This week we trekked down to Lower Greenville for a visit to one of the hottest spots in Dallas as they celebrate the Lunar New Year, as well as its 6-month anniversary.
Ngon, meaning “delicious”, features a wide variety of Vietnamese dishes in a festive and bright setting. The space includes a twelve-seat bar, a spacious dining room, and a patio for those who wish to dine outdoors during this time. Enjoy the peek, then head down to eat.
It’s a strange year to try and make any sort of “best of” list. We made it out several times before lockdown, then supported the scene by ordering take-out, and finally were able to venture out to a few patios when the weather would hold up. While there are dozens of options that we sadly missed, here are some favorites from our limited ventures out. (Or in).
As we reported earlier this week, Son of a Butcher Sliders will open their doors this coming Monday, December 14th in the old Char Bar space on Lower Greenville. Here’s a look at some of the delicious sliders, sides, shakes and the spacious outdoor patio.
In early April a reminder on my phone popped up saying “Lost Kitchen.” It was time to send a postcard to the restaurant located in the tiny town of Freedom, Maine, in hopes of getting one of the hardest reservations to score in the world.
Erin French’s highly acclaimed restaurant receives over 20,000 postcards for only a few slots, and all must arrive within a two-week period. No Opentable, phone calls, emails, texts, Facebook or any other ways of requesting a reservation. Snail mail only. The rumor is they’ve singlehandedly kept the local post office afloat. Continue reading →
While not to the extent of the poke craze, handroll bars are becoming quite the thing on the Dallas culinary world. Riding the wave of Namo and Nori Handroll Bar comes a third introduction, Sushi De Handroll, which recently opened at The Hill at Walnut Hill and 75. The restaurant is tucked away from the street, slightly hidden in the beautiful interior courtyard on the backside of Nazca and Snooze.
The space is brightly lit, especially before sunset when the sunlight can penetrate the large windows that face the courtyard. The eight-seat bar and six tables are built into and around the handroll bar, allowing the chef to deliver them immediately as they are finished to diners surrounding the bar.Continue reading →
After an epic afternoon feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 600 guests, including chefs, somms, barkeeps, and notable judges, gathered at Cochon555 Dallas presented by Citi with full glasses to toast theDallas “Prince of Pork” Chef Bruno Davaillon.Chef Davaillon and his team presented 6 magnificent dishes utilizing 1 wholeHereford-Mangalitsa Crossraised by Chubby Dog Farm. Cochon555 founder, Brady Lowe, bestowed the winning chef with the regional title. Chef Davaillon will represent Dallas at Grand Cochon, the national finaleon September 15, 2019in Chicago. Alongside Chef Davaillon,Stephen Garcia, the head bartender atBullion, took home the trophy forPunch Kings, Cochon555’s spirit competition.Continue reading →