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This Way In (All Posts)

Friday is National Grilled Cheese Day (who knew?) which means free grilled cheese sammies at Norma’s Cafe on Friday

This Friday, April 11, from 10 a.m. to 8 p.m., Norma’s Cafe celebrates National Grilled Cheese Day by giving all dine-in guests a free grilled cheese sandwich at any of its locations in Oak Cliff, North Dallas or Frisco. No purchase necessary. Last year, Norma’s says they gave away nearly 2,000 grilled cheese sandwiches.

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WORK Bar & Grill and its BBQ operation are closing Saturday, Doug Pickering’s BBQ operation to relocate

WORK Bar & Grill and its BBQ operation are closing Saturday, Doug Pickering’s BBQ operation to relocate

Saturday, April 12, marks the end of business for WORK Bar & Grill, which means fans of Doug Pickering’s excellent smoked brisket, ribs and burnt ends won’t be able to drop into the Deep Ellum joint for a fix of some of Dallas’ best barbecue. Pickering says WORK will reemerge with a tweaked concept, while Continue reading →

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Twisted Root’s new Elvis Shake: Chocolate queen Katherine Clapner’s Dude, Sweet Chocolate and Twisted Root’s vanilla ice cream, peanut butter, bacon and banana

Twisted Root’s new Elvis Shake: Chocolate queen Katherine Clapner’s Dude, Sweet Chocolate and Twisted Root’s vanilla ice cream, peanut butter, bacon and banana

Twisted Root is teaming up owner Jason Boso and chocolatier Katherine Clapner to collaborate on an Elvis Presley milk shake. It’ll marry Twisted Root’s homemade vanilla custard and a couple of spoonfuls of peanut butter-bacon with Klapner’s Dude, Sweet Chocolate Tub of Love spread, a combination of peanut butter, dark chocolate and banana. “When Jason Continue reading →

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Wall Street Journal features FT33 pastry chef Maggie Huff’s coolest dessert: Passion Fruit Semifreddo

Click over to the Wall Street Journal’s April 4 edition. On line and in print, that’s where you’ll find a recipe for an ice creamy dessert whipped up by FT33′s pastry whiz,  Maggie Huff’. Her passion fruit semifreddo, writes the WSJ, “features passion fruit in a cool, creamy semifreddo, resting in a bath of rum Continue reading →

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The Awesomist

That cookbook we told you chefs Dean Fearing and Eric Dreyer were secretly writing? It’s out!

That cookbook we told you chefs Dean Fearing and Eric Dreyer were secretly writing? It’s out!

In June last year, we revealed a secret:  chefs Dean Fearing and Eric Dreyer, the two top toques at Fearing’s restaurant in the Dallas Ritz-Carlton, were working on a new cookbook slated for release in April or May this year. Well, they’re right on track. “Dean Fearing’s Texas Food Bible: Recipes and lore from the Lone Continue reading →

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Exclusive: Grasslands, a Modern American restaurant, will open in the former Charlie Palmer space in the Joule Hotel this fall

Exclusive: Grasslands, a Modern American restaurant, will open in the former Charlie Palmer space in the Joule Hotel this fall

Lots of new newsy restaurant news percolating through EscapeHatch this week. Remember that space next to CBD Provisions in the Joule Hotel that formerly housed Charlie Palmer’s steakhouse? Well, we uncovered its name and mission. To be called Grasslands, sources say the small chef-driven restaurant will echo CBD Provisions’ Modern American theme of farm-fresh, seasonal Continue reading →

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Mesa Veracruz owner Raul Reyes to open Ceviche, a casual seafood joint, in Bishop Arts District this summer

Mesa Veracruz owner Raul Reyes to open Ceviche, a casual seafood joint, in Bishop Arts District this summer

If you are a fan of Mesa Veracruz in Oak Cliff  (and really, who isn’t?), then you are going to love this: Raul Reyes, Mesa’s chef/ owner, will open Ceviche, a casual, seafood-centic restaurant in the Bishop Arts district late this summer. “It will be a very casual place to eat ceviche, shrimp cocktails, tostadas, peel-and-eat Continue reading →

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