Perry’s first opened as a small butcher shop in 1979 and has grown to a premier steakhouse. In celebration of its 40th anniversary, Perry’s will soon be announcing #Flashback Friday.
The first 100 guests to visit any of the three DFW Perry’s locations before 11 a.m. this Friday, May 17, will receive Perry’s Signature Pork Chop Friday lunch for only 79 cents to celebrate the restaurant’s 40th anniversary. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
The brunch menu as the Little Red Wasp in Fort Worth is pretty crave worthy. The cheddar chicken biscuit is tops in its game with a huge plateful sized slab of chicken sandwiched between that ethereal biscuit that is near lighter than air. It gives us all reason to make the drive to the downtown Fort Worth restaurant. The chilaquiles are also tops in their game. But what makes us truly lose control is the Benedict. Continue reading
Filed under Steven Doyle
By Steven Doyle
Cinco de Mayo will be celebrated all weekend in North Texas and you won’t be able to toss a peso without hitting on some celebration in DFW. We put together a few ideas for you and your running buddies to enjoy, but feel free to add more in comments. Be sure to use one of the ride share options in town for optimum and safe fun. Continue reading
Filed under Crave, Steven Doyle
Austin City Taco Co., an Austin-inspired taqueria located at 517 University Drive in the heart of Fort Worth’s Cultural District and bustling West 7th Street, is officially open to the public. With renowned chef Juan Rodriguez as culinary director and menu creator, the 2,489-square-foot Austin City Taco Co. brings a down-to-earth Austin-vibe to Fort Worth with a focus on quality and simplicity. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
What weighs five ounces, is about an inch and half tall and is no more than five weeks old? I can only think of one thing, the MT TAM from Cowgirl Creamery. This lush heavy butter fat cheese has a soft and very edible rind, slightly oozy in the center and will make you leap like a lord. Lords do leap quite a bit, and Mt Tam may very well be the reason why.
Cowgirl Creamery’s Mt Tam is arguably the finest example of a triple cream in the United States. It has a rich and buttery flavor with a natural essence of cremini mushrooms, a certain nuttiness from the aging, topped with a delicious lemony finish that pairs ever so wonderfully with your favorite bubbles. It is a festive cheese and it clings to a festive wine. But do not fear pairing with whatever works for you.
In the past few weeks we have enjoyed the cheese with a delicious 2015 Pinot Noir from MacMurray, and more recently with a Malbec. The Malbec had an assist from particularly beautiful and plump blackberries, which were on the sour side but played well into the hands of the wine and cheese combination. The MacMurray pairs well with most anything. Continue reading
Filed under Steven Doyle
by Steven Doyle
A happy find in Indian cuisine comes out of Plano and Fort Worth with a tiny restaurant called Maharaja. The very tidy and well appointed restaurant serves up a very fine version of both Northern and Southern Indian cuisine. That means the restaurant is strong for both vegetarians and omnivores. For the latter you will find beef, seafood, lamb and chicken dishes to satisfy those meaty urges, all in your favorite comfort sauces which is perfect for the turning weather. The dishes will definitely warm you up on a breezy Fall evening.
You will want to start your evening off with a cup of madras soup, the coconut-tomato soup with a hint of spice. This is definitely the ultimate in tomato soup. Also the raita salad is particularly cooling when set against some of the spicier dishes. This is made with fresh yogurt, whipped and blended with shredded cucumber, tomatoes and chopped cilantro. Continue reading
Filed under Steven Doyle
by Steven Doyle
For the uninitiated, there is something going on at The Swiss Pastry Shop in Fort Worth you might want to know about. They make this insanely good Black Forest Cake that is the mainstay of the business. Entire countries would fall should they stop making this thing. It is so good that they build them in a myriad of sizes from a slice to six steps up to a full sheet pan full of Black Forest goodness. Continue reading
Filed under Crave, Pastry Chef, Steven Doyle
