by Steven Doyle
There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta and salads. Eggs are not just for breakfast. Today we explore a handful of primo examples of how the egg has enhanced many dishes in the Dallas area. 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 Jason Kosmas
Most people might be surprised to know that my first stint in town was actually at The Porch on Henderson. Coming from New York City, I couldn’t have found a better transition to Big D. Most people might also be surprised to know that The Porch’s cocktail program was set up by bartenders from Milk & Honey.
Now, many of the cocktails have changed as some of the bartenders but philosophy has always been consistent at the bar: well made-easy to understand cocktails, craft beers and an approachable yet adventuresome wine list. All this served by friendly engaging bartenders. Continue reading