Put November 11 on your calendar. Kinichi’s chef, Hung Nguyen, is pairing cold, unpasteurized nama sake with a cool-weather menu exploding with umami, that fifth essential taste that rounds out the flavors of mushrooms, meat, and nearly ...
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 ...
The Greg Norman course at Mayakoba Haven’t been to the Riviera Maya yet? Maybe this story in Sunday’s Dallas Morning News will convince you to bypass Cancun and head down the road a few miles to the some of the best golf in ...
At 8:30 on a recent sunny morning, the No.1 tee box on Pete Dye’s famous Teeth of the Dog course at Casa de Campo has all the trappings of a top-draw round except one: golfers. At breakfast and lunch in Lago, the main restaurant ...
What makes Irish whiskey different from other whiskeys? The obvious answer is the addition of the letter ‘E’”, but there is more to it than that. Ireland’s whiskeys are as varied as it’s landscape. Here are three styles: The first, ...
Meet Revana Family Vineyard owner Madaiah Revana and sample some of his wines at a casual event Friday, October 23 at 6pm at Grailey’s Wine Cellar. (Call to reserve a space) “There will be Salami, Proscuitto, Cheeses, and artisan ...
