Trinity Groves is Dallas’s most diverse and exciting dining destination, with concepts offering everything from Tex-Mex and Chinese to New York-style Italian food. And though the world has changed over the past six months, Trinity Groves keeps on innovating with offers like its robust delivery business and to-go cocktails. Today, that spirit continues with the launch of two new concepts and the reopening of two more.
Continue readingFiled under Steven Doyle
The Dallas Design District is about to get a whole lot sweeter with the addition of Celebrity Café & Bakery set to open at the International on Turtle Creek Blvd. this March 2017. Celebrity Café & Bakery provides a delightful assortment of café, bakery and specialty items for any special occasion or for just everyday enjoyment.
The 3300 square-foot bakery and restaurant will bring the neighborhood a much-needed place to grab a quick bite to eat, pick up sweets for the office or provide catering direct to you. Continue reading
Filed under Crave, Steven Doyle
By Constance Hernandez
There isn’t generally a whole lot to get pumped about come cold, holiday-devoid January, which makes an invitation to dinner at an exciting upscale Breakfast and Lunch concept such a welcome change of pace.
In this great dining city of ours, barely a day passes without news of “an exciting restaurant opening,” a “devastating closing,” or a “groundbreaking, must-try dish.” That’s why I feel obligated to keep you apprised of the industry’s most noteworthy bits and bites — today from Yolk’s new home on Westchester in Preston Center. Continue reading
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by Steven Doyle
Dallas chef Ryan Carbery partnered with Tim McLaughlin and RJ Timmons, and this week opened their new fried and rotisserie chicken concept, FarmByrd Rotisserie & Fry in Plano.
Carbery is this incredible chef who has made his way around Dallas and hails from St Louis where his family has been working restaurants for generations. This is also where he met his partner and mentor McLaughlin. They worked three different restaurants where McLaughlin was exec chef and Carbery was sous, and have a sixteen-year relationship in the kitchen. Continue reading
Filed under Crave, Steven Doyle
Chef Marcus Paslay’s new restaurant, , will open this holiday season in Fort Worth’s new Waterside development.
The menu will feature from-scratch, seasonal dishes, including selections of antipasti, soups & salads, housemade pastas & pizzas, fresh sides and desserts. Daily specials will be available on a rotating schedule. Appetizers will range from $6-$10, and entrees will range from $15-$28. A full bar menu with craft beer, a curated selection of wines, and local spirits will be available. Continue reading
Filed under Crave, Fort Worth, Restaurant Opening
Restaurateurs Christopher Zielke, Christopher Jeffers and Executive Chef Tim Byres will join the Plano hospitality community the last week of December. The group, who has received national acclaim for their Oak Cliff neighborhood restaurants and bars (SMOKE, Bar Belmont in The Belmont Hotel, Chicken Scratch and The Foundry), will open an extension of SMOKE, their flagship restaurant the last week of December.
The original SMOKE opened in 2009 on the campus of The Belmont Hotel. Located in the Preston Towne Crossing development at the former Snuffer’s Restaurant & Bar location, SMOKE in Plano will initially open for dinner only, Sunday – Thursday 5 p.m. until 10 p.m., and Friday and Saturday 5 p.m. to 11 p.m. Now finished with summer-long renovations, the 5,800 square-foot building boasts four private dining areas, a heavily-landscaped outdoor patio, a large sit-down bar and an insulated patio off of the main dining room for year-round use. The interior embodies the same atmosphere and vibe of the original, with a small fireplace, campy-yet-nostalgic Texas artwork and raw, reclaimed wood throughout. Diners have a clear view into the kitchen, with nothing separating them from the action but a low countertop, crafted out of maple planking that once served as a roller rink in Seagoville, Texas. Behind the counter is the crown jewel of the restaurant, a 10-foot custom-designed hearth. Continue reading
Filed under Steven Doyle
