by Steven Doyle
Mere weeks ago the gem of what is Nick & Sam’s Grill in Park Cities performed a transformation not too unlike a beautiful butterfly. Making its way out of the cocoon in its beautiful digs on Preston Rd, the restaurant now is a defining representation of all its sister restaurants, including the eponymous steak house, Coal Vines the pizza Mecca, and more closely related, Nick and Sam’s Grill – all located in Dallas’ Uptown. It is like the owners allowed corporate chef (and now two years later to the day, partner) Taylor Kearney to extract various individual parts into one building for a massive taste of Dallas. The winners of this grand scheme is undoubtedly the neighborhood who now flocks into the restaurant knowing that individuals in the family can get whatever they desire, because this Nick and Sam’s knows no limits.
The menu is vast, with a large and capable staff in plain view knocking out sushi, wood burning oven pizzas, pastas, seafood selections, beautifully aged beef and so much more. The bar is also a main event with a huge following for happy hour, and late evening night caps. It also lingers through out the night as a sexy spot to see and be seen. This is the ultimate powerhouse restaurant for Park Cities be it for business or pleasure. Continue reading
Banh Shop, created by Yum! Brands and restaurant developer Mark H. Brezinski, opens its first location on Friday, September 12 in Park Cities at 5629 SMU Boulevard just east of the DART tracks. The second location is slated to open at the DFW International Airport (Terminal D) later in September. Brezinski enlisted rising star culinary professionals Braden and Yasmin Wages of Malai Kitchen to design Banh Shop’s menu.
“With Southeast Asian cuisine growing in popularity in the U.S., we saw an opportunity to design a unique fast casual concept that emulates delicious Saigon street food, with a focus on the Vietnamese banh mi sandwich,” said Christophe Poirier, head of Banh Shop. Continue reading
by Steven Doyle photos by Robert Bostick
Yesterday we announced that Mi Piaci opened their doors in Park Cities near Northwest Highway on Preston Road in the former restaurant Ocho space. The menu is vey similar, but not all the dishes made it up north. From chef Elmer Pineda we find many of our house-made pasta favorites, plus a few new surprises. We stopped in yesterday and was able to check out what the digs looked like (sleek, elegant and understated), and sample much of the cuisine for your food porn pleasure. Continue reading
Pesce Branzino, tamarind glazed Chilean sea bass with lemon-basil risotto
by Steven Doyle
I suppose it wasn’t terribly clear a few days ago when we announced that Ocho would be transformed into an outpost for the loverly Mi Piaci, starring chef Joel Harloff as head toque. Well, let me make myself perfectly clear. It will happen in Park Cities sometime in August. Continue reading
by Jennifer Thomas
Husband and wife team Chi and Joey Le, owners of Wicked Po Boys in Richardson announced today that they plan to open a second location in Preston Center in Park Cities. The new location is close to Hopdoddy which just opened earlier this month. CraveDFW filed a report on the opening of the original Wicked location. You can pop onto the wayback machine for a look at what this restaurant is all about.
Wicked Po’Boys menu includes a “Gulf” section of po’boys like the crawfish etouffee smothered on fried crawfish, BBQ shrimp, fried shrimp and crispy soft shell crab recipes. Their “Inland” selection includes tofu, roast beef & gravy, Patton’s hot sausage n’ cheese po’boys and more. With the menu also including gumbo, crawfish etouffee, raw and ridiculously charred oysters, sides like Cajun house chips and dirty fries with roast beef, gravy and cheese, Wicked Po’boys honors the spirit of New Orleans by bringing a taste of the culture to Dallas. Continue reading
by Steven Doyle
We checked out the very new Ocho Kitchen and Cocktails last night for a few bites and cocktails and was excited to see a fresh take on Mexican cookery. The restaurant takes us back to time spent in New Mexico with the freshly roasted chiles, house-made tortilla chips and a grand assortment of fresh salsas.
We were also happy to see a familiar toque in the kitchen. You might recall our visit to the now shuttered Commissary where we spoke briefly with chef Ross Demers. Demers has worked in some sturdy kitchens including The Mansion where he worked as sous for John Tesar and more recently at Mi Piaci. Continue reading