by Steven Doyle
Adair’s Saloon opened in 1963 on Cedar Springs and operated by S.L. and Ann Adair. They were known for their cold beer and a half pound cheeseburger that brought in plenty of local college students who were encouraged to let their artistic side out by marking up the walls with graffiti. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
We have always been a great fan of Deep Ellum’s cheese factory run by the esteemed Paula Lambert, the Mozzarella Company. Our love for Mozzarella Company dates back to the very early 80’s when Lambert would create a handful of balls of mozzarella selling her products at the Dallas Farmers Market out of an ice chest in Shed 2 where you may now buy tacos. I would visit with Lambert and she would regale me with stories of cheese. Pure heaven. Continue reading
Filed under Crave, Steven Doyle
Serious Pizza – best known for its “Seriously Large” 30” pies – is gearing up to make its Fort Worth debut in May. Located at 2728 West 7th St., Serious Pizza Fort Worth will feature the brand’s over the top experience with giant pies, killer merch and more.
To help execute its upbeat, welcoming vibe, Serious Pizza is seeking up to 30 individuals for multiple positions, including line cooks, hosts, pizza runners, dough throwers and dish washers. Interested candidates can apply online at seriouspizza.com.
Continue readingFiled under Crave, Steven Doyle
Postino Wine Cafe, the eclectic and funky wine café making its way out of Phoenix & Houston, is opening their first location in Dallas on Monday, April 19 offering lunch, happy hour, dinner and an equally lively weekend brunch.
Located in the historic district of Deep Ellum, at 2647 Main Street, Dallas, TX 75226 and sharing a stand-alone building with local favorite Merit Coffee, the new restaurant and bar features a carefully selected wine program as well as an approachable yet sophisticated food menu.
With a motto of “drinking wine at lunch is not a crime”, the vibrant and passionate co-founder, Lauren Bailey explains, “Deep Ellum instantly caught our attention with its deep-rooted history, incredible buildings and lively community. We quickly fell in love with the art, the other businesses and most of all the people who make it such a special place. I had goosebumps when I first stepped into the building and knew in my gut that was the one.”
Continue readingFiled under Steven Doyle
They say, “Everything’s bigger in Texas,” and at Vidorra, the phrase is taking on a whole new meaning.
As a fun, bold Mexican-inspired restaurant that doesn’t play small, Vidorra’s latest in menu innovation led to the creation of a four-pound beauty, El Jefe – an 18-inch giant jalapeño cheddar flour tortilla fried until crispy, then stuffed with Vidorra’s signature taco beef, chorizo, shredded lettuce, shredded cheese, queso, pico de gallo, guacamole and jalapeños.
Serving two to six for $28, this culinary prodigy joins Vidorra’s lineup of other giant offerings – like the Large Format Vidorrita or Guadalajaran – that are perfect for sharing. Or, if you’re so inclined, keep it all for yourself. Vidorra won’t judge.
“At Vidorra, we enjoy taking an adventurous approach to celebrating Mexican food, drinks and culture,” said Culinary Director, Rodman Shields. “We’re already well-known for our over-the-top cocktails, so true to our innovative spirit, we had to match that vibe with a taco so big our guests won’t believe it until they see it. Food should be an experience, and the El Jefe delivers on that.”
El Jefe is now available at Vidorra’s locations in Deep Ellum and Addison. For more information, visit vidorrarestaurants.com
Filed under Steven Doyle
Serious Pizza is set to start offering guests a bigger, better experience with giant pies, killer merch, weekend DJs and more, when it reopens on Friday, Feb. 26. To celebrate, opening day festivities will include a dough-throwing showcase in the dining room throughout the day, as well as regular features such as a special, branded T-shirt gifted to the last person in line and a DJ spinning music from 10 p.m. to 3 a.m
Continue readingFiled under Steven Doyle
