Lisa Garza-Selcer (of Sissy’s Southern Kitchen & Bar fame) will debut a new concept in downtown Dallas this fall. Shelby Hall, named for the county where Lisa was born, will offer modern regional cuisine focusing on the Mississippi Delta and Lowcountry, and a bourbon-heavy beverage program.
Lisa has enlisted Patton Robertson, the former executive chef of Five Sixty by Wolfgang Puck, to oversee dining operations at Shelby Hall. Patton will also oversee the kitchen at Sissy’s, poising Lisa to expand existing and develop new concepts in the future. Continue reading
by Lisa Garza
We have been asking local chefs how they spent a bit of their down time this summer, and chef Lisa Garza was gracious enough to share details of her wonderful belated honeymoon. Lisa is owner of Sissy’s Southern Kitchen in Dallas.
My husband, Travis, and I just got back from our honeymoon in Lanai, Hawaii. We waited a year to take our honeymoon due to the opening of Sissy’s
. Opening a restaurant is an intense and demanding process for everyone, including your loved ones. So, both of us really wanted time alone to rest and relax, and our main priority was to get away to an island that wasn’t thronged with tourists.
We went with Lanai
because of its seclusion and amazing beachfront accommodations. Every morning, we awoke to enjoy breakfast alfresco at the while watching the sunrise over the beach. Since Lanai is one of the smaller, less inhabited Islands, most of the restaurants we dined in were at The Four Seasons at Manele Bay
and The Four Seasons Lodge at Koele.
There’s also an adorable little town square with a few cafes, grocery store, and tiny boutiques. Continue reading
by Melissa Turner
Sissy’s Southern Kitchen is now open for luncheon service Monday through Friday, opening at 11am. Sissy’s is an authentic Southern restaurant by chef Lisa Garza, a former contestant on The Next Food Network Star and owner of Lisa Garza Taste Studio.
Expect menu staples such as Sissy’s signature fried chicken, Gulf shrimp and grits, and roasted redfish with sweet corn maque choux mixed in with a few newcomers. Entrée salads include pickled Gulf shrimp over spinach, lump crab cake with fine herb salad and shallot vinaigrette, and herb poached red snapper atop mixed greens with preserved lemon vinaigrette.
by Steven Doyle
We talked about the Food For Thought event last month, but we wanted to give you an update. We are always getting requests for event information, and the summertime is a slow period for food events. As we draw closer to Fall and Winter that will all change and we will be announcing all sorts of fun events.
The fourth annual Food for Thought event will be held from 7 p.m. to 11 p.m. on Saturday, September 22, at the Frontiers of Flight Museum. Showcasing Dallas/Fort Worth’s finest chefs and cuisine, Food for Thought benefits Big Thought, one of Dallas’ leading nonprofits dedicated to improving public education through creative learning (and Big Thought happens to be celebrating its 25th anniversary this year). At the event, former DISD School Board Trustee Edwin Flores will be honored with the coveted Gavel of Excellence Award. Food For Thought is presented by Lockheed Martin in partnership with the Dallas Association of Young Lawyers. Continue reading