All posts by: Mike Hiller

(L>R) Grace chef Blaine Staniford with Eyrie Vineyards' asst wine maker Mike Eldred and Grace owner Adam Jones

Hot Date: Grace Restaurant to host “Exotic Mushroom dinner” on January 16

Grace restaurant in Fort Worth is going all mushroomy this month, with an “exotic mushroom dinner” from chef Blaine Staniford and owner Adam Jones on Friday, January 16. Hon Shimeji, Trumpet Royale, Hen of the Woods and a handful of other mushrooms will grace plates at a six-course dinner, which includes wine pairings.  Vegetarian and vegan menues are Continue reading →

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ft33 dinner matt mccallister and ben sukle by robert stricklandc

FT33 Announces Stellar Guest Chef Line-Up for Monthly Dinners

Matt McCallister invites some major talent into his FT33 kitchen each month, hosting guest chef collaborative dinners on the third Monday of the month. The eight-course menus cost $105 (+$55 for wine pairings) and require reservations. First up this year: Chef Ed Lee of 610 Magnolia and Milkwood restaurants, who will cook with Matt at the January 19 dinner. Here’s the rest of the schedule: Monday, Continue reading →

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housemade pasta from pie 314

Pie 314 Everyday Eatery intros handmade pastas, brunch, new dinner menu

I love the guys who run Pie 3.14. Bartenders and staff make you feel welcome, and owners Sean Connor and Bill Stovall genuinely understand what hospitality is all about. Pie 3.14 delivers (literally, and, if you live in Pie’s Castle Hills neighborhood, deliveries are made via golf cart.) New to chef Brent Hammer’s the menu: weekend brunch (Oven-roasted waffle Continue reading →

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Robb Report 010115

Nick Badovinus and Dean Fearing beat Wolfgang Puck, Pierre Gagnaire, David Bouley to capture Robb Report “Culinary Masters” win

Congratulations to Nick Badovinus and Dean Fearing, who won Robb Report magazine’s third annual Culinary Masters competition.  After 55 judges tasted and scored five-course meals from five notable pairs of chefs, including one nominee who had already won a Michelin star, Dallas’ own Nick Badovinus and Dean Fearing took the prize. (Badovinus did all the cooking, while Fearing’s role was Continue reading →

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screen door menu

Coming Soon: Ida Claire, southern-inspired restaurant from Whiskey Cake, Velvet Taco, Ranch Las Colinas team

The folks behind Whiskey Cake, the Ranch in Las Colinas, Velvet Taco and Mexican Sugar will open Ida Claire, a Southern-inspired gastropub, in Addison this summer. “We’ll be doing Low Country cuisine with a New Orleans Creole influence,” says Fitzgerald Dodd, Ida Claire’s chef and a former New Orleans resident. “Fried green tomatoes, gumbo, chicken and biscuits, Continue reading →

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