by Rhonda Dutton
I’m sure you saw that title coming. The term “PDQ” has been around since 1875 and is much cooler than saying “forthwith.” What hasn’t been around since 1875 is a good variety of chicken sammie options. Most places offer a grilled chicken sandwich. Or a grilled and a fried chicken sandwich, almost as if they were a menu afterthought or an appeasement for diners who may not be in the mood for beef (this I can’t fathom but I’ve heard it exists). However, there has been tremendous growth in fowl-eating this year: 3 of the 5 fastest-growing restaurant chains in America are cluck-cluck joints. Continue reading
by Steven Doyle
When preparing for Texas Chicken Fried Steak Day I reached out to a handful of chefs to get their take on the day, and to uncover where the pro’s find their fix of cream gravy. One of the chefs I spoke with was Mo Assi (formerly exec at Perry’s Steakhouse and Capital Grille) who will soon be opening his first restaurant, Crush Taco. In actuality I was pressing for more information on the new venture. Continue reading
by Steven Doyle
We had a chance to check in and check out Hutchins BBQ located in McKinney, Texas recently with some pretty positive results. In this world where BBQ can be an easy sell if you happen to have a smoker and a stacks of meat, perhaps with a kitschy name or theme. Where the big chains fail is on delivery of the goods, and it is unfortunate that many follow their happily played tune.But we know better than all of this.
Hutchins is the real deal BBQ in a land of mediocre. They actually use prime meats, which almost seems like a wasted effort. If you slow cook even the worst cut of beef it will eventually relent to an edible plateau, but why risk it? This effort shines through not only with the brisket, which comes out of a day long bath of post oak and pecan wood smoke with a rich and juicy superior meatiness, but also with their baby back ribs. Continue reading
by Jennifer Thomas
Piada Italian Street Food, one of 2015’s most “buzzed about brands” according to the National Restaurant Association and Restaurant Business magazine, will debut its first location in North Texas in Frisco on November 20. The fast casual restaurant will occupy a prime spot in The Centre at Preston Ridge development at 3301 Preston Rd., just south of Warren Parkway. This will be Piada’s second Texas location, after Memorial Park in Houston and soon to be followed by Houston’s Vintage Park.
The Frisco location will feature light filled interiors and modern, European-inspired décor with design elements including warm-stained concrete floors, crisp LED lighting and handmade white oak furniture, plus Carrara marble, brushed aluminum, painted brick and subway tile accents. Central to Frisco, guests will be close in proximity to Dr. Pepper Arena and Ballpark, Stonebriar Centre, and downtown Frisco. Continue reading
by Steven Doyle
More news from the King of Late Night, Khanh Nguyen who owns both DaLat, the interesting and quirky pho restaurant with the late night hours, and ZaLat, the pizzeria that has even later hours. Both restaurants are located on Fitzhugh. Today Khanh tells craveDFW that he plans another location, and actually signed a new lease just after midnight this morning. The new Zalat will be located on the northwest corner of Legacy and Independence Parkway in the Legacy Village Shopping Center at 7224 Independence Parkway. It will mirror the Fitzhugh location exactly and only serve take out and delivery. This is in a former Domino’s Pizza location. Continue reading
by Steven Doyle
It is a massive haunch of pork, cooked with perfection and carved elegantly table-side. Table-side service seems to be a lost art form, and I would personally like to see this more of a trend in coming years. Consider a flaming crepe with its delightful bit of pageantry that should be experienced at least once in a life time and not merely relegated to film of a forgotten past. That said, the Perry’s Steakhouse chop is that bit of a throwback. We provide a video below for your consideration. Continue reading
Blaze Fast-Fire’d Pizza, the nation’s leading build-your-own artisanal pizza restaurant concept, announced today that it will soon open its first Texas location, in Frisco. The fast-casual concept, known for its chef-driven menu and casually hip decor, will open this May in The Centre at Preston Ridge (8400 Gaylord Parkway). This outdoor shopping mall is currently home to major retail and restaurant locations including Applebee’s, Best Buy, Super Target, Old Navy and Chili’s.
“Our mission at Blaze is simple—we’re all about bringing the community a place where people can connect, create and enjoy great pizza at crazy fast speed,” said Jim Mizes, president & COO of Blaze Pizza. “We’re excited to introduce our concept to the wonderful people of Texas and show them what Blaze is all about.” Continue reading