Joe Leo Fine Tex-Mex is making spirits bright this season by taking its bold brunch lineup to the next level.
Guests at the refined Tex-Mex restaurant can now kick back and relax on the patio by the firepit with $3 frozen margaritas, mimosas and micheladas during Joe Leo’s brunch, available Saturday and Sunday from 11 a.m. to 2 p.m.
It’s an exciting day in the Dallas food world as we receive word from chef Abel Gonzales, the five time Texas State Fair Big Tex Award winner, about the good news of his restaurant opening. Look for Republic Ranch to open this Spring. The theme will be a continuation of his Texican theme. Think smoked BBQ meets Mexican.
Republic Ranch will be located at 3121 Ross Avenue next to the newly opened tiki bar, Pilinkas. Continue reading →
I recently had some beautiful dishes at Lazaranda in Addison, including a Sea Bass Ajillo, which is a seared Sea Bass with garlic and gaujillo peppers along with a dash of orange juice and tomato sauce. A true stand out. You may have heard about the small group of restaurants from Mexico, with its single location in the States in the food capital of Addison, Texas Continue reading →
From the world of press releases we find this in our in-box today. Pegaso has been reported as Monica Greene’s new restaurant, but in actuality Miss Monica is consulting partner on the project. As a fast casual concept it looks mightily like BEE (Best Enchilada Ever) in Oak Cliff was. You remember BEE, the fast casual build-your-own burrito bar. Miss that place, because thy were pretty damned good enchiladas. Anyway, on to the press release business. Continue reading →
Interestingly enough, I had never stopped into the Lemmon Avenue Mexican restaurant Lolita’s in the past. It is the restaurant in the location that has changed names many times in the past, and it becomes more of a night club later in the evenings, drawing a predominately Hispanic crowd. There have been mixed reviews in the past, but was recently tipped off that Lolita’s is doing a more refined plate with new ownership, and would be well worth my time to stop in for a visit. So I did.
Gone are the promised enchiladas, now replaced with a beautiful chile relleno (14). But not of the fried variety, instead this is poblano is roasted and stuffed zucchini, chorizo and Oaxacan cheese, and served with a side of cilantro-lime rice. And a perfectly grilled skin-on chicken breast, tender and juicy to the core. Continue reading →