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
by 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
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
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
by 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
Up On Knox, has added a fresh new face. Dallas-based restaurateur Stephan Courseau has welcomed Chef Wes Whitsell to enhance the importance of sustainability in the kitchen.
With over fifteen years of restaurant experience, Whitsell, a North Texas native began his cooking career in Los Angeles at Osteria La Buca, Blair’s and Gjelina prior to heading the kitchen at Soho House New York. He collaborated on his first concept opening Manuela before making the decision to return home to Dallas where he was then introduced to Courseau. And, that was that. Continue reading