Mesa’s Owner is Building a Seafood Restaurant in the Bishop Arts District

Mesa’s owner Raul Reyes is making waves in Oak Cliff again.

This time, he’s bringing his flair for seafood to the Bishop Arts District with a new restaurant located at the intersection of Davis Street and Woodlawn Avenue, which used to be an auto shop called El Carrizal until a few months ago. He’s going to call his new place, at 451 West Davis Street, Ceviche: Shark on Davis.

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Nick Badovinus Announces New Restaurant Concept: Town Hearth in the Dallas Design District

Here he comes again. Nick Badovinus will open Town Hearth, a 6,000-square-foot restaurant in the Dallas Design District dedicated to “open-hearth cooking with a heavy seafood influence and steaks with a generous spirit of cut and flavor and a commitment to community with a simple, straightforward approach to eating.” Got that? There’s more.

Town Heart is the largest project in Badovinus’ burgeoning portfolio. Currently his company, Flavor Hook, operates two locations

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Fried and True: Pier 247 Brings Seafood to Bishop Arts District

When the oil is hot at Pier 247 Seafood Grill & Bar, you want to be around.

The secret to this old gas station building at Davis and Madison—which opens for its first dinner tonight—is Pier 247′s two chefs, John Fleming and Ty Frazier, and a deep fryer. They love Cajun food, and they love to feed people.

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Dallas’ First Lionfish Dinner

Lionfish, an exotic native of the Pacific Rim boasting bright scales and long protruding spines, became a popular trophy pet during the 1980’s in the aquariums of the Western affluent. Sadly, to the horror of their new owners, it became readily apparent that lionfish are inhospitable neighbors with voracious appetites. After ravishing any and all cohabitants, many were re-introduced to a “natural habitat” (read: Atlantic Ocean or Gulf of Mexico).  This quick fix did not come without consequences as the absence of their natural predators in the South Pacific led to unchecked growth, which currently threatens the existence of many native Atlantic species. Solution? Eat them. Fortunately, the present concern happens to be a very, very tasty one.

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Caprock Services Signs Binding Letter Of Intent To Sell Spoon Bar & Kitchen in Dallas

CapRock Services, a Dallas-based financial services company which provides working capital and business solutions to hospitality clients across the United States, has signed a binding Letter of Intent to sell Spoon Bar and Kitchen in Dallas, Texas, to Chanticleer Holdings, Inc.

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Eat This Now: Village Kitchen’s Lobster Thermidor with Mac and Cheese

As seen in the November 2013 issue. Mac and cheese | Elbow pasta is baked with Gruyere, smoked cheddar, and a Parmesan cream sauce. It’s topped with breadcrumbs and more Parmesan and browned. Lobster | Maine lobster is boiled for three minutes. The meat is removed from the shell and mixed with creme fraiche, roasted […]

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Dallas Restaurants: What Do We Need? Ctd.

Last night, our food truck reporter, and all-around good guy, George Lewis sent me a link to a story I posted in October 2009. I posed the question:  The inside-the-loop-outside-the-loop foodie argument drives me nuts. There is great food all over this area if you are willing to drive. But if you had one restaurant wish, what […]

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People We Love: Chef David Anthony Temple

You’ve heard of Chef DAT. He’s the mysterious fella who sends out equally mysterious emails every Tuesday about underground dinners in weird, secretive places. Sometimes they rhyme, sometimes they make absolutely no sense at all. But more often than not, they’re entertaining, and people always have a ball-of-a-good-time at his dinners. This good ‘ole Southern […]

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