Maroma changes as the day goes on, and that is the whole idea. At lunch the room is bright and coastal, the sort of place where a ceviche and a cold glass of something make sense at noon. By dinner the lights come down, the patio glows, and the mesquite grill takes over. Chef Omar Flores calls it daylight to dusk. It is a simple concept, and the kitchen follows through on it.
Continue readingFiled under Steven Doyle
Vandelay Companies continues its measured expansion with the opening of its 10th Hudson House location in Uptown Dallas’ West Village on Wednesday, February 4. The East Coast–inspired neighborhood favorite will occupy the former Mi Cocina space at 3699 McKinney Avenue, further strengthening the brand’s presence in one of the city’s most dynamic mixed-use districts.
Continue readingFiled under Steven Doyle
Hawthorn, the steak, seafood and raw bar concept in the AT&T Discovery District is now open for brunch Saturdays from 11 a.m. – 3 p.m. The district’s newest restaurant combines upscale dining with a down-home, relatable atmosphere, creating an inviting space to enjoy decadent dishes and craft cocktails. Guests will enjoy a brunch menu with classic American dishes ranging from sweet to savory with a unique twist.
Continue readingFiled under Steven Doyle
by Steven Doyle photos by Joey Stewart
It’s no secret that we are fans of Dallas Fish Market and chef Richard Triptow. He is a master in the kitchen and his dishes are pure art. His culinary experience had him working under three chefs at The Mansion: Dean Fearing, John Tesar, and Bruno Davaillon.
“The kitchen under Fearing was a very competitive environment, and most of what I learned about seafood came from Tesar. He took me under his wing and really taught me the styles and techniques that I still use today. Bruno definitely passed along his French influence to me,” Triptow told us. Continue reading
Filed under Crave, Joey Stewart, Steven Doyle
by Steven Doyle
We meandered into Henderson Tap House last week for a happy hour pizza (half-priced bit of tastiness) and discovered that the pub was introducing their new raw bar. The raw bar includes plenty of cold seafood items such as oysters plenty of ways including raw (Blue Points and Gulf), Rockefellar broiled with spinach, bacon, cheese and a cream sauce. They also Bang Bang-style with peppers, onions ginger and ponzu. Continue reading
Filed under Crave, Steven Doyle
