by Steven Doyle
As the Easter holiday approaches we are reminded about renewal of the planet, fresh Spring daisies and bluebonnets, little baby chicks and bouncy bunny rabbits. It is also a refreshing time for new restaurant menus as they roll out seasonal dishes to reflect the new found bounty. We are now seeing ramps, morels and even fiddlehead ferns gracing our plates. This is a fantastic time of year.
We would love to make a list of our favorite deviled eggs, which are everywhere now and a definite taste we want at Easter. You will see a new version daily at Parigi on Oak Lawn. We also enjoy the deviled eggs at Nick and Sams where there are three versions on the same platter, but particularly enjoy the caviar topped eggs. We adore Sissy’s version as well. Continue reading
by Steven Doyle
Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.
To be included in a future edition of What’s Eating Your Phone, send those photos to me at firstname.lastname@example.org. A brief description and location would be super helpful. Here are this week’s selections: Continue reading
by Steven Doyle
If you have been out on the town in recent weeks you may have noticed an escalation of a particular spirit on the cocktail menus. Pisco is a colorless or amber toned grape brandy made in Peru since the 16th century by Spanish settlers. Since that time pisco has been distilled using traditional methods, and Pisco Porton is one of the finer examples of the product. The Pisco Porton master distiller, Johnny Schuler is in the DFW area all week. Schuler resides in Lima, Peru where he owns restaurants and has an entertaining television program that features Pisco Porton. Continue reading
by Lisa Garza
We have been asking local chefs how they spent a bit of their down time this summer, and chef Lisa Garza was gracious enough to share details of her wonderful belated honeymoon. Lisa is owner of Sissy’s Southern Kitchen in Dallas.
My husband, Travis, and I just got back from our honeymoon in Lanai, Hawaii. We waited a year to take our honeymoon due to the opening of Sissy’s
. Opening a restaurant is an intense and demanding process for everyone, including your loved ones. So, both of us really wanted time alone to rest and relax, and our main priority was to get away to an island that wasn’t thronged with tourists.
We went with Lanai
because of its seclusion and amazing beachfront accommodations. Every morning, we awoke to enjoy breakfast alfresco at the while watching the sunrise over the beach. Since Lanai is one of the smaller, less inhabited Islands, most of the restaurants we dined in were at The Four Seasons at Manele Bay
and The Four Seasons Lodge at Koele.
There’s also an adorable little town square with a few cafes, grocery store, and tiny boutiques. Continue reading
by Melissa Turner
Sissy’s Southern Kitchen is now open for luncheon service Monday through Friday, opening at 11am. Sissy’s is an authentic Southern restaurant by chef Lisa Garza, a former contestant on The Next Food Network Star and owner of Lisa Garza Taste Studio.
Expect menu staples such as Sissy’s signature fried chicken, Gulf shrimp and grits, and roasted redfish with sweet corn maque choux mixed in with a few newcomers. Entrée salads include pickled Gulf shrimp over spinach, lump crab cake with fine herb salad and shallot vinaigrette, and herb poached red snapper atop mixed greens with preserved lemon vinaigrette.