Filed under Crave, Steven Doyle
by Steven Doyle
Richard Chamberlain is one of the most affable chefs around. If there was a disaster you would want to share an underground shelter with the man. Yu would be assured a calm, special dinner while you waited out whatever was afoot.
Today when everyone was buzzing about his Addison Steakhouse, Chamberlain’s Steak and Chop, thinking it had burned down the chef calmly turned to social media to set the facts straight. Continue reading
Filed under Crave
Highland Park announced the release of a limited edition single malt Scotch whisky. FIRE Edition is a special bottling that delves into the world of classic Norse mythology and celebrates the Viking roots of Highland Park’s Orkney islands home. Matured exclusively in 100% refill Port wine casks, FIRE Edition follows the release of ICE Edition which was awarded 99/100 and the Chairman’s Trophy in the Ultimate Spirits Challenge 2016. FIRE Edition completes the two-part series inspired by the stories of the Ice and Fire Giants and their battles against the Gods to rule the world. Continue reading
Filed under Crave, Steven Doyle
After a devastating house fire on Monday, December 1st, John and Christi Livermore, local Frisco residents, lost everything. Miraculously, everyone survived unharmed (including the family dog) however the family suffered a complete loss of material things, including their home – which was located in the Trails of West Frisco. The Livermore’s have three active sons, in the 2nd, 5th and 9th grades. The family also attends at Grace Avenue United Methodist Church in Frisco.
Such tragic loss is unthinkable, especially during the holidays. In an effort to help the family get back on their feet, Texadelphia Frisco will be donating 25 percent of all sales on Tuesday, December 9th, to the Livermore family. Continue reading
Filed under Crave
by Andrew Chalk
Two months after a devastating kitchen fire, Dallas Chop House reopens at 5pm on Monday 3rd November (today) for dinner service. Far from crying over spilt milk, executive chef Chad Starling and corporate chef A.J. Joglekar have spent the downtime strategizing about how they could improve the menu. At a media dinner last week they showed us the results – a whole flight of new recipes.
The unquestioned flagship is the tersely titled ‘Steak Flight’ ($98). It is 4oz each of Akaushi Wagyu NY Strip, 28 and 160-day dry aged rib eye (if you feel special ask for the off menu 523-day aged version), herb roasted bone marrow, bacon-onion jam, parsley-pickled shallot salad, cilantro chimichurri and Himalayan salt. Continue reading
Filed under Andrew Chalk
by Steven Doyle photo by Tim Howard
A few readers who work downtown have reported that Dallas Chop House is currently on fire. The reports sent to us and confirmed via the Dallas Fire Department is that the three alarm fire called to the Comerica Building at 1717 Main Street approximately at 2:20pm today is still currently being worked. T
he corner of Ervay and Main are blocked from traffic. The last report we were given notes that there are still flames and smoke bellowing from the building. Continue reading
Filed under Steven Doyle
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