Dallas chef Peja Krstic has built a reputation for meticulous technique and soulful cooking that feels personal rather than performative. His restaurant Môt Hai Ba, honored with a Bib Gourmand by the Michelin Guide Texas, shows his command of French and Vietnamese influences, while his newer concept Pillar expands his scope to globally inspired New American cuisine with seasonal depth and textural play.
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Mot Hai Ba, a small yet remarkably influential Vietnamese fusion restaurant nestled in Dallas’ Lakewood neighborhood, recently marked its 11th anniversary. This milestone is especially significant as the restaurant was honored with a Bib Gourmand designation by the first-ever Michelin Guide to Texas earlier this month, officially receiving the international acclaim it has long deserved. Chef Peja Krstic, the visionary behind Mot Hai Ba, is now preparing to open his second restaurant, Pillar, in the Bishop Arts District, located in the former Boulevardier space.
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Leading conservation non-profit organization in the state, Audubon Texas, is pleased to announce the launch of Dining on the Prairie, a new dinner series hosted by Trinity River Audubon Center. The series includes three dinners with chef-inspired menus,
enticing wines, music and fine dining amidst a spectacular view of the Great Trinity Forest. Continue reading
Filed under Crave, Steven Doyle
Top Knot’s Uncommon Ramen Series started in 2015 as a limited-run guest chef pop-up, and launched into a monthly series as a result of the popularity among guests. Taking place the last Monday of the month, the 2017 series has seen a varied roster of notable guest chefs, from Hai’s own Founder and Owner, Chef Tyson Cole, to BBQ legend, Aaron Franklin. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
There has been a disturbance in the force, or at least several chefs have moved about. Let’s start with this list.
Chef Jon Thompson at Stampede 66 resigned and will be teaching culinary arts at an unnamed inner city south Dallas High School. Thompson will also be consulting and spending a little more time with his family. This is the same path that chef Anastacia Quinnones took last year when she left Komali. Thompson has been with chef-owner Stephan Pyles for quite a few years working up to the executive position at Samar, then he opened Stampede 66 as exec. Continue reading
Filed under Steven Doyle
