Tag Archives: Ryan Carbery

FarmByrd Not Just About The Hens

farm5by Steven Doyle

We took a look at Farmbyrd when they opened and have been in for a visit a few times since then. Just over a year later chef Ryan Carbery, a classically trained chef, is doing what a few others have chosen as a path. He is bringing chef driven fare to the general public at bargain prices, few frills and doing it very well.

As with any chef, there is that moment when you possibly get a tad bored with creating the same thing each day, albeit truly fantastic. In the case of Carbery at FarmByrd he stretched his chef wings, no pun intended, by offering uniquely kicked up dishes at a fast casual prices. Consider this a win-win for all concerned. It keeps chef happy and interested, although he is a major partner in the business, and it keeps the chicken eating public extremely happy only to walk into his Plano digs to find crazy good food being offered besides the usual fried and rotisserie birds.  Continue reading

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First Look: FarmByrd Rotisserie and Fry

dsc00521by 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

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First Look: Patrizio’s in Uptown

DSC07441by Steven Doyle

Just a few moths ago Patrizio’s vacated their historic location in Highland Park Village. They quickly secured their new location at 3232 McKinney Avenue in Uptown where they have set up shop and opened for business yesterday. Although they are still in soft opening mode we were able to nab a sweet spot at the bar for a look at the new, and updated menu.

You will find many familiar favorites on the new menu, items that if removed would cause yet another earthquake in the Dallas area, such as the grilled chicken salad that is souped up with hearts of palm, artichokes, bacon red bell peppers and so much more. However, one thing you will notice, and not necessarily with the menu, is that the food has taken on a revamp. The food is actually quite good.   Continue reading

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Bailey’s Update: Gundy Gone

by Steven Doyle

In the continuing saga over at Bailey’s Prime Plus, we are sent word that Gary Van Gundy has resigned from the company which also oversees Bailey’s, Patrizio’s, Chesterfield and Uptown Bar and Grill. This might prove good news for those that have been following the restructuring within the company. The move allows Ken Kuczwaj to take a greater role within the company and continue his work to build the brands.

We were also tipped off to several other changes in the organization a week ago and they are all positive in keeping with the promise that Kuczwaj made to make the company stronger and more profitable.            Continue reading

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Kuczwaj On Path For Success At Bailey’s

by Steven Doyle

We have been following the changes at Bailey’s Prime Plus for many months now.  The interesting local restaurant that up until just weeks ago had locations in Dallas, Cedar Hill, Fairview and Fort Worth. I say recently because the Fort Worth has closed with the explanation that although it was actually successful, there was an offer for the space that was far too good to pass up.

With the advent of hiring Ken Kuczwaj as overseer and general manager for the Bailey’s family of restaurants, there have actually been some very positive changes. Let’s look at those and see some current results.   Continue reading

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Bailey’s New Menu Really Works

by Steven Doyle       photos by Rod  Orta

Just last week we shared some information on how the new menu was being worked at Bailey’s Prime Plus and today we have more insight, plus news on several of the locations around DFW.

As avid readers might be aware, the Nosh team of Avner Samuels and Jon Stevens have been working with the Bailey’s group to fine tune the menu. In the past weeks they have actually revamped the offerings to the point that business has improved legions over what had been expected in the past. Last evening we stopped in for a tasting as invited guests of the management. What we found was simply nothing short of miraculous.         Continue reading

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