Tag Archives: Lobster

by Steven Doyle | June 19, 2015 · 1:03 pm

Max’s Wine Dive Does A Summer Menu Redo

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 →

Lobster Sunday Starts On Mother’s Day At Spoon

lobster by Steven Doyle

Starting Mother’s Day, John Tesar at Spoon will be kicking off a weekly lobster bake featuring and 1.5 pound lobster served with steamer clams with broth and drawn butter, heirloom creamer potatoes, house made kielbasa and tomato salad. Desserts from Executive Pastry Chef David Collier will change weekly and seasonally.

Lobster Sunday will continue each week at a cost o $55 per person plus tax and gratuity. Wine is not including, but pairings will be available from Spoon’s sommelier. Continue reading →

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Tagged as Dallas, John Tesar, Lobster, Spoon, Sunday

by Steven Doyle | November 5, 2013 · 2:21 pm

DAT Goes All Crazy White Truffle On Us This Weekend

by Steven Doyle

You know Chef DAT, he is the wild and woolly underground maniac that roams the country with his culinary sideshow. This weekend DAT is hosting yet another edition of his underground dinners at a secret hide-a-way in Dallas, cooking up the season’s very best. Think White Alba Truffles, Amber Ostera Caviar, lobster and beautiful, fresh rainbow trout. This will be a dinner of excesses and you are invited.

Join Chef DAT this ~~Friday~~ Saturday (Friday sold out) for his White Alba Truffle dinner which begins at 7:30pm with a complimentary cocktail. The BYOB dinner costs $75 per person and you can make your reservations swiftly by emailing the chef at info@chefdat.com. We have the menu below: Continue reading →