Dallas is steep up in plenty of steakhouses and barbecue joints and that what might endear most of us to this city. Even our vegan friends make pretend kabobs and chicken fried steaks because that is a thing.
Today we offer many meaty ideas for your beef bucket list. Playgrounds for adults to chew cow and even a pig or two. If you have a favorite meat haven, feel free to chime in below in the comment section. We only wish we had a free grill to add to this meat pile. Continue reading →
The Dallas Mavericks, American Airlines and Nick & Sam’s are proud to partner again for the 15th annual Seats for Soldiers, a one-of-a-kind experience to honor our nation’s heroes. More than 100 wounded service members from Brooke Army Medical Center in San Antonio will join reservists from the Texas Army National Guard to enjoy dinner at Nick & Sam’s Park Cities, as well as courtside seats at the Dallas Mavericks vs. Orlando Magic game on Nov. 6 at American Airlines Center. Continue reading →
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner. Continue reading →
Last evening we attended the Copper River Salmon and Alaskan Brewing Company dinner held at Rathbun’s Blue Plate Kitchen in Preston Center. Although the restaurant was filled to capacity, chef Kent Rathbun and crew found a way to squeeze in another 60 diners to sample some of this season’s best salmon. To top this night Rathbun invited a few friends in Scott Romano (corporate chef at Nick and Sam’s) and Matt McCallister (chef-owner of FT33). Continue reading →
We interviewed the latest chef at The Greek last week with anticipation of running the story today, but we have more recent news that Taylor Kearney is leaving the restaurant and has been installed as executive chef at Nick and Sam’s Steakhouse located on Maple Avenue in Dallas. Kearney will be working under the corporate chef, Samir Dhurandhar.
The musical toques that have taken place recently might be due to the many new restaurants that have opened this month; a flurry that will continue on into November of 2012. The pool of qualified talent is in shorter supply as the demand rises. The Greek will be seeking a new chef to fill Kearney’s shoes. Continue reading →
Probably not a week goes by that a reader asks where to find a good haunch of beef. We invariably tell them one of the many steakhouses across the Dallas skyline depending on where they live. We love Nick and Sam’s. It could be that they pass out caviar like it was candy, and sincerely… isn’t it? We also love Pappas Brothers in all their wine goodness.