How does Stephan Pyles find enough time in a day? Besides opening Stampede 66 just recently, Chef Pyles took time out of his day to do a calendar photo shoot for the Down Syndrome Guild of Dallas at his original restaurant with these two lucky kids.
Thank you, Chef Pyles.
To purchase a 2013 wall calendar, go here.
Tomorrow the British Beverage Co., located at 2800 Routh Street in the Quadrangle, is opening for dinner service. It opens officially to the public on November 5. And on November 12, lunch service starts. Excited? Not Yet? You probably should be.
Plan B – the same guys who brought you Bolsa and Oak – designed the dark, cozy interior. It looks exactly like a London pub. It’s dim, but doesn’t feel stuffy. Not at all. Communal tables line the front of the room, where there’s easy access to the full-service bar. Just imagine: 45 wines and champagnes, 50 beers on draught, and 100 different bottled beers. Pair that with a BBC burger (blue cheese, onion marmalade, ground beef, croissant bun) or some herb brioche crusted fish and chips made by executive chef Jason Hice, who was most recently at Nana before it turned into steakhouse.8 Comments »
There’s a Bombay Chopstix restaurant in Irving and Richardson, and then there’s Bombay Chopstix’s food truck, Bombay Street Food, that features highlights from the restaurant’s menu. When I first heard that a food truck serving Indo-Chinese fusion was hitting the streets, my ears perked. I scoured George’s handy dandy food truck schedule. I waited. Then I pounced.
Bombay Street Food is now its fourth week of operation. Last week, when I visited, I went up to the fire engine red truck and received maybe the best food truck service I’ve ever had. Of course, this could be due to the fact that no one else was around me. My first free eggroll came on a paper plate with Sriracha sauce. It was vegetarian, stringy from cabbage bits, and not crispy at all. Still enjoyable, though, because it was free. Seeing how I couldn’t decide what to order, one of the Bombay guys asked me, “What do you like? What do you usually get at Pei Wei or P.F. Chang’s?”
If I’d been smarter, I would’ve left as soon as I heard that last question.8 Comments »
On my second venture to Marfa, I again found myself in absolute marvel of its energy, beauty and endurance. It is a strange little place, seemingly asleep and unkempt, but all the while buzzing with big city attitude and enchantments. Clean air and quirky sophistication abounds in this little big city. It wrapped me in its velvety overcoat, made no doubt from a designer you’ve never heard of. Marfa doesn’t need you, and at many times makes you feel like the awkward accountant who typically keeps his mouth shut in the office but decided to be daring at the Halloween party, and because of his social ineptitude has worn something disturbingly inappropriate. Either way, I set out to taste and here is what I have to tell.6 Comments »
Calling all private chefs. Gal looking for a party chef:
I am looking for a private party chef to cook for 10 –12 people. The party is November 9 or 10 in my house. I’d like upscale American cuisine with appetizers and desert for $80 to 100 bucks a head including gratuity.
Sign up below.13 Comments »