Uchi , the award winning contemporary Japanese restaurant, and its sister restaurant , Uchibā
Friday, February 12 – Sunday, February 14, 2021
5:00pm – 11:00pm
In-restaurant reservations can be made at (214) 855-5454. A credit card will be
required to reserve. All tables will be available for advance reservations only.
Curbside pick-up orders for Uchi can be placed up to three days in advance of pickup through Aloha.
Continue readingFiled under Crave, Steven Doyle
Get your appetite ready for North Texas’ largest annual culinary event, supporting local restaurants and charity partners the North Texas Food Bank (NTFB) and Lena Pope at a time when they need it most. DFW Restaurant Week is returning for it’s 23rd anniversary, with both dine-in and take-out options, plus an adjusted donation structure designed to help diners make a big impact in our community in the midst of COVID-19 recovery.
Filed under Steven Doyle
by Steven Doyle
Luck, our happy place in Trinity Groves, celebrated is one year anniversary recently and just this week announced a new Winter menu that will surely cut through the chill in the air. Luck is so amazing not only for its terific local beer program, all sold for an even five bucks, but also has solid food that satisfies at a fantastic price point. This hold true with the most recent menu update.
One the new menu you will find that the side of Brussels Sprouts are back for the Winter. Also back for for some Winter loving is Luck delicious Torta de Lengua. A hold over from the old menu is the shrimp and grits. You can probably find this menu item at most restaurants across town, but this is special and topped with an egg for added goodness. Continue reading
Filed under Steven Doyle
by Steven Doyle
The latest party venue in Uptown has a bit of a surprise. So&So’s, which opened just a few short months go is a great place in the Dallas Uptown area for a good cocktail, cool bands and kicked up people watching patio, but it is fast becoming a hot spot for good food as well.
With executive chef Nick Amoriello at the helm the kitchen has taken a turn for the delicious, far exceeding what you might consider for a venue of this type. He is making a very good burger, and one of the better pizzas in the area. But did you expect hamachi crudo or one of the best beef tartares in Dallas? I did not see this coming, and what an amazing surprise it was to sample through the menu created by the former chef at Mot Hai Ba. Continue reading
Filed under Steven Doyle
by Andrew Chalk
With five restaurants, a catering operation, a line of retail food products and nearly 400 employees you might think Kent Rathbun would be long retired to the corner office or the sinecure of a TV program. Not so, he is behind the stoves and facing the culinary questions that a rising Texas economy and a slew of new competitors poses.
Item one last week: unveil the reset the menu at the venerable Jasper’s. The decade-old restaurant that began as an early adopter of The Shops of Legacy (a venue that turned out to become the premier Plano restaurant location) and has expanded to take in north Houston (The Woodlands) and Austin. Further locations are planned so it has to go forward with a menu as attractive as the one it opened with ten years ago. Continue reading
Filed under Steven Doyle
by Steven Doyle
The month old Henderson Tap House is serving up a huge menu in a very tiny space of a kitchen.The kitchen is outfitted with a wood burning oven, so the pizzas they offer come out bubbly hot and crisp. There is a large variety of soups, sandwiches and salads, as well as a pretty spectacular prime rib and potato nacho dish that has shaved prime rib, housemade potato chips, caramelized onions, cheddar cheese, and bleu cheese crumbles. Continue reading
Filed under Steven Doyle
by Andrew Chalk
Max’s Wine Dive in Uptown has firmly established itself for both lunch and dinner. Chef Patrick Russell confirmed what my eyes had led me to suspect – the fried chicken is the single most popular menu item. However, maybe to prove that there is a lot more to Max’s than chicken, they hosted a media dinner last week and Crave was there.
First, some background. ‘Dive’ is too denigratory a word. Max’s is very comfortable. The ‘dive’ term just refers to its casual, come-as-you-are atmosphere. One exception: two of the women at the communal (to the extent that members of the media can commune with each other) table said that they want the U.S. Navy approved grey ship paint to end at the door of the women’s room. Upscale the interior a bit. Continue reading
Filed under Andrew Chalk, Crave
by Steven Doyle
The Fall menu at Central 214 is classically Chef Graham Dodds. We have written plenty about Chef Dodds in the past, as he was one of the pioneers of cooking what we raise locally. It does take a bit of expertise to summon local produce in months where little can be found in North Texas, and with great expense, but the relationships Dodds has forged help with his efforts to bring incredible bounty in a time when many are foraging trucks sent from California.
That bounty comes from such purveyors as Eden Creek Farms, Caprino Royale, Tom Spicer, Tassione Farms, Windy Meadows, The Texas Honeybee Guild and Eden’s Organics. These are names of our local heroes plowing through to ensure you have the healthiest meats and produce available in North Texas. Continue reading
Filed under chefs, restaurant news, Steven Doyle
