by Steven Doyle photo by Robert Bostick
I got a call this morning from Graham Dodds who wanted to share that he is leaving Central 214 to work for Tristan Simon at Hibiscus. Consider the post temporary as the two discuss a restaurant for Dodds to operate. Dodds has shared some ideas and menus with Simon, but for now he is considered co-chef of Hibiscus with Jason Ferraro.
Plenty going on for the Consilient Group. We will keep you updated.
Filed under Steven Doyle
by Steven Doyle
Dan Garrison set out to make what he and many others would consider some of the finest bourbon available in the country, certainly within the Texas borders. Garrison Brothers started out making his whiskey back in 2005 and made many road trips back and forth to Kentucky to learn from the masters. Today what we experience from sipping his product is nothing short of ethereal. Continue reading
Filed under chefs, Steven Doyle, Whiskey
