Tag Archives: Steak

Knife’s John Tesar Brings Romance To Your Home (Recipe)

Steak-au-poivreby John Tesar

A pan sauce can’t be made completely ahead of time; it requires the cooking of the meat itself to provide the integral flavoring. It’s a classic fundamental technique, though, that should be in every home cook’s arsenal. At Knife, we make the pan sauce from France (poivre is French for “pepper”)—but you can use the technique with shallots, garlic, mustard, cognac, or whatever you want. Continue reading

1 Comment

Filed under Steven Doyle

Ten Meaty Ideas In Dallas

dadby Steven Doyle

Dallas is steep up in plenty of steakhouses and barbecue joints and that what might endear most of us to this city. Even our vegan friends make pretend kabobs and chicken fried steaks because that is a thing.

Today we offer many meaty ideas for your beef bucket list. Playgrounds for adults to chew cow and even a pig or two.  If you have a favorite meat haven feel free to chime in below in the comment section. We only wish we had a free grill to add to this meat pile.  Continue reading

Leave a comment

Filed under Crave, Steven Doyle

Holidays Means The Capital Grille (Contest!)

cap1by Steven Doyle

It doesn’t seem like Christmas without a visit to The Capital Grille. They are decked out for the holidays with their own brand of extra fantastic service, over-the-top plates of beef served just about any way you could imagine, and the requisite seafood displayed in a way that will make you gasp with delight and fulfilled expectations.

Our recent visit was as expected. In the bar were several parties unwrapping and laughing, in the atrium families waiting for tables and throughout the dining room  happy guests were in full-on celebration mode. It is Christmas, indeed. Continue reading

80 Comments

Filed under Crave, Steven Doyle

Perry’s Opening in Grapevine

perrys

Diners in Grapevine, Southlake and surrounding areas will soon have a a fantastic steakhouse experience at their doorstep.

Perry’s Steakhouse & Grille is opening its third location in North Texas this December at 2400 West State Highway 114 in Grapevine. The 10,000-square-foot restaurant will accommodate roughly 400 patrons in the spacious new venue. Continue reading

1 Comment

Filed under Crave, Steven Doyle

Corral Corrientes 348

grill cookingby Steven Doyle

In a city where meat is king and steakhouses are landing faster than the Bugatti Veyron, it is refreshing to find something a bit out of the ordinary. Meet Corrientes 348, the new Argentinian steakhouse located in the former Stephan Pyles vast location on Ross Avenue.

Argentinians have a fondness for meat, or rather an “asado” or “parrillada.” Meats are cooked on a parilla (grill) while attendees enjoy socializing and drinking wine, typically a Malbec. Parrilla culture is largely about patience and enjoying the company they keep. Staying true to their roots, the restaurant will have a dramatic open flame parilla (custom-made in South America) anchoring the main dining room with 20 seats surrounding it.  Continue reading

1 Comment

Filed under Crave, Steven Doyle

Elusive Tableside Service and Where to Find it in Dallas

caesarby Steven Doyle

There is simply nothing more elegant and festive as tableside service. We are talking the classic Caesar Salad tossed in full view of the guest, at their table and with great finesse. It is the definitive dinner and a show that has somewhat fallen from a great many menus across the country. Beyond adding a bit of flair, this and many other tableside presentations also demonstrates a commitment to freshness. What could be more fresh and flavorful than a dessert or salad  finished off right before the diners’ eyes? This said, there are still many restaurants across the country creating delicious dishes tableside, and certainly to rave reviews. Continue reading

Leave a comment

Filed under Steven Doyle

Eat Me: Bone-In Ribeye at Bob’s Steak and Chop House

bobsby Steven Doyle

Years before Bob’s Steak and Chop House went location happy, back when Bob Sambol actually owned the steakhouse, we asked Bob what was up with the carrot. There was no crazy revelation, it dated back to his childhood where his mother made a version of this glazed carrot. Bob also mentioned it made sense. Would you rather be a bone-in ribeye garnished with kale or some other green inedible, or a massive phallus-sized sweet carrot?   Continue reading

Leave a comment

Filed under Crave, Steven Doyle