Tag Archives: Driftwood

Dollar Oysters and Absinthe at Driftwood

???????????????????????????????????????by Steven Doyle

What is the best oyster deal in town? There are some really good prices this season at a variety of restaurants, but so far the dollar blue points at Driftwood beats them all. The deal is only available at the new bar, and not valid on weekends, but for a dollar this is something truly wonderful to holler about.

While you are at the bar, check out Michael Martensen’s new set up with his absinthe drip stations. Oh, you recall absinthe, the mysterious liquor that was banned for so long in this country for its evil and suspicoius hallucinogenic prowess.  Absinthe is an anise-flavored spirit derived from botanicals, including the flowers and leaves of wormwood.    Continue reading

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What’s Eating Your Phone?

phoneby Steven Doyle

Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.

To be included in a future edition of What’s Eating Your Phone, send those photos to me at steven@cravedfw.com. A brief description and location would be super helpful. Here are this week’s selections:    Continue reading

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What’s Eating Your Phone?

phoneby Steven Doyle

Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.

To be included in a future edition of What’s Eating Your Phone, send those photos to me at steven@cravedfw.com. A brief description and location would be super helpful. Here are this week’s selections:    Continue reading

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Chef Kyle McClelland Tapped To Run Driftwood *Updated

kyle-mcclellandby Steven Doyle

The big news racing the interwebs today is that Omar Flores and John Baudoin have sold their stake in Oak Cliff’ Driftwood to partner and co-founder Sal Jafar II. Jafar will be tapping chef Kyle McClelland, who most recently ran the kitchen in Brooklyn at Prospect. You may recall McClelland who worked with Jafar’s partner, Michael Martensen, at his restaurant Cedar Social.    Continue reading

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Chef Justin Holt Back At Lucia

holtby Steven Doyle

We had heard that Justin Holt was making a move from Driftwood back to his old stomping ground in Bishop Arts, Lucia. Today we received word that this was indeed a fact. Check out the message below. We can’t seem to get enough of this talented chef. Definitely on the “chef to watch” list.    Continue reading

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Justin Holt Leaves Driftwood, Final Bowl of Ramen Served – For Now

DSC00925by Steven Doyle

We all love secret things. Just about every fast food menu has a secret sibling you can order from if you know the secret handshake. At one of the best seafood restaurants in Dallas there was a secret menu item if you knew how to go about ordering. Driftwood featured a bowl of ramen on certain days, and only at the bar. But don’t fret, the ramen has left the building. This was the special ramen made famous by local sous chef Justin Holt.

You recall the clandestine ramen nights at various Oak Cliff bars. Those nights went away when Holt took a position at Driftwood, and he began serving the soup as a special. The only problem is Holt’s last evening at Driftwood was Saturday, and I ordered the final bowl.   Continue reading

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Seven Very Talented Sous Chefs Gathered Last Evening To Wow A Capacity Crowd

DSC09951by Steven Doyle

What happens when you pool the largest cache of local chef talent in Dallas? It all went down last night to a capacity crowd at Driftwood where seven of the city’s most talented sous chefs assembled for a single brilliant evening. After seven platefuls of measured art and mastery, patrons of the young chefs smiled and applauded graciously. Look for all these rising stars at their respective restaurants, and in the very near future taking the helm of their own kitchens, to be sure.   Continue reading

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