Doug Brown (Beyond the Box) is the concept chef behind this new Cedar Springs venture in the Illume development in Oak Lawn. Here’s the cut-and-paste of how their spokesman describes DISH: Serving modern comfort food, DISH’s menu features ...
Oona Settembre, Corporate R&D Chef for Bailey’s Prime Plus and Patrizio’s, is leaving the company, EscapeHatchDallas.com has learned and a Bailey’s spokesman confirmed. Settembre was unable to be reached for comment. No word yet on ...
Not Chris's Scallops, but they do look good. This is the peak time of year for scallops. As New England readies for its first big chill, lobsters are out, and big diver scallops—their shells as big as dinner plates—are in. Sweet, briny, ...
Up for some terrific cooking in Ft. Worth? The October issue of Modern Luxury Dallas has my review of Ellerbe Fine Foods that might have you heading west in no time. (The food really is that ...
Learn the art and theory behind pairing wines with foods at a special “Breaking The Code” wine tasting event at Pappas Bros. Steakhouse on October 9th. Crisp, zingy Sauvignon Blancs and rich, buttery Chardonnays often work better with ...
Love him or hate him, what John Mariani says about restaurants carries a lot of weight.That’s why his annual Best New Restaurants story in Esquire is eagerly anticipated each year. Thanks to our good friends at Esquire, here’s a sneak ...