Musumé, a full-service contemporary Asian restaurant, will join Stephan Pyles’ Flora Street Café as the second restaurant at HALL Arts in the Dallas Arts District. The 5,000 square foot restaurant with a name that means ‘daughter’ in Japanese is scheduled to open November of 2017. Continue reading
by Steven Doyle
A new fast-casual popped up recently in Richardson and caught our eye as we were passing through the busy neighborhood. Wokk Asian Cookhouse is now open and serving familiar but tasty versions of old favorites using fresh and local ingredients.
Wokk was created by a father and son team who were looking for a New Asian type of cooking taking old school dishes to another level. So you will find your Kung Pao and Orange Chicken, but with stronger and more refined flavors not often found in walk-up counter service. Continue reading
Another Broken Egg Cafe, will open its location in Addison on Monday, January 23 at 4520 Frankford Road (corner of the Tollway and Frankford). This award-winning daytime restaurant (open daily from 7am – 2pm) is one of the fastest growing breakfast and brunch concepts in the nation. Continue reading
Royal 38, a new shareable plates restaurant coming to the Katy Trail announced it will open its doors spring 2016 at 3403 N. Fitzhugh. The new concept will combine unforgettable dining, with cocktail and wine pairing experiences all foodies will appreciate. With its idyllic venue on the Katy Trail, Royal 38 will be a great spot for dates and celebrations alike.
The menu will feature sharable plates such as Braised Veal Cheeks with fried polenta cake and veal reduction, and Salt & Pepper Chicken Skins with chili, peanuts, Thai vinaigrette and lime. Chef-driven entrees will include Blue Crab Fettuccine with cherry tomatoes, basil, roasted red pepper, corn, bacon and pecorino Romano and Steak Frites with truffle herb fries. The 38 Burger with Muenster cheese and bacon jam, and Grilled Cheese on Texas toast with Muenster, provolone and American cheeses, Granny Smith apple and thick-cut bacon, provide elevated takes on American classics. Additionally, Royal 38 will feature four Chef’s Toasts served daily with delectable toppings, such as Brie, onion jam and apple, all served on thick cut, grilled sourdough. All menu items will be available for dinner and late night dining. Continue reading
by Steven Doyle photos by Joy Zhang
Chef Paul Singhapong is well known in Dallas for his time at Crescent Court Hotel’s Beau-Nash or perhaps more recently at Cru Wine Bar as opening executive chef. For craveDFW readers you might recall a handful of evenings where he delighted the city with a special Thai menu at Malai Kitchen in the West Village. Singhapong’s resume is rock solid and includes stints at the French Room, the Melrose Hotel and the Mansion on Turtle Creek working with the very best Dallas has to offer. Today word is sent detailing his new restaurant, CrushCraft Thai Street Eats, which will open in the Quadrangle at 2800 Routh St in Dallas today at 11am. Continue reading
by Steven Doyle
Here is the latest restaurant to open in the Henderson area. This space was formerly Fish City Grill and is a few doors down from Veritas. The press release says it all. Photos courtesy of Kevin Marple.
Dallas’ newest restaurant created by husband and wife duo, Allison Yoder and Stephen Rogers will open December 26th 2013 for dinner. Located at 2323 Henderson Avenue, Gemma promises to offer a fresh and modern American seasonal menu with ethnic influences in a welcoming and comfortable setting.
Allison Yoder will act as general manager, while her chef husband Stephen Rogers will run the kitchen. Rogers says his food is “simple, uncomplicated, rustic but refined”. He manipulates recipes from all different regions and countries around the globe to bring a simple yet boldly flavorful experience. Taking inspiration from Asian, Italian, Mediterranean, French cultures and more, Rogers says, “ I am not trying to reinvent the wheel. I want to showcase the ingredients of my recipes and deliver a product that our guests will crave.” Rogers purchases his proteins and veggies from small American farmers and producers and works a great deal with vegetables as an accompaniment. Continue reading