Hallie Crawford was 19 when she took her first teaching job in Presidio, just as Pancho Villa’s raids were reaching into the Big Bend. Her father figured she was off on a wild goose chase. Her reply, “Then I’ll gather my geese,” became the title of the memoir she published in her nineties. According to the Handbook of Texas, she showed up for that first job with her teaching certificate in hand and her father’s gun strapped to her side.
Continue readingFiled under Steven Doyle
Dallas has no shortage of steakhouses, and Harwood Hospitality Group knows it. Maybe that’s why it took more than two years to open the newest one. Docent Steak finally opened its doors October 1 in the Harwood District, with two things no other steakhouse in town can match: a certified Kobe beef program and a dining room full of samurai art.
Continue readingFiled under Steven Doyle
Two years is a long time for a restaurant to sit half-announced. Docent Steak & Lounge first surfaced in Dallas back in the spring of 2024, promising samurai armor, a Kobe beef program, and a “museum-like” dinner unlike anything else in the Harwood District. Then it went quiet. The website stalled on a summer 2024 opening date that never happened, the socials went dark, and for a while it looked like the whole thing had quietly stalled out. It hadn’t. Docent is finally opening this fall, and Harwood Hospitality Group held onto every bit of ambition from that original announcement.
Continue readingFiled under Steven Doyle
The Harwood District and Harwood Hospitality Group have taken a different approach to painstakingly create their own beautifully developed beef program properly named, HWD – Harwood Premium Beef, using the whole animal for zero waste.
Offering Dallas diners and visitors alike something very special, ownership and the Harwood culinary team led by Vice President of Culinary, Chef Taylor Kearney, have been working alongside a local rancher for two years to develop an ultra-high-end product of Akaushi bloodline breed of cattle.
Continue readingFiled under Steven Doyle
Located in the historic St. Ann’s Parochial School building within the Harwood District, Saint Ann Restaurant & Bar is offering a refreshed seasonal lunch, dinner, weekend brunch and signature cocktail menu.
Harwood’s Corporate Chef Taylor Kearney says of the new menu “You will find modern classics that you know and love, utilizing seasonal and local ingredients. Whether you are dining for lunch, dinner or brunch there is something on the menu for everyone.”
Continue readingFiled under Steven Doyle
For Dallas diners looking to feel transported to France, Mercat Bistro, the Parisian-inspired bistro nestled in the Harwood District, is now offering weekend brunch every Saturday and Sunday from 10 a.m. to 3 p.m.
The authentically appointed restaurant also features new weekday breakfast and lunch menus all created by Mercat Bistro’s Executive Chef, Taylor Kearney, an award-winning chef who is well-versed in French cuisine.
Continue readingFiled under Steven Doyle
Mark your calendar for Sunday, November 20th (11:30am – 3pm) and consider skipping breakfast that morning, because Truck Yard is hosting its second annual Chili Cookoff. For three and a half glorious hours, interested parties can stroll about, sampling chili from five of Dallas’s best chefs, drinking beer (a ticket grants you chili samples and two Shiners) and enjoying the conviviality that comes with both. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
We interviewed the latest chef at The Greek last week with anticipation of running the story today, but we have more recent news that Taylor Kearney is leaving the restaurant and has been installed as executive chef at Nick and Sam’s Steakhouse located on Maple Avenue in Dallas. Kearney will be working under the corporate chef, Samir Dhurandhar.
The musical toques that have taken place recently might be due to the many new restaurants that have opened this month; a flurry that will continue on into November of 2012. The pool of qualified talent is in shorter supply as the demand rises. The Greek will be seeking a new chef to fill Kearney’s shoes. Continue reading
Filed under chefs, restaurant news, Restaurant Opening, Steven Doyle
