by Steven Doyle
A proper lunch is a wonderful thing, especially when paired with a sparkling Prosecco. When you have worked hard all week, or when you need a few hours of total relaxation, that is when you make reservations to Nonna. Continue reading
Top Knot’s Uncommon Ramen Series started in 2015 as a limited-run guest chef pop-up, and launched into a monthly series as a result of the popularity among guests. Taking place the last Monday of the month, the 2017 series has seen a varied roster of notable guest chefs, from Hai’s own Founder and Owner, Chef Tyson Cole, to BBQ legend, Aaron Franklin. Continue reading
Nationally renowned chefs and local culinary champions, Nick Badovinus (Neighborhood Services, Montlake Cut, Off-Site Kitchen, Town Hearth) and Julian Barsotti (Sprezza, Nonna and Carbone’s), are partnering to open two concepts in Highland Park Village this fall in the location that was previously Village Kitchen, Toko V, and Village Marquee.
Fachini and Perfect Union Pizza Co. are the unique result of the dynamic duo’s culinary creativity and identifying the perfect location. Both Italian restaurants, guests will be able to savor two different styles and settings. Continue reading
by Steven Doyle
In their book “Kitchen Companion & Cooking Manual,” Frank Falcinelli and Frank Castronovo describe Sunday Gravy, or Sunday Sauce, as a “huge pot of tomato sauce that’s been used to turn tough, cheap meat into a tender delicious dinner, and that has, in exchange, been made richer and deeper by all the commingled simmering.” It is everything delicious about Italian cookery as we might know it in our lifetime. It is not necessarily about the tomato sauce, but that is delicious. It is about the meat simmering in the pot, and about the pasta. It is a very pleasing journey, to be sure. Continue reading
by Joey Stewart
Combine one of the best foods on the planet with one of the best restaurants in Dallas and what do you get? One of the best dishes in the city made by one of our best chefs.
Chef / Owner Julian Barsotti’s shipment of Northern Italian White Truffles arrived on Wednesday, and he wasted no time incorporating them into a rich, decadent dish of handmade, delicate pasta. His “Tagliolini with White Truffles” includes a sauce made from Fontina cheese, butter, milk, and egg yolks, along with a “red cow” parmigiano, or Parmigiano Vacche Rosse, which has a higher butterfat content than the typical white or black coated breed. At 36 bucks, the price stings a bit, but so many establishments in Dallas price their best dish at $45 and above that it doesn’t feel unreasonable. Especially since you get a full
3 ounces 3 grams of the shaved fungus on each plate. Get it while you can. Continue reading
by Steven Doyle
Last evening we checked out Scottish Rite’s annual fundraiser, Treasure Street, and was it ever a perfect night for a great event for an even better cause. The night was filled full of incredible food, cocktails and live music presented by chef chair Dean Fearing. It seems that Fearing knows how to throw a pretty mean party.
Texas Scottish Rite Hospital for Children is a world leader in the treatment of pediatric orthopedic conditions, and this event raises millions of dollars to fund the hospital. Continue reading