Fiatto, the casual chef-driven American-Italian restaurant featuring a menu rooted in seasonality, is opening to the public on Friday, March 11.
Located at the corner of McKinney Avenue and Blackburn Street, 3700 McKinney Ave, Suite 126 in Dallas (former Eureka spot), Fiatto will be open for happy hour and dinner only, with brunch added in the coming weeks.
Continue readingFiled under Steven Doyle
Bisous Bisous Pátisserie in West Village in West Village is open today to celebrate National Macaron Day. Stop by Bisous Bisous until 7pm to receive a complimentary Banana Split macaron in honor of the special day. Continue reading
Filed under Crave
by Joey Stewart
When Baboush opened way back in August of 2011, it garnered good reviews and quickly became a popular spot. We hoped it would succeed, but in the ever-changing West Village arena, you never know. We’re glad to report that with over five years behind them, Baboush stays solid and is still a great choice for a romantic or tasty evening out. Continue reading
Filed under Crave, Joey Stewart
Bisous Bisous Patisserie opens today as West Village’s newest addition 3700M in January 2015 with design by Tiffany Nichols of NexSpaces and construction completed by Benge General Contracting. The 1,200 square foot space located at 3700 McKinney Avenue, Suite #150 will feature an open kitchen, retail shop and full Coyote Noble coffee bar.
Specializing in a large variety of unique French-style pastries including French macarons, tarts, éclairs, croissants, and cakes, the original creations are made from scratch daily using the finest ingredients. A rotating selection of delectable offerings features seasonally inspired flavors. Peppermint, gingerbread and eggnog macarons, Bûche de Noël , dark chocolate peppermint tarts and iced shortbread cookies are now available for the holiday season. Continue reading
Filed under Steven Doyle
by Andrew Chalk
So said Archimedes, apparently while in the bath, although it is not generally considered to be an anatomical reference. In the modern context, Eureka! is a new eatery, open only about a month, in the new Uptown development 3700M (so named because of its address on McKinney Avenue).
It occupies the highly visible slanted corner facing busy Blackburn and McKinney so we expected it to be discovered quickly. Shrewdly, our media event had been planned for what turned out to be the coldest night thus far in 2015, 28℉, which made concurrent temperatures in Stockholm (37℉) look OK and London, at 52℉, positively balmy. Plus, it was a Wednesday, so we figured we would have our pick of plum tables. Fat chance! The place was packed, and there was even a line. Twenty and thirty somethings had braved the cold to down the food that we were about to discover. Additional customers appeared every few minutes to pick up takeout orders (a bravery award to the bearded guy in the blue t-shirt). Continue reading
Filed under Andrew Chalk
Eureka! opens its doors in West Village in Dallas, Texas. The All-American restaurant offers guests a unique dining experience complete with 40 American craft beers on tap, 36 small-batch whiskeys, in a modern rustic atmosphere. A special off-menu selection features various hard-to-get and strictly allocated whiskeys like Pappy Van Winkle and offerings from the Buffalo Trace Antique Collection available to the most discerning whiskey drinkers. Eureka! West Village provides the Uptown area with a trendy casual place to dine, drink, and socialize while enjoying weekly events, like Steal The Glass, live music, and daily “Hoppy” Hour.
Menu highlights include the Golden Ale Mussels featuring jalapeño bacon stock, crispy pancetta, petit herbs and Golden Opportunity Golden Ale by Peticolas Brewing Company; Cowboy Burger with shoestring onion rings, bacon, cheddar, housemade beer barbeque sauce using Blood and Honey by Revolver Brewing; Watermelon Salad featuring quinoa, diced cucumber, tomato and zucchini, chopped walnuts, dried cranberry, red bell pepper julienne, carrots, drizzled with balsamic lemon dressing, garnished with feta cheese, and watermelon cubes; and Butterscotch Rum Pudding served with homemade whipping cream, caramel sauce, sprinkled with sea salt for a savory and sweet finish. Continue reading
Filed under Steven Doyle
