Miranda Management Hospitality Group, creators of such popular North Texas concepts as Trophy Ranch, The Trophy Room and Wholesome Grub, is opening its newest concept – Stellar – on Saturday, April 29, at 7 p.m.
Located at 2810 N. Henderson Ave., in the space previously occupied by Vickery Park, Stellar features mid-century modern décor with indoor and outdoor tables, American Cuisine, a cocktail bar and a dog-friendly patio. Continue reading
by Steven Doyle
In 1984, The Grill on the Alley, located steps from Rodeo Drive in the heart of Beverly Hills, opened its doors and became and became a huge success. It earned The Grill an international reputation for quality and consistency. The three founders developed a concept that still draws fans worldwide. The Grill today continues its traditions in major United States cities, including Dallas, by offering an extensive selection of superior quality classic American food served by dedicated professionals in a sophisticated, yet warm and unpretentious atmosphere.
Today the Grill continues its tradition of quality cocktails, an extensive wine list and fun plays on American standard dishes such as the massive chicken pot pie, sushi rolls, large cuts of beef and so much more.
Recently we had an opportunity to dine at The Grill, which is located at the Galleria in Dallas, and reacquaint ourselves with some of the dishes they have introduced on their Spring menu. Continue reading
Fans of noted Thai chef Eddy Thretipthuangsin now have a way to satisfy their cravings for the chef’s most popular Asian dishes. Thretipthuangsin, who is normally referred to as “Chef Eddy,” has opened Sai Fine Asian Bistro in Colleyville. The restaurant is open daily for dinner beginning at 5 p.m. Currently, the restaurant is BYOB, but plans to add a full offering of beer, wine and craft cocktails beginning next month. Continue reading
Nationally renowned chefs and local culinary champions, Nick Badovinus (Neighborhood Services, Montlake Cut, Off-Site Kitchen, Town Hearth) and Julian Barsotti (Sprezza, Nonna and Carbone’s), are partnering to open two concepts in Highland Park Village this fall in the location that was previously Village Kitchen, Toko V, and Village Marquee.
Fachini and Perfect Union Pizza Co. are the unique result of the dynamic duo’s culinary creativity and identifying the perfect location. Both Italian restaurants, guests will be able to savor two different styles and settings. Continue reading
by Steven Doyle
One of the best kept not-so-secrets in the Dallas restaurant world is that marvelous long-time Dallas neighborhood restaurant located on Oak Lawn, Parigi. Owned by chef Janice Provost who worked at the restaurant early in her chef career as a culinary student, and just a few years later she ended up with the keys to the door. Travel years into the future and you will see how Provost continues to curate the bistro by offering the community local farm fresh ingredients with a continually revolver door of a menu that reflects the season. Continue reading
Hai Hospitality, the restaurant group based in Austin, Texas, announced today the location of its seventh restaurant in Denver, CO. Owner and Executive Chef Tyson Cole’s Uchi Denver, located at 2501 Lawrence Street, will mark the first time the group has opened a restaurant outside of Texas. Hai Hospitality’s current restaurants include Uchi Austin, Uchi Dallas, Uchi Houston, Uchiko, Top Knot; and Loro, which will open later this year in Austin. Continue reading
by Steven Doyle
I am not Catholic or Lutheran so I do not fully grasp the whole Lent concept. I know from an outsider’s point of view that there is some fasting and penance going on, so that would pretty much leave me out of that whole business. There is also something called Joyous Saturday, but aren’t all Saturdays joyous? Mine certainly are.
Then we have all these pre-Lenten activities which is an opportunity for excess. This makes the whole season seem much more appetizing for those of us on the outside of things. Mardi Gras could create converts, to be sure.
Catholics over the age of 14 are required to abstain from meat and from food made with meat. With that, this is the busiest time of year for our local fishmongers. Continue reading