Fearing’s to host the 2013 Best Cellar’s Dinner

Posted by    |    April 30th, 2013 at 3:32 pm

wine

Good wine and good food are definitely two things every person should have in their lives. They are also two things available at this year’s Best Cellar’s Dinner benefitting the T.J Martell Foundation. Here at this intimate gathering of influential business and community leaders, you will get a chance to experience the best wine from the portfolios of Dallas’ top sommeliers, hand picked for this event. Along with a selection of world class wine, you will also enjoy a four-course gourmet dinner prepared by James Beard Award nominee and the “Father of Southwestern Cuisine,” Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas.

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Haystack Burgers & Barley’s Menu Looks Awesome – Opens May 7

Posted by    |    April 25th, 2013 at 4:52 pm

Remember Haystack Burgers & Barley, the ridiculous good sounding restaurant set to open in Richardson on May 7? They just released the menu, and the good sounding restaurant just got better. From a grilled Portabella mushroom sandwich to a chicken fried burger, this neighborhood burger joint with the quirky southern vibe might just get me to take a trip to Richardson.

haystack burgers and barley menu

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The Slow Bone

Posted by    |    April 24th, 2013 at 3:31 pm

 

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Jack Perkins, the creator of Maple and Motor, has done it again with The Slow Bone. I would rank this in the top 3 of best BBQ in Dallas (if not the best). Served in lunchroom cafeteria trays, the BBQ will make you smile like you are tasting BBQ for the first time.

Now I love BBQ. I have a group of friends that share my love and all went to college in the Hill County, home to the best BBQ in Texas. Now with that said, I love the city of Dallas, but it has been missing true BBQ until recent years with the additions of Smoke, Pecan Lodge, and Lochhart Smokehouse. Fort Worth has always beaten us in the BBQ department, but no longer! The Slow Bone provides the perfect balance of pit BBQ with enough variation to make it unique.

Now to the fun part. The Q.

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Chef Thomas Gray to Replace Brian Zenner as Oak’s Chef de Cuisine This Week

Posted by    |    April 23rd, 2013 at 2:28 pm

Thomas Gray - Oak

{photo by Joy Zhang}

Though our headline has a bit of a negative connotation, we’re guessing the replacement of Zenner is actually a positive thing, as he’ll most likely be focusing more of his time and talents at Oak owners Tiffanee and Richard Ellman’s Uptown restaurant, Belly & Trumpet.

As for Gray, the former Sous Chef at the AAA Five Diamond-rated The French Room will bring a broad skill set across a diverse array of global cuisine to the Design District favorite.

He explains, “I relish the opportunity to continue to create and execute elegant and inspired food at a restaurant that has quickly developed a reputation for challenging its guests with unique, robust combinations and consistent excellence.”

Oak lovers can look forward to Gray’s debut this week, and for those who have yet to check out Belly & Trumpet, head to our brunch story and allow these food pics to seduce you.

 

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Mother’s Day Brunch Roundup

Posted by    |    April 22nd, 2013 at 3:54 pm

After all our beloved mothers do for us, the least we can do is treat her to a decent eggs benedict. Do her one better and treat her to one of these fabulous brunch specials at some of our favorite spots in Dallas. This month has been flying by, so be as timely with your reservations as your mother would be with hers.

 mother's day dallas - village marquee

STARTERS

CHOICE OF

STRAWBERRIES AND CREAM

Bowl of fresh strawberries,

whipped cream

BEIGNETS

apricot filling, mascarpone cream

PIGS IN A BLANKET

pork sausage, maple mustard

KALE AND SPINACH SALAD

spanish chorizo, bleu cheese, green apples, barrel aged maple dressing

CAESAR SALAD

Classic Caesar dressing, garlic croutons

ARUGULA SALAD

Pecorino cheese, meyer lemon, texas olive oil

MAINS

CHOICE OF

MARQUEE BURGER

beeman ranch beef, caramelized cipollini onion, nueske’s bacon, smoked cheddar

GILLED CHEESE SANDWICH

brie cheese, fig port jam, green apple, arugula

CHICKEN SANDWICH

grilled chicken, avocado pico, citrus slaw, chipotle aioli

TRADITIONAL EGGS BENEDICT

canadian bacon, english muffins, poached eggs, hollandaise, breakfast potatoes

CRAB CAKES BENEDICT

jumbo lump crab cakes, english muffins, poached eggs, béarnaise, breakfast potatoes

CHILAQUILES

shredded chicken, tortilla strips, queso fresco, egg scramble, green chile sauce

BEEMAN RANCH STEAK AND EGGS

grilled new york steak, eggs, your way, breakfast potatoes

RICOTTA LEMON HOT CAKE STACK

blueberry honey butter, seasonal fruit, vanilla maple syrup

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Mot Hai Ba – Casual Vietnamese Restaurant Opening April 23

Posted by    |    April 17th, 2013 at 11:54 am

MOT HAI BA - Bar shot

First of all, let’s address the name.

Mot Hai Ba, prounced mo’oht high bah, means 1, 2, 3.

Why should you care? Mot Hai Ba is a new casual, high-energy Vietnamese restaurant by Jeana Johnson and Colleen O’Hare (Chef/Owners, Good 2 Go Taco and Chefs of Goodfriend Beer Garden and Burger House) featuring menu items inspired by meals eaten by the chefs/owners on their motorcycle tour through the city of Hanoi, Vietnam.

These are some pretty cool ladies.

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3 Reasons to Love: A Community Cooks

Posted by    |    April 12th, 2013 at 12:02 pm

a community cooks

“A Community Cooks” the open-air, grand tasting experience at We Over Me organic farm, gives attendees a taste of some of the best cuisine in Dallas, served up by the acclaimed culinary leaders themselves. Having seen photos from last year’s event, I should have known it was going to be as lovely as the pictures, but seeing it in person was more than we could have imagined.

a community cooks - parigi

Beautifully arranged white tables clothed tables, warm and pretty flower arrangements, wheelbarrows of wine and beer, and pop-up kitchens with chefs from some of our favorite restaurants surrounded the football-field-turned-organic-farm with a live DJ at the helm. It was a Pinterest worthy event for a cause that was close to many hearts.

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