkshake. Sample packs are also available for those who want to try different flavors or are heading back to work and want to be the office hero. Continue reading

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Uchiba To Replace Top Knot

top-knot

Hai Hospitality, the award-winning restaurant group based in Austin, Texas, announced today plans to evolve the space above Uchi currently known as Top Knot. On January 14th Top Knot will close after brunch service and reopen as Tyson Cole’s Uchiba on January 31st. Uchiba combines “Uchi,” which means house in Japanese, and “Ba,” the word for bar. The name sets the tone for the extension of the Uchi space downstairs to the bar and food destination upstairs.

“We’ve noticed how our guests love to meet at the bar at Uchi, have drinks and share a few small dishes,” offers Owner and Executive Chef Tyson Cole.  “My recent travels to Japan inspired me to explore some new possibilities with a bar concept that incorporates elements of Uchi yet expands that into cocktail experience,” continues Cole. Continue reading

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2018 Ultimate North Texas Girl Scout Cookie Guide

gs cookiesby Steven Doyle

For more than 80 years, Girl Scouts have sold cookies to raise funds to support their scouting activities. Today, the sale of Girl Scout Cookies raises more than $800 million each year, making the Girl Scout Cookie Program the largest girl-led business in the country.

Girl Scout Cookies got their start in the kitchens of Girl Scouts and their mothers. Girl Scouts began to sell cookies as a way to finance their scouting activities as early as 1917, just five years after Juliette “Daisy” Gordon Low started the first Girl Scout group in Savannah, Georgia. Continue reading

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