–As told to Mike Hiller Andre Natera is a chef’s chef. He brought panache and prestige back to the Pyramid restaurant at the Fairmont before leaving a few weeks ago to “pursue other opportunities,” as they say. So ...
abacus dallas wild mushroom salad with grilled radicchio, watercress, quail egg Kent Rathbun has nothing left to prove. The chef and owner of Abacus, Jasper’s and Blue Plate Kitchen demonstrated that last week, when he asked me to stop in to ...
What goes great with cocktails and hors d’oeuvres from Wolfgang Puck? How about a dinosaur egg. The Hatch got the chance to preview Wolfgang Puck Catering’s new “Real.Delicious” catering service as well as special event options ...
sharon hage is still very much alive and cooking and living in dallas “I’m not planning to open a restaurant,” Sharon Hage, Dallas’ forever-favorite locavore chef told me on her final day overseeing menu development at ...
tasting Numanthia with Christian Tavelli, Ed Kukol and Numanthia winemaker Manuel Louzada at the Mansion on Turtle Creek Big Eye tuna is Louzada’s favorite paring with Numanthia Termes wine Numanthia winemaker Manuel Louzada Not all that long ...
This one is a Christmas no-brainer. Leave a comment saying something Santa-ish — Ho, Ho, Ho or Merry Christmas, or even “Hey, how come there’s no beer in the fridge,” and we’ll slip two random lucky winners a $50 gift ...
Walk into Meso Maya, the former outpost of Luna’s Tortilla Factory on the edge of downtown Dallas, and you might swear you’ve stumbled into a TexMex throwback from the 1970s, a loud, dark, space with low ceilings, chips-and-salsa on the ...