Snow's brisket As fast as restaurants come and go, and as quickly as our city dining landscapes change, the more I treasure those food entities that we know will be around until the end of time. When I need that kind of reassurance, I head to ...
I caught up with Neo/Olivella’s owner Charlie Green last week, just as his Neo Pizza Napoletana was opening for its first day of business. Green has added thick panini-style sandwiches and fresh pastas to the menu mix, including a classic ...
Judd Fruia, one of Dallas’ iconic restaurant personalities, is back where he belongs: in the restaurant business. “It’s in my blood,” said Fruia, who left the restaurant world a year ago for a corporate job until he was ...
“We’re gonna fight it out,” says Stephan Pyles of his upcoming role as cheesemaker Paula Lambert’s sous chef when the pair host a cooking school in southwest France beginning next week. “It’ll be the perfect ...
No surprise, but some of the first wild Copper River salmon to hit Dallas was served at the Mansion on Turtle Creek on May 17, which was the first week of the CR salmon commercial fishing season. Chef Bruno Davaillon slow roasted the King fillets, ...
Ocean Club Resort on the island of Providenciales in Turks and Caicos is one of my favorite getaways. First, it’s on the secluded end of a long, sparkling beach with the kind of soft, white sand that squishes between your toes when you walk on ...
Watermelon and red onion salad It looks like we are going to have some solid weather for Memorial Day, which will be perfect for the first real summer grilling holiday, getting out in the back yard or heading to the lake. As a chef, it usually falls ...