by Steven Doyle
Do you want brown rice or kale? Sriracha aioli or ponzu sauce? Fancy an ice cream scoop full of chopped raw salmon, or are you feeling more like tofu today? These are the decisions you ponder while waiting in line at a poke (pronounced poke-eh) restaurant. And, yes, there’s a line, almost always, at all of them. Continue reading
Filed under Crave, Steven Doyle
by Joey Stewart photos by Joey Stewart
We visited Dallas Fish Market recently while producing a few reports about the Dallas seafood scene for the Lenten season. The ten-year-old DRG Concepts restaurant located in downtown has always been a spot that you could count on for high quality seafood and a great menu. I had my first bite of sturgeon there when it first opened and have returned numerous times, although not recently.
As we enjoyed our meal we noticed how beautifully crafted and designed each plate was. “Food as art” can be tricky, though. A pretty plate doesn’t always ensure the flavors won’t fall flat. Continue reading
Filed under Crave, Joey Stewart
For small local restaurants, reaching major milestones such as ten years in business is unusual. Fishmonger and owner of Sea Breeze Fish Market & Grill Rick Oruch feels especially gratified as his seafood restaurant celebrates ten years with two weeks of special offers and an in-house party on Monday, April 17. Continue reading
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by Steven Doyle photos by Joey Stewart
Often imitated, the originator of the Green Mussels can be found at his own restaurant, 20 Feet Seafood Joint. Marc Cassel created this dish decades ago when he was executive chef at the Green Room in Deep Ellum. Those mussels may still be found on the menu several incarnations of the restaurant later. While walking the steps to the rooftop bar you will even spot chef Cassel’s original chef coat. He left that sort of impression on the digs. Continue reading
Filed under Crave, Joey Stewart, Steven Doyle
photos by Joey Stewart
Crave DFW was graciously invited to Tracy Rathbun and Lynae Fearing’s newest venture, Lover’s Seafood and Market last night to take a peek inside and sample some of the menu. The space features a raw bar, twelve seat group table, dining room, full bar, and a fresh seafood counter for those that wish to cook at home. Continue reading
Filed under Crave, Joey Stewart
Today Tracy Rathbun and Lynae Fearing, the dynamic duo behind Shinsei, shared details of their new concept: Lovers Seafood and Market. The restaurant is currently underway and is slated to open this March in the old Rex’s location at Lovers and Inwood, replacing the neighborhood’s lost seafood spot with a new concept that’s sure to satisfy Rex’s regulars and new customers alike. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Richard Chamberlain is one of the most affable chefs around. If there was a disaster you would want to share an underground shelter with the man. Yu would be assured a calm, special dinner while you waited out whatever was afoot.
Today when everyone was buzzing about his Addison Steakhouse, Chamberlain’s Steak and Chop, thinking it had burned down the chef calmly turned to social media to set the facts straight. Continue reading
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by Steven Doyle
We meandered into Henderson Tap House last week for a happy hour pizza (half-priced bit of tastiness) and discovered that the pub was introducing their new raw bar. The raw bar includes plenty of cold seafood items such as oysters plenty of ways including raw (Blue Points and Gulf), Rockefellar broiled with spinach, bacon, cheese and a cream sauce. They also Bang Bang-style with peppers, onions ginger and ponzu. Continue reading
Filed under Crave, Steven Doyle
