In Dallas’ Lower Greenville neighborhood, The Libertine Bar delivers an experience that pairs expertly crafted cocktails with approachable, flavorful food in a modern yet inviting setting. The space strikes a balance between stylish design and relaxed comfort, making it ideal for a casual brunch, an evening out with friends, or a solo stop for a great drink.
Continue readingFiled under Steven Doyle
Found in a timeless location on Lower Greenville neighborhood, Terilli’s has been charming Dallas diners with its unique blend of upscale Italian cuisine, live music, and rooftop ambiance since opening its doors in 1985. Founded by the spirited and visionary Jeannie Terilli, the restaurant is steeped in both personal heritage and a fierce commitment to quality, creativity, and community.
Jeannie’s Italian roots inspired the concept—a warm, welcoming place where food, wine, and music come together. What began as a small, cozy trattoria has grown into a Dallas institution, thanks in part to Terilli’s ability to evolve with time while never straying from its authentic charm. Her daughter, Amanda Ahern, now plays a leading role in running the restaurant, preserving its legacy with style and grace.
Continue readingFiled under Steven Doyle
by Steven Doyle
Ramesh and Sumathi Sundaram opened their Indian cuisine restaurant on Lower Greenville this past weekend. Check out Shiva’s Bar and Grill to get your tikka masala fix with a happy side of naan. What a fantastic addition to the neighborhood.
The restaurant is located at 1907 Greenville Avenue, and will offer cuisine from the Tamil region of India, according to Ramesh, which is southern India and has a heavy vegetable influence but also have northern Indian food for those who enjoy that fare. He also added that they lived in Singapore for some years and are offering some Malaysian cuisine as well.
Filed under Steven Doyle
by Steven Doyle
HG Sply Co. opens for dinner service beginning tomorrow, May 21, 2013, and Dallas will finally get a taste of Paleo. After sampling several of the dishes during pre-opening festivities the word ‘diet’ should hardly come into play. The restaurant is made up of ingredients that have actually been hunted and gathered from neighboring farms and ranches, a practice performed by many new, up and coming restaurants in our area.
The restaurant takes advantage of the original charm of the building after having stripped away the sheetrock and years of abuse, exposing a beautiful and rugged patina. Continue reading
Filed under Restaurant Opening, Steven Doyle
