Once a year locals around this state take a vow to engulf their taste buds in the deep fried pleasures that can only be found at the State Fair of Texas. Among the most common of these pleasantries are corny dogs and to a lesser extent French fries. With their addition of two new menu items, Plano based Sea Breeze is adding their own seafood spin on these two fair favorites. Sea Breeze is a place that has an ease about itself. It’s not a fru fru, pretentious seafood restaurant, but somewhere patrons feel like regulars. A small but fully stocked bar sits to one corner of the restaurant…
Don’t Knock Next Door
Next Door Skimming through your standard bar menu “fried” is known to make a few appearances. It typically shares the spotlight with wings, cheese, burgers, and on extra special occasions, calamari. While I’ve always had an affinity for the usual suspects, it’s nice to see a new cast member every now and again. Enter, Next Door. Located on one of the busiest streets in Uptown, Mc Kinney Ave, it may take a few minutes to find Next Door. It’s not a sign that gives it away, but a large gold door knocker perched near the roof. Upon entrance into the two story lounge, you’ll notice it’s just one of many…
How to AM with Two Bosses
Anything happening before 2PM on a Saturday or Sunday means morning in my mind. The best part of those “mornings” are the many edible options this town so lovingly has to offer. For a moment in time, mimosas flow like water and breakfast tacos of all kinds become your tried and true dogma. We refer to these magical hours as brunch. It’s not the easiest thing in the world to join the brunch bandwagon in this city. Competition is steep, but Dos Jefes is attempting to pull this thing off. Previously known as the popular eatery, Nick and Sams Grill Uptown, owners Joseph Palladino and Nate Paul have completely revised the…
Chef’s for Farmers Mix-Off 2016 Recap
Chef’s for Farmers Cocktail and Sous Chef Mix-Off 2016 Another Chefs for Farmers event, goes off without a hitch. During this year’s Chef’s for Farmers Cocktail and Sous Chef Mix-Off, guests enjoyed creative bites and booze while feasting on the music and views from DEC on Dragon. A savory, soft, pork tongue tamale, made with fresh masa, sweet corn avocado and chiles from Tony Ibarra of Small Brewpub easily won me over. I even managed to shimmy my way back downstairs for a second forking towards the end of the evening. Meanwhile upstairs, Uchi served up a smoking kabob with tender sweetbreads and beef. Sarah Green from the Joule upgraded…
Mudhen Celebrates their Official Grand Opening
Massive chalkboards line either side of the space, listing in bold white letters, a multitude of vegetables. The eatery is clean, open, and earthy. If nature had a kitchen, this is what it would feel like. For their official grand opening, the new Farmers Market restaurant, Mudhen Meat and Greens hosted a fundraiser benefiting The Bridge, a homeless recovery center. During the event guests had the opportunity to taste a few of the farm fresh options being dished out daily. The collard spring rolls had a spontaneous rhythm which mixed crispy textures from the cabbage and carrots with slick kelp noodles and creamy avocado with a tart, sweet vinaigrette. Kale…
Iron Fork 2016 Recap
Bigger, better and more food than ever, Iron Fork 2016 simply salivated this year. In case you missed it, here’s a look back at this year’s event.
Chefs for Farmers gets Party Going for Kickoff Seafood Boil
Chefs for Farmers knows how to throw a party no matter what. Last year, during the Culinary Village, which is supposed to be an outdoor event, at the last minute they transformed Gilley’s into an epic foodie wonderland with live music. During this year’s 2016 Kickoff Seafood Boil at the Rustic, though there was no rain, they kept with the tradition of extra dance worthy tunes, heaps of food, and mules. Some faces were filled with pure determination as they crushed and cracked whole red crawfish with their hands. Others, slowly slid the shell from large peppery Texas Gulf shrimp, served with asparagus and potatoes from Wayward Sons. Less fully…
A Look Back at SAVOR’s Grand Tasting
By 7:30 PM last Saturday evening, I was actually already full. The luscious venison roll ups from YO Ranch Steakhouse which marries bacon, venison, jalapeno, smoked mozzarella, that’s been grilled and brushed with molasses Dijon was one of the culprits. The next suspect would have to be Five Sixty by Wolfgang Pucks’ tuna tartare. Literally dressed for the occasion, sitting ever so patiently in the crispiest, lightly sweetened miso cone that you ever wanted to see. I took two, but wanted 30. Then there was more venison that needed my attention. This time in the form of a hearty chili, topped with aged white cheddar and chives from The…
Local Brews Local Grooves Brings the Grub and the Suds
Anytime a mac n’cheese station, beer, and good local music is involved, you know you need to be there. This past Saturday, plenty of people brought their dancing shoes and appetites for beer and grub, during Local Brews Local Grooves. Held annually at House of Blues, the event was packed with room to room fun. Guests had the opportunity to sample a number of tasty suds from local breweries such as favorites like Peticolas, Revolver, and Deep Ellum Brewing Co. In total, beer lovers could try 15 Texas breweries. Of course, beer goes down even better with a little something tasty to soak it up. Peppery jalapeno and cheddar sausage,…
Heads or Tails Recap
Though some of us are still reeling from the effects of time changing (I know I am) there are certain things that make losing an hour of sleep a lot more bearable. All you can eat shrimp and crawfish plus a few cold brews to wash it down are a few things worth skipping zzz’s for. This year’s annual sold out fundraiser, Heads or Tails Seafood Boil hosted by the Greater Dallas Restaurant Association was a success. The weather couldn’t have been more perfect as everyone gathered on the patio of The Rustic to enjoy good sounds and grubbage prepared by GDRA president and her staff, Sharon Van Meter.…