It’s been a long road, but Chef Kent Rathbun is officially back in action. After more than three years of red tape following his departure from Abacus, Jasper’s and Hickory, Rathbun is now free of any restrictions.
Diners can find Rathbun working in the kitchen at Imoto, the sushi and pan-Asian restaurant he opened in Victory Park in 2018. To keep things fresh, Rathbun and Imoto executive sushi chef Jimmy Duke recently traveled to Tokyo, Osaka and Kyoto to learn new flavors and techniques. With the help of chef de cuisine Steve McHugh, they have updated the Imoto menu to include Japanese curry, new sushi items, a smoked udon noodle bowl and a sashimi salad inspired by items they ate at Tokyo’s fish market. Continue reading
This week, Dallas’ favorite neighborhood sushi restaurant, Oishii has opened a second location. “Oishii Boulevard” is situated at 5627 SMU Boulevard and is helmed by Chef Nguyen’s talented nephew, Chef Partner Tri Tran. Tri has honed his craft at Oishii, Uchi, and Nobu restaurants. Restaurant operations are led by General Manager Brian Huynh, an Advanced Sommelier with the Court of Master Sommeliers, who has worked at the Mansion on Turtle Creek and Gemma. Continue reading
by Steven Doyle
Trying to decide where to go and what is suede for the New Year? There are a few bashes you may not wish to miss! Kai in Plano has a very special evening planned and there is not a fee for entry. Deal. Continue reading
by Joey Stewart
While not to the extent of the poke craze, handroll bars are becoming quite the thing on the Dallas culinary world. Riding the wave of Namo and Nori Handroll Bar comes a third introduction, Sushi De Handroll, which recently opened at The Hill at Walnut Hill and 75. The restaurant is tucked away from the street, slightly hidden in the beautiful interior courtyard on the backside of Nazca and Snooze.
The space is brightly lit, especially before sunset when the sunlight can penetrate the large windows that face the courtyard. The eight-seat bar and six tables are built into and around the handroll bar, allowing the chef to deliver them immediately as they are finished to diners surrounding the bar. Continue reading
by Steven Doyle photos by Joey Stewart
It’s no secret that we are fans of Dallas Fish Market and chef Richard Triptow. He is a master in the kitchen and his dishes are pure art. His culinary experience had him working under three chefs at The Mansion: Dean Fearing, John Tesar, and Bruno Davaillon.
“The kitchen under Fearing was a very competitive environment, and most of what I learned about seafood came from Tesar. He took me under his wing and really taught me the styles and techniques that I still use today. Bruno definitely passed along his French influence to me,” Triptow told us. Continue reading