Tag Archives: Where to Dine in Dallas

Flaming Desserts All The Rage In Dallas

datby Steven Doyle

No one enjoys table-side service as much as yours truly. In a discussion about this subject last evening it made me think of not just service, but table-side desserts in the Dallas area. We know where to find saganaki and a big wheel of cheese set on fire much to out amazement, but where are the sweets? Continue reading

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Alamo Club Has a Luxurious and Reasonably Priced Brunch

52932061_773610563001082_658656577988853760_oby 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

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Del Frisco Adds Fresh Ideas to Lunch Menu

16-Del-Friscos-Uptown-Dallas3434_LowRes-1-1024x706by 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

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Eat Me: Bone-In Ribeye at Bob’s Steak and Chop House

bobsby Steven Doyle

Years before Bob’s Steak and Chop House went location happy, we asked Bob what was up with the carrot. There was no crazy revelation, it dated back to his childhood where his mother made a version of this glazed carrot. Bob also mentioned it made sense, would you rather be a bone-in ribeye garnished with kale or some other green inedible, or a massive phallus-sized sweet carrot?   Continue reading

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Ferris Wheelers Is A Fantastic Meat Ride

DSC02382by 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

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San Martin Offers Delicious Guatemalan Pastries And Much More

o (9).jpgby 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

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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

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