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Leslie Brenner Steps Out From Behind the Curtain and Reveals Her Face

There’s no more guesswork. Leslie Brenner has ditched her avatar and has put her face out for everyone to see. The reason? She hopes to broaden Dallas’ dining discussion. Her rabid defense of the importance of anonymity has disappeared and she will now be out on the town talking up the dining scene. Good for her. She looks less snooty than her former avatar.

[Editor's note: for a time, this post included Brenner's photo divorced from its context. I'd argue that's still fair use (commenting on a news story). I replaced that image with a screen shot of the DMN story to make that fair use even clearer, though.]

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Dallas Stars Jamie and Jordie Benn Cook Burgers at Hard Rock Café in Dallas

Last night, Jamie and Jordie Benn showed up at the Hard Rock Café in Dallas to do what brothers do: compete against each other. This time the battle did not take place on the ice, it took place at the bar where each assembled their own burger creation. Both burgers will be featured on the Hard Rock’s menu from November 1 to December 1. You, the burger connoisseur, have the privilege of tasting their respective concoctions and voting on social media for which one you feel is the best.

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Del Frisco’s to Move Its North Dallas Restaurant to New Uptown Tower

Del Frisco’s Double Eagle Steak House has signed on as the flagship restaurant for McKinney & Olive, a 20-story tower Crescent Real Estate Holdings is developing in Uptown. The restaurant will occupy 18,000 square feet at the building’s main entrance on McKinney Avenue, and will close its North Dallas venue on Spring Valley—where it has been for 20 years—when it moves to Uptown in 2016.

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Meddlesome Moth Announces New Executive Chef, Robbie Lewis

The Meddlesome Moth has a new executive chef and a new fall menu. Robbie Lewis will take over for Joe Synatschk’s place as executive chef at the Moth. David McMillan will continue to oversees the menus at Moth and the Bird Café in Fort Worth. Lewis’ resume such positions as executive chef and sous chef at various restaurants including The Mansion, The Green Room, Salum Restaurant, Texas Spice at the Omni Hotel, and The Grape. He and McMillan have created quite an exquisite gastropub menu which includes Pig & Fig (Texas field pea mash, fig barbecue, and blue cheese), a whole trotter with pistachio, ham, and collards; and South Carolina squab with celery root and rhubarb.

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Chef Sharon Hage Serves Songbird Supper at Trinity River Audubon Center

Last night, 210 people were seated at a long community table that serpentined through the grassland outside of the Trinity River Audubon Center. The occasion was the Songbird Supper fundraiser for the TRAC. They use the proceeds from the event to fund their extensive educational programs that introduce more than 20,000 students a year to the wonders of nature.

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Former Dallas Chefs Gather for a Reunion at Reunion

Last Monday, close to 20 chefs who at one point in their career starred in a high-profile kitchen in Dallas, gathered for a reunion. The event, organized by J.B. Blocker, was held at the The Dallas Downtown Hyatt where executive chef Hermann Hiemeyer and his culinary staff treated the guests to some spectacular food. Most of the chefs not only worked in Dallas, they cooked in fine hotels, resorts, and restaurants all over the planet. It was amazing to see the number of esteemed chefs who still call Dallas home.

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Chef Andrew Bell Resigns from Bolsa, Heads to Bistro 31

Chef Andrew Bell has had a varied career in the restaurant business. In 1999 he was a sushi chef at Citizen and the Mercury. He moved to Austin and worked as a sous chef at Uchi. Avner Samuel lured Bell to be his chef de cuisine at Aurora, a job he held for two years. (I still miss that place.) In 2008, Bell opened his own barbecue joint in downtown Dallas called Dr. Bell’s. In 2010, he reconnected with Samuel, this time in the kitchen of Nosh Euro Bistro. In 2012, he joined the team at Bolsa. Today he announced he is leaving Bolsa to head up the kitchen at Bistro 31.

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Owner of Palapas Seafood Bar to Open G-bar-O Farm & Ranch Market Grill

Tim Goza has been a busy man. Goza, a native of Dallas, spent 20 years in the technology business before he sold his company a couple of years ago. He bought some land in the Hill Country and tried retirement, but he got restless. “You can only play so much golf,” Goza says. He put down his clubs and opened Palapas Seafood Bar on Greenville just south of Ross Avenue. Today he announces plans for a new restaurant next door to Palapas.

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