by Andrew Chalk
Asador, the farm-to-fire restaurant at the Dallas Renaissance Hotel (the lipstick building on I-35) is back. They are now declaring themselves a ‘destination restaurant’ and not JAHR (Just Another Hotel Restaurant) catering to captive hotel guests. They are welcoming patrons from the locality as much as does neighbor Sēr, just across the freeway at the Hilton Anatole, or The Mansion restaurant, two miles away on Turtle Creek. They even have a brand new ballroom that will prove popular for large events.
This is no empty declaration. Executive Chef Brad Phillips has spent his two years at the helm building up relationships with suppliers and a kitchen staff that shares his vision. The menu now changes with the seasons, as Asador showed at a recent media event I attended designed to celebrate the Fall harvest. Continue reading
by Jennifer Thomas photos by Joy Zhang
HG Sply Co., located at 2008 Greenville Ave in Dallas, will open to the public on Tuesday, May 21st. HG Sply Co, created by Elias Pope and his partners Gus Antos, Mark Zahem, Neville Govender, is a neighborhood grill and bar that was influenced by the “back to basics” philosophy of the Paleo diet. “It’s simple,” explains owner Elias Pope, “80% fresh, flavorful food that fuels your day and 20% indulgent ‘cheat day’ food for days that you want to splurge.”
All menu items are natural and/or organic and local when possible, but always from small producing American ranchers. The chicken is from Windy Meadows (Campbell, Texas), the eggs are from Vital Farms (Austin, Texas); several of the meats are from Local Yocal (McKinney, Texas) or Broken Arrow Ranch (Ingram, Texas) with vegetables and fruits coming from a number of local farmers including Amelia Farms (Bells, Texas) and more. A specially made 8-seed bread will be delivered fresh daily from Esmeralda’s Bakery in North Dallas. Continue reading