Jon Stevens is this crazy good chef that has more than proven his stock in the Dallas food scene, and beyond. In recent years the good chef has been investing in himself with his venerable Stock and Barrel, and more recently Foxyco which resides in the former Bridge Bistro in the Design District. Continue reading
by Steven Doyle
In our ever vigilant desire to find the best burgers in the Dallas area we have separated them into two classes, a chef driven burger and the classic burger joint where that seems to be their primary vocation. This hunt for the very best has led us across the city to some pretty amazing examples of what a burger should be. A great burger means an interesting bun, toasted or not, quality meat, and a smattering of high grade accouterments. This curious chase chase brought us to Stock and Barrel. Continue reading
Restaurateur Jon Alexis is opening his second Dallas location of the award-winning elevated, quick-serve poke restaurant, Malibu Poke
this week at 2355 Olive Street, Suite 145 in the popular new mixed-use development McKinney & Olive.
Officially open as of yesterday, Malibu is a natural fit for Uptown and Downtown Dallas’ heavy business lunch scene. The restaurant has built a loyal following since opening in 2017 by offering the fresh seafood diners have to come expect from Jon Alexis (TJ’s Seafood Market & Grill) in a Matt McCallister (of nationally-acclaimed FT33 fame, with the highly anticipated Homewood opening next week)-created poke menu.
This is not your typical quick serve poke – fresh fish is butchered daily, sauces are made from scratch, kale is hand-massaged, and orders are placed on a high resolution self serve kiosk.
by Steven Doyle
We are still in full swing soft shell crab season, and this is a good thing. Better restaurants and seafood hubs are flying in fresh, live soft shells ready for frying. Blue crabs are most common. The tender beasts shed their shells this time of year and make ready for a newer, larger shell leaving them vulnerable for my plate. Fortunately, the season can last as late as September.
If you find soft shells at one of your favorite fishmongers, and please avoid department stores which might offer a mealy previously frozen version, they should already be prepped for frying. Generally we enjoy a simple toss in seasoned flour and they are ready to be pan fried. Deep fried is acceptable but the pan version seems to carry more flavor. Continue reading
Mark your calendar for Sunday, November 20th (11:30am – 3pm) and consider skipping breakfast that morning, because Truck Yard is hosting its second annual Chili Cookoff. For three and a half glorious hours, interested parties can stroll about, sampling chili from five of Dallas’s best chefs, drinking beer (a ticket grants you chili samples and two Shiners) and enjoying the conviviality that comes with both. Continue reading
by Steven Doyle
In the world of appetizers it takes quite a bit to excite me. Beyond the typical fare you might see on the top side of the menu such as calamari, deviled eggs and a plethora of hackneyed charcuterie plates, I am always happy to set sites on a fantastic bit of foie torchon after having actually attempted to create my own in the past. I can appreciate the labor intensive subtleties of a great torchon and will go out of my way to order one when spotted.
That said, it is difficult to find an exemplary set of appetizers on a menu. This is not a blanket indictment of every menu found in Dallas, just a slight generalization. You see, it is often times I am not in for a full meal deal, but rather a glass of beer or wine and a few starters while perched at a restaurant’s bar. So you can imagine my happiness when I first gazed upon Jon Stevens’ menu at Stock and Barrel in the Bishop Arts District for the first time. There was a bit of elation, actually. Continue reading