Perle on Maple’s new Sunday brunch Bubbles & Brioche. The Stoneleigh’s new restaurant has a new French-inspired “le brunch” menu featuring champagne and French Bistro classics with a Texas twist. The menu, created by Executive Chef Wade Burch, offers such delights as Duck Confit Pancakes, Eggs “Mimosa,” Brioche French Toast, and the signature Perle Avocado Toast, served a la carte or as a two-course pre-fixed menu (choice of one starter and one main dish) for $29.27.Continue reading
Tag Archives: Dallas
The Fairmont Dallas, the luxury Dallas hotel destination in the exclusive Arts District, is excited to share several new developments, including its exclusive new signature holiday events, open to the public this holiday season. Kids and adults alike can “Tea with Santa” and his elves while making gingerbread and sugar cookies on Dec. 8 and 15. Experience the big day in a big way with Christmas Brunch, designed by Executive Chef Jared Harms, in the International Ballroom or choose to take home your own Christmas meal with “Christmas Turkey (or Roast Beef) To Go.
Or plan to celebrate Hanukkah with a new specially designed executive kosher kitchen and curated kosher menu. And for hotel guests, the “Trees of Hope” package offers with discounted rooms, hotel credits and a $10 donation to the Autism Treatment Center of North Dallas. Continue reading
Khao Noodle Shop opens on Tuesday, November 20, 2018 with a limited menu and hours. 11 am to 3 pm, 5 pm to 9 pm on Tuesday and limited hours on the other days. Check their social media for times. Expect the signature Boat Noodle Soup, a Laotian Khao Soi with fermented soybeans and small bites including tripe chicharrones (inspired by Donny’s childhood growing up in San Antonio) and fried shrimp bites on the menu. Vegan options are also available. Continue reading
by Steven Doyle
In 1948 Peggy and Howard’s Beef Bar opened in what was a former location of a Sinclair gas station located on Hillcrest across from SMU, offering much of the same fare that Peggy Sue’s BBQ does today but in a cafeteria-style fashion. The Beef Bar closed in 1980 and it took another nine years for Peggy Sue’s to resurrect where it is today. Continue reading
The Slow Bone (serving from 12 PM- 4 PM) and Mockingbird Diner (serving from 12 PM- 3 PM) to Host Freebird Coalition – Annual Free Thanksgiving Meal.
Jeffery Hobbs of The Slow Bone and Jack Perkins of The Mockingbird Diner will host a free Thanksgiving meal for anyone in need on November 22nd. This will be the fifth year that The Slow Bone gathers an annual team of volunteers to serve: the homeless, first responders, and people throughout the community suffering from food insecurity. Mockingbird Diner will be hosting it’s second annual free Thanksgiving meal in conjunction. The two events have joined forces to reach across Dallas and feed as many people as possible on Thanksgiving Day. Continue reading
by Steven Doyle
It has been a terrific year; a blessing to be sure. How do we give back this holiday season? We have a few options below that might pique your interest. What better way than to assemble the clan into the family truckster and make way to assist those less fortunate than us this year as the ultimate family feast in heartwarming acts of kindness with generous sides of valuable life lessons for the children, wrappings of great joy uncovered through lending a hand, and a bit of a treat knowing you made a difference in a life even if for only a day. be cautious because volunteerism is contagious! Continue reading
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