by Steven Doyle
A true bowl of Texas red is near and dear to me, and I am always willing to order a bowl if found on any menu I stumble across. I am pleased to report that there are more chili offerings this year than last, and many have upped the ante in developing a perfect bowl. With temperatures dipping into freezing ranges in the coming month, what a perfect opportunity to go out and taste a bowl for yourself. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
The latest restaurant to open in Dallas is Barter located in the space previously held by Private Social. Look for the same ownership, except now they have taken on a partner in chef Tim Love. Love of course is the owner of the wildly successful Lonesome Dove in the Fort Worth Stockyards, as well as Queenie’s Steakhouse, The Woodshed and Love Shack. The menu that Love designed is an eclectic mix that only can be described as New American. That is the lovely term we use when we really cannot define a menu. I suppose there is a slight Asian bent to this menu, with many flavors from the East as in the starter dish, the soft shell crab taco that is adorned with a chili sauce but garnished with cotija in this fun sort of East Meets West mash up. It is a beautiful dish.
Other notable starts include the poutine that is kicked up with a wild turkey gravy and cheddar curds. Poutine is a dish that is popping up on menus everywhere and seems to be the hot new item. These are definitely addictive and the portion is enormous, so definitely count on sharing. Continue reading
Filed under First Look, Steven Doyle
by Steven Doyle
There was a special Facebook Q&A today on Food and Wine’s wall with chef Tim Love. The special session was in preparation of the Aspen Food and Wine Classic that will take place June 15 through 17, 2012. This will be the 30th annual Classic.
In the Q&A chef Love was asked many questions, most of which were standards you might ask of the chef, such as what type of wood is best for smoking (he said mesquite), and what grill is best to use (he recommended Hasty Bake). Continue reading
Filed under chefs, restaurant news
