Tag Archives: Ryan Carbery

Primo’s To Open In Statler

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Primo’s MX Kitchen & Lounge, which returned to North Texas with its Uptown location earlier this year, will open its second location Monday, July 20 at Dallas’ iconic Statler Hotel in downtown Dallas.

“Primo’s opening has been such a success in Uptown and we’re excited to bring that energy and excitement to downtown Dallas,” notes Robert Hall, CEO of Refined Hospitality Concepts. “Extending the Primo’s brand to this space at the Statler allows us to meet the growing need for private dining spaces with the food and cocktails for which Primo’s is known and loved.” Continue reading

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Samuels Out At Nosh, Carbery In

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Nosh Bistro Executive Chef Avner Samuel plans to retire effective today in order to spend more time with his family. Nosh will continue to operate as scheduled under the Refined Hospitality Concepts umbrella with culinary leadership spearheaded by Chef Ryan Carbery, who worked for several years under Chef Avner, in the past. Continue reading

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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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