The Big (Spring) Short

Posted on March 27, 2016 by eatstyledallas

The sun is shining, the warmth of a mid-spring breeze blows in and all of a sudden it hits you. Could it be shorts weather already? Well, if you’re anything like me, this early warm weather is met with a bit of apprehension. Something about dawning shorts and showing a bit of leg when parts of the country still have snow in the forecast may seem a bit odd.

This time around I’m showcasing a versatile look that blends the comfort of sunshines warmth, with the need for a light sweater when it cools back down. It’s a preppier take on my normal style, for sure, but an achievable one if you have the want to pull it off. Take a super comfy collared cardigan from Life/After/Denim, layer with a short sleeve button up that breathes and a pair of lighter colored shorts. Voila! I love this cardigan for many reasons. Comfort should never be sacrificed for style. I get the best of both worlds with a standout shawl-collared cardigan while still paying homage to classic Southwestern Americana. The linen lightweight button up from Rodd & Gunn is also a winner and can be worn dressed up or not. Lastly, Billy Reid has my heart with these classed up shorts.

Enjoy the sun, but be prepared for the shade with this spring ready look that is perfect for your next weekend outing.

Dishing Bad News

Posted on February 26, 2016 by eatstyledallas

Well folks, I’ve got some bad news to share. A beloved brunch spot and hot nightlife joint is closing it’s doors. Don’t fret though, I’ve been told it’s just a hibernation period. Here’s the news:

Tim McEneny, of NL Group (Front Room Tavern, DISH Preston Hollow and Dakotas), is relocating DISH Cedar Springs and opening in its place, Cedar Grove – a casual restaurant with a uniquely nature-inspired design and creative American cuisine with an opening date of May 2016. Executive Chef Pete Harrison (currently Executive Chef at DISH Cedar Springs) will be running the kitchen.

McEneny, Chef Harrison and the design team lead by renowned architect Jonathan Bailey with Coeval Studios have been working collaboratively for months on the menu, experience, and design.

Elements including grass-like material and over 50 handcrafted “trees” made of Maple wood are just two examples that intend to bring the outdoor in. McEneny says, “The name is a reflection of the location and also meant as a vibrant gathering place for our guests.This has been an exciting project to work on and we are looking forward to unveiling it later this spring.” He continues, “DISH Cedar Springs has been open since 2009 and it’s proven to be a thriving and viable brand in another neighborhood, hence our desire to expand and consider new locations. We’re confident Cedar Grove will complement the lively and casual vibe of Ilume® and answer the call for what we feel people are looking for in a bar and restaurant experience here.”

With a total of 6,000 square feet, the restaurant will house 160+ seats including a 360-degree bar area, with a climate controlled patio environment and a 12’ ribbon fireplace to be enjoyed year round. Cedar Grove will be open from 3pm – midnight Monday – Friday, and 10:30am – midnight on Saturday/Sunday. Lunch, dinner and weekend brunch will be available as well as a daily happy hour.
DISH Cedar Springs will officially close its doors on Monday, February 29th with a tentative re-opening date of spring 2017 in a different location.

On the Vine

Posted on February 12, 2016 by eatstyledallas

“When you’re alone and life is making you lonely, You can always go downtown. When you’ve got worries,
all the noise and the hurry seems to help, I know, downtown.”

In all the change that the Downtown Dallas neighborhood is experiencing, there has been a lot of positive news about dining and hospitality. Recently, Westin announced a brand new hotel with 326 guest rooms, including a 3,000-square-foot penthouse. If you know the Westin brand, you know it means luxury, comfort and modern touches. The Westin Dallas Downtown is no different. Led by the same design team as ‘The Joule’ down the street, the Westin is truly a beautiful environment with ‘living walls’, huge picture windows and awesome decor.

I was recently invited in to try Grill & Vine, the hotel restaurant. It’s a reinterpretation of the classic bar and grill designed in a tavern style. The casual, yet upscale, menu offers American cuisine and traditional favorites with a modern spin. The menu also focuses on locally sourced items and simple, light and fresh foods to support wellness. I really enjoyed the playful classics from Chef William Lundstrom and great wine and cocktail program.

We sampled a couple of the signature dishes from Chef Lundstrom through the evening. My favorites happened to be the ‘Smoked Beef Brisket Tacos’, a nod to southwestern cuisine with pickled onions, smashed avocados and bravos valley queso. We also tried a pepper seared ahi steak with jicama slaw and black beens as well as a pork chop with apples, pancetta served with a house mac & cheese. The interesting and well thought wine pairings made all the difference and its nice to see a hotel wine program really step up to the palate of Dallas diners preference.

Dessert brought a Banana Chocolate Chip Bread Pudding with traditional creme anglaise and orange caramel. It was really well done with notes of citrus and savory. Just the way I like it! So, if you’re downtown and in need of a great meal and maybe a place to rest after … head to Grill & Vine and Westin Dallas Downtown!

Refined and Dined: 18th & Vine BBQ

Posted on February 4, 2016 by eatstyledallas

Walking up to a charming, homey building on Maple Ave, I am struck with compelling sensory overload. From a crackling pit just outside the door of the restaurant flows and even more exciting smell of pit smoke and meaty goodness. Though the ‘que may hail from Kansas City, this joint is so much a part of Dallas’ restaurant scene. From Pitmaster Matt Dallman and Chef Scott Gottlich comes 18th & Vine BBQ.

Everything about this place says class. From the white shirted wait staff, to the welcoming bookshelves and decor stocked with reminiscent heirloom pieces. Its tough to imagine that I’ll soon be downing some of Dallas’ best bbq, but I welcome the challenge.

Our waiter, Victor, starts us off with a few cocktails. I go with a fresh and well spiked Wood Shed Tequila Martini, my guest decides on the Rhapsody Martini filled with raspberries. Both are quite delicious and strong at that. Martinis in a BBQ spot? I’ll take it! For starting bites we decide on house favorite ‘Burnt Ends’ and pit-fired oysters. The Burnt Ends are as succulent as they are crispy. Sauced to perfection and served along side pickles and red onions, I’d put these up there with the best. The oysters are extremely well seasoned and the topped is creamy and crispy. Textural heaven in a bite!

Our waiter tells us to begin saving room for our main courses as most are quite filling. We adhere to his advice and go with a “Two ‘que plate”, the BBQ Braised Beef Cheek and Pork Chop with BBQ Pork Belly. Boy was I sure glad we listened to him because portion sizes are huge. No complaints here! The brisket and ribs are not to be missed, glistening with moisture and flavor, both pack a great amount of bbq punch. I about found my happy resting place in the form of the creamed spinach side that comes with the beef cheek. Gooey, savory and creamy goodness when paired with the parsnip and Akashi grade beef. Another comforting dish elevated by Chef Gottlich, the pork chop. Served with traditional notes like pit sweet potatoes and granny smith apples, the pork really shone though with a certain elegance and could feed an army.

Decidedly, every BBQ meal I eat must end with something sweet. 18th & Vine has no shortage of dessert game! The fried apple pie served with a sour cream sauce is as devine as it is decadent. Get that with a side of homemade ice cream! Another notable sweet, the seasonal crostada. I know what your thinking, isn’t pastry too fancy for a restaurant serving ribs and burnt ends? That’s where you’re wrong. Get the fig crostada, throw back an Old Fashioned and call it food coma happiness.

*Big thanks to 18th & Vine for having this BBQ lover in!

Uchi Brings ‘Top Knot’ to Dallas Food Scene

Posted on January 21, 2016 by eatstyledallas

Screen Shot 2016-01-21 at 4.29.07 PM

No hairy situations or Boy Scout trials here. Top Knot from Uchi is finally here and I have all the scoop to share!

The modern American concept upstairs from Uchi, Top Knot, announced today that it will open on Wednesday, February 3. The menu showcases its Asian roots with tastes and influences from southeast Asia, Latin America, and Japan. The menu offers categories including Snacks, Buns, Hand Rolls, Vegetables, Crudos, Meats & Fish, and Desserts with a full bar cocktail menu.

The menu was created by Chef de Cuisine Angela Hernandez with inspiration from Chef Owner Tyson Cole and his signature style of blending delectable new flavors and influences to create original and accessible cuisine. Top Knot’s bar program includes Japanese whiskey, draft beer, sake and wine on tap, and a collection of inventive cocktails.

“Chef Cole created something special at the original Uchi, and we are following that path at Top Knot, with playful interpretations of Asian dishes that meld well with other culinary influences,” notes Chef Hernandez. “At the end of the day, we wanted to create food that is craveable, food that we ourselves would want to eat. Our hope is that these simple and vibrant dishes will make guests want to come back time and time again.”

“I’m excited about this restaurant,” says Chef Cole. “It’s an easy and fun neighborhood spot with a bright, playful atmosphere. The food is delicious. Top Knot is in excellent creative hands with Chef Hernandez.”

The opening dinner and beverage menu will feature:

SNACKS

Yucca Chips – black lime, togarashi, edamame hummus

Crispy Sunchokes – horseradish, crème fraîche, lemon

Chicken Kimchi Karaage – asian pear, jalapeño, mint

Berkshire Pork Ribs – apple kombu, coriander, mint

BUNS

Hot Fried Chicken Bun – pickle, cornichon gastrique, parker house roll

“Tiger Cry” Bao – short rib, cilantro, cucumber, carrot, steamed bun

HAND ROLLS

Crunchy Spicy Tuna – avocado, cucumber, uchiracha

Pickled Shrimp – chicharron, tiger cry, cilantro

Veggie Bánh Mi – pickles, asian pear, jalapeño, daikon, cilantro

Yellowtail – tobiko, avocado, yuzu

VEGETABLES

Farro Bowl – sunflower seed, vegetable crudo, greens

Sweet Gem Caesar – garlic bread crumb, bottarga, reggiano

Fennel and Apple – walnut, treviso, cantalet cheese

Brown Butter Beets – chardonnay, garlic, olive oil

Gai Lan – white ponzu, chili, crunchy garlic

CRUDOS

Hamachi Crudo – cucumber, grape, hazelnut

Branzino Crudo – young thai coconut, yuzu kosho, mint

MEATS & FISH

Miso Brown Sugar Salmon – black garlic dashi, bonito, negi

Crispy Pork Katsu – cabbage, apple, miso mustard

Thai Shellfish “Carta Fata” – tom yum, coconut, thai chili

Diver Scallop – carrot, persimmon, pumpkin seed granola

Miyazaki A5 Striploin – matsutake, radish, maldon sea salt

Whole Fried Fish – nam pla, black lime, green papaya

DESSERTS

Asian Cobbler à la Mode – pear, candied walnuts, puffed rice, golden raisins, miso ice cream, caramel

Beer Ice Cream Sandwich – chocolate chip, Asahi black lager, sesame

Chocolate Marshmallow Ganache – candied ginger, granola corn flakes, marshmallow schmear

Thai Strawberry Shortcake – mochi, crème fraîche, strawberry coulis, thai basil sorbet

Homemade Ice Cream – seasonal flavors

Cocktails

Fox’s Wedding

Shirakabe Gura saké, Hangar 1 Citron Vodka, cranberry, grapefruit

Pegu Club

Hendrick’s gin, Pierre Ferrand orange curaçao, lime, cucumber

Sparkling Shrub

Lunetta prosecco, apple cider, pear, thyme

Birdhouse Bramble

Deep Eddy vodka, raspberry, thyme, Fee Brothers peach bitters

Dark Ernest

Gosling’s rum, orange, lime

Tongue-Cut Sparrow

Espolon tequila, Chambord, vanilla, ginger ale

Mezcal Mule

Montelobos mezcal, Maine Root ginger beer, passion fruit, agave nectar

M Streets Armistice

Bulleit bourbon, green chartreuse, Luxardo cherry, sweet vermouth

Located Uptown on the corner of Maple Avenue and Randall Street at 2817 Maple Avenue and above Uchi, Top Knot will open early 2016 with dinner and a full bar offering, with brunch opening in early spring and lunch to follow soon thereafter.

BITE by Chef Eddy T

Posted on December 10, 2015 by eatstyledallas

Chef Eddy Thretipthuangsin has turned over a new leaf at his new restaurant, BITE, located in the Oak Lawn neighborhood. The menu is made up of a fusion between Thai and New American and showcases Chef Eddy’s favorite techniques and ingredients.

I was invited in the try out the new restaurant last night before they opened officially today and while the meal took 3 hours to complete, the dishes we quite delicious. Starters included a salad the baby kale and spinach salad with coconut, shallot, red onion, spiced pecans and palm vinaigrette. The carpaccio was flavorful paired with caper berry and miso garlic aioli. My dining partners decided that the favorite entree at our table was the Chilean Sea Bass with baby bok choy, wild mushroom, dashi soy reduction and black forbidden rice. It was well balanced, meaty and had a nice bite from the dashi. We also sampled the slightly overdone braised short rib with soft polenta and nicely grilled salmon again atop polenta.

There is an extensive dessert list but the clear winner amongst those present was the lemongrass panna cotta with black sesame sponge cake and macerated berries.

BITE opens this evening and will be serving dinner every night of the week!

Long Flights and Bangkok Bites

Posted on December 2, 2015 by eatstyledallas

Well hey there. It’s me. I am jet lagged as ever (we’re talking bed before 7pm and 3am wake up calls) but I made it back from Thailand. A beautiful country it is, filled with gorgeous sights, delicious food and the kindest people. I gained so much from traveling across the world to see the curiously chaotic and seamlessly chic cities I’d heard so much about. Over 13 days of traveling has landed me in a state of trance, yes. But I am here to share some of my fondest (and tastiest) memories from my adventures abroad that I hope you will enjoy!

After landing at nearly 2 am and arriving to our hotel almost an hour later, sleep was the only thing on our brains. So after a nights rest and a few cups of coffee we embarked on our first days of sightseeing. The Peninsula Bangkok is one of the most amazing hotels I have ever stayed in. Between the attention to detail, room design and overall classy feel, it’s like being in a dream. Needless to say, the beds were exceptionally comfy as well! Helps when you’ve traveled 23 hours to get there. Right, back to the fun.

One of the experiences that The Peninsula provides is a traditional Thai cooking class. Our experienced started by visiting the fresh market to select the ingredients via the Peninsula Tuk Tuk (the only way to get around the bustling city). This intriguing three-wheeled taxi is synonymous with Thailand and is a fast and fun way to get around the city. The hotel’s brand new, bespoke Tuk Tuk includes complimentary Wi-Fi, drinking water and cold towels on board for guests. No roughing it here! We zipped through bustling streets and alleys of Bangkok to local markets where we purchased fresh ingredients for our cooking class. There was so much to see and eat! I’d heard so much about Thai street food but sampling was a whole other level of cool. Fresh fruits, vegetables, fish and more. We chose our ingredients and headed back to get cooking…

I am a true lover of Thai cuisine and was thrilled when we found out what dishes we would be preparing for the afternoon. On the menu was an assortment including Som Tam (papaya salad with tomatoes and cashew nuts), Tom Yum Goong (Spicy and sour prawn soup with lemongrass), Phad Thai (Thai rice noodles and prawns, bean sprout and chive) and Khao Nhiew Ma-Muang (Fresh Mango with coconut infused sticky rice). Knowing we picked out all the parts to make the dish made it that much better. Our expert chef guided us through each dish before we sat to enjoy it. I felt immersed in the Thai way with the spice, flavors and cooking methods being explored.

After finishing the cooking class, we enjoyed a traditional Thai lunch prepared by the restaurant’s chef at Thiptara restaurant, literally translated as “heaven on water”. While we savored Thai dishes served in open-air traditional Salas set among lush tropical gardens overlooking the banks of the Chao Phraya River, we knew this was a bite of Bangkok we wouldn’t soon forget.

Eat | Style | Dallas

always in the know and hungry for more

Tag Archives: dessert