Musumé, an exciting new restaurant specializing in contemporary Asian fusion cuisine, will open in Dallas’ Arts District in late January, bringing world-class sushi and a definitive selection of sake.
Named for the Japanese word for “daughter,” Musumé comes from creator Josh Babb and partner Sean Clavir, whose Rock Libations restaurant group owns Shooters in Victory Park, Prohibition Chicken in Lewisville, and Chop Shop in Carrollton and Roanoke. Continue reading
Guests of Al Biernat’s North have undoubtedly admired the breathtaking black and white photo of a lion on the prowl showcased above the new restaurant’s hostess stand.
This iconic photo was shot by David Yarrow, one of the most recognized photographers in the world. Yarrow’s evocative and immersive photography of life on Earth is most distinctive and it has earned him an ever-growing following amongst art collectors. Continue reading
by Steven Doyle
We as Americans have an odd relationship with the pumpkin. Sure, we stock up on the squash as decor during the Halloween season (which according to retailers begins in August), and adorn our tables as centerpieces with them during the eventide of Thanksgiving, but as far as a true dining offering we fall short. Continue reading
Filed under Crave, Pumpkin
Dallasites can stop by for a pie and pint at the Arizona-based concept’s third national location when it opens in Deep Ellum on Thursday, October 12. Developed by Evening Entertainment Group (EEG), led by Diane and Les Corieri, Bottled Blonde Pizzeria + Beer Garden will showcase contemporary Italian fare, including the brand’s signature pizzas and extensive local craft beer selection, in a high-energy setting.
Whether grabbing lunch or viewing the big game, the dynamic, open-air concept, located at 505 N. Good Latimer Expy is set to bring something fresh – both in menu and design – to the district. Continue reading
photos by Brad Murano
In one of the major culinary happenings of 2017, Dallas chef/owner Stephen Rogers and his wife Allison Yoder (of Gemma fame) will debut their second restaurant Sachet on Wednesday, September 20 at the Shops of Highland Park on Oak Lawn Avenue.
French for “a small bag of herbs and spices,” Sachet will be a fun, warm and inviting restaurant with a fresh, light menu that’s inspired by the flavors of the Mediterranean coast, drawing from a broad array of countries such as Spain, France, Italy, Greece, Lebanon, Israel, Turkey, Tunisia, and Morocco. Continue reading
by Steven Doyle
With a menu full of interesting items such as samosas, chicken lollipops and spring rolls as appetizers, and Korma Masala and Vindaloo sauces with your choice of meats or vegetables, Masala Wok is more than just a fast casual restaurant serving flavors from Asia, including India and China, it is a fine repast for a quick lunch or dinner on the run. Be mindful, these are not the complex recipes of more fine dining establishments, but the quick outlets serve a perfect need for those with a hankering for something different than a burger and fries.
On a recent visit we devoured platefuls of dishes inspired by both Indian and Chinese descent. Masala Wok makes a perfectly fine Tikka Masala, that rich tomato and yogurt sauce that is slightly spicy with flavors of masala and coriander. We also ordered the Butter Chicken with its tomato gravy made with fresh tomato, garlic, cardamom and plenty of butter to supplement the richness of the dish. Everything can be kicked up if asked, or by adding the provided chili sauces. Continue reading
by Steven Doyle
You may have heard of the quirky little restaurant in Wautaga, Texas, Chef Point. Chef Point offers a full scale menu inside the Wautaga Conoco station, including their award winning burger, a full complement of seafood and steaks with everything in between. Chef Point serves breakfast, lunch and dinner.
What really motivated us to drive out to visit the restaurant is the legendary chicken and waffles. And they were every bit as delicious as they were described to us by one of our readers who suggested we try this dish out. Continue reading