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.

Carry On to Wayward Sons

Posted on February 21, 2016 by eatstyledallas

I often refer to comfort food as a hug to ourselves courtesy of our tastebuds. If that statement rings true with you, then I’ve got a mecca for thoughtful, comforting, well-executed “hugs” that come in the form of bites, sips and sights. Chef Graham Dodds worked at the famed Grape Restaurant then Harvey Hotel (which he learned from mentor Sharon Hage- a pioneer in Dallas’ seasonal food movement) and Star Canyon with Stephan Pyles. In 2008, he opened Bolsa in the heart of Oak Cliff, where he fine-tuned his devotion to hyper-local and ultra seasonal cuisine, gaining recognition for his ever-evolving menus. Later, he moved into the role of Executive Chef at Central 214 where he appealed to both casual and adventurous palates. Dodds refined this high regard for seasonality in his experiences at Hibiscus from 2013 until most recently.

In Dodds most recent culinary undertaking he partnered with Brandon Hays & Phil Schanbaum (So & So’s High Fives, Standard Pour, soon-to-open Whippersnapper) to open Wayward Sons on Lower Greenville. The restaurant is a proven progression of chef Dodd’s hyper focus on local, seasonal and Texas cuisine. His sincere approach and continued ethos of serving the highest level of ingredients will shine through in the authentic form that Dallas diners have come to expect from Dodds.

I recently had the pleasure of being invited into Wayward Sons to get a taste of what Hays, Schanbaum and Dodd are bringing to the table and didn’t leave disappointed. Between a perfectly prepared pair of cocktails (Old Fashioned and Dark & Stormy) and a down home open concept restaurant, I felt at ease immediately. The long bar is a great viewing area for hip and hungry restaurant goers, and the main dining room brings a sense of meaning full design and subtle chic seating.

We began with a super flavorful saffron aracini served over gulf shrimp, octopus and bright sofrito. An unexpectedly pleasant combination of ingredients proved to be a filling and great beginning to our meal. Another wonderful starter, the buffalo carpaccio provided an awesome array of textures when topped with crispy farro “trail mix” and san isidro cheese. Dodds truly pays homage to a local to table driven selection of ingredients. If you are looking for something on the lighter side, a take on the waldorf with pine nuts, escarole & slow roasted grapes was good but a little over dressed for our liking. The hazelnut crusted goat cheese salad with beef bacon, frisée and candied kumquats was fine, albeit we expected hot cheese after our waiter told us it was “in the fryer” for quite some time.

Main courses did not fail us at Wayward Sons. A delicious and light blackened redfish with garden greens and red pepper sauce was really great. The tang and punch from pepper sauce complemented the boldly blackened fish. Dodds served a goat brisket to me once and blew my mind, at Wayward he serves a lamb version with parsnip slaw that will make you smile. Sides included a wonderful southern charmer of homestead grits with goat cheese and mushroom ragout.

Gotta have dessert? You must here. Dodds pays tribute to Sharon Hage’s wonderful rhubarb pie in great form with a crust that is flakier than your worst date. (In this case, that’s a great thing)

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!

Interior Motives: Top Knot Dallas

Posted on January 28, 2016 by eatstyledallas

Feast your eyes on Top Knot. They say we eat with our eyes before our tongues and I’m drooling over the interiors at Dallas’ latest addition to the touted dining scene. Warm rich wood meets pops of color and quirky touches in the Top Knot den. Perched a floor above it’s popular sister restaurant, Uchi, this visual stunner sets the tone with its subtle nods to modern design.

If your lucky enough to score a booth, you’ll be treated to an unparalleled view of a magnificently designed dining room and bar that is sure to be bustling once doors finally open on February 3rd. There are also a selection of other tables. You’ll find everything from high chaired communal tables and large party perfect situations. On a perfect, warm (or at least bearable) day you could find yourself feasting on Chef de Cuisine Angela Hernandez’s soon the be famous Hot Fried Chicken Bun and sipping on a cocktail. This location will be the restaurant groups first foray into liquor based libations and if the space is any indicator, I am sure the playful bartenders will shine. I am told there’s even a nod to Dallas’ M Streets neighborhood with a cocktail named ‘The Armistice’. Sample the ‘Mezcal Mule’ and ‘Birdhouse Bramble’ as well!

While I was just treated to visuals for this first run around, be sure to check back for my full look at what you can expect menu wise when Top Knot opens next week!

Do It in Denim

Posted on January 22, 2016 by eatstyledallas

Shirt: Lacoste; Jeans: Paige

It’s casual Friday and normally that means donning your best pair of jeans and working your way about the city. What if we switched things up and wore the denim on our shirt instead? I’m starting to like the sound of it. While the winter blues bogs down most of the country, I’m bringing a little sunshine to your Friday style with this casual yet styled look.

I’ve always believed in blending denim into a laid back look. Something about the textures, colors and feels that denim provides really sets of a look and can keep us looking our best even when we don’t have time to coordinate a full outfit. Lacoste has perfected the art of the denim button down. By using different dyes and colors of the material, the shirt stands out and sets a more sartorial tone then your dads old denim. It’s a cool update to your basic blues. This denim button-down shirt features a slim fit and a contrast pocket. I love the soft material and the rugged stitching. Invest in denim that really sets an outfit off.

One last piece of advice, when putting together a denim driven outfit don’t be afraid to pair denim with denim. The style doesn’t always have to be the blues we know but rather can be colors of tan, burgundy or even black to mix and match your best. Experimentation is the forefront of the dapper nature of mens fashion, so don’t fear a little out of the box denim duo.

Uchi Brings ‘Top Knot’ to Dallas Food Scene

Posted on January 21, 2016 by eatstyledallas

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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.

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