Chefs and Stephan Pyles and Tim Byres of Stephan Pyles Flora Street Café at HALL Arts announce the opening of their “restaurant within a restaurant” Fauna. The private tasting is officially opened to the public on Saturday, June 8. Fauna is led by Chef Diego Fernandez, formerly of Chicago’s Alinea. Continue reading
Filed under Crave, Steven Doyle
by Alex Gonzalez
Located at Lowest Greenville, Alamo Club is an upscale southern style bar and restaurant with hearty plates, lavish cocktails, all at a reasonable price. On weekends, they serve brunch from a menu containing a selection of southern favorites, along with signature dishes.
Refreshing cocktails include the Champagne Sangria. Garnished with a grapefruit, the Champagne Sangria is a sparkling, fruity cocktail, cool to the sip and full of sweet citrus flavor. For those wanting to go a more traditional brunch route, the Blood Orange Mimosa Carafe offers a tangy twist on the classic mimosa. Plus, the entire carafe is only $10.00, a deal hard-pressed to beat, at $10 is what one would pay for a single mimosa at any other upscale bar. Continue reading
Filed under Alex Gonzalez, Crave
by Alex Gonzalez
While Del Frisco’s Double Eagle Steakhouse is one of America’s most luxurious restaurants to have dinner, they also have a great lunch menu filled with delicious light bites. On both weekdays and weekdays, guests of Del Frisco’s can choose from a selection of entrees less heavy than steaks, but equally as hearty and filling.
During lunch, Del Frisco’s offers the same cocktails as they do at dinner, however, the addition of the Mai Tai makes for a sweet, coconut-flavored Hawaiian spirit. Additionally, the Honey Bourbon cocktail is airy and lemon-y, with the aftertaste of a gummy candy. Continue reading
Filed under Alex Gonzalez, Crave
by Steven Doyle
A serious player in the Dallas BBQ business recently popped up with Doug Pickering at the helm. You may recall Pickering from Work in Deep Ellum where he plied his trade well serving up turkey, sausages briskets and ribs, all the BBQ staples, but he has upped his game tremendously at Ferris Wheelers Backyard & BBQ where beer, BBQ and a 50 foot Ferris Wheel are the main attractions. Continue reading
Filed under Crave, Steven Doyle
by Alex Gonzalez
For its U.S. debut, San Martin Artisan Bakery & Restaurant has opened up shop in uptown Dallas. Located in an old gallery, San Martin’s Dallas outpost boasts over 7,800 square feet and a menu of authentic Guatemalan sandwiches, soups and pastries.
Everything on San Martin’s menu is made from scratch, with dressings, sauces and soups all made in-house. Apart from their full-service restaurant, San Martin also has retail bakery, where guests can purchase pastries, bread, coffee and tea to carry out. Continue reading
Filed under Alex Gonzalez, Crave
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
Filed under Crave, Joey Stewart
burnt end shepherds pie
18th & Vine BBQ’s Chef/Partner Scott Gottlich of Fruition Hospitality, has added new items for a Spring menu refresh that are unexpected takes on classics.
Located at 4100 Maple Avenue, Gottlich with wife Gina, delivers a unique menu of traditional Kansas City barbeque, smoke inspired dishes and creative cocktails in a comfortable yet casually sophisticated environment for either lunch or dinner. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
We wanted to bring some unusual noodles to your attention this week and had a difficult time narrowing down some of our most favorites. We may actually do this several times in coming months because there are so many we wish to share with our readers.
This is populated with mostly Asian dishes from hot spots around Dallas that we wanted you to be aware of. We think you will agree they are all worthy of checking out sometime soon. Continue reading
Filed under Crave, Steven Doyle
