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
by Steven Doyle photos by Joey Stewart
For those of you following the many activities of John Tesar you would have noticed that he is one busy chef and in great demand. When the chef is not busy rocking Knife, his kick ass steakhouse in Dallas, or doing one of the many charity events he is so popular for, or his second coming on the current season of Top Chef, Tesar is is still not satisfied.
We noted some time ago that Tesar is also adding another restaurant to his menu in the form of a burger stand in Plano next year. But for a real slice of the chef you should check out one of his pop-up ventures where he has been recreating his beautiful but shuttered seafood restaurant, Spoon. Continue reading
Filed under Crave, Joey Stewart, Steven Doyle
Lobster Rolls are a source of great local pride for many New Englanders. And when Sea Breeze Fish Market & Grill opened nearly ten years ago, it was their Maine-inspired New England Lobster Roll that helped put the location on the culinary map in North Texas. Continue reading
Filed under Crave, Steven Doyle
Great seafood is made even better with great wine, and the team at Sea Breeze Fish Market & Grill knows it. They’ve paired with Walt and Hall Vineyard’s Chad Newsomea to create two amazing evenings of wine and food at 7 p.m. on Tuesday, December 6 and Wednesday, December 7. Seating is very limited for this event, and reservations are required. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Always on the hunt for something overwhelmingly delicious, a stop to study the local seafood tower scene in Dallas is a fantastic assignment that ferreted some pretty marvelous results.
A Plateau de Fruits de Mer, or the tower we are in search of is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. The serving platter is generally held above table level with a stand and sometimes can contain multiple, elaborate tiers. This is both for visual effect, and because the shellfish are often served in the shell, or on the half shell, which causes them to take up a large area while containing only a bite or two of meat. Continue reading
On the heels of his veteran “Top Chef” cast announcement today, Chef John Tesar announces a new project that will see the celebrated chef revive some of his most popular Spoon seafood dishes for a limited number of diners at secret locations throughout Dallas. Seating will be limited to 16 guests per night, with location details revealed only one day before the event. Continue reading
Filed under Crave, Pop-Up Restaurant
by Steven Doyle
We do love our seafood equally as much as a good steak. This is why we were more than excited to learn what John Tesar (who we hear will be on the next Top Chef, again) has up his sleeves for Dallas.
It might be best just to let you hear his own words: Continue reading
Filed under Crave, John Tesar
by Steven Doyle photos by Joey Stewart
Caught in the waters of Bristol Bay and Norton Sound, the true red king crab is the most prized species of crab in the world, with strong demand from consumers in Japan, the US, and Europe. Alaska’s largest harvest of red king crab takes place in the waters of Bristol Bay. Roughly 100 boats participate in the fishery and harvest millions of pounds over a period of 2 to 3 months. Continue reading
