by Steven Doyle
There are so many wonderful restaurants to choose from in Dallas today. It’s a good day when you find a wonderful stash of oysters or the perfectly soothing bowl of pho. What a glorious day it must be when you happen upon the quintessential charcuterie and cheese board. But in the end, you always make it back where simple meets delicious. And for that, my friend, look no further than Deli News for the perfect pastrami sandwich and a side of matzo ball soup.
by Steven Doyle
We wanted to bring some unusual noodles to your attention this week and had a difficult time narrowing down some of our most favorites. We may actually do this several times in coming months because there are so many we wish to share with our readers.
This is populated with mostly Asian dishes from hot spots around Dallas that we wanted you to be aware of. We think you will agree they are all worthy of checking out sometime soon. Continue reading
Restaurateur Jon Alexis is opening his second Dallas location of the award-winning elevated, quick-serve poke restaurant, Malibu Poke
this week at 2355 Olive Street, Suite 145 in the popular new mixed-use development McKinney & Olive.
Officially open as of yesterday, Malibu is a natural fit for Uptown and Downtown Dallas’ heavy business lunch scene. The restaurant has built a loyal following since opening in 2017 by offering the fresh seafood diners have to come expect from Jon Alexis (TJ’s Seafood Market & Grill) in a Matt McCallister (of nationally-acclaimed FT33 fame, with the highly anticipated Homewood opening next week)-created poke menu.
This is not your typical quick serve poke – fresh fish is butchered daily, sauces are made from scratch, kale is hand-massaged, and orders are placed on a high resolution self serve kiosk.
The April installment of Uchibā’s Uncommon Ramen, the monthly series featuring innovative collaborations with Uchibā’s Chef de Cuisine Alex Astranti and renowned chefs from around the country. Since launching in 2017, the Uncommon Ramen series has featured such celebrated chefs as Tommy Lee, Chris Shepherd, Tyson Cole, among others. Continue reading
by Steven Doyle
Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip and arrived at the restaurant after it had already closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them. Continue reading
Five Sixty by Wolfgang Puck introduces the Paper Crane, a unique take on the classic Paper Plane cocktail, whose name is inspired by an origami paper crane that sits atop each drink. Guests at Five Sixty can imbibe for a great cause when they order the Paper Crane as each beverage directly benefits Paper For Water, a local organization with a mission to raise money to fund water wells around the world.
Paper For Water was founded seven years ago by Isabelle and Katherine Kei Adams, 15 and 12 years old respectively, when the duo discovered that many girls in third world countries do not go to school because they were hauling water all day, and a child died every 20 seconds from unclean water. One of the ways in which they raise money is by selling origami made by hand by the entire family. Continue reading
The World Food Championships (WFC) welcomes back Cowboy Charcoal and Western Premium BBQ Products (part of the Duraflame Inc. family of brands) as the co-presenting sponsors of the 2019 World Barbecue Championship. Cowboy supplies our competitors with all natural, premium quality lump charcoal with long cooking times and real wood flavor. Western Premium BBQ Products supplies our teams with premium kiln dried wood including logs, chunks and wood chips in a wide variety of flavors that they hope to be their secret ingredient that propels their recipes to victory. Continue reading