Tag Archives: Up on Knox

Best Chef Burgers in Dallas

636252201438108226289887905_Burger_Girl3.jpgby Steven Doyle

Dallas  has no shortage of the delicacy that is a burger.  What makes a perfect burger is the flavor of the beef, and freshness of the bun, and toppings. A burger should develop a nice sear to trap all the juices inside. Pressing a burger releases all of its flavor and makes the burger dry and ends up crumbling. The toppings are just as important as the cooking process. Using fresh lettuce, tomatoes, and onions help bring a crisp texture and flavor depth that makes your burger scream fresh.

To add more depth a spread or sauce needs to compliment the other toppings without making the burger too messy or all you have is a excessive use of napkins. Innovative burger toppings just makes the flavor depth more interesting you just need to keep them in check because there is such a thing as “too much of a good thing.” Continue reading

1 Comment

Filed under Crave, Steven Doyle

The 2021 Best Seafood Towers in Dallas

oyster_2

by Steven Doyle

The glorious  seafood tower is a dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. The serving platter is generally held above table level with a stand and sometimes can contain multiple, elaborate tiers. This is both for visual effect, and because the shellfish are often served in the shell, or on the half shell, which causes them to take up a large area while containing only a bite or two of meat.  

We found some very nice versions in Dallas. Although they are not particularly inexpensive, as would be expected when you start adding King Crab and elusive oysters, but typically you may order several levels to feed a varying amount of people you are dining with. However, one might make an entire meal of such platter along with a special bottle of wine.

Enjoy this bit of extravagance which is appropriate for any occasion. See our list, in no particular order. Prices listed, otherwise the tower is market-priced. Continue reading

Leave a comment

Filed under Steven Doyle

Georgie By Curtis Stone, Up On Knox, and Le Bilboquet Make Knox District a Valentine’s Day Date Destination

Courseau Concepts, which manages Knox dining destinations Georgie By Curtis StoneThe Butcher Shop,Up On Knox, and Le Bilboquet spread the love with special Valentine’s Day menus for customers to share with that special someone on Saturday, February 13th and Sunday, February 14th. The restaurant group will also feature festive Valentine’s Day décor creating a memorable Valentine’s dining experience any love bird will enjoy and to welcome in dining patrons.

These are all next level restaurants that will ensure a most romantic evening, with elevated cuisine and service, and all on Knox or close. Make those reservations now!

Continue reading

Leave a comment

Filed under Steven Doyle

Caviar is the Holidays Best Friend

by Steven Doyle

A few delicacies we associate with the holidays includes lobster, champagne and caviar. Perhaps it’s due to their decadence and hopes for prosperity in the new year. We certainly feel these are treats we should have all year long.

Caviar is not something we hear much about in the United States, but is more celebrated across European countries for most any occasion such as birthdays, weddings and any holiday. Continue reading

2 Comments

Filed under Cavair, Crave, New Years Eve, Steven Doyle

Happy Hour at Up On Knox

unnamed (27).jpg

American Brasserie and neighborhood staple, Up On Knox has some exciting news! Starting this week, the Knox District restaurant is launching happy hour, and reverse happy hour. Happy hour begins each Sunday through Friday at 3:30pm,with half-price specials on restaurant favorites, including: Continue reading

Leave a comment

Filed under Crave, Steven Doyle

A New Direction by Up on Knox’s New Chef

Chef Wesby Joey Stewart       photos by Joey Stewart

A month ago we reported that Up On Knox has a new chef, Texas native Chef Wes Whitsell. Wes spent the last fifteen years in fine establishments in New York and LA, but restaurateur Stephan Courseau lured him back to his home state where he instituted a new menu and vision for the bustling hot spot.

Last night we had the opportunity to dine there, and the new dishes are exciting and full of fresh ideas. The menu still offers plenty of seafood, along with salads, pork, and beef, but Chef Wes now sources a large percentage of it from Texas suppliers. Continue reading

Leave a comment

Filed under Crave, Joey Stewart