Rodeo Bar, the quintessential Texas tavern in Downtown Dallas is now open for lunch 7 days a week beginning at 11 a.m. in addition to their dinner and late-night hours. Guests can enjoy the all-day menu with a playful approach to comfort food, and a nostalgic appreciation for Americana fare. Smash-style burgers are the focus of the menu as a nod to the original Rodeo Bar, which many regulars thought to have had one of the best burgers in town during its time.
Continue readingFiled under Steven Doyle
Toussaint Brasserie, a swanky yet approachable modern, French-inspired restaurant and bar, will make its debut in the soon-to-open Renaissance Hotel Saint Elm Dallas Downtown early 2022.
Located in the historic Tower Petroleum Building at 1907 Elm St, Dallas, TX 75201, the property is currently operating as Cambria Downtown Dallas but under major renovations and will reopen as the Renaissance Hotel Saint Elm coinciding with the restaurant opening.
Toussaint Brasserie – offering breakfast, lunch and dinner seven days a week – promises to be a relaxed yet refined dining destination serving thoughtfully planned and well executed food and drink rooted in the storied culinary techniques of French and Asian flavors.
Continue readingFiled under Steven Doyle
The Second Floor at The Exchange,a newly-opened restaurant featuring two concepts – Ichi Ni San by Chef Peja Krstic and Ounce by Chef Brian Zenner, will offer brunch every Sunday from 11 a.m. – 4 p.m. beginning February 14. Guests can select from both the Ichi Ni San menu featuring Japanese-inspired brunch items and the Ounce menu featuring European and Mediterranean inspired brunch dishes. A robust beverage program will be available including an at-the-table mimosa bar and hand-crafted cocktails.
Guests will enjoy menu items from Ichi Ni San such as the Milk Bun & Chicken Karaage– soft pillowy milk buns filled with tender fried chicken, kewpie mayo, Tonkotsu sauce and sunamono; Japanese Breakfast Plate – steamed rice, salmon or tuna, tsukemono, tamago, miso soup, soba seaweed salad, steamed vegetables; Japanese Pancakes– fluffy soufflé pancakes drizzled with maple-umeboshi syrup, ginger-citrus whipped cream and season fruit; and Okonomiyaki – Osaka style pancake with cabbage, potato, squash, green onions and pork belly topped with kewpie mayo, Tonkotsu sauce and katsuobushi.
Continue readingFiled under Crave
Social distancing requirements that first shuttered Dallas restaurants have changed the face of dining in the city, and the public has come to rely on curbside dining for nightly meals. Casual fare is common and plentiful, but those looking for haute cuisine in the comfort of their own homes are demanding more.
Recently, Bullion – known for its contemporary French cuisine – launched BTG: Bullion To-Go. The brasserie menu to-go and creative beverage experiences offer an online market for safe, home delivery of uncommon items that meet Bullion’s acclaimed high standards. Continue reading
Filed under Crave, Steven Doyle
Headington Companies furthers its development of downtown’s Main Street District with the opening of its latest restaurant concept, Queso Beso, tomorrow Friday, December 13. An homage to Tex-Mex, Queso Beso celebrates the regional cuisine’s greatest hits in a playful, casual environment with indoor and outdoor seating opt
Housed in a historic building on Main Street across from The Joule overlooking the 30-foot-tall sculpture Eye, the two-story restaurant features eclectic and colorful interiors. Vinyl diner chairs, piñatas, and a ceiling full of Christmas lights add a touch of vintage kitsch. On the ground floor, a glass-enclosed patio allows for comfortable dining year-round and three TVs to help keep score. Upstairs, a private event space and open-air terrace are available for booking large parties. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Leading the pack of downtown burgers is none other than Chop House Burger with its beautiful glossy brioche bun, juicy medium cooked beef patty and the freshest vegetation for an absolute win. This is what a burger should look and taste like.
A burger that is far too massive loses its appeal quickly with a sloppy slide of mess, but the Chop House burger is perfectly sized to give a large bite yet remain neat and tidy. That bun is made locally from Constantine’s and the beef is am wallop of black angus for perfect quality control. Hard to miss when you begin with great ingredients. Continue reading
Filed under Crave, Steven Doyle
