Tag Archives: Joule Hotel

by | December 15, 2015 · 11:23 am

Eat Me: Bone Marrow Pie at CBD

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by Steven Doyle

CBD Provisions will be open during regular hours for Christmas Eve (Thursday, December 24) and Christmas Day (Friday, December 25). For dinner on both nights, Executive Chef Richard Blankenship will serve the restaurant’s regular menus as well as a selection of festive specials, including Creamy Oyster and Potato Stew with sweet peppers, chive crostini, and pickled shallot relish, and Smokey Bone Marrow Pie made with braised beef, chanterelles, and a side of Texas cheddar grits.   Continue reading →

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by | October 20, 2015 · 8:56 am

Pig Head Carnitas To Go, Anyone?

cbd pigby Steven Doyle

One of the greatest offerings at any restaurant in Dallas is the pig head at CBD Provisions. And now it just got a little better. The good folks at CBD are packing up their prize pig to go.

Whether tailgating Dallas Cowboys games at AT&T stadium, or cheering on fantasy football teams from the couch, CBD Provisions makes it easy to feed a crowd of hungry football fans this season with the restaurant’s signature roasted half pig’s head, one of craveDFW’s favorites.   Continue reading →

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by | September 23, 2015 · 9:00 am

Americano to Open at Joule in October

joule

The Joule Hotel expands their restaurant offerings this fall with the opening of Americano. The vibrant, casual neighborhood restaurant will feature a seasonally inspired menu by Chef Matt Ford with creative interpretations of Italian-American classics.

Named for the classic Campari cocktail, Americano pays homage to Roman classic Caffe Greco and ‘the sweet life’ portrayed in the 1960 Fellini film La Dolce Vita. The bold olive-green interior, marble-topped bar with curved bronze mirrors, and Donald Judd inspired minimalist furniture create a playful, energetic atmosphere with cinematic feel. The bright and airy all-season glass enclosed patio features bi-folding windows that in nice weather will open up onto the bustling sidewalk on Main St. Continue reading →

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by | January 28, 2014 · 1:01 pm

CBD Provisions Provides Comfort For Your Inner Carnivore

cbdby Steven Doyle

The most recent trip to CBD Provisions proved to be a bounty of carnivorous ode to joy. The new restaurant located in the Joule Hotel downtown Dallas (just to the left of what was Charlie Palmers) leaves little for want when it comes to pork, from the tip of the squealers nose to the very wiggle in his waddling tail. CBD does pork well, and so much more.

The beautiful dining room was designed by Claudia Woods, dramatically sets the stage for the warm and social character of a big city brasserie with historic brick walls, salvaged wood floors, tufted leather banquettes, a fully exhibited kitchen, and of course a great bar.

But the true star, as it should be, is the menu. The full menu is filled with small plates for the social diner, large plates for the hungry traveler, and family style platters for a fun evening of casual enjoyment.    Continue reading →

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by | October 9, 2013 · 1:39 pm

CBD Provisions Opens Tomorrow Oct 10

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On Thursday, October 10, Consilient Hospitality debuts CBD Provisions, a modern Texas brasserie in the heart of historic downtown Dallas adjacent to The Joule Hotel.  Led by Executive Chef Michael Sindoni, the restaurant celebrates the natural bounty and culinary traditions of Texas with a contemporary point of view, a commitment to local and sustainable sourcing, and a passion for making things in house with expert technique and superb ingredients.

Open for breakfast, lunch, and dinner daily, with brunch on weekends, emblematic dishes at CBD Provisions include broiled Gulf oysters with absinthe-whipped lardo; little goat pies with stout braised cabrito; braised tripe with chorizo; head on shrimp and grits with ‘nduja; roasted Gulf amberjack with homestead grains tabouleh; and the soon-to-be famed Berkshire pig head carnitas.  Featured breakfast items include green chile pork tacos; buckwheat pancakes with house made preserves; and homestead steel-cut oats with Texas pecans, sorghum and crème fraîche.     Continue reading →

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