A Q & A with Executive Chef Tysun Thomas of Steel
May21

A Q & A with Executive Chef Tysun Thomas of Steel

Executive Chef Tysun Thomas and the crew. Crispy calamari Thinly sliced seared Beef Tataki. Executive Chef Tysun Thomas Mango Crab Spring Rolls The Miso Poke Tuna is made with fresh Ahi tuna, marinated in traditional poke sauce, sushi rice, wasabi, heirloom cherry tomatoes, mango hearts on fire, micro greens, mixed peppers and togarashi all served in a cold bowl. This dish pairs well with Black & Gold Sake. Sea Bass is marinated...

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Sharing is Caring at The Brixton
May07

Sharing is Caring at The Brixton

Slated to open this month, The Brixton joins, Ringos Pub, Addison Ice House, Mucky Duck, Scruffy Duffies, Saintsburry Tavern and Brian’s Red Bus. With each concept owners Jerry Elliot and Brian Harder have worked to make the experience a little different at each concept. Part of that difference comes from the recent addition of Patrick Stark AKA The Mohawked Chef.  With his colorfully tall mohawk, Stark is a man who likes to make...

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Our Top 5 Picks from Iron Fork Were Top Notch
Apr28

Our Top 5 Picks from Iron Fork Were Top Notch

  Despite the bizarre early-morning hail and the nip in the air, the Dallas Observer’s Iron Fork competition still had a solid showing of folks eager to sample signature dishes and drinks from establishments all over the Metroplex. This is a well-organized and worthwhile event, for anyone looking to tantalize their tastebuds without trampling their wallet.  With over 40 restaurants bringing their A-game and many “adult” beverages...

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T Blancos is a Taste of the Unexpected
Apr11

T Blancos is a Taste of the Unexpected

Crispy, perfect tortilla chips. Not overly salty or greasy, which is nice. The salsa is a big deal here. You can't really choose. Gorgeously green El Jefe and the light Summer Fling. Crab Cakes have a fantastic little kick, and they are served with a poblano apple slaw and creamy jalapeno sauce. The slaw. The slaw. The slaw. Tasty white sangria. Inside the new T Blancos. The space was previously Addison's once popular restaurant and...

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Dallas Arboretum’s Food and Wine Festival was an Escapade of Taste and Beauty
Mar28

Dallas Arboretum’s Food and Wine Festival was an Escapade of Taste and Beauty

This Apple Cider Cured Smoked Salmon on Crostini by Chef Daniel Pittman was quite scrumptious. Gorgeous crispy rye toast with eggplant marmalade, charcuterie, and pretty pansy flowers. Created by Chef Andrea Shackelford of Harvest Seasonal Kitchen. Red Wattle Meatballs with Spring Onion Salsa Verde by Chef Matt McCallister. Cedar Social passed out an interesting quesadilla sample. A piece of the view. Another taste of South America....

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A Conversation with Chef Robert Clifford
Mar21

A Conversation with Chef Robert Clifford

Nick & Sam's Steakhouse Executive Chef Robert Clifford. Back dinning room before guests arrive. Cajun Crawfish Boil Sherry Wine Laced Turtle Soup Lobster Crab Cakes with Champagne Beurre Blanc Escargot’s a la Bordelaise Blackened Washugyu Wagyu Tenderloin with Marchand de Vin, Béarnaise Sauce Filet de Lemon Sole aux Ecrevisses Cardinal Bourbon Street BBQ Shrimp Crawfish Étouffée Maque Choux Red Beans & Rice It’s nearly 7:00...

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