by Steven Doyle
I recently made my way to Capital Grille and was blown away not only by the fare, but the amazing and well-tended service. And the pie. All I heard that evening from patrons to staff was how amazing this coconut tart adorned with a lush whipped cream was. But to get to this pie you must first take a near Wonkaland of whimsy through their menu, which for several excited diners, including myself, this was perfectly OK. Continue reading
Filed under Crave, Steven Doyle
The last time CraveDFW featured Ocean Prime we showcased the huge Red King Crab legs that had just been flown in from Bristol Bay. As this was over two years ago, we thought it was time to head back and see how it’s keeping up with all the competing seafood spots that have opened in Dallas since that report.
Ocean Prime Uptown is one of sixteen locations across the states and boasts a menu that features items like sushi and poke, indulgent seafood entrees, prime steaks, desserts, signature cocktails, and a Wine Spectator-honored wine list.
The dark, retro dining room is still packed with well-heeled guests, the service is stellar from start to finish, and each dish we tasted was expertly cooked. In short, it hasn’t missed a step. We chose to sit in the more relaxed and bright “Terrace,” which allows for a casual dining experience.
Continue readingFiled under Crave, Joey Stewart
by Steven Doyle
In celebration of National Lobster Day we pay a visit to local restaurants in search of our favorite lobster dishes. We have a smattering of rolls, plates of crustacean, and even the best enchilada that can be found in Dallas. Enjoy lobster the Crave way.
Continue reading
Filed under Steven Doyle
by Steven Doyle
The busiest chef in Dallas, John Tesar, is back in pop-up mode. The man is unstoppable.
The northeast-native knows summer isn’t complete without a good lobster bake. On August 23rd, Tesar will host a New England-style lobster bake up with a Texas twist. The event will kick-off at 7p.m. at a secret location, to be revealed to ticket holders 48 hours prior. Guests will nosh on fresh New England lobster, steamers, sausage and of course steak, all served in a family-style buffet. Roasted potatoes, French fries, fresh tomato salad, and corn on the cobb will all be served to accompany the meal, as well as homemade peach cobbler and ice cream for dessert. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Check out the beautiful Knuckle Sandwich from Parigi. This is a cheesy mix of chunky lobster, bacon and scallions atop perfect golden brown and buttery toast. The first bite sends the juicy center down your cheek, and delivers a quick crunchy flavor bomb with the mix of bacon and lobster.
The sidecar of tomato-avocado salad is a perfect accompaniment to this meal, especially if you add a Bloody Mary to the brunch. This Mary comes with her own salad, and is crowned with a crab claw for good measure. Continue reading
Filed under Steven Doyle
by Steven Doyle photos by Joey Stewart
The most interesting thing about Max’s Wine Dive, besides the outrageously delicious pairing of champagne and fried chicken, is that each of the handful of restaurants smattering the Texas dining landscape have a talented chef and allow them free reign on half of the menu. In Dallas we have chef Patrick Russell. Russell is originally from Dallas, and attended the New England Culinary Institute in Vermont. He has fantastic culinary peers including Alton Brown, and locally Abraham Salum. Continue reading
Filed under Joey Stewart, Steven Doyle
