The look of Kubys hasn’t changed much over the years
by Steven Doyle
Kuby’s has been a Dallas institution since 1961 creating house-made sausages, offering cured meats, a large variety of salads and fresh meats in their delicatessen. A few years back Karl Kuby told us that he has a smoker that is massive and valued in excess of $125,000. That dedication to the craft is evident in the product they make available at their Snider Plaza location in Dallas.
A recent visit invigorated our adoration for the 56-year old restaurant and deli. Continue reading
by Steven Doyle
One of my first visits to Kalachandji’s was as a college student, and it was Thanksgiving. The meal included a visit to the Krishna temple escorted by one of the many devotees who live in the neighboring homes. With the meal we enjoyed a tofu turkey, which was actually much more delicious than it sounds. Although the spice level is very minimal, the repast was elegant and flavorful. We dined in the open air patio which is centered inside the restaurant.
During subsequent visits I was shown more of the cuisine, and always have a great sampling at the luncheon buffet which is excellently curated by the cooks, setting out just enough for the guests as necessary as not to compromise the quality of the food. Continue reading
Bowl & Barrel is turning five and its celebration will be no spare, with two days full of unbeatable specials.
All day Monday, Nov. 27 and Tuesday, Nov. 28, Dallas’ boutique bowling alley is offering burgers, beer and bowling for just $5. Continue reading
Jon Alexis (owner, TJ’s Seafood Market & Grill) along with partners Ben and Eric Kusin will open the first location of much anticipated Malibu Poke on Tuesday, November 28 in Turtle Creek Village.
With award-winning seafood quality and freshness as well as a tech-savy take on the nation’s fastest growing quick service category, the team tapped Chef Matt McCallister to create a menu that combines classic, accessible poke offerings with unique and bold flavors. Continue reading
Direct from sell-out seasons in London, Hong Kong and Edinburgh comes a mind-blowing vocal show that redefines the human voice. Featuring the reigning world-champion beatboxer, Ball-Zee, and an international cast of world-class vocalists, GOBSMACKED! weaves stories through all forms of a cappella from traditional street corner harmonies to cutting-edge, multi-track live looping. Continue reading
by Steven Doyle
The Chicken and Waffle phenomenon dates back to 1930’s Harlem to Wells Supper Club billed as “Home of Chicken and Waffles Since 1938.” They claim to be the first to sell the dish during the Jazz Age, when late-night diners would order breakfast or dinner to soak up the evening’s alcohol, and get them safely on their way home. Continue reading
Tamales can be traced back to as early as 7000 B.C. in Pre-Columbian history, when the Aztec women were taken along in battle as cooks for the army. They made the masa for the tortillas, stews, drinks, etc. But as the warring tribes of the Aztec, Mayan, and Incan cultures grew, there was a need to have a more portable yet sustainable food and the tamales could be made ahead of time, packed and warmed as needed. This requirement demanded the creativity of the women and the tamale was born. Continue reading