Natera’s crispy Bay of Fundy salmon with cauliflower and almond-raisin sauce Andre Natera packed up his cajones and moved from his lofty chef perch at the Pyramid Restaurant in the Fairmont Dallas Hotel to the Marquee Texas Grill a few weeks ...
Yeah, you know hot wings, those spicy little drummetts of fried yardbird and skin and super-hot hot sauce. You pick them up by their sticky goodness, nibble the meat around their nobbins, dig deep into the elbows with your tongue, lick your lips ...
Tonight, March 4, and again March 11, are new Outback Federal Sequester Holiday for waiters and front-of-house employees. Instead of toothy youths serving tables tonight, managers and equity partners of area Outback Steakhouses are taking over the ...
Daniel Tarasevich has been named the new executive chef at The Second Floor Bistro at the Westin Galleria Dallas. Tarasevich replaces Joel Harloff, who left in January. “We welcome Daniel and his diverse cooking background to The Second ...
To celebrate Texas Independence Day tomorrow, we asked mixmaster Jason Kosmas to come up with an appropriately celebratory libation. Here’s what he (and we) will be drinking to honor March 2. Old Fashioned Border Crossing 2 ounces Tequila Cabeza ...
You won’t find a more Texas-focused menu than at EscapeHatch-favorite restaurant, the Ranch at Las Colinas. “Nearly every ingredient and every dish we serve at the Ranch is made with Texas products,” says Judd Fruia, the director ...
Like mom’s spaghetti, everything just tastes better when it’s homemade. At least that’s the hope of a new Dallas-based whiskey distiller, Texas Silver Star. The Hatch dropped by Stampede 66 Tuesday night to try the restaurant’s newest ...