It’s been a fast minute since we last took a proper look at Neighborhood Services, and returning feels like rediscovering a favorite spot you just haven’t visited in a while. Founded by chef-owner Nick Badovinus, who arrived in Dallas in 1996 with little more than ambition and a pickup truck, Neighborhood Services has grown into a reliable destination for American cuisine that balances comfort, creativity, and consistency.
Continue readingFiled under Steven Doyle
Dallas is home to a vibrant culinary scene, with many talented chefs creating exceptional dining experiences. Here are five of our favorite chefs who are making waves in the city’s gastronomic landscape. We mention these six today in what we will call a “good start”.
Continue readingFiled under Steven Doyle
Chef Nick Badovinus opened yet another restaurant in Dallas, his ninth to be exact. The chef/owner whose concepts range from Town Hearth, Neighborhood Services, Montlake Cut, Desert Racer and others has opened Brass Ram east of Downtown.
Badovinus’ newest restaurant is described as an “homage to classic mid-century prime rib joints,” which means your favorite bourbon and whiskey to pair up with thick prime cuts of beef, tomahawk chops, steakhouse salads and plenty of old school charm.
The fat cat new restaurant is open Tuesday through Saturday from 5pm and located at located upstairs at 2130 Commerce Street.
Filed under Steven Doyle
Nationally renowned chefs and local culinary champions, Nick Badovinus (Neighborhood Services, Montlake Cut, Off-Site Kitchen, Town Hearth) and Julian Barsotti (Sprezza, Nonna and Carbone’s), are partnering to open two concepts in Highland Park Village this fall in the location that was previously Village Kitchen, Toko V, and Village Marquee.
Fachini and Perfect Union Pizza Co. are the unique result of the dynamic duo’s culinary creativity and identifying the perfect location. Both Italian restaurants, guests will be able to savor two different styles and settings. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Check and restaurateur Nick Badovinus is a busy guy these days. He is opening what appears to be a slew of restaurants including one in the Design District called Town Hearth, another where Spoon was located called Montlake Cut, and of course he is moving his fame burger stop Off-Site Kitchen to Trinity Groves where we will enjoy larger digs and longer hours.
For now, if you want to take a giant bite of the Do It Murph-Style burger (roasted jalapeno, smoked bacon relish, slice of American and secret sauce) you will need to be on the cusp of the Design District any day except Sunday around lunch time. For many that is a near impossibility. That will soon change. For now, you can lust after what we have here. We list this burger as the very best in Dallas, along with any other sane food writer in the Dallas area (and possibly the less sane as well). It is just that good. Continue reading
Filed under Steven Doyle
by Steven Doyle
There are plenty of chef movements about and it is insanely interesting. First, let’s look at the players: Jeff Harris, Andrew Bell, Jeffrey Hobbs and Al Haven. What they have in common is that they are extremely talented Dallas chefs and have recently made a move. I have used the term “chef hoarding” in the past, and this might be the ultimate move in that play.
Let’s look at who is on the move. Jeff Harris is the uber cool chef that made a splash at Craft Dallas then joined as exec chef at Bolsa, replacing Graham Dodds as he made way to Central 214. Harris is now moving on to work for Consilient as chef at new A F+B Fort Worth. Wait, Jeffrey Hobbs had that gig, right? Hobbs has been called up by Neighborhood Services and will now be the chef at the Preston location. You may recall that Dodds recently moved to Consilient and is now at Hibiscus. If this seems confusing, it gets better. Continue reading
Filed under Chefs Say The Darndest Things, Steven Doyle
