Lavendou Bistro Provençal has just picked up its Wine Spectator Award of Excellence again, and the number worth sitting with is the streak behind it. This is the eleventh year in a row the North Dallas restaurant has earned the recognition, a run stretching back to 2015 that puts it in a small club of DFW restaurants that keep their wine programs sharp enough to earn the award annually rather than occasionally.
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Pascal Cayet grew up in Argenteuil, just outside Paris, and trained at the Médéric culinary school before landing his first real job at La Tour d’Argent — the legendary Paris restaurant perched above the Seine with Notre Dame Cathedral. He was in his twenties and cooking in one of the most storied rooms in the world. Then he came to America, worked in Indianapolis alongside a young Wolfgang Puck at a restaurant called La Tour, spent a year in the French Army, five years running food and beverage in Bermuda, and arrived in Dallas in 1982 with a clear idea of what he wanted to build.
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by Steven Doyle
We have made plenty of lists in the past, and certainly soup has been a big draw for the cold, wintery months such as we are experiencing. One of our favorite soups comes from King’s Noodles (read about that place here). There are plenty of mainstays in Dallas such as Fearing’s tortilla soup, a recipe that will not, and should not ever leave that menu. Other perennials include the marshmallow soup at Rise No. 1 which is actually a rich tomato soup with pillows of roasted goat cheese.
Make a better soup and the world will beat down your door, especially when it is 25 degrees in Dallas.
Today we offer a list of some recent favorites. You will want to check these out in your travels about town this week. We do not mention all of our favorites today, but will catch up to more soon. Continue reading
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by Steven Doyle
Dallas has so many wonderful hot spots that can supply your sweetheart with an amiable stash to keep her happy for quite some time. We would certainly recommend Dude, Sweet Chocolate, Isabelly’s, CocoAndre in Oak Cliff, and Kate Wiser in Trinity Groves for starters.
We do love our chocolate. We also enjoy it in soufflé form, and we have found some of the best places to drop a few dollars on the light and airy dessert that makes a meal more special, especially this time of year when hearts go fluttering at the mere mention of the sweet dish. Continue reading
Filed under Steven Doyle
Dallas has a fantastic art and theater culture; it’s also a thriving hub for food enthusiasts. The city’s culinary scene is as diverse as its population, offering a delightful array of flavors that cater to every palate. Whether you’re a first-time visitor or a seasoned traveler, here are some must-try food experiences that capture the essence of Dallas.
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We have noticed a proliferation of profiteroles on menus as of late, and for good reason since they are super easy to make and can be complex in decoration from spun sugar to delicious custards or creams.
A profiterole is a type of pastry, often better known as the cream puff. It shouldn’t be confused with pastries made with filo dough, which can be called puff pastry. Instead, the average profiterole is made with a type of dough called choux pastry, which is a combination of flour, butter, eggs, and water. Usually, this mixture is spooned onto or piped onto baking pans in a round shape, and then baked until browned. The interior of the choux pastry has a soft scrambled egg-type center that is removed before the pastry is filled.
Continue readingFiled under Steven Doyle
by Steven Doyle
Dallas has so many wonderful hot spots that can supply your secret stash of chocolate. We would certainly recommend Dude, Sweet Chocolat and CocoAndre in Oak Cliff, and Kate Weiser in Trinity Groves for starters. All perfectly sweet.
We do love our chocolate. We also enjoy it in souffle form, and we have found some of the best places to drop a few dollars on the light and airy dessert that makes a meal more special. Continue reading
Filed under Steven Doyle
by Steven Doyle
If you like eating crabs, then you will absolutely adore the soft shell crab.
Maryland is famous for its many fresh seafood varieties such as blue crab, oysters and fish. Arguably the most delicious variety of them all, however, is the soft shell crab.
So what’s the difference between a regular crab and a soft shell crab, you ask? A soft shell crab is essentially a crab that has outgrown the size of its hard shell and thus shed its exterior layer by a process called molting. Molting consists of a soft shell being formed underneath a crab’s hard shell. Continue reading
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