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Making Dallas Even Better

A Look at Malai Kitchen’s July Tasting Menu

Chef Braden Wages and his wife (and business partner), Yasmin, of Malai Kitchen recently returned from an annual, multi-city research excursion throughout various harbors, villages, and local community markets in Thailand and Vietnam. The purpose of this recurring venture is to refine existing dishes and discover new flavor profiles.

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A Look at Chef Blankenship’s New Menu at CBD Provisions

I recently dropped in for a gratis sampling of the new summer menu at CBD Provisions, which is tucked inside of The Joule Hotel in Downtown Dallas. This was not my first visit back since examining Michael Sindoni’s vision back in October of 2014. However, it was my first occasion to enjoy the fare under the stewardship of the new executive chef, Richard Blankenship.

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An Evening with John Tesar and Aaron Franklin in Support of EAT (RED). DRINK (RED). SAVE LIVES.

Last night, “The Most Hated Chef in Dallas” raised thousands of dollars for the continuous battle against AIDS – and it was only the first of five nights dedicated to the cause. As the local steward of EAT (RED). DRINK (RED). SAVE LIVES., a national effort led by Mario Batali, John Tesar, celebrity chef incarnate, graciously exited stage right and allowed brisket Jedi, Aaron Franklin, to lead a carnivorous evening all in the name of philanthropy.

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An Evening of Grilling at Chef Kent Rathbun’s Home

I recently accepted the invitation to witness a full-scale Lynx operation and was in awe of what these residential products are capable of achieving. Granted, I was at the home of Kent Rathbun, who, as a Bobby Flay-defeating Iron Chef winner, Food Network star and repeat James Beard nominee, has more skill than most. That said, I witnessed an outdoor grilling setup that does the best job emulating that of a commercial kitchen, and it’s available to the public.

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A Look at Proof + Pantry’s Summer Menu

Proof + Pantry is a restaurant that accentuates the balance of American food and drink. Harmony is achieved by breaking down complicated culinary concepts into simpler techniques, and executing them perfectly to achieve dishes that are not only full of flavor, but also extremely easy on the eye. The menu, which is categorized as “Soil,” “By Sea,” “By Land,” “Bulk,” and “Sweets & Cheeses”, highlights the fact that Proof + Pantry places a premium on sourcing the best ingredients to create each dish.

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A Look at Dinner Lab with Chef Kyle McClelland and Michael Martensen

Dinner Lab is a unique “semi-pop up” concept that allows chefs to receive unabridged feedback from paying customers on a variety of dishes ranging from the experimental to reliable hallmarks. Notably, these experiences do not occur in any brick and mortar facility bearing any chef’s name. The Lab travels to unconventional venues and no one is revisited twice in any municipality.

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A Sneak Peek at Victor Tangos’ New Spring Menu

Last Friday, some friends and I were invited in for a gratis sampling of a series of menu items expertly paired with libations. Plates vary in size, but they’re all meant for sharing so, it’s my recommendation to attend with no less that a party of four in order to allow for an adequate tour across multiple sections of the menu.

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Chef’s Club Dinner in Soho with John Tesar

Mention the name, “John Tesar” to anyone that has their finger on the “culinary pulse” in Dallas, and you will receive a wide variety of opinions ranging from endearing to downright unsuitable for print. Last week, I was invited to spend time with “The Eagle” himself (a presumably self-proclaimed sobriquet) at Food & Wine Magazine’s Chef’s Club in Manhattan’s trendy Soho neighborhood. Our discussion touched on several topics, including the significance of returning to his hometown of New York City, his numerous James Beard nominations (and Dallas’ continued plight regarding the same), and what life has been like since the Tweet read round the world.

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Pappas Bros. Steakhouse and Favia Team Up For a Wine Dinner

The Pappas have accommodated the gastronomic needs of Texans since they opened The Brisket House in Houston in 1967. Since then, the brothers have realized “the American dream” ten times over with their business-casual establishments including, but not limited to, Pappadeaux’s Seafood Kitchen, Pappasito’s Cantina and Pappas Bar-B-Q.

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The Dallas 24 Hour Club’s ‘Under the Stars’ Dinner

The Dallas 24 Hour Club recently turned forty-five years young. For most, the locale goes unnoticed — a sleepy little property on the corner Ross and Grigsby. Just another neutral facade situated between downtown Dallas and lower Greenville. For others, The Dallas 24 Hour Club has played savior. A safe haven. A second chance at life.

In celebration, the non-profit hosted an “Under the Stars” dinner event last night to raise funds for their continued mission of providing a sense of home and support for individuals transitioning from a life of substance abuse to a more optimistic future.

Dinner included courses from local and national celebrity chefs including Tim Byres (Smoke; 2014 James Beard Award Winner), Stephen Pyles (Stephen Pyles, San Salvaje, Stampede 66), Matt McCallister (FT33; 2014 James Beard Award Semi-Finalist), Justin Box (Café Momentum), David Collier (Knife), Sean Fry (TK Culinary), Jason Martin (360), and Jason Skinner (3015 at Trinity Groves).

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CBD Provisions Salutes German Heritage with Weisswurst

German heritage remains strong in the state of Texas. And as a nod to said German ancestry, in addition to the subsequent blending of German and Texan cultures, Executive Chef Michael Sindoni of CBD Provisions fashioned the perfect jause consisting of a house-made pork Weisswurst, an authentic Bavarian mustard and traditional bite-sized pretzels. Such an effort would not be complete without bier, in this case a local Texan Saison.

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