This past Saturday, Dallas’ own Graham Dodds of Hibiscus, was asked to sharpen his knives and formally lead his team through a five-course dinner in one of the most revered kitchens in the world.Full Story
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).Full Story
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.Full Story
Chef Dodds makes an impression with new creations and familiar classics alike.Full Story
Oak has undergone some changes recently. Here’s what Brian Zenner is doing to keep it ranked among the best.Full Story
Most sophisticated restaurants attempt to entice the palate by way of culinary precision and indelible artistry. Then there are those that demonstrate the full embodiment of a culture; a family, a multi-generational dedication to a craft who embrace external influences, but are primarily motivated by what is immediately available within one’s local community, further encouraged […]Full Story
American Food + Beverage, otherwise known as AF+B, in Fort Worth is getting rave reviews. We sent Wes Wells over to take a look. Chef Jeff Harris is creating some brilliant food.Full Story
Jet Tila, the LA-based celebrity chef that specializes in gourmet Thai cuisine, has redone the menu at Pakpao. Here’s a sneak peek of some of the new dishes.Full Story
Every so often, chef Brian Zenner of Belly & Trumpet creates a multi-course tasting menu. Last night, he thrilled a sold-out restaurant with his Sea to Table feast.Full Story
Hopdoddy Burger Bar, home of the ethical burger, has opened a second location in Dallas. Where? In Uptown.Full Story
Last Wednesday, I sat down for a one-on-one media dinner at with Maria Helm Sinskey, executive chef and co-owner of the famed Robert Sinskey Vineyards in Napa Valley. Named Food & Wine’s “Best New Chef 1996”, Maria is no secret in the culinary world. Her notable cookbooks, Family Meals and The Vineyard Kitchen, have been […]Full Story
Technically, The Standard Pour is located on the corner of McKinney & Allen but, if you live in Uptown Dallas, you might as well consider it Main & Main. Center of the Universe. With the closing of Sfuzzi Uptown, TSP has formally established dominance as the perennial powerhouse for all things haute-cocktails and gourmet fare.Full Story
Executive Chef Blaine Staniford showcased the new spring menu at Grace in the Fort Worth. Wes Wells ate dinner there last night and has the food porn to prove it.Full Story
One of the most recognizable, genuine and approachable celebrity chefs in all of Texas, Kent Rathbun, recently decided to revamp his legendary menu at Jasper’s into one that satisfies loyal patrons, but exemplifies maturation, much in the way the restaurant has since its debut over a decade ago.
While many items on the new menu pay homage to the familiar, each offering is one that will drive every classicist forward, into a place that carefully allows for experimentation while opening the mind and expanding the palate.Full Story
For months I’ve semi-religiously stalked Instagram photos posted by FT33’s executive chef Matt McCallister, confident that they represent the sincerest form of culinary artistry that I’ve witnessed in Dallas. The portfolio is filled with images depicting early morning forage expeditions for oyster mushrooms, gastronomic kitchen toys, butchered Berkshire hogs, and plated works of art. Now he’s won Food & Wine’s 2014 title as the Southwest Region’s best new chef, again.Full Story
As part of Savor Dallas, Republic National Distributing hosted a panel wittingly titled “Stirring Up Innovation” that focused on the craft spirit movement. Sly Cosmopoulous (yes, it’s on her birth certificate) led the effort as we ventured through a number of unique cocktails, both old and new. My personal favorite was the Dear John, a blend of Garrision Brothers Bourbon, lemon juice, simply syrup, cardamom and elderflower tonic. Second place was the Eclipse Punch, consisting of the five required components of spirit (in this case, chamomile infused Mt. Gay rum), citrus, water, herb and sugar.Full Story
Savor Dallas celebrated its tenth birthday this past weekend, and did so in elegant fashion. As the brainchild of Jim White and and Vicki Briley-White, the gathering continues to be one of the most respected and cherished events for oenophiles, chefs, and food-enthusiasts alike.Full Story
The Emerald Isle isn’t historically known for its culinary prowess, but rather a land blessed with bounties of cabbage, potatoes, carrots and corned beef, all of which are traditionally prepared with minimal transformation. Before we move on, let’s address a couple of things for those that don’t know me personally: Yours truly is a proud ginger who happens to appreciate cabbage, potatoes, carrots and corned beef, and does not relish, nor require, unnecessary fiddling with quality ingredients! Okay. Now that we’re friends (and that you trust my judgment), I feel that I can assuredly state that I sincerely enjoyed the authentic Irish pairings offered at Cook Halls’ pre-Paddy’s Day beer dinner last Friday.Full Story
Let’s start with the haute, traditional cocktails, 16 of which derive from a tap. For you stalwart margarita enthusiasts, they’ve got you covered. That’s not to say, however, that you will not suffer severe “order envy” when neighbors sample delicious, colorful concoctions crafted by beverage guru, Ivan Rimach. On the husky end of the spectrum is El Arrogante, which will satisfy any cigar-lounging scotch lover. El Arrogante’s base is Sombra Mescal—the agave-derived older brother of tequila—which exhibits a smoky profile from the agave having roasted in an earthen pit prior to fermentation. Rimach cuts the mescal’s intensity with pineapple juice, and adds layers of complexity by way of cilantro, lime juice, and serrano-infused tequila.Full Story
Hailing from Reims, France since 1772, Veuve Clicquot is a name that Dallas has recognized and respected for generations. Featured at weddings, college graduations and debutante balls, Veuve is a brand that is aristocratic, yet approachable. Veuve’s Champagnes are there in times of celebration, but also readily available when your Monday goes bust. A sparkling for all seasons, they serve as a true companion reminding one that summer isn’t so unbearably hot, and also that winter isn’t insufferably long.Full Story