Street’s Fine Chicken, Cedar Springs’ Southern chicken house, announced it will open a second location in Dallas. The new location, planned to open summer 2017 at Forest Lane and Inwood Road, will be a fast-casual version of the concept. This is very near the legendary restaurant family’s burger joint, Liberty Burger. Continue reading
Filed under Crave, Steven Doyle
by Trey Moran
We enjoyed a nice preview dinner at the newest endeavor from the people that bring you Truck Yard and Twisted Root. Quincy’s Chicken Shack opened in Coppell about 3 months ago and is business is starting to pick up. Named for co-owner Quincy Hart and loosely based on his family recipes, they wanted to give the place the vibe of hanging in someone’s back yard. Mission accomplished.
Inside is a big open room with big barn doors and a massive Mason jar chandelier. Family style picnic tables lined with hay bales for sitting. The hay bales were my only complaint of the night. They were not as comfortable as you would think. I did over hear that they were making a change to this so crisis averted. A massive door opens up to the patio area. Filled with vintage style lawn furniture, tables, a lighted windmill and an old truck with its bed converted to a stage, it was one of the better patios I’ve been to lately and there’s nothing like it in that area. There is also an outside bar. Continue reading
Filed under Crave, Trey Moran
by Steven Doyle
We live in a time where many chefs are taking us back to the basics. And what is more basic than true comfort food such as fried chicken and big biscuits served with a side of gravy. But we are talking chef chicken and chef gravy, so that means totally kicked up, and always delicious. This is the case at Deep Ellum’s Brick & Bones, the curious dive bar where we found chef Rey Morales.
You may remember Morales from his stint at Wolfgang Puck’s Five Sixty. It is this experience that allows the chef the abilities to crank out some of the finest chicken your narrator has sampled in Dallas. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Rapscallion is the newest collaboration between partners chef Nathan Tate, Bradley Anderson and Brooks Anderson. Located at 2023 Greenville Avenue, deep in the heart of one of the busiest restaurant neighborhoods in Dallas, the new restaurant has been met with rave reviews and one of the hottest reservations in Dallas. You will recognize these names from the über successful Bishop Arts restaurant, Boulevardier. Continue reading
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by Steven Doyle photos by Joey Stewart
The most interesting thing about Max’s Wine Dive, besides the outrageously delicious pairing of champagne and fried chicken, is that each of the handful of restaurants smattering the Texas dining landscape have a talented chef and allow them free reign on half of the menu. In Dallas we have chef Patrick Russell. Russell is originally from Dallas, and attended the New England Culinary Institute in Vermont. He has fantastic culinary peers including Alton Brown, and locally Abraham Salum. Continue reading
Filed under Joey Stewart, Steven Doyle
by Andrew Chalk
When the Max’s Wine Dive PR peeps told me that this Sunday is “National Fried Chicken Day” it gave me the perfect opportunity to ask them if I could do the challenge that I had been waiting for ever since they opened: Does fried chicken really go with Champagne?
Busting my script, they took me up on the challenge. Kevin Usher, Wine Sales Manager at Max’s Dallas location put together a tasting of their popular Famous Southern Fried Chicken ($17), three pieces of chicken (breast, thigh and leg) with mashed potatoes, Texas toast and some of the best collard greens in Dallas, with Mumm’s ‘Cordon Rouge’ non-vintage Champagne. For completeness, and in deference to Dallasites who drink their sparkling wine from all over the world, he threw in four more popular sparkling wines from Max’s 15 selection list labeled ‘Bubbles’. I tasted each on its own and then with chicken. There was a surprise winner for best match with chicken! Continue reading
Filed under Andrew Chalk
by Steven Doyle
Tony Street owns YO Ranch, and also claims the chef title. There he is cranking out hundreds of covers each night, many who are tourists in search of more Texas-style cuisine with true atmosphere. The building is loaded with memorabilia from the YO Ranch in the Texas Hill Country, including photos of the family to an actual windmill snagged from the sprawling ranch. Most would be content to own and operate a successful operation like YO, but Tony is from the Street family where gravy courses through each of the members veins. Enter Liberty Chicken, the latest on the drawing board from the Street family. This new concept will be operated by Tony, his uncle and restaurant veteran Gene Street, and Mariel Street who operates Liberty Burger. Continue reading
Filed under Steven Doyle
by Steven Doyle
Press release of the day tells us about Bon Chon Chicken which just penned a 4,500-square-foot lease at the northeast corner of Greenville Avenue and Lovers Lane in Dallas. The first BonChon Chicken restaurant opened in 2002 in Busan, Korea. The first location in the USA was in Leonia, New Jersey. It later spread to California, New York, Maryland, Massachusetts, and Virginia.
Korean style fried chicken does not rely on blue cheese and celery sticks, or even biscuits and gravy. Instead expect cubes of pickled radish, beer and soju. Continue reading
Filed under Steven Doyle
