by Steven Doyle
Tacodeli, the Austin-born taqueria by chef/founder Roberto Espinosa and partner Eric Wilkerson, opened its second Dallas location in December at The Hill Shopping Center (corner of Walnut Hill Lane and Central Expressway).
The fast-casual neighborhood restaurant is open daily for breakfast and lunch, offering a menu of more than 40 made-from-scratch tacos with fresh ingredients – many of which are organic and locally sourced. Sourcing top-notch ingredients has been at the core of the brand since the beginning. Continue reading
by Steven Doyle
Luck be a lady tonight and throughout 2020 should she following along with our all-star guide to superstitiously delicious and fortunate foods from around the globe, but can also be found right here in the DFW area to stack the odds in her favor.
Let’s take a look at some of the more serendipitous dishes: Continue reading
Black-eyed peas are a New Year’s Day “good luck” tradition. But for Mel LeMane, the Southern staple is something more. Black-eyed peas literally launched his family into the restaurant business, and they’re the most requested side dish at Po’ Melvin’s, which serves up Southern comfort fare from an unassuming strip mall space in Irving. Continue reading
by Melissa Alouf
Just as a good film tells you the overall story within the first scene, so too does the Drake’s Hollywood tell you about the restaurant experience to be had upon entering.
The crimson leather scalloped banquette booths that line the walls harken back to the early 1960’s of Las Vegas. Each seat looks and feels like a special spot. Unlike the current trend of large open rooms for seating, the Drake has managed to create a welcoming intimacy with its table arrangements. Live jazz plays on Sunday nights and the ambiance couldn’t be more perfect for it. Continue reading
Founded in 2015 by Andrea Meyer, Bisous Bisous Pâtisserie is one of our very favorite bakeries that specializes in a large variety of French-style pastries made from scratch daily utilizing the finest ingredients, including its signature French Macarons, cruffins, croissants, tarts, éclairs, and custom-made cakes.
A rotating selection of delectable offerings feature seasonally inspired flavors, and the full coffee and espresso bar utilizes a custom blend of beans from Noble Coyote Coffee Roasters. Bisous Bisous also offers culinary classes, mobile sales opportunities with its Rendezvous food truck, and an off-site kitchen for wholesale business. Continue reading
by Alex Gonzalez
Last Wednesday, Lake House Bar and Grill, located by White Rock Lake, hosted a whiskey pairing dinner, with food prepared by Chef Ian Tate (So & So’s, Nova). The whiskey, which was provided by Herman Marshall, was served in the form of various cocktails and paired with each of Tate’s dinner’s four courses. Whiskey is not for the weak, however when paired with strong, flavorful dishes, it goes down pleasantly. Continue reading
by Steven Doyle
Nothing exemplifies Hanukkah more than the potato latke. Latkes are traditionally prepared on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple. Latkes are made from shredded potatoes, eggs, onions and salt. Matzo meal, flour or breadcrumbs are often added to help bind the ingredients together. Herbs and spices are sometimes added for flavor. Continue reading