by Steven Doyle
Sake bombs are these cool shots comprised of sake and beer. To create the bomb you hover a shot glass of sake above a small portion of beer with the assistance of chopsticks. Slam the table and the sake erupts into the beer for a moment of joy as you slam the liquids and scream “bonzai”. Seems simple enough, that is until you wish to do this with 239 friends simultaneously. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
The Perry family opened its first restaurant in 1979 in Southeast Houston as a modest meat market called Perry’s Butcher Shop and Deli. In 1986, Chris Perry persuaded his father Bob to add dining tables, which eventually led to an expansion and the opening of a second market. As the markets gained popularity, Chris opened Perry’s Steakhouse & Grille in 1993. The original two butcher shops are also still in operation as Perry & Sons Market & Grille. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Tonight SMU plays Louisiana Tech at Frisco’s Toyota Stadium and we have a few craved items to share with you from Rex Turner, Executive Chef, Legends at Toyota Stadium.
For all the avid SMU fans out there who most assuredly enjoy great food with great football, look for some kicked up deals to be found at Toyota Stadium tonight including Burnt End Nachos with white queso, pico de gallo and pickled jalapenos, and of course 16-hour smoked burnt ends from the brisket that the chef guarantees will be your favorite tonight. Continue reading
Filed under Crave, Steven Doyle
Sushi Marquee is now open at The Star in Frisco. Consider Marquee a fun-loving Japanese inspired concept which combines great food and inventive cocktails with a lively, interactive environment not seen in Dallas and has an over-the-top fun factor that guests to the Dallas area and natives alike will most assuredly enjoy. The energy is high, the food is solid and the drinks flow all with verve.
Sushi Marquee has some talent in the kitchen with chef Johnnie Walker who is a CIA graduate with marks across the country including both Dallas and Austin. Patrick Stark, the Mohawk Chef, is an on-board culinary collaborator. Running the sushi program is executive sushi chef Gabriel Reyes who has previously worked Ra Sushi, Bluefish and Jinbeh. Continue reading
Filed under Crave, Steven Doyle
by Nafeisa Shukair-Farley
In 1972, Van Morrison intoxicated us with his love song Tupelo Honey. Using his soulful voice and melodies, he had everyone looking for a love “as sweet as tupelo honey.” In September 2017, Stephen Frabitore introduced DFW to Tupelo Honey, an eating establishment designed to satisfy our need for Southern cuisine. Continue reading
Filed under Crave, Nafeisa Shukair-Farley
Tupelo Honey Southern Kitchen & Bar brings its iconic scratch-made Southern cuisine to Texas, opening at The Star in Frisco on Thursday, Sept. 14, 2017.
Tupelo Honey Southern Kitchen & Bar debuts as an anchor restaurant at The Star in Frisco, a high-profile 91-acre development that houses the Dallas Cowboys World Headquarters. The restaurant is located adjacent to The Ford Center, in prime location for the many visitors and Dallas Cowboys employees. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
For our many friends in the Dallas area who have not ventured to the 817 area code in a while you have missed out on what has become the Heim Phenomenon. It’s BBQ at its finest and you now have a chance to grab a plate a bit easier, albeit some of you will need to still travel a bit up north to Frisco. Continue reading
Filed under Crave, Steven Doyle
