Tag Archives: Lucia

Bunnies And Springtime Refresh The Plate

DSC01110by Steven Doyle

As the Easter holiday approaches we are reminded about renewal of the planet, fresh Spring daisies and bluebonnets, little baby chicks and bouncy bunny rabbits.  It is also a refreshing time for new restaurant menus as they roll out seasonal dishes to reflect the new found bounty. We are now seeing ramps, morels and even fiddlehead ferns gracing our plates. This is a fantastic time of year.

We would love to make a list of our favorite deviled eggs, which are everywhere now and a definite taste we want at Easter.  You will see a new version daily at Parigi on Oak Lawn. We also enjoy the deviled eggs at Nick and Sams where there are three versions on the same platter, but particularly enjoy the caviar topped eggs.  We adore Sissy’s version as well.     Continue reading

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Filed under Bubbles, Crave, Dallas, Easter, Farm, Steven Doyle

Two Great Chefs Join Forces Again For a Superb Valentine’s Dinner Event

wide-interiorby Joey Stewart

Chef David Uygur of Lucia and Yutaka Yamato of Yutaka combined their many talents on Sunday evening for the second Valentine’s dinner in as many years. The previous event took place at Lucia, so this time it was Yutaka’s turn. When asked about the inception of the event, Uygur said “We both love dining at each others’ restaurants, so it makes perfect sense”. Justin Holt of Lucia also took place in the creation and execution of the dishes.

The six-course menu was paired with wine and sake and featured a sorbet course served on an illuminated ice block while all the lights in the restaurant were turned off.
We hope this becomes a tradition for years to come.   Continue reading

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David Uygur and Yutaka Yamato Collaborating

9 CHEF YUTAKA AND TEAM PREPARE THE FIRST COURSE

by Steven Doyle   photo by Joey Stewert

If you have stopped by Yutaka in Uptown Dallas on an off day there is a large chance you might find Jennifer and David Uygur, owners of Lucia located in Bishop Arts. We are told that the chef has even contributed to the menu which makes perfect sense when we found out that he will soon be doing a collaborative dinner soon.   Continue reading

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Justin Holt to Hold Ramen and Battleship Curry This Saturday January 7th

battleship-curry

Chef Justin Holt will be hosting his first late night Pop-Up Ramen and Curry Shop of the new year January 7th at Whitehall Exchange serving Ramen and Japanese Style Curry starting at 6pm.

Holt will be featuring Tori Paitan Ramen and Japanese Battleship Curry utilizing the local offerings from Windy Meadows Farm.   Continue reading

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10 Sous Chefs Want To Wow You

sousby Steven Doyle

CBD Provisions and Sous Chef Justin Holt of Lucia are proud to co-host the 2nd Annual Texas Sous Chef Dinner at CBD Provisions on July 27 at 7 p.m., with tickets going on sale today. If you attended the last event, you know what amazing talent that Dallas has to offer. This round Justin Holt invited similar talent from across the state of Texas.

Ten local Texas sous chefs will be participating, each preparing one dish for a 10-course plated dinner along with an optional beverage pairing. The menu will focus on fresh, seasonal ingredients, while the beverage pairings will feature three unique cocktails from CBD Provisions, FT33, and Bolsa, as well as wine and beer.    Continue reading

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Chef Justin Holt Back At Lucia

holtby Steven Doyle

We had heard that Justin Holt was making a move from Driftwood back to his old stomping ground in Bishop Arts, Lucia. Today we received word that this was indeed a fact. Check out the message below. We can’t seem to get enough of this talented chef. Definitely on the “chef to watch” list.    Continue reading

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Justin Holt Leaves Driftwood, Final Bowl of Ramen Served – For Now

DSC00925by Steven Doyle

We all love secret things. Just about every fast food menu has a secret sibling you can order from if you know the secret handshake. At one of the best seafood restaurants in Dallas there was a secret menu item if you knew how to go about ordering. Driftwood featured a bowl of ramen on certain days, and only at the bar. But don’t fret, the ramen has left the building. This was the special ramen made famous by local sous chef Justin Holt.

You recall the clandestine ramen nights at various Oak Cliff bars. Those nights went away when Holt took a position at Driftwood, and he began serving the soup as a special. The only problem is Holt’s last evening at Driftwood was Saturday, and I ordered the final bowl.   Continue reading

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