Nostalgic is the proper word to describe Le Bilboquet, the French bouchon on Travis near Knox in Dallas. Here you will find only the classics from a beautiful endive salad, escargot to plenty of foie to keep the heart palpitating in the right direction. Le Bilboquet is somewhat displaced from an era gone but never forgotten.
The restaurant may be a throwback to a time in France where expats sipped espresso or a Chambery Cassis, dined on tournedos and slathers of foie terrine and toast. You may find all these at the Dallas le Bilboquet and so much more, all executed in a dreamy sequence that defies time. This is a good thing.
Leela’s Pizza & Wine’s new Uptown location at McKinney & Olive is now open for weekend brunch on Saturdays and Sundays from 11 am – 3 pm.
The concept focuses on a more minimal approach including their selection of wines on tap, simple boards, fresh salads and thin and crispy Roman style pizza.
The brunch menu features frittatas, breakfast pizzas, $2 mimosas, and cold pressed juices. Entrees include the Bacon & Cheddar Frittata – egg, bacon, white cheddar, tomato, arugula, avocado crema, served with mixed greens; Vegetable Frittata – egg whites, manchego, spinach, red pepper, mushrooms, romesco, served with mixed greens; Bacon & Sausage Breakfast Pizza – bechamel, bacon, sweet and spicy sausage, over easy egg, basil; Vegetable Breakfast Pizza – bechamel, spinach, mushrooms, red onions, marinated tomato, over easy egg; and an Acai Smoothie Bowl – acai, strawberry, banana, blackberry, gluten free oats, and honey.
Drinks include $2 Leela’s Mimosas and $5 Cold-Pressed Juice Mimosa with guests’ choice of cold-pressed juice and sparkling wine. Cold-Pressed juice options include the Boost Juice – orange, pineapple, pomegranate; Wrinkle Free – honeydew, green apple, kale, lime; Starting Line – beet, strawberry, orange; and Finish Line – watermelon, coconut, lime.
Brunch is now available Saturdays and Sundays from 11 am – 3 pm.
The Gibson is a savory cocktail that every gin lover will want to taste. The simple twist on the classic gin martini has been around for over a century, and the recipe is incredibly simple. You may even know it already.
The Adolphus announces Chef Rolf J. Weithofer as Executive Chef of culinary operations and Anna Warren as Director of Food and Beverage for the hotel. The duo brings a refreshed energy and expertise to the historic Dallas hotel.
What better gift can you give Dad this Father’s Day than some classic Texas barbecue from Hutchins BBQ? The award-winning smokehouse with locations in McKinney and Frisco has perfect gifts for all of the father figures in your life from its signature brisket seasoning to perfectly smoked meats and sides.
For those who are aspiring pitmasters themselves, Hutchins BBQ offers nationwide shipping of its flavorful brisket rub, a trio of its iconic barbecue sauces including Original, Tangy and Basting Glaze, as well as a selection of Hutchins BBQ merchandise. And for the dads that would rather sit down to a heaping pile of nationally-ranked barbecue, Hutchins offers gift cards available for purchase online and in-store.
Tupelo Honey Southern Kitchen & Bar – the Carolina-inspired restaurant serving “mouthwatering southern-comfort fare” is opening its second DFW location next Tuesday, June 13.
Born out of downtown Asheville, NC, Tupelo Honey is bringing its “gracious food, southern roots” motto to Las Colinas after establishing itself in the area 5 years ago at The Star in Frisco. The new Las Colinas restaurant boasts a large dog-friendly patio and an eclectic southern interior where vintage comfort meets clean modern lines.
by Steven Doyle
