Tag Archives: Del Frisco Grille

Fantastic Fish Tacos in Dallas

pinktaco_bajafish.jpgby Steven Doyle

Baja seems to be the best place to tag the origins of the fish taco. All my research points there, at least as far as North Americans are concerned. The true fact is somewhat murkier and no doubt flies back to the times of the original tortilla. You place between the fold with whatever you my have on hand. If that is a shard of beef, then it is a beef taco. For our early fishermen, it was the fish taco. Simple enough.

These special tacos are served at beach shacks as well as posh dining establishments, and the recipe continues to evolve. With choices ranging from grilled mahi mahi with tomatillo salsa to boiled lobster with chipotle lime butter, there really is something for everyone. The one thing that we all might agree on is that the best fish tacos are the ones eaten hot as you drip dry in the sun waiting for the next swell. Continue reading

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Eight Great Places For New Years Day Brunch In Dallas

Stu (ED HELMS) wakes up with a hangover and finds a chicken in his hotel room in Warner Bros. Pictures' and Legendary Pictures' comedy  by Steven Doyle

Brunch is that soothing fixer of all ill deeds and nothing needs more repair than New Years Day after a righteous night of revelry. We prepared a short list of some of the better brunches you will find throughout the Dallas area, and wish you a fantastic 2017. We actually have one option good enough for Ron Swanson.

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National Burger Month Continues With A Tour Of DFW Area Del Frisco Grilles

fw burgerby Steven Doyle

May is National Burger Month and Del Frisco’s Grille celebrates with a burger of the month at each of their restaurants in the DFW area. All three locations in Uptown Dallas, Southlake Town Square and Fort Worth’s Sundance Square are participating with a unique burger specially created by their respective chefs.

First stop on the Del Frisco burger tour is the “Bass Fort Worth Chili Burger” which is featured at Del Frisco’s Grille Fort Worth in Sundance Square. This burger has a base of chili, bacon, beef, onions, and cheese. This burger is dedicated to the memory of Executive Chef Russ Huey and incorporates bread from Empire Bakery. Executive Chef Carter Reyenga said, “It is two American classics in one. Chili and a burger. Two prime beef patties topped with house ground prime chili that is slow braised with Bass beer. It is topped with shredded cheddar, diced onions and sloppy sauce. All fitting between a local brioche bun.”    Continue reading

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Saturday Brunch Starts at Del Frisco’s Grille in Uptown


by Andrew Chalk

It is 11:01 on Saturday morning. As I stare out of the window at Del Frisco’s Grille in Uptown, I feel sorry for the crowd opposite outside Bread Winners. Not only do they have a 30-minute wait to look forward to but, at the end, they will be paying similar prices for similar things in dowdier surroundings as I am here – but without the wait. Crab Benedict is $15.50 vs. $15.99 at Bread Winners. The pork burrito is $14.00 vs $12.99 for a chorizo one (with potatoes). The red velvet waffle is $12.50 vs. $11.98 for a strawberry and cream waffle with 2 strips of bacon. The fresh orange screwdriver, made with Tito’s vodka, is $5 vs. (apparently) N/A at Bread Winners.   Continue reading


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Community Beer Now Available In 750ml Bottles

DSC09808by Steven Doyle

Earlier in the week Community Beer Company announced the release of their first two bottled beers at Del Frisco Grille. Both are hand bottled in the 750ml. We enjoyed both the heady Inspiration Ale and the Trinity Tripel which are award winning  Belgian-style beers.

“It has been an exciting 8 months of keg-only offerings since our opening in January 2013,” said Kevin Carr, founder of Community Beer Company. “And in that time, we’ve released a total of 9 beers, won 6 awards, and had a lot of fun being a part of the craft beer movement in North Texas. We are excited to release two of our Belgian-style beers for the first time in bottle format. By bottle-conditioning Inspiration and Trinity Tripel, we are able to bring out the complexities of these incredible beers otherwise not possible in keg format.”   Continue reading

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