Since Graham Dodds took over the kitchen at Hibiscus a few months ago, he’s managed to transform a once ambitious restaurant into a newly ambitious restaurant. In a dining room ...
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 ...
heirloom carrot salad--those are carrot "cigars" filled with Paula's goat's cheese foie gras dumpings, a play on pho house made agnolotti filled with butter and parmesan Sommelier Hunter Hammett is sooo good at selecting just the ...
texas lump crab dip seafood gumbo with venison sausage smoked brisket stacks grilled apple and deep ellum bleu flatbread shrimp and spiced pear salad texas redfish smoked beef ribs love those beef ribs smoked sausage and goat cheese pasta julie ...
salted peanut ice cream cake with peanut butter fried pies lamb with eggplant curry pork chop I’m not sure who’s the more brilliant chef: Dean Fearing (for hiring Eric Dreyer to serve as his chef de cuisine) or Eric Dreyer (for turning ...