The vibrant, casual Italian restaurant Americano, located in The Joule, recently unveiled new lunch and dinner menus with even more Italian-American classics to savor.
Now leading the kitchens of both Americano and CBD Provisions at The Joule is Executive Chef Anthony Bombaci. Bombaci earned raves while at the helm of Nana, including a prestigious James Beard Award nomination for best chef in the Southwest. Most recently, he served as Chef de Cuisine overseeing the kitchen at Macellaio. Continue reading
Some of the country’s most celebrated “meat loving” chefs will come together for one night at The Eye at The Joule Hotel for a new Saturday night party during this year’s Chefs For Farmers. The Butcher Block Party on October 24 from 7:00 to 10:00 p.m. will feature over a dozen chefs in stations around the park showcasing incredible butchered-inspired dishes to enjoy. Along with the meat offerings, patrons can sip local beer, carefully paired wines, and crafted cocktails by area bartenders including Michael Martensen from Proof + Pantry & the new Madrina, plus special guest bartender Alba Huerta from Julep Bar in Houston. Continue reading
On Wednesday, June 3, CBD Provisions joins together with local winery Duchman Winery and Windy Hill Farm for a special “Goats and Grapes” dinner, celebrating the best of Hill Country’s wines, meats, and cheeses. Executive Chef Richard Blankenship will present a “goat-themed” five-course family-style menu featuring goat of some style in every dish, each paired with a signature Duchman Winery varietal. David Reilly of Duchman Wines and Windy Hill farmer Ty Wolosin will also be attending to answer guests’ questions. The event will be capped at 40 people, so guests are encouraged to make reservations by calling the restaurant at 214.261.4500.
Chef Blankenship’s Texas-inspired dinner menu includes: Continue reading
by Steven Doyle
Last week we announced that Richard Blankenship was the new top toque at CBD Provisions at the Joule downtown. I had an occasion to stop in last night for a bit of sustenance and spotted the chef doing what he does best, leading the kitchen much like an orchestra leader might with his baton. As is typical, CBD was at capacity and without reservations we wee relegated to bar seating, which was absolutely perfect since my clan was not in for the full meal deal, rather to pluck a few items from the menu before embarking onto a few other choice spots in the area. Continue reading
by Andrew Chalk
Richard Blankenship is now execuchef at CBD Provisions at The Joule, one of the best restaurants in Dallas. Former execuchef Michael Sidoni gets an internal promotion in the Headington hierarchy (which owns and runs the restaurant) to oversee “new projects”.
Blankenship comes with a deep breadth of experience. He was executive sous chef at the old Charlie Palmer at The Joule, he chef Continue reading
by Steven Doyle
With a big break in the middle, this week flew by at break-neck speeds. This didn’t stop us from missing a meal, in fact it probably helped us a long a bit. With fireworks we ate some dogs this week, some fantastic roasted corn and plowed through more than a few orders of wings while studying the mating habits in the local bar scene for a future story.
This week we wish to bring you five of our very favorite dishes of the week that were not otherwise already highlighted on craveDFW. Dine along with us as we nosh on some really nice dishes. Continue reading
by Steven Doyle
Joel Harrington recently resigned from his executive sous chef duties at the Dallas Charlie Palmer to pursue an offer that has been dangling in front of him since December of last year when he left Stephan Pyles. Harrington is now residing in Beaver Creek, Colorado. Continue reading